Photograph:ブルジョワ食いしん坊
Kaiten-zushi (conveyor belt sushi) uses a system where you can freely choose your favorite toppings from the sushi moving along the lane. Many places also let you order on a touch panel, with sushi delivered on a dedicated lane. This time, we have put together a list of recommended kaiten-zushi spots in Nagoya City, a food lover's city, organized by area.
Created: July 21, 2026
This article is based on1,376Tabelog reviews.
Table of Contents
Photograph:www.doom.now.cc
Sushidokoro Kaku Hibino Ten is a 2-minute walk from Hibino Station, where you can enjoy authentic sushi made by skilled chefs in a conveyor-belt sushi style. The restaurant sources high-quality seafood through its own channels, and also offers a full lineup of à la carte dishes and drinks.
The main seating is at the counter right in front of the sushi lane. It has the lively feel you would expect from a sushi restaurant, while still being comfortable.
Photograph:みうっちょ
The sushi selection is extremely extensive, with more than 100 kinds in total. The menu centers on Ise maguro (Ise tuna) from Mie Prefecture.
It is known for having little excess fat and firm flesh. It goes perfectly with the warm red vinegar rice, which brings out the tuna’s rich umami.
Photograph:ねこちる
The A la carte menu, including sashimi and seafood snacks, is also said to be high quality. The "tempura assortment" features white fish, shrimp, and squid fried to a light crisp.
They use toppings so fresh they can be eaten raw, so the ingredients keep their lively texture and taste great.
食通のピーター・パーカー
Ise maguro (tuna from Ise) seems to be their specialty, so I ordered the three-type tuna set. Every cut of the tuna was incredibly good and had a melt-in-your-mouth texture! It had no off notes, and I could really taste the quality of fish shipped direct from the production region. The squid was also delicious!
Source:食通のピーター・パーカー's review
チョス5656
This place is the best after all. The amberjack, squid, and shrimp are all delicious, no matter what you eat. And since there is no line here, you can get in smoothly, and the food comes out quickly, so it is one of my favorites.
Source:チョス5656's review
130
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Photograph:まぁｰ
Sushi Honke Kanayama Ten is a 1-minute walk from Kanayama Station and is directly operated by the Hokkaido crab restaurant Sapporo Kani Honke. They say you can casually enjoy crab sushi from a crab specialty restaurant in a conveyor belt sushi style.
The calm interior with a Japanese style has not only counter seating but also table seating.
Photograph:翠川 殉
The lineup of kani-zushi (crab sushi) is overwhelmingly extensive. You can enjoy luxurious toppings such as hon-tarabagani (red king crab) and zuwaigani (snow crab).
The shari (sushi rice) is said to have mild acidity, using a recipe that brings out the great taste of the crab. The photo shows the rich and full-bodied kani-miso (crab tomalley). It is served as gunkan (battleship-style sushi), a type of nigiri topped with plenty of filling.
Photograph:ふるふるななこ
"Nama zuwai kani (raw snow crab)", "nama taraba kani (raw king crab)", are sushi made by placing raw crab leg meat on the rice as is. They have a soft, sticky texture, and the delicate meat is said to melt in your mouth.
Completely different from boiled crab, they are said to be outstanding for their rich sweetness.
とんこつCセット
I like the classic style where you write the toppings you want to eat on a slip of paper to order. The place was lively too. The walls were covered with all kinds of recommendations, including some unusual items. Today I had salmon, sardine, boiled tarabagani (red king crab), mantis shrimp, salmon roe, kinmedai (golden eye snapper), herring roe, scallop, mackerel, and 2 drinks. Every topping was delicious.
Source:とんこつCセット's review
サクスタ
Everything was good overall! The kani-zushi (crab sushi) was especially delicious! You can also try Kani Honke's signature dish, "Special kani-kora-age (deep-fried crab shell)"! It was so tasty that I almost ordered another one.
Source:サクスタ's review
150
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Photograph:idanbo
Maruchu Odaka Ten is a kaiten-zushi (conveyor belt sushi) restaurant run directly by a seafood wholesaler, about a 6-minute walk from Odaka Station. Even though it is a kaiten-zushi spot, it has the feel and menu lineup of an izakaya (Japanese pub), and it enjoys steady local popularity.
In the back of the restaurant, there are also zashiki (tatami seating) seats, making it a place where you can enjoy a relaxed meal.
Photograph:激おこﾌﾟﾝﾌﾟﾝ丸٩(๑`^´๑)۶
They serve toppings with outstanding freshness delivered directly from Nagoya Chuo Oroshiuri Shijo (Nagoya Central Wholesale Market). They are said to put special effort into the Special selection of hon-maguro (bluefin tuna) and seasonal fish.
This is the "kaisendon maki-zushi (seafood wrapped sushi)," eaten wrapped in nori (seaweed). It is an original style of sushi that you can eat almost like an onigiri (rice ball).
Photograph:野原ひろし(35)
The lunch menu is popular for being a good deal. You can enjoy sushi in various combinations of 8 to 10 pieces, mainly featuring the restaurant’s standard toppings.
The miso soup, which you pour yourself, comes with free refills. They also offer a wide variety of sets, including seafood Rice bowls and set meals.
だだだだだいちゃん
I ordered the slightly luxurious 5-piece assortment. I added seasonal sanma (Pacific saury) and my favorite tsubugai (whelk), which got me really excited. On top of that, the ika-ten nigiri (squid tempura nigiri) was huge, so I got to enjoy a pretty filling sushi lunch!
Source:だだだだだいちゃん's review
idanbo
They have more than 200 kinds of sushi alone, plus over 100 side dishes. I ordered the standard 3-piece assortment, negitoro roll, kohada (gizzard shad), kani-ebi ai-mori (crab and shrimp assortment), nokke-mori (loaded assortment), and yakitori chicken skin. Both the toppings and the rice were on the larger side, and 5 plates were enough to fill me up.
Source:idanbo's review
40
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Photograph:cats-99
Kappa Zushi Narumi Ten is one of Japan’s leading kaiten-zushi (conveyor belt sushi) chains, with many restaurants across the country. Located near the Narumi Interchange, it has a large parking lot, making it easy to get to by car.
It offers easy, tasty sushi along with a wide range of side dishes and desserts, and is loved by people of all ages, from children to adults.
Photograph:もぐら23号
Along with a solid lineup of standard sushi toppings, they also offer seasonal fair menus with in season toppings and collaboration sushi.
Another feature is the wide variety of salmon. They have everything from thick cut pieces to options topped with onion, mayonnaise, avocado, and other arrangements.
Photograph:と＠
The All you can eat course is very popular, letting you eat as much sushi as you like for 70 minutes. It even includes premium one-piece items like chutoro (medium fatty tuna) and hotate (scallop), and offers great value for money.
They also have a wide range of menu items, from otsumami (small dishes to go with drinks) to meal options like udon and ramen.
だだだだだいちゃん
My personal winner today was buri (yellowtail)! It was rich with fat and really tasty! Also, the tempura nigiri was freshly fried, nice and crispy, and reliably good. I ordered as much of my favorite toppings as I wanted, and I was stuffed! This easygoing feel is what makes it so good.
Source:だだだだだいちゃん's review
ころすけ(•ө•)
Favorites here are the aburi ebi mayo (seared shrimp with mayonnaise) and salmon. The ebi mayo has a nice plump texture that goes really well with the seared mayonnaise, and the salmon is rich and reliably tasty. Prices are good overall too, and it is an easygoing place where you can dine casually and leave Manzoku.
Source:ころすけ(•ө•)'s review
62
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Photograph:さすらいの旅人・全国各地孤独のグルメ
Sushi Ichiba Sho Honten is a conveyor belt sushi restaurant next to Nagoyashi Chuo Oroshiuri Shijo Hokubu Shijo (Nagoya City Central Wholesale Market Northern Market). You can enjoy fresh sushi brought in straight from the market.
They offer both styles: sushi that comes around on the conveyor belt and sushi made to order by skilled chefs. It has the classic look of a traditional sushi restaurant, with a calm atmosphere.
Photograph:ちぇんいぇ
They bring fish in from the market to the sushi counter within minutes and serve it freshly made. They also offer many daily specials and seasonal toppings, so it seems you can find different fish each time you visit.
This is the in-house prepared Tenshi no Ebi (angel shrimp). Its flesh has a slightly bluish tint, with a very springy texture and standout sweetness.
Photograph:まぁ-ちゃん
"Yaki-anago (grilled conger eel)" is the shop's specialty. It is so extra large that it sticks out from the plate. This sushi features grilled anago dipped in a sweet and savory sauce, and they say a single piece is very filling.
The surface is said to be crisp and nicely browned, while the inside is tender and rich with fat.
食道楽のブヒ大佐
Being so close to the market, I felt the sushi toppings were great and easy on the wallet. They offer not only sushi but also a full range of tsumami (small dishes to go with drinks), grilled fish, and bowl dishes, so it works well whether you want to enjoy a meal or drinks. They also accommodate requests, like lightly searing the toppings.
Source:食道楽のブヒ大佐's review
もな999
The toppings were large and delicious! There was also a wide variety, with single dishes and soups as well, so I was very Manzoku. Every piece of sushi had large, fresh toppings, and everything we ordered was a good choice.
Source:もな999's review
391
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Photograph:たまがわたろう
"Gourmet Kaiten Sushi Isshin Kamiyashiro Ten" is a kaiten-zushi (conveyor belt sushi) restaurant that brings in fresh seafood every day from nearby fishing ports in Aichi and Mie. It is a 7-minute walk from Kamiyashiro Station, and is a popular spot with many repeat customers, mainly locals.
The interior has a calm feel, with wood-grain decor, Japanese-style lighting, and menus on display. Even from the box seats, you can watch the chefs shape the sushi by hand.
Photograph:m-ni
They Special select high quality maguro (tuna) weighing around 200kg and serve it divided into more than 20 different cuts.
The set menu is all about maguro, and it is fun to compare the different cuts. They fine tune each one in the best way by focusing on the ideal thickness, texture, and sweetness for each part.
Photograph:T 名古屋 さん
The "kama-ni tennen anago ippon nigiri (single nigiri topped with a whole simmered wild conger eel)" appears with an overwhelming size, using enough shari (sushi rice) for two pieces of nigiri. This sushi features softly simmered anago (conger eel) with plenty of sweet sauce poured over it.
The flesh is said to have a melt-in-your-mouth smoothness.
yoshi920585
The most Manzoku dish this time was tsubugai (whelk)! It was just too good♪ I was blown away by the crunchy texture and sweetness. I ate lots of other things too, and they were all really delicious.
Source:yoshi920585's review
m-ni
I ordered the restaurant's recommended seven-tuna assortment. It came with hon-maguro (bluefin tuna) otoro (fatty tuna), chutoro (medium-fatty tuna), akami (lean tuna), mekatoro (fatty tuna near the eye), zuke (soy-marinated tuna), bintoro (albacore fatty tuna), and kinkai maguro (locally caught tuna), but as expected, the otoro and chutoro were the most delicious.
Source:m-ni's review
135
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Photograph:www.doom.now.cc
Maguroya Sekitei Noritake Shinmachi Ten is a bright and casual kaiten-zushi (conveyor belt sushi) restaurant, about a 6-minute walk from Nagoya Station. Located inside the commercial complex "Aeon Mall Nagoya Noritake Garden," it is also ideal for families and groups.
The interior has a classic Japanese style with conveyor lanes lined up, and you can place orders smoothly using the touch panel.
Photograph:名古屋のリラン
They bring in fish fresh every day from markets and fishing ports, then serve it the same day, so the freshness is said to be outstanding. It is popular for combining the casual feel of kaiten-zushi (conveyor belt sushi) with the quality of authentic sushi.
The "Special Fresh Toppings Fresh Fish Three Piece Nigiri assortment" lets you enjoy an assortment of seasonal toppings such as Sea Bream and hamachi (young yellowtail).
Photograph:かぼちゃ計画
They specialize in maguro (tuna) and actively source rare cuts that are hard to find at other restaurants. The photo shows the “Maguro All-Star Premium - All About Maguro.”
This set lets you enjoy different kinds of maguro and (Each) cut all at once. It is packed with irresistible items for maguro lovers, prepared in a variety of ways.
ともや2024
At the box seats, sushi arrives on something like an express lane running through the middle. You can take your time choosing your order on the touch panel. Needless to say, the sushi is excellent! You should especially try the chutoro (medium fatty tuna). The akamiso (red miso) arajiru (fish scrap soup) and chawanmushi (savory egg custard) come free with items ordered from Ranri.
Source:ともや2024's review
2fc736
I ordered the Itamae Omakase 10-piece set with chutoro (medium fatty tuna). I think it is really a great value. It also comes with ara-jiru (fish head soup) and a seafood salad. It is pretty filling! The toppings are spot on: the tuna, shrimp, salmon, and white fish are all fresh and on the larger side. It left me full and very Manzoku♪
Source:2fc736's review
113
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Photograph:Kokou
Kaiten Zushi Uotaro Mizuho Ten is a sushi restaurant located inside the iiNE MARCHE complex in Mizuho Ward, Nagoya. It uses a touch panel ordering system, so you can take your time ordering.
Run directly by a fish wholesaler based in Chita Peninsula, Aichi Prefecture, it serves super fresh sushi shipped directly from the island.
Photograph:サーフライダーNo.13
Fresh seafood is delivered daily straight from Chita Hanto (Chita Peninsula), then cleaned, prepped, and made into sushi in the restaurant, so you can enjoy it freshly formed. Kuruma ebi (Japanese tiger prawns) are a local specialty of Chita Hanto (Chita Peninsula). They are plump and sweet, with thick, meaty flesh.
By using seafood caught that very day, they bring out the best texture with no off notes.
Photograph:フォトン
The “Uotaro Omakase 5-piece assortment” is a set of 5 kinds of local fish recommended that day. In particular, madai (Sea Bream) is a signature fish of the Chita Peninsula and a standard topping landed year-round.
It is said to have a pleasantly firm bite that lets you sense its freshness. In spring and autumn, when it is at its best, it is said to have especially rich fat.
フォトン
I guessed from left to right that they were suzuki (Japanese sea bass), kurodai (black Sea Bream), madai (red Sea Bream), houbou (gurnard), and kuruma ebi (tiger prawn), based on the pale white flesh of the suzuki and the darker flesh just under the skin on the kurodai among the Sea Bream. Fresh white fish that has not been aged has firm flesh with a chewy or springy texture. I enjoyed all of them.
Source:フォトン's review
小柄巨乳女子おいちゃん
Every piece of neta (sushi topping) is fresh, so you really can’t go wrong no matter what you order! The texture is nice and firm, and you can really tell how fresh it is! It’s kaiten-zushi (conveyor belt sushi), but the quality is high and very satisfying◎ Uotaro is special because you can enjoy both the market and the sushi together, so it’s easy to see why it’s so popular(((o(*ﾟ▽ﾟ*)o))) If you love sushi, this is definitely a place you should visit!!
Source:小柄巨乳女子おいちゃん's review
164
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Photograph:age.1277（旅食）
Ikesu Kaiten Zushi Hyakumangoku Tenpaku Ten is a conveyor belt sushi chain that serves authentic nigiri sushi. Located along National Route 302, it is easy to visit by car.
The restaurant has a fish tank with live fish swimming in it, giving the place the lively feel of a true sushi spot. The tank holds freshly caught ingredients sourced from fishing ports around Japan, with freshness as the top priority.
Photograph:チャン・・リー
After you fill out the order sheet and place your order, the chefs prepare each piece of sushi one by one. One of the best parts of sitting at the counter is watching them take seafood straight from the tank and fillet it.
Every topping is said to have a firm texture and glossy look, showing how fresh it is.
Photograph:アジロウ
They also offer good value lunch sets. The “Hyakumangyo Lunch” is a simple set that comes with 10 pieces of sushi and aka-dashi (red miso soup).
It also includes some hidden popular items, such as futomaki (thick sushi roll), made with one sheet of nori seaweed and cut into pieces, and inari-zushi (sushi rice stuffed into sweet simmered fried tofu pouches).
拳児
Whenever I go out for sushi, I come here every time. The hikari-mono (silver skinned fish) is great, and the a la carte dishes are also good. On this day, I had kohada (gizzard shad), shime-saba (cured mackerel), ma-aji (horse mackerel), ma-iwashi (Japanese sardine), kuruma ebi (tiger prawn), ippon-anago (whole conger eel), and kanpyo-maki (dried gourd roll). I went for two rounds of the hikari-mono lol, then had madai (Sea Bream) kabuto-ni (simmered fish head), hamachi (young yellowtail) kama-yaki (grilled collar), and shrimp miso soup. I was totally Manzoku.
Source:拳児's review
smgzdh48
I mainly ate hikari-mono (silver-skinned fish) sushi. Nothing in particular felt low in quality or lacking in freshness, and it was very good. I was especially happy to see plates with three pieces each, such as [Hikari-mono Three Pieces], [Aburi (seared) Three Pieces], and [Kai (shellfish) Three Pieces]. The sushi was high quality without the stiff formality of luxury sushi, and it made me want to go back again.
Source:smgzdh48's review
35
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Photograph:coco松明
Kanazawa Maimon Sushi Nagoya Parco is a kaiten-zushi (conveyor belt sushi) restaurant on the restaurant floor of Nagoya Parco. It is a chain that started in Kanazawa, Ishikawa Prefecture. In Nagoya, this is a valuable spot where you can enjoy fresh seafood from the Hokuriku region.
It is in a location about a 3-minute walk from Yabacho Station, making it perfect for stopping by while shopping.
Photograph:すばる＠名古屋
They are particular about filleting fresh fish delivered daily from the Hokuriku region, including Kanazawa Port and the Noto Hanto (Noto Peninsula), right in the restaurant.
Gasu ebi (red shrimp) is a kind of shrimp that rarely makes it to market outside its production region. It is known for being sweeter than amaebi (sweet shrimp) and having a rich, deep umami taste, making this one piece a must-try if you come across it.
Photograph:くっき〜ず‼️
Nodoguro (blackthroat seaperch) is one of the fish that represents the Hokuriku region. It is so rich in fat that it is called the king of white fish, and you can enjoy its melt-in-your-mouth texture and sweet flavor.
By searing the skin, the fat melts softly and brings out its rich umami.
愛知・岐阜グルメ 肉が好き
The quality of the neta (sushi toppings) was very high, and each piece was prepared with great care, with excellent balance in the nigiri and great harmony of flavors. What stood out most were the anago (conger eel), simmered until plump and tender, and the nodoguro (blackthroat seaperch), rich with fat. Both had outstanding flavor that spread through the mouth the moment I took a bite, and they naturally brought a smile to my face.
Source:愛知・岐阜グルメ 肉が好き's review
ryokopin0210
It feels like it goes beyond the level of kaiten-zushi (conveyor belt sushi). Of course, not just the appearance, but what is inside is beautiful too. Above all, the o-toro (fatty tuna) looked beautiful from the moment it arrived, and that single piece really got my excitement up. It had a refined taste. The fat melted in my mouth and it was gone in an instant. If only I could experience that moment one more time..
Source:ryokopin0210's review
156