We ate there on a Saturday night- around 7pm and for awhile, we were the only people there. Both sushi chefs we chatted with were from El Salvador- yes South American Sushi chefs...hmmm.
Anyhow, the set-up is interesting. 90% of the tables are at the sushi bar and in front of you is a moving conveyor belt. So as you are sitting there, if you see something that looks good, you grab it as it goes by, and dig in. However, the plates are not labeled, so unless you are a sushi expert, there is no way of knowing exactly what each plate is. If the chef is available, you could ask him what each dish is, but I think it would be easier to slap a sticker on the lid of each plate, so as it goes by you know what each dish is...wouldn't be too hard!
Each plate on the belt is a different color which connects to a price menu on the wall. Yellow plates are $1, Blue plates $1.50 and so on. Pretty easy to add up your tab as you eat. The drinks are pricey- $7 for sake and $6 for a beer. My husband and I ate our hearts out and only spent $23 total on the sushi. We are used to paying that much per person!
My main question is how long have those plates been circulating on the conveyor belt? They aren't super cold, and I am wondering how safe that is with raw fish?? I did not get sick, or even feel bad hours later, but it was on my mind all night...we might go back, but I think we will stick with Sushi Man in Issaquah.
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