In the heart of Denver's RiNo District The wait is overThe owners of Osaka Ramen bring you Denver's premiere conveyor belt sushi restaurant. Located in the heart of the RiNo District, we offer creative rolls, nigiri, beer, sake, cocktails and more. View our full image gallery here. In Denver's RiNo District 2615 Larimer St, Denver, Co(720) 476-4643 HoursSushi Belt open during lunch and dinner rush.Closed MondaysTue-Thu: 11am-9pm*Fri-Sat: 11am-10pm*Sun: 12pm-9pm*HAPPY HOURTue-Fri: 3pm-6pm*If restaurant is busy we will stay open later. After the successful launch of two Osaka Ramen noodle joints earlier this year, chef/restaurateur Jeff Osaka and chef Jesus Silva are ready to get the conveyor belt rolling at Sushi-Rama at 2615 Larimer Street, just a block away from Osaka's first ramen shop. When Sushi-Rama officially opens at 11 a.m. on Sunday, it will feature kaiten-zushi — small plates of sushi delivered to guests on a gleaming, stainless-steel conveyor belt. 

The tiny, brightly colored eatery seats 24 downstairs at booths and along a bar, where the conveyor belt makes a loop to deliver color-coded plates to customers, who can grab dishes as they go by or order off the menu. Another 20 seats upstairs offer table service only.Silva, who was at Sushi Sasa for eight years before joining up with Osaka, has worked with sushi for more than half of his 25-year career in the kitchen. "The fun part about it is that you can taste more than half the menu," he says of the diminutive dishes on the belt, which feature just a few pieces of a roll, for example (you can order an entire roll off the menu). sushi conveyor belt columbus ohioThe prices range from $3 to $5 and are indicated by the color of the plate. tupperware sushi maker nzOther hot and cold items — yakitori chicken or beef, edamame, salads — are also available from the kitchen.sushi making kit selfridges

The opening menu is intentionally small — a dozen rolls and a handful of other items — but daily specials and new dishes will be added once the crew gets through the opening weeks. Osaka will also have his own fish market in the building next door to bring in super-fresh items like Hokkaido scallops and live sea urchin. Once special items are added, they'll be served on stacked plates to indicate the price; for example, a $9 item would come on a green plate stacked on a blue plate.Rolls run from simple combinations like grilled yellowtail with green onion to modern creations that combine Japanese and Latin elements, like the Hama Rama roll, with crab, scallop and yellowtail topped with kaiware, shishito peppers and house-made "macho sauce." sushi grade fish milwaukeeMost of the menu is straightforward for those familiar with sushi in general, but a few Japanese ingredients —  yamagobo, takuan and chuka ika, for example — might prompt questions. can you buy sushi from publix with ebt

(Those are pickled burdock root, pickled daikon and squid salad, respectively.)The drinks list will also be kept simple, with a beverage cart for mixed drinks (no multi-ingredient cocktails here), wine, sake and a few Japanese and American craft beers. General manager Michael Burbage explains that space inside Sushi-Rama is tight, so a full bar and craft cocktail program aren't possible, but a half-dozen premium spirits like Leopold Brothers gin and Buffalo Trace bourbon will be available for those in need.sushi groove delivery menu jakartaAlthough kaiten sushi is relatively new to Denver, Sushi-Rama isn't the first in the region; Sushi Kaiten in Longmont has a similar setup and SnowFox operates conveyor-belt sushi inside the new downtown King Soopers. And there's always Sushi Train in southeast Denver.After Sunday, Sushi-Rama will be open Tuesday to Sunday from 11 a.m. to close; closing hours are undecided so far, but Burbage says the place should stay open until at least  9 p.m.

2015 will be a busy year for chef Jeff Osaka.What: an affordable Kaiten-style or “conveyor belt sushi” from Denver restaurateur Jeff Osaka When: Opens Tuesday, December 22. Regular hours: Mondays, closed; Tuesday-Sunday, 11 a.m.- close. This Tuesday, Denver restaurateur, Jeff Osaka, will debut his latest concept: Sushi-Rama. The 48-seat restaurant will be one of the first Kaiten or “conveyor belt” sushi restaurants in Denver. According to Osaka, his hope is to change the perception of conveyor belt sushi, which is perceived as a style of sushi that uses lower-grade fish. But Osaka promises that, when it comes to Sushi-Rama, this will be anything but the case. “We want to be just as good as Sushi Den,” remarked Osaka, a week preceding the restaurant’s debut. His plan to match one of Denver’s most prestigious Japanese establishments is simple: find and source the highest-quality fish in the city. With purveyors like True World Foods directly importing from Japan, this isn’t the most complex part of the job.

Rather, the more work-intensive aspect of Osaka’s plan is to keep the prices down (approximately $3-$5 a plate) by using his resources wisely: “We will be sourcing our fish from the Central Market,” explained Osaka. The market he’s referencing is the 14,000-square-foot epicurean hub he and his business partner, Ken Wolf, are developing less than a block away. In order to keep the prices reasonable, Osaka plans to open his very own fish market inside Central—which will supply Sushi-Rama. “Sushi-Rama will likely be our biggest customer [at Central’s Fish market],” said Jesus Silva, head chef at Sushi-Rama. Silva, who spent 8 years at Sushi Sasa and will be also running the fish market, explained that before Central opens this spring, the menu will be paired down: “We are going to start more simple,” said Silva,” But over time we will have a lot of Japanese fish and high-quality products.”  Silva also expressed a hope to include some fusion elements to the menu and plans to make as much food in-house as possible.

“We’re not buying anything pre-made,” said Silva, explaining how non-sushi items like the tamago will be crafted in their compact kitchen. Currently, the opening menu will feature rolls, nigiri and small hot plates including yakitori, steamed mussels and edamame. All menu items on the main floor will come delivered via a conveyor belt, whereas upstairs will have traditional table service. Diners will be able to construct their meal by picking their desired plates as they snake around the metallic conveyor belt. Pricing will be determined by the amount of plates collected, with each plate’s price corresponding with a different color. On average, single plates will cost $3-5, but for the few more expensive options, plates will be stacked signaling a higher price. Currently, Sushi-Rama doesn’t plan to take reservations but will have extended hours including into the afternoon for a lunch crowd. “This was actually thought of a couple of years ago because there was no sushi in the neighborhood,” said Osaka, listing only the small handful of nearby sushi joints, all of which still lie outside RiNo.