Play With Your Food: Check Out This Lego Sushi-Go-Round! Play With Your Food: Check Out This Lego Sushi-Go-Round!Check Out This Lego Sushi-Go-Round! Legos are so much more than the unrivaled worst thing to step on with bare feet ever. They’re the basic building block of our childhoods and, for a lucky few, adulthoods. YouTube user Peisan creates functioning marvels out of Legos, like a train set scaled down to Lego figurine size, a Japanese home complete with tatami mats and even a capsule toy dispenser that requires a coin to operate. His ultimate project, however, is an automated sushi conveyer restaurant with dozens of diners, servers and spectators, including Lego geishas, aliens, spacemen and even a whole camera crew (complete with tiny boom operator). What could they be filming? Perhaps the chef taking apart a fish with a sword? Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday.Check your email for a confirmation link.

Check your email for a confirmation link.Unfortunately, this restaurant is not on the OpenTable reservation network. To see if they take reservations and have availability, you will need to call the restaurant directly or visit their website. Find a similar spot.La Tasca - Penn Quarter$$$$Booked 19 times todayProof Restaurant$$$$Booked 66 times todayLegal Sea Foods - 7th Street$$$$Booked 26 times todayClyde's of Gallery Place$$$$Booked 86 times todayPenn Commons$$$$Booked 33 times todayDaikaya Izakaya (2F)$$$$Booked 74 times todayZengo - D.C.$$$$Booked 39 times todayGraffiato$$$$Booked 68 times todayDenson Liquor Bar$$$$Booked 11 times todayZaytinya$$$$Booked 306 times todayNoPa Kitchen + Bar (Washington D.C.)$$$$Booked 43 times todayMatchbox - Chinatown$$$$Booked 61 times todayRosa Mexicano - DC$$$$Booked 77 times todayBar Deco$$$$Booked 15 times todayDirty Habit$$$$Booked 25 times todayView Larger MapSushi Go Round is the perfect spot for a quick lunch with a co-worker or a bite to eat before a movie.

The unique serving technique places different plates of food on a rotating conveyer belt, allowing you to quickly choose a meal and start eating immediately. The rotating food can become mesmerizing as you dine on your own meal, and although the meals are quickly served, you are welcome to stay as long as you would like. Sushi Go Round also offers menu items that include rolls, Maki and American food such as fried chicken. Beverages, including beer, is served to complement the dish you choose. If you would like to dine at the office or at home, Sushi Go Round take-out is available for most of the menu items.“Best part: Even if the person you're with is boring, you can at least find some entertainment watching the sushi go around the conveyor belt.” “Overall, well worth a visit especially if your visiting the Verizon center or catching a movie!” “The sushi is definitely way better than some other city spots like wok n roll or sala thai (don't ever get sushi at either of those, terrible).”

"So, I haven't been here for over a year and decided to have lunch here with a few coworkers. Reading the reviews, I was worried that this place may have made a turn for the worse. To my surprise, my food…" "Let me preface my review by stating that I am in no way a racist. how to make sushi rice not stickIn terms of good Vietnamese restaurants, one can sometimes be skeptical of a restaurant whose clientele is predominantly not-Vietnamese.…"how to eat sushi the right way ginger "I've heard mixed reviews about this location, but had a gift card so decided to check it out. how to make sushi rice paperI was with 3 other people and we were seated quickly. sushi online delivery jakarta

Our server came over and was very friendly and…" "i want to give this restaurant 5 stars because the food is damn good and the prices are fair. i have to knock one star off because of a fried rice experience i had where halfway through the meal i began to…"downtown vancouver take out sushiWith its masters required to hone their skills over decades, sushi is steeped in tradition. online games sushi go roundBut it is also often a high-tech operation where robotic precision steals the limelight from the chef’s knife.play sushi chef free online Japan is dotted with thousands of “kaiten” (revolving) sushi restaurants where raw fish slices atop rice balls travel on conveyor belts along counters waiting to be picked up by diners.

Behind the scenes, however, it is far from a simple merry-go-round, with robots in some locations rolling out perfectly sized rice balls onto plates embedded with microchips. Measured dollops of spicy wasabi are squirted onto the rice assembly-line style before they’re topped with raw fish. And the most cutting-edge restaurants are even connected to monitoring centers that can quickly tell whether the right balance of dishes is being produced — a far cry from traditional establishments where the sushi chef and his knife still reign supreme. “Sushi isn’t going round at random but rather it is coming out based on a number of calculations,” said Akihiro Tsuji, public relations manager at Kura Corp., a major operator in a market expected to hit $5 billion in revenue this year, according to industry figures. “Though traditional, sushi is stuffed with high technology. You can’t operate low-price revolving sushi restaurants without databases and scientific management,” he said at a Tokyo outlet.

Kura has invented a serving device called “sendo-kun,” which roughly translates as “Mr. Fresh” — a plate with a transparent dome that opens automatically when diners select the dish. While the hood keeps the sushi moist and clean, it also contains a microchip telling managers what kind of fish are swinging around on the conveyor belts and how long they have been there. Since their birth half a century ago, kaiten restaurants have evolved from selling traditional sushi into miniature museums of the food that Japanese eat today, including battered tempura, noodles, and even ice cream. The dishes are cheap, usually starting at around ¥100 for two pieces of sushi. Now, more and more outlets are equipped with dedicated “high-speed” lanes where customers can receive their order via a touch-screen menu. Ryozo Aida, a 68-year-old university lecturer, said he visits the Kura outlet with his wife because of its “affordable prices.” “It may sound strange in a sushi restaurant, but I like tempura,” he said as he jabbed his fingers at a touch-screen panel to place an order.

Inside the kitchen, screens show how many adults and children are dining and roughly how long they have been in the restaurant. The system combines real-time data with information about how many items were consumed in similar circumstances in the past, displaying results for kitchen staff. “Even if all the 199 seats here are occupied, how much sushi we need will differ depending on how long they have been at the table,” Tsuji said. Complementing on-the-spot efforts, the Kura chain also has a remote assistance system serving its network of more than 300 outlets. In-store cameras feed images to dozens of supervisors who move from restaurant to restaurant with laptops — while others watch from monitoring centers — to advise restaurants instantly if there is enough food and the right mix of offerings on the conveyer belt. The cameras can zoom in on sushi to make sure it is laid out in regulation elegance — although they don’t monitor customers’ faces for privacy reasons.

At another outlet run by Genki Sushi’s Uobei brand in the fashionable Tokyo district of Shibuya, the concept of one conveyor belt bringing food has been updated. All 90 seats face counters with three decks of high-speed lanes delivering sushi directly to the person who ordered via multilingual touch screens. Accuracy and speed are essential, with the store targeting delivery in under a minute. “As we looked at how fast we can deliver what’s ordered, we came up with this system,” said Akira Koyanagi, district manager for Genki, adding that it also cuts down on wasted food. All this high technology costs money, but sales at kaiten sushi restaurants have grown 20 percent over the past five years with the industry expected to rake in nearly $5 billion this year, according to research firm Fuji-Keizai Group. A key challenge, however, is that Japanese are eating less fish and more meat these days as world prices rise due to strong demand in the United States and Europe.