[Kyoto Prefecture] Popular kaiten-zushi (conveyor belt sushi) spots! 10 picks by area

Photograph:くらくらな日々

Kaiten Zushi Ginza Onodera Kyoto Ten is a conveyor-belt sushi restaurant just a 1-minute walk from Kyoto-Kawaramachi Station. You can enjoy traditional Edomae-zushi (traditional Edo-style sushi), with fish that has an extra touch of preparation paired with shari (vinegared sushi rice).

Inside, there is a long row of counter seats. Since the chefs make the sushi right in front of you, the space is said to have a full live, energetic feel.

Photograph:だりおチャンネル

The sushi lineup also includes a wide range of house made neta (toppings). In particular, the "nianago (simmered conger eel)" is said to have a soft, airy texture and taste outstanding. The tare (sauce) uses the dashi (broth) that comes from simmering the anago, showing attention to detail in every part.

The red vinegar shari (sushi rice) is said to stand out for its mellow flavor.

Photograph:紫陽花の朝

This is the "jikasei kasutera tamago (house-made castella-style omelet)," grilled with scallops and yamaimo (Japanese yam) mixed in. It is a popular menu item with both kids and adults, and some say its castella-like look is cute.

There is also a wide variety of makimono (rolled items), and they are said to be just the right size for eating a little at a time.

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This conveyor-belt sushi restaurant is located inside Asty Kyoto, directly connected to Kyoto Station, making it easy to access. They always have 50 kinds of neta (sushi toppings) available, so you can enjoy a wide range of sushi.

The interior is said to be designed with the image of a Kyoto machiya (traditional townhouse). It has a calm atmosphere where you can relax and take your time.

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The lane is always packed with sushi going around, so you can grab plates whenever you like. You can also call out to the itamae (sushi chef) and order whatever topping you want.

They offer a wide range of nigiri, gunkan-maki (battleship rolls), and hosomaki (thin rolls), and some say you can enjoy the classic kaiten-zushi (conveyor belt sushi) experience here.

Photograph:Noriaki

The photo shows anakyu (conger eel and cucumber roll), made with a combination of anago (conger eel) and cucumber. It was said to be generously filled, with a good balance between the topping and the shari (vinegared rice).

Hosomaki (thin rolls) and gunkan (battleship-style sushi) let you fully enjoy the flavor of the nori seaweed, and are said to be popular as an easy bite to eat.

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This conveyor belt sushi restaurant has its Honten in Kanazawa, Ishikawa Prefecture. It is located inside Kyoto Porta, directly connected to Kyoto Station.

Counter seats are the main option, but it also has box seats. The interior has a lively feel, so you can enjoy both the atmosphere and the meal.

Photograph:もぐもぐちゃんねる。

One of the best parts is getting to eat toppings unique to Ishikawa. A popular choice is nodoguro (blackthroat seaperch), a white fish mainly caught on the Sea of Japan side.

The "Aburi Nodoguro" is said to stand out for its rich fat content. Searing it brings out even more sweetness, making it incredibly delicious.

Photograph:新城 千奈

A popular choice is the menu that lets you enjoy 3 pieces on one plate. This is the Hon-maguro (bluefin tuna) Zanmai, topped with akami (lean tuna), chutoro (medium fatty tuna), and otoro (fatty tuna).

They also offer sets like the Aburi Zanmai, topped with salmon, engawa (flounder fin), and red shrimp, so you can compare different toppings prepared in the same style.

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Each topping is known for being so large that it covers the shari (sushi rice). It is also thick, and people say they love the satisfying volume.

The photo shows toro salmon. The flesh is tender and rich with fat, so it melts in your mouth at body temperature.

Photograph:美味原美味山

They also offer menu items besides sushi. The photo shows the “Kitsune (deep-fried tofu) udon,” and the dashi-rich broth is said to be deeply comforting.

This hidden favorite is just right either as a dish to eat between pieces of sushi or as a nice way to finish the meal.

Photograph:凡能の男

Located about a 5-minute walk from Kyoto Station, Kaiten Zushi Uogashi Aeon Mall KYOTO Ten is a large conveyor-belt sushi restaurant inside a shopping complex, with a bright and comfortable interior.

It uses both a lane where sushi circulates and touch-panel ordering. Guests can enjoy sushi in a relaxed setting, which is a nice plus.

Photograph:Juri's

They bring in more than 20 kinds of fresh live fish shipped straight from the market every day, so the freshness is excellent. Including the standard toppings, they offer more than 150 kinds.

The biggest feature is the volume of the toppings. They are said to be so large that they completely cover the shari (sushi rice).

Photograph:京都食べ歩き隊ゆーちゃん

As the name suggests, “Koboreta shirasu (overflowing whitebait)” comes topped with so much shirasu (whitebait) that it spills over onto the plate. Shirasu is made by lightly boiling freshly landed sardine fry in salt water, and its plump texture is the main appeal.

You can enjoy its clean taste with few off notes, just the right amount of salt, and a faint sweetness.

Photograph:子連れママのグルメ旅

Morimori Sushi Shijo Kawaramachi Ten is a conveyor belt sushi restaurant located inside a commercial complex and directly connected to Kyoto-Kawaramachi Station. This chain started in Kanazawa, Ishikawa Prefecture, and mainly serves seafood from the Hokuriku region.

The seating is spaced out well, and the layout feels lively while still letting you relax. It can accommodate a wide range of groups, from larger parties to small groups.

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You can enjoy amazingly fresh seafood from Omicho Ichiba (Omicho Market) in Kanazawa City and from (Each) fishing port on the Noto Peninsula. In addition to standard toppings, the main draw is rare seafood unique to the Hokuriku region.

They also use rice for the shari (sushi rice) and seasonings from Hokuriku, bringing out the best in the ingredients.

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Shiroebi (glass shrimp) are small transparent shrimp that live in the deep waters of Toyama Bay. They appear in season from April to November.

Unlike regular shrimp, they have a melt-in-your-mouth texture and a rich sweetness. This is said to be a rare dish to enjoy in Kyoto.

Photograph:バスストップ

Kiraku Kyoto Ichimonbashi Ten is a popular kaiten-zushi (conveyor belt sushi) restaurant in a residential area of Mukoshi, loved by locals for many years. It is also close to National Route 171 and has a large parking lot.

It has a rotating conveyor lane, and orders are placed via touch panel. They say it is a community rooted spot with a retro and calm atmosphere.

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The high quality and large size of the neta (sushi toppings) are what make this place so popular. They use fresh neta and shape each piece in a large, bold style, so every single piece is very satisfying.

They focus on seasonal ingredients such as wild fish caught in nearby waters and ikejime (a method of preparing live fish). Guests say the rich fattiness and the springy texture you get from the thick cuts are especially tasty.

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Lunch features value set menus. This is the “Kiraku Gozen set (bara-chirashi).” Chirashi is a seafood Rice bowl topped with a wide variety of chopped sashimi pieces.

The toppings and rice come together in your mouth for a great balanced taste. It also comes with udon, tempura, and more.

Photograph:い～ちん

Kappa Sushi Mukai Ten is a popular kaiten-zushi (conveyor belt sushi) chain with locations across Japan. It is located along National Route 171 running through Muko City, making it easy to get to by car.

This is a large restaurant with more than 150 seats. In the bright and lively dining room, you can enjoy toppings selected with a focus on freshness, as well as seasonal fair menu items.

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Sushi made with fresh toppings brought in daily and formed with Domestic rice. When you order, it is sent straight to your seat on a dedicated lane.

They have many kinds of salmon, and some come topped with onions or cheese, so you can enjoy different flavors. Another feature is the three kinds of soy sauce at the table. You can choose the soy sauce that best matches the topping.

Photograph:い～ちん

They also offer an All you can eat course that you can enjoy within the time limit. There are about 100 items on the menu, including rich in-house cut toppings such as chutoro (medium fatty tuna) and ikijime madai (live-killed red sea bream).

You can also enjoy a wide range of side dishes, from small plates that give your palate a break to finishing ramen and desserts.

Photograph:コハク124

Mawaru Sushi Matsuri Kameoka Ten is a kaiten-zushi (conveyor belt sushi) spot along National Route 9 in Kameoka City that is popular with locals. The interior has a restaurant-like feel with a somewhat nostalgic atmosphere. The seating is mainly box seats, so groups can dine here with ease.

They also offer some fun entertainment, with winning plates moving along the lane that get you a discount if you pick one.

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They serve high quality sushi that makes the most of fresh seafood sourced in-house. They are particular about offering a wide variety of toppings and cutting them in large pieces.

Their silver skinned fish are said to be especially good. Silver skinned fish refers to fish with shiny blue skin, such as aji (horse mackerel), saba (mackerel), and iwashi (sardine), and they are said to be very fresh with no off notes at all.

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The restaurant offers a wide selection of ikejime (fish prepared by a live kill method) toppings delivered directly from the wholesale market's Santan Gyogyo. They are said to have outstandingly fresh white fish, such as hamachi (young yellowtail) and madai (red Sea Bream).

The ikejime kanpachi (greater amberjack) is a popular topping that arrives often. It is said to have a firm, springy texture, strong sweetness, and the kind of freshness you can really taste.

Photograph:ほのぴーです

Kinpa Ginpa is a kaiten-zushi (conveyor belt sushi) restaurant located just across from the roadside station Umi no Kyoto Miyazu. It is also not far from Amanohashidate, one of Japan's Three Scenic Views.

The place has the lively feel you would expect from a sushi restaurant, with cheerful staff calling out across the room.

Photograph:ももたけまり

This chain is supervised by Daiki Suisan Group, which mainly operates in the Kansai region. It serves authentic sushi with a strong focus on freshness, and you can enjoy the great taste of local fish from production regions such as Tango.

From standard sushi to seasonal limited-time offerings, there are more than 100 kinds. Prices vary by the color of the plate, in a traditional style.

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The restaurant specialty is Kyo Maguro (Kyoto tuna), a whole hon-maguro (Pacific bluefin tuna) brought in one fish at a time from the Sea of Japan. When one comes in, they hold a tuna cutting show, and freshly sliced pieces are served.

With the 5-piece assortment, you can compare different cuts with their own character, such as otoro (fatty tuna), chutoro (medium fatty tuna), and akami (lean tuna).