Where the Genki Sushi above the QFC on Mercer used to be, it’s another, better conveyor-belt place run by former Genki manager and sushi chef Shinichiro Takahashi. He makes his own light organic soy sauce mix, so as not to overwhelm the fish—a nicety you wouldn’t expect at a kaiten place. Even more unexpectedly, the nigiri going past is labeled by country of origin. The sushi is more expensive than Genki’s, but the place is much nicer, too—upscale almost to the point of swanky—and the sushi is worlds apart.
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