🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
Touchscreens and conveyor belts might look futuristic, but Kura Sushi actually preserves the true spirit of Edo-style fast food. In this guide, a Japanese local walks you through the system, the menu, and the cultural 'hidden rules' so you can enjoy this high-tech sushi experience like a pro.
Last updated: 2026-02-08
Introduction
Kura Sushi is a nationwide conveyor-belt sushi chain that is friendly to everyone, from children to the elderly. Of course, it is also very easy to understand for international travelers trying it for the first time.
The ordering tablet can be switched to English (and other languages), allowing you to order hot dishes or have specific sushi delivered directly to you via an express lane. It is perfect for a casual sushi experience.
💡 Did You Know?
Inspired by a Beer Factory 🍺
The conveyor belt sushi system was invented in Osaka in 1958.
The owner of a standing sushi bar, struggling with a staff shortage, got his "Eureka!" moment while watching a beer bottling plant's conveyor belt.
He realized, "If we can carry beer bottles, we can carry sushi!" This idea revolutionized Japanese dining, making sushi affordable and accessible to everyone.
My Memory
My first visit to a conveyor-belt sushi shop as a kid was a shock — the sushi plates really traveled around the conveyor belt! Today, the system has evolved into a high-tech operation, and the quality of the toppings (neta) is much higher, but I still go there often.
The great thing about conveyor-belt sushi is that you can adjust how much you eat by the number of plates you order. It’s perfect for when you just want a quick, light meal.
🗣️ Talk Like a Pro: Sushi Slang
Before you start eating, here are some traditional terms used by sushi chefs. While you order via tablet at Kura Sushi, knowing these words adds to the cultural fun!
- Neta (ネタ): The seafood topping. (Reverse of "Tane" meaning material).
- Shari (シャリ): The sushi rice. The term comes from the Sanskrit word for "bones" because the white rice looks like tiny bones of Buddha.
- Murasaki (むらさき): Soy sauce. Literally means "Purple," referring to its deep color.
- Agari (あがり): Green tea. Originally a secret code among chefs meaning "The customer is finishing up."
- Owan (お椀): Miso Soup. Literally means "The Bowl." Asking for "Owan" is a sign of a true sushi connoisseur.
Kura Sushi offers various types like Asari (Clams) and Ara-jiru (Fish broth), but I recommend the "Aosa Miso Soup" (Sea Lettuce). The refreshing scent of the ocean (Iso no kaori) makes it the perfect comforting finish.
- Sabi-nuki (さびぬき): "No Wasabi." Good news: Kura Sushi plates are all Sabi-nuki by default, so you can add your own amount!
💡 Did You Know?
Ginger is a "Reset Button" 🔄
The pickled ginger (Gari) at your table isn't just a side dish.
Its sharp taste is meant to cleanse your palate between different types of fish—especially after eating fatty ones like Tuna or Salmon.
Think of it as a "reset button" for your taste buds!
What to Try
With over 100 items on the menu, it can be overwhelming to decide what to eat. Basically, feel free to grab whatever catches your eye on the belt!
However, to help you navigate, I have curated a list of my personal recommendations. From modern favorites like Salmon and Seared Tuna to classic Edo-style Rolls and hearty Side Dishes, here are the essentials you shouldn't miss to enjoy Kura Sushi like a local.
Salmon (The Modern King)
If you ask a Japanese teenager "What is your favorite sushi?", the answer is almost always Salmon.
Surprisingly, eating salmon raw is a very new culture that started in the 1980s. Before that, Japanese people considered salmon a fish to be eaten cooked (grilled). It was the arrival of high-quality, parasite-free salmon from Norway that changed history.
Today, with its fatty, creamy texture that melts in your mouth, it is the undisputed King of conveyor-belt sushi. It is the perfect "gateway sushi" for beginners who are not used to fishy flavors.
Engawa (The Crunchy Fin)
"Engawa" is not the name of a fish, but a body part. It refers to the muscle at the base of the fin. Because this muscle is constantly moving, it has a unique crunchy texture that is addictive.
In high-end sushi bars, Engawa comes from Flounder (Hirame). However, most conveyor-belt sushi chains, including Kura Sushi, use Greenland Halibut (Karei).
Is that a downgrade? Not at all! Karei is actually fattier and sweeter than Hirame. This sophisticated combination of "crunchy texture" and "melting fat" is a flavor that many Japanese people come to appreciate as they become adults.
Aburi Maguro (Seared Tuna)
If you ask "What is the most popular sushi in Japan?", the answer is undoubtedly Maguro (Tuna). It is loved by everyone, from small children to the elderly.
At Kura Sushi, I highly recommend trying the "Aburi" style. "Aburi" means searing the surface of the fish with a gas torch.
By applying heat, the tuna's fat melts slightly, creating a savory, roasted aroma similar to a rare steak. This activates the Umami flavor to the maximum. If you are not 100% comfortable with the texture of raw fish yet, this is the perfect place to start!
Jukusei Zuke Maguro (Aged & Marinated Tuna)
If you think "fresher is always better" for sushi, think again. This dish combines two traditional techniques to maximize flavor.
- Jukusei (Aging): Just like high-quality beef, fish tastes better when aged. Aging breaks down proteins into Amino Acids, boosting the "Umami" significantly.
- Zuke (Marinating): This is a classic "Edo-style" technique from the era before refrigerators. Soaking the fish in a soy sauce mixture not only preserves it but also changes its texture to be incredibly sticky and creamy (we call this texture "Nettori").
The result is a piece of sushi that is rich, savory, and melts on your tongue. It is a taste of history.
Tamago (Sweet Egg Omelet)
In sushi terms, we call this "Gyoku". It is a sweet, layered egg omelet that tastes almost like a sponge cake.
There is a famous saying in the sushi world: "It takes 10 years to master Tamago." Because it requires delicate heat control, connoisseurs traditionally judge a sushi chef's skill by tasting their egg.
While it is the #1 favorite for children, many adults save it for the very end of the meal. Its gentle sweetness makes it the perfect "Closing Sushi" (Shime), acting as a dessert to cleanse the palate after eating salty fish.
Negitoro Gunkan (Minced Tuna Ship)
This style involves wrapping rice with Nori (seaweed) to create a cup for soft toppings. It is called "Gunkan" (Battleship) because its shape resembles a warship.
The topping here is "Negitoro"—a mixture of minced fatty tuna and green onions (Negi). Unlike sliced fish, the texture is incredibly creamy and smooth.
It requires no chewing; it simply melts in your mouth, while the crisp Nori and fresh green onions add a nice accent. It is very easy to eat and is one of the most popular items for a quick, satisfying bite.
Magutaku Gunkan (Tuna with Pickled Radish)
This colorful sushi is called "Magutaku". It is a portmanteau of "Magu" (from Maguro/Tuna) and "Taku" (from Takuan/Pickled Daikon Radish).
You might wonder, "Why mix pickles with sushi?" The answer lies in the texture.
The yellow "Takuan" is crunchy and has a refreshing acidity, while the tuna is soft and rich. When eaten together, the crunchiness accents the softness, and the sourness cuts through the fat. This "Crunchy & Melty" harmony makes it a secret favorite among many locals.
Tekka-maki (Tuna Roll)
A standard roll filled with fresh raw tuna. The name "Tekka" derives from "Tekkaba," which referred to gambling dens in the Edo period. Much like the western sandwich, this roll was originally popularized as a convenient finger food that gamblers could eat with one hand without stopping their game.
Kappa-maki (Cucumber Roll)
This is a cucumber roll. It is named after the "Kappa," a creature from Japanese folklore said to love cucumbers. With its refreshing taste and crunchy texture, it serves as an excellent palate cleanser between fatty fish dishes.
Kanpyo-maki (Dried Gourd Roll)
"Kanpyo" consists of dried gourd strips simmered in a sweet soy sauce broth. Although it looks very simple, its gentle sweetness pairs exceptionally well with green tea. In traditional Edomae sushi, this roll is often chosen by connoisseurs to conclude the meal.
Natto-maki (Fermented Soybean Roll)
This roll is filled with fermented soybeans (Natto). It has a unique sticky texture and distinct aroma, which can be polarizing even among Japanese people. However, it is highly nutritious and a staple of traditional Japanese food. I recommend this if you are interested in the authentic, everyday taste of Japan.
Inari Sushi (The Fox's Favorite)
Not all sushi involves fish. "Inari" is a pouch of deep-fried tofu simmered in sweet soy sauce and stuffed with vinegared rice.
One bite releases a burst of juicy, sweet-and-savory soup (we call this flavor "Amakara"). It is a comforting, nostalgic taste for Japanese people—perfect when you want a break from raw fish.
💡 Did You Know?
Why is it called "Inari"? 🦊
In Japanese folklore, foxes serve as messengers for the God of Harvest ("Inari"). Since foxes are believed to love Fried Tofu, people started offering rice-stuffed tofu pouches to shrines, eventually naming the sushi after the god.
East vs. West Shape Mystery 🆚
In Tokyo (East), Inari sushi is rectangular like a straw rice bag (as seen in the photo). But in Osaka (West), it is often triangular to look like a fox's ear!
Chawanmushi (Savory Egg Custard)
At first glance, this looks exactly like a sweet custard pudding. But be careful—it is a savory dish!
"Chawanmushi" is a traditional Japanese egg custard steamed in a cup. It is made with beaten eggs and dashi (fish stock), giving it a gentle, comforting Umami flavor.
The fun part is digging to the bottom. It’s like a treasure hunt! Kura Sushi changes the ingredients seasonally. On my visit, I found juicy Scallops (Hotate) and Imitation Crab (Kani-kama) hidden inside. It is served piping hot, so it warms you up from the inside.
Beyond Sushi: Unadon & Noodles
Did you know Kura Sushi is also famous for its side menu? If you are hungry and want a hearty meal, skip the sushi plates and order the Unadon (Eel Bowl).
Instead of a small slice, you get a thick, large cut of grilled eel over a bowl of rice. It is rich, smoky, and incredibly satisfying (a style we call "Gattsuri").
Pro Tip: The Broth Secret 🍜
Don't underestimate their Udon and Ramen. Kura Sushi is obsessed with the quality of their "Dashi" (soup stock), making it fresh every day. The noodles here are authentic and make for the perfect warm finish to your meal.
Practical Info & Tips
- 💰 Price Range: Very affordable! Standard plates start around 115 JPY.
*Note: Prices are slightly higher at city-center stores (e.g., Shibuya, Shinjuku) and Global Flagship Stores (e.g., Asakusa, Harajuku). - 📍 Popular Locations:
- Asakusa ROX: Features a festival-themed interior (very photogenic!).
- Harajuku & Shibuya: Convenient for shoppers.
- Oimachi: Less crowded standard store (where I usually go).
- 📱 Reservation: Popular stores can have long wait times. I recommend going during off-peak hours (14:00–16:00) or using their app to check wait times.
- 🎰 The "Bikkura Pon" Game: Don't forget to slide your finished plates into the slot at your table! For every 5 plates, a mini-game starts on the screen. If you win, you get a capsule toy. It’s addictive!
💡 Did You Know?
The "Secret Mission" of Bikkura Pon 🕵️
This game wasn't created just for fun. It was invented to automate dishwashing!
The slot at your table connects to a "water stream" that carries plates directly to the kitchen's washing area. By turning plate-clearing into a game, Kura Sushi gets customers to clean their own tables happily.
It is a masterpiece of Japanese "Kaizen" (continuous improvement) culture—turning a boring chore into entertainment.
Tokyo or Trip?
🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
Ordering is intuitive, the variety is huge, and the pricing is clear. Since it is a nationwide chain, the supply system is standardized, so you can enjoy the same consistent taste anywhere.
Kura Sushi is especially great because the tablet ordering system allows you to experience sushi without language barriers or feeling intimidated by chefs. There is no better place in Tokyo to build your "Sushi Confidence."
Explore Nearby
- Edo-Style Sushi Lunch in Togoshi-Ginza — Everyday Tokyo Craft at Its Best 🍣
- Kobore Sushi in Togoshi-Ginza — Overflow Gunkan Rolls with Ikura and Sea Grapes 🍣
- Onigiri (Omusubi) in Tokyo — Japan’s Rice Ball Tradition Meets Nori 🍙
- Fuji Soba in Tokyo — Everyday Noodles at the Speed of the City 🍜
- Gyukatsu Motomura Shinjuku, Tokyo: Rare Beef & Omoide Yokocho Stroll 🥩
Similar Dishes
- Kyoto Saba-zushi — Pressed Mackerel Sushi and the Legacy of the Saba Kaido 🍣
- Hon-Maguro Tuna Bowl, Shizuoka — Fresh Bluefin Worth the Trip 🐟
- Hokkaido Crab & Seafood — King Crab, Transparent Squid, and Fresh Uni 🦀
External Links
About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.