[Shinjuku Station] Enjoy fresh seafood at reasonable prices with kaiten-zushi (conveyor belt sushi)! 8 popular picks

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This conveyor belt sushi restaurant is about a 2-minute walk from the East Exit of Shinjuku Station. The restaurant's name, Numazu-ko (Numazu Port), refers to a port in Shizuoka Prefecture where a wide variety of fish are landed. You can enjoy a wide selection of seafood toppings.

There seem to be counter seats and box seats arranged around the conveyor lane.

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Some sushi comes around right in front of you on the kaiten lane (conveyor belt sushi lane). On top of that, if you order on the spot from the chef inside the lane, they will make it for you right away.

Multiple reviews say the neta (sushi topping) is cut on the larger side, and the shari (sushi rice) is also slightly larger, making it quite filling.

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The specialty is the “uni Fujisan-mori (sea urchin Mt. Fuji assortment).” This dish features a mountain-like pile of sea urchin heaped generously over shari (sushi rice). It is popular for letting you enjoy plenty of richly savory sea urchin.

Along with classic sushi toppings, you can also enjoy sushi made with seasonal toppings that are only available at that time of year.

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Inside, sushi made with that day’s recommended neta (sushi toppings) circles around on the conveyor belt. Sushi topped with seasonal neta that are not on the regular menu passes right in front of you, which also makes it easy to grab.

At the counter, experienced chefs prepare the sushi, and you can also order directly from them.

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Rice bowls made with sushi rice mixed with vinegar and topped with sushi ingredients are also popular. You can enjoy options like the "Jizakana (local fish) Omakase Rice bowl" and "Anago (conger eel) Rice bowl."

The nigiri sushi sets and rice bowls are lunch-only menu items. Even when it is busy, customers seem to come and go quickly during lunch time.

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You order using the touch panel installed at each seat. Sushi prepared in the kitchen comes to you on the conveyor lane.

They serve fresh neta (toppings) gathered at Tokyo's Toyosu Market. The popular choice is maguro (tuna). The tuna has a nice sweetness, and many people seem to order two plates at once.

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A distinctive feature here is the use of akazu (red vinegar) in the shari (sushi rice). This reddish vinegar made from sake lees is mixed into the rice, giving the shari a faint red tint. The mild shari is also said to bring out the fish's umami.

The side menu, including miso soup, and the drink menu are also extensive.

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You can order directly from the chefs, and they can also handle requests such as leaving out the wasabi.

The specialty here is tuna. It is cut on the thick side, which makes the umami easier to appreciate. The "Hon-maguro (bluefin tuna) 3-point assortment" lets you compare three different cuts: akami (lean meat), chutoro (medium fatty tuna), and otoro (fatty tuna).

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Only during weekday lunch hours, you can enjoy a good value set of nigiri sushi (hand-formed sushi). There are several kinds of sets with different toppings, including one with lots of tuna.

They also offer a good range of soup dishes, including ara-jiru (soup made with fish scraps broth), which is made with broth from bones, heads, and other parts left after filleting the fish.

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Oedo Shinjuku Minamiguchi Ten is a sushi restaurant that serves sushi made with fresh neta (toppings) sourced directly from the market. It is about a 2-minute walk from the Southeast Exit of Shinjuku Station.

Inside, a conveyor belt is set up around the chefs. There are about 30 seats in total, all at the counter, and the place has a lively atmosphere.

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This popular restaurant opened its first kaiten-zushi (conveyor belt sushi) restaurant in 1985 and now has multiple restaurants in Tokyo. The Shinjuku Minamiguchi Ten opened in 2002.

Some sushi circulates on the belt, and if you order what you want from the chefs, they will make it right away. Some reviews also say that every topping is good.

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They also offer a full lineup of side dishes, including nigiri sushi sets, fried dishes, and simmered dishes. Some people enjoy pairing alcohol and sushi with sashimi and aji fry (fried horse mackerel).

Depending on the season, you may also come across seasonal treats like fresh oysters and crab.

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Muten Kura Sushi Nishi-Shinjuku Ten is a conveyor belt sushi restaurant with locations across Japan, known for sushi made without additives such as chemical seasonings, artificial sweeteners, synthetic colorings, and artificial preservatives.

Nishi-Shinjuku Ten is located near Shinjuku-Nishiguchi Station. There are many box seats, so it is also recommended for groups and families.

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The sushi going around on the kaiten lane (conveyor belt) comes with a clear dome-shaped cover. It is an original cover that protects the sushi from viruses and dust.

The menu also has a great selection of Hamburger Steak and tempura sushi, as well as side dishes and desserts. There are also various menu items that are easy for children to eat.

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Every piece of neta (sushi topping) is kept fresh and gets great reviews for its taste. You order from a touch panel, and the food arrives quickly.

When you finish eating, you place the plates into the pocket at your seat for collection. Depending on how many plates they collect, you get a chance to enjoy the fun game element of trying the gachagacha (capsule toy machine).

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Kaiten Sushiya HiBaRi Shinjuku Ten is a conveyor belt sushi restaurant located on Hanamichi-dori, on the north side of the building with the Godzilla Head, a Shinjuku landmark. It is open from daytime until late at night, so you can also stop by at a later hour.

Inside, there are two counter seating areas on the left and right, with a conveyor lane on one side and sushi chefs making the sushi right in front of you on the other.

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Some reviews also said it is just right when you want a little more to eat after drinking, or when you want to finish with sushi.

Even though it is kaiten-zushi (conveyor belt sushi), people like that they can eat sushi made by skilled chefs, and the pieces are a bit larger and satisfying to eat.

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The popular item here is zuke maguro (marinated tuna sushi), made by cutting the maguro (tuna), soaking it in a soy sauce based tare (sauce), and then shaping it into nigiri. Unlike regular tuna, it has a rich, sticky texture with the sauce soaked in.

Besides the standard menu, they also seem to offer seasonal seafood dishes and items that pair well with alcohol.

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This kaiten-zushi (conveyor belt sushi) chain has multiple restaurants across Tokyo. Its Shinjuku Nishiguchi Ten is in Nibangai, a street lined with places to eat, in the west side area of Shinjuku Station.

The red exterior walls and awning make it easy to spot. There are counter seats arranged in a U shape with a conveyor belt lane. You can also enjoy the live feel of watching the chefs make sushi right in front of you.

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They make the rice in-house and add vinegar to turn it into shari (sushi rice), then pair it with toppings of seafood brought in fresh from Toyosu Market.

Recommended sushi goes around on the lane right in front of you, but if you ask the chefs for other toppings, they will make them for you on the spot.

There are also several reviews saying the shari (sushi rice) is slightly smaller, which makes it easy to eat. The toppings are on the larger side, so you can really taste the good flavor of the seafood.

The tsubugai (whelk) dressed with mayonnaise called "Tsubu Mayo" and the "Hon-maguro Zanmai," which lets you compare three kinds of tuna, are popular.