There’s a certain poetic symmetry to this recent opening. After more than fifteen years, conveyor belt sushi has returned to Sugar House; coincidentally, in the same plaza which was formerly home to Wasabi, Utah’s first kaiten sushi spot, if my wizened memory serves. Talk about coming full circle. While Tsubame and Sushi Pro (located in Vineyard and Ogden, respectively) have since opened, Salt Lakers looking for something closer to home can now check out Kura Revolving Sushi (675 E 2100 S) – a popular chain which boasts 100s of global outposts.
For the uninitiated, you’ll want to take a moment to acclimate before diving in; the kinetic flurry of brightly colored offerings can take a moment to adjust to; and yes, that is a robot delivering your drink. Kura features predominantly four-person booths (though some single counter seats can be found on the West side of the room), with a largely self-service model awaiting you.
While the articulated belt moves at a moderate pace, selecting plates from the lineup requires a certain alacrity. At Kura, plates of premade sushi and sides breeze by, housed inside small plastic domes. Should something take your fancy, a quick button press flips open the lid. Treasure unlocked, you’ll then need to remove the plate inside, leaving the container on the line. While the restaurant is currently awaiting a liquor license, should beers be flowing, I’d recommend assigning the task to a more dexterously sharp designated driver.
Don’t see something you like amongst the mesmerizing procession of plates? Touch screens at each table allow guests to order directly from the kitchen. Order placed, the team crafts the dish on demand, sending the plate to your table via a secondary belt located above the communal parade of plates. Again, you’ll want to work expeditiously to remove the dish as it arrives.
The slick system continues through to bussing your table. Diners deposit spent plates into a narrow slot tableside. This, in turn, registers the plate on the touch screen above, keeping score of plates bested one by one. Every five plates triggers a small animation, and should your table make it to the magic fifteen mark, a small prize is delivered automatically from above. Gamification of my dining habits may well be the end of me.
One obvious question arises in this style of dining: exactly how long has food been on that line? According to the company, Kura uses a unique automated process to ensure food safety. Each container features a QR code denoting its time spent whirling around the restaurant. When the assigned time is up, a robotic arm is used to displace it from circulation. Still, it’s worth being assiduous with your choices. An order of sesame balls we grabbed from the line was stodgy and cooled, but deep-fried karaage chicken ordered right from the kitchen was piping hot and incredibly juicy.
The overall selection is extensive, so be sure to take a moment to explore the touchscreen’s multiple pages of dishes. Uni to unagi via a variety of styles, such as maki, nigiri, handrolls, and (lesser seen) gunkan, with all plates on the line priced at $3.75 a pop. Side staples such as edamame and cooked dishes are also available. Portions are smartly moderated, maki arrives as three or four pieces, and nigiri, one or two pieces.
The dining style is undeniably alluring, it’s easy to be captivated by the selection gliding by, each of which arrives on the belt preceded by an explainer placard. The automated setup would work equally for a lingering dinner, as much as it would for a time-pressed lunch break; a full cycle of the belt takes 10-15 minutes according to our server. I stopped by last week for the soft opening, spying people doing just that, a flurry of grabbed plates and a meal enjoyed within 20 minutes. Me though? You bet I stayed for that fifteen plate prize…
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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