Domo Sushi

Entering Domo Sushi, the eye is immediately drawn to the conveyor belt, a narrow oval track of gleaming stainless steel bisecting the room from front to rear. At the back of the room, the sushi chef deftly transforms raw fish and vinegared rice into nigiri and maki sushi, which she arranges on small plates that are color coded according to a price list on the wall. She then sets the plates on the conveyor belt, which circulates past tables lined up along either side. Customers take whatever they like from the belt, and at the end of the meal are charged according to the number and colors of the plates they've accumulated. (Full review)