sushi conveyor belt london
Sushi opens at London GatwickSushi has opened its largest airport restaurant at London Gatwick’s North Terminal.The opening closely follows the addition of the new Jamie Oliver restaurant at the airport.Located on the upper level of the North Terminal departure lounge, the new restaurant spans 1,100sqm, and includes its trademark sushi conveyor belt.Spencer Sheen, head of retail at Gatwick, said: “We are committed to invigorating Gatwick and providing passengers with sought after eating options."As we continue our journey to transform the airport, providing modern facilities and giving great customer service, passengers are seeing the benefits of a much wider range of choice."Sushi CEO, Robin Rowland, added: "We have naturally expanded our on-the-go portfolio to locations like Gatwick Airport, offering a fantastic choice of Japanese inspired dishes to travellers looking for something different."Customers can quickly grab and go or enjoy a more leisurely meal if waiting with family and friends.
Along with our array of healthy, high quality and great value dishes, we provide a fun and fast paced environment which appeals to the huge variety of consumers that travel through airports and train stations."The restaurant will be open to passengers from 6am until after the last flights depart.Sushi with the new Jamie Oliver restaurant in the background New Jamie Oliver deli opens at Oslo Airport New Jamie Oliver restaurants to open at Düsseldorf Airport What next for Gatwick? Met Office signs new deal with Gatwick Airport Industry reaction to Airports Commission's recommendation for third runway at Heathrow What Goes Around Comes AroundIn fact, to some it's the culinary equivalent of hara-kiri, but generally sushi is in vogue around the world these days. Now, with more than a touch of irony, the world is taking this centuries old Japanese delicacy, and remarketing, rebranding and reproducing it for the foreign market. Kate Crockett has been to London's
as in most major Western cities, sushi is as standard a lunch as a ham and pickle sandwich or a cream cheese bagel. Riding the current fascination with all things Japanese, Yo! Sushi is a brand of unique Japanese-cum-Western sushi bars popping up all over London, turning raw fish into hard cash as never before. Oddly enough, though, founder Simon Woodroffe isn't a great Japanophile, and his interests aren't focused entirely on fish. Sushi came about initially because the name sounded good. "I wanted to do a brand called Yo! and it just happened that it was a sushi bar in its first manifestation," Simon explains. "I was having lunch with a Japanese guy who said, �You should do a conveyor belt sushi bar with girls in black PVC mini skirts,' which of course I never did, but it was one of those focused moments." having narrowly escaped Yo! PVC, Simon opened Yo! Sushi, the world's largest kaiten zushi, in Poland St. in London's West End, in 1997.
Smart Cars and Yo! Bikes zooming around the SohoAnd Simon watched with glee as Yo! Sushi became the cornerstone of his plans for world retail domination and a whole host of totally unrelated stuff tagged to the Yo!To Wear clothing, with Baby Yo!
food delivery e8 londonYou Kids ranges on sale in the
sushi grade fish gold coastPlans for the future include a Yotel!, a Yo!
sushi los angeles avenida alemaniaClub and a Yoganic! But, back to the rock that this was all built on: Simon explains the Yo! take on this 200"The way I see our relationship with Japan is, first of all, I don't think we're a Japanese restaurant; we're a Western restaurant that just happens to serve Japanese food," he says.
"We've always tried to stick closely to the Japanese sushi tradition but, certainly, we do new Euro-sushi - vegetables, strawberry and cream etc. - although we basically try to recreate very classic, very high quality Japanese Despite the growing demand for classic sushi, safe Western tastes have dictated that fifty per cent of food on the Yo! conveyor belt is hot - so it's equally as likely that a plate of tempura, teriyaki or a bowl of soba will scoot past you as a plate of sashimi will. This is important if Yo! is to survive and attract new customers who wouldn't normally consider eating out at a sushi bar. "People need that to be drawn in and feel safe to go in," says Simon . This departure from the constraints of tradition has been a conscious one and Simon isdoes not simply copy the original sushi concept. "For us, Japan is like a window - we can look into that window or put our hand through it and take something out that is from a deep, traditional culture, or something new even, but with a lot of respect
and not trying to plagiarize." But, really, there is little chance of that happening when not even the wasabi is authentic - that's imported from Korea. Real sushi chefs have been traded in for a millennium alternative, with sushi-making robots churning out up to 1200 pieces of the stuff every hour in the Yo! Simon knows that the majority of his customers understand so little about Japan that they're unable to recognize the false experience anyway, and that doesn't matter at all. is meant to feel exotic, to feel new and vibrant, to feel the way the British expect Japan to feel - young, modern and an itsy bit wacky, but with a hint of a historical connection. Downstairs at the Poland St. Yo! you'll find one of Simon's latest ventures, the muchHere, there's everything you'd expect from your standard izakaya - low-style seating, draft Kirin, a good menu and a late license - except that this izakaya has had the Yo! Here, the Kirin's on tap at your table, the sake's