This is Uobei Genki Sushi in Shibuya.. every plate is 100yen, or 108 yen with tax.. The portion is good and the queue is long, but we were seated within 45 minutes..
All the ordering is made through the screen and your sushi will fly through one of the three rail lines and stop in front of you..
When you are done, click "checkout" bill and go to the counter to pay..
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| As we arrived, the queue line begins from outside.. |
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| Once inside, it is one line standing and 2 lines sitting down.. |
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| Each time you order it is 3 types per order.. |
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| ... as the train can only carry 3 plates at one time... |
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| What's amazing is.. only 3 rail lines but the trains will never crash into one another.. despite many trains going out and coming in on the same line |
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| Squid sushi |
Can you guess what sushi is this???
Hint: it's green and slimy...
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| It's delicious! |
That's for the cheap sushi...
Then we also tried the more expensive sushi ones, at this 24 hours shop in Shinjuku.. each piece costing about 300-500 yen average and the order is by the pieces or in pairs if I remember correctly.. our bill came to about 5,000 yen just on that few pieces...
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| The shop is not huge, it has only about 20 seats// |
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| There's a sushi chef for every few patrons and he makes the sushi on his own sweet time |
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| Large pieces of sushi ready to be eaten |
The chawanmushi costs about 600 yen.. that's RM20.. quite premium.. in it has huge scallops...
Yes, all you see here costs about 5,000 yen
Hey, thanks for sharing your experience in Japan. I've been waiting to read all about it. So, what's your verdict between the cheaper and the more expensive sushi? Is there any difference in size, texture, freshness, flavour, etc.? Is it worth it to pay 300-500 yen for it?
ReplyDeleteHaha am almost done writing about Japan.
DeleteIMHO, there's not much difference btwn size, freshness and flavour. I think the sushi size are largely the same - big and not kiamsiap. Texture wise, totally unlike those found here in sushi restaurants in Malaysia..
Comparing between a express restaurant (instead of kaiten belt) like Uobei and one that is slowly cut to perfection by chef in front of you, I failed to see much difference, except for the price.
And yes, it's worth paying 500 yen for a sushi, because you get more rarely seen kinds of fish that I don't think the cheaper ones may have.
I see. For my next trip, I would just focus on enjoying all these fresh Japanese food. Looking forward for your next post.
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