“You can special order specific rolls/handrolls/nigiri/hot items from the tablet and it'll be delivered via the top conveyor belt.” “Each dish is $2.25 & if you order 15 plates, you win a prize: sushi magnet, sticker, or phone charm.” “I ordered the Fried Tuna Crunchy Roll, Fried Salmon Crunchy Roll, Fried Takoyaki, Tuna, Umami Oil Salmon, Red Dragon Roll, and Salmon Belly.” Show more review highlights "Let me just start off by saying what what a great experience I had today. After spending the entire morning languidly navigating the labyrinthine backstreets of Tijuana and dealing with an almost 2-hour…" "I'm really struggling with this rating...and if I could give half stars, I'd probably knock this down to a 3.5. But I'll give them four stars because it's nice and I liked the ambiance. The food, however, is…" Yelp users haven’t asked any questions yet about Kula Revolving Sushi Bar. You Might Also Consider "Stopped here once on a Saturday night to see what all the hype was about and to cure a really bad poke withdrawal I was having.

Wasn't too crowded, so my experience with the line was easy, fast, and simple…" "My husband and I went here for an impromptu date night on a Wednesday evening. The wait was only five minutes, but they sat us at probably the worst table in the place. It was in a BRIGHT corner next to the…"A new restaurant has been added to the roster of Asian restaurants on Convoy. Kula Revolving Sushi, the eighth location for this Los Angeles-based chain, is exactly what the name promises: a variety of sushi served via conveyor belt. It’s a gimmicky concept that San Diego has been without since Kabuki Sushi in Pacific Beach closed a few years ago. But there’s much more to the restaurant than meets the eye. Cheap sushi is popular, but gimmicky cheap sushi served via conveyor belt within the popular Convoy area can add up to two hours of wait time during meal hours. It’s the largest restaurant in the chain with a capacity for 98 diners. Reservations are not accepted. Sign up with the number in your party (everyone must be present) with a preference (bar, table or first available) and settle in for a wait outside the restaurant.

Unlike restaurants where you view the menu and wait for the food to arrive, you can dig in once seated. Newbies to the restaurant get a primer on how to lift the plate from the protective bubble the staffers call “Mr. Fresh.”A touch-screen menu at the table allows you to order up sushi that’s run out from the conveyor belt (or if you can’t wait for it to come around again), hot miso soup or ramen and ice cream with Japanese donuts (pictured above). sushi no suki game online freeThe made-to-order food is delivered via a secondary conveyor belt right to your table.sushi online vina del marDespite the conveyor-belt delivery system, diners can still view the workings in the kitchen. sushi grade salmon australia

A glass wall separates the dining room from the kitchen and where food is prepped and placed on the conveyor belt.Nigiri such as eel, red snapper ponzu and shrimp and specialty rolls like spider, Philadelphia and spicy salmon are served at all restaurants in the chain. sushi grade tuna in tampaSan Diego location also features mackerel, heart clam, natto, salmon yukke, tuna yukke and warabimochi.sushi online antwerpenSushi starts at $2.25 a plate, but the more plates you accumulate, the more you’re rewarded. sakae sushi menu buffetFinished plates are disposed of at the table in the slot and tallied up on the touch-screen menu. jiro dreams of sushi online english

For every five green plates deposited, the screen congratulates you and beckons for more plates. At 15 plates, a ball is dispensed with a prize inside. Nothing is as entertaining to me as kaiten-zushi. Leucadia Sushi Bar just closed its doors, however, so I've been on the lookout for another place to watch sushi rotate around the room. It looks like GoGo Japan, Sushi Mori, and Hon Sushi all used to have conveyor belts but have since remodeled. Is anyone aware of a sushi joint in SD County where the conveyor belts are still running? Want to stay up to date with this post? Sign Up Now › Log In or Sign Up to comment Log In or Sign Up to Comment › The Easiest, Tastiest Homemade Hummus You Will Ever Make The 16 “Must Include” Superfoods for Weight Loss Missy Chase Lapine | ArticleWill Work for Bacon: The Rust Belt Irony of Portland’s Tilt ArticleYou're Doing It All Wrong: Rimming Your Cocktail Glass ArticleHow to Brown Butter Any Licks left in the GTA?

Updated 4 months ago  |   Self Serve AYCE Hotpot Buffet On A Conveyor Belt at Hot Pot Buffet Updated 2 years ago  |   Good yoshoku (Japanese-run) - what's left in Vancouver ? Updated 1 year ago  |   Farewell To The AYCE Hot Pot Conveyor Belt--Golden Dumpling House Replaces Hot Pot Buffet in El Monte are there any good dive bars left in greater downtown LA? See All Latest Discussions › 4609 Convoy Street, Suite F, Kearny Mesa The first thing you’ll need to do after finding a seat at KULA Revolving Sushi Bar is to listen carefully to the instructions you’ll be given. For example, “Do not touch Mr. Fresh.” This anthropomorphized sushi-delivery system is designed to keep the food fresh and the germs out. When you see something you want making its rounds on this infinite sushi loop, you are to carefully grab just the edge of the plate — once you lift the plate from Mr. Fresh, the plastic top will flip up, the plate will come out, you get your food, and he goes back to the kitchen to be restocked.

Each Mr. Fresh has a chip (an RFID, or radio-frequency identification) that notifies the kitchen when food has been removed (so they know which items need to be replaced) and also lets them know how long an item has been circulating. The maximum amount of time any one dish will remain on the belt is three hours, though I was ensured “it is almost never that long.” Every plate from the conveyor belt is $2.25 unless otherwise noted. When you are finished eating an item, you drop its plate into a slot (only the green plates from the conveyor belt, absolutely no refuse, and — as a the warning above the slot states — most certainly not your hands). This is when the “game-like activity” known as Bikkura-Pon begins. Bikkura translates as “a surprise” and is also a pun as it contains the word “restart,” which is Kura in Japan. The “Pon” suffix basically means “bulk dispenser.” In other words, it’s a bulk prize dispenser. Video: Lunch at KULA Revolving Sushi

After the fifth plate goes down the slot (and again at ten), a cartoon begins playing on the screen at your table (or in front of you if you’re seated at the bar). An evil ninja appears, and you are encouraged to defeat him by entering more plates. When you get to 15 plates (this became our goal, of course), the gumball machine above the screen is activated and a plastic apple is released. Contained within the apple is a miniscule Mr. Fresh, complete with sushi inside. You can see the entire process in this video of our lunch. You need not wait for the food to come around — when it’s not urging you to defeat ninjas, that screen serves as an ordering device. Here you can order any sushi that might appear on the belt or other hot items that must come fresh from the kitchen such as hand rolls or crispy chicken. I recommend the crispy chicken — there’s a hint of ginger and a kick of spice. The items ordered directly arrive on the belt above the sushi-go-round, and once they are ready they are sent zooming out from the kitchen.

A little bell signifies it’s on its way, and it’s zipped down to you at warp-speed, stopping precisely beside your table. At all times, a friendly server is checking in to see that everything is going smoothly and to make sure your beverage is topped off. From the machinery to the games, everything at KULA is down to a science. A bit about the company — Kura Corporation (as it’s known in Japan) began as a simple sushi restaurant in 1977. Now they have around 350 locations, most of which are in Japan. There are a handful in Irvine and Los Angeles, but this one on Convoy is the first to open in San Diego (open to the public on April 10). Kura cites its philosophy as, “safe, tasty, and inexpensive.” The company’s Japanese website is bold. When referencing the value of their product, Kura declares, “We, Kura Corporation, are not a pioneer in the revolving sushi industry…there were almost no good lessons we learn from pioneers, therefore we have created our original unique products and developed advanced systems of store operation.”

In a message from the president, Kunihiko Tanaka seems to be taking on the food industry itself. After some of his own personal history, Tanaka denounces companies that prioritize profits: “Managers in those companies would not eat their own products but dare to make and sell such products. Many sushi restaurants are similar to this. They dare to outsource the vinegar for sushi rice, which is the most important part of making sushi. They use chemical seasonings, artificial colorings, artificial sweeteners, or artificial preservatives. They would not care or feel nothing even if the customers feed themselves with chemicals as long as the restaurant does not violate the laws.” The American website highlights the “fresh, natural, organic” angle, and that’s pretty much it — no messages from the Prez, just the existing handful of Southern California locations and lots of pretty pictures of the food. I can say firsthand, it’s as pretty in person as it is on the screen.