Amazing conveyor belt sushi in Kobe City! 10 best-value spots locals keep coming back to, by area

Photograph:タコぶぅ

Morimori Zushi Sannomiya OPA2 Ten is a conveyor belt sushi restaurant located inside the shopping mall Sannomiya OPA2. It is a popular spot where a line is almost guaranteed.

They prepare the sushi after you order it. Even while in Kobe, you can enjoy fresh Hokuriku seafood shipped directly from Kanazawa and Noto, which is part of the appeal.

Photograph:HIIDE

All of the sushi is said to have just the right balance in size and flavor between the shari (sushi rice) and the topping, with a steady, easy-to-enjoy taste and no off notes.

The photo shows “bincho maguro toro (fatty albacore tuna).” Reviews also said there are many toppings that are not often seen in Kobe, making it easy to end up ordering too much.

Photograph:shuuh997

For octopus lovers, the "Tako San-ten Assortment" is hard to resist. You can compare three kinds: raw octopus, lightly seared salted raw octopus, and boiled octopus.

The "Nama-tako Shio-aburi" in particular is said to be delicious, with the searing bringing out the octopus's flavor and giving it a texture different from completely raw octopus.

Photograph:たかみん@神戸グルメ

Rikimaru Sannomiya Center Plaza Ten is a kaiten-zushi (conveyor belt sushi) chain with a long history of more than 40 years since its founding. One of its main draws is the wide selection of reasonably priced plates, even while it promotes high quality.

It also has excellent access from Hankyu Kobe-Sannomiya Station. It is said to be popular not only with tourists but also well loved by locals.

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The sushi that the chefs shape right in front of you has earned high praise, with people saying it is "already beyond the level of conveyor belt sushi."

The photo shows the "Domestic shime-saba (vinegared mackerel)." Since it is lightly cured in vinegar, you can really taste the mackerel's natural flavor, and it also pairs perfectly with Japanese sake.

Photograph:わさびのブログ

The restaurant's signature item is the hokuhoku teyaki tamago (freshly hand-grilled omelet). It is cooked after you order, and the sweet dashi flavor really comes through.

You can choose it with or without shari (sushi rice), which is nice since you can adjust it based on how full you are.

Photograph:Pochi Pochi

Uobei Sannomiya Kumoidori Ten is an order based sushi restaurant where you can enjoy a wide variety of neta (sushi toppings). The items you order arrive on a dedicated lane.

(Each) seat has a partition, so it is nice that you can enjoy your meal without worrying about the people around you. It also looks easy to visit with children.

Photograph:exjapan

One of this restaurant's charms is that it often holds fairs to match the season.

The "mushi-gaki (steamed oysters)" on the fair menu is said to feature large oysters with a plump, springy texture and a creamy, rich taste. They are so good that you might find yourself wanting another order.

Photograph:ノンダクレー

Kake udon (udon noodles in broth) is the perfect dish To finish after eating sushi.

The broth is so good you will want to drink every last drop, and it is also a welcome menu item for small children who cannot eat raw food.

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Kaiten Zushi Hokkai Sozai is a kaiten-zushi (conveyor belt sushi) restaurant with a lineup of more than 100 varieties. The price range per plate is also wide, so it looks like you can enjoy it in all sorts of ways depending on your budget.

Because it is located inside a commercial facility, many families visit, and the menu and in-store signage are said to be clear and easy to understand.

Photograph:かわうそグルメ

The toppings are excellent, but the shari (sushi rice) also has a great reputation. It uses Kinmemai (golden bud rice), a Koshihikari rice from Nagano Prefecture.

The photo shows the one-per-person, one-plate-only “Meltingly Good! Aburi (seared) Extra-Thick Unagi (eel) Crispy Roll Tsukimi (egg yolk) with Yamatoimo (Japanese mountain yam) tororo on the side.” It is said to be an excellent creative topping that is hard to find at other restaurants.

Photograph:さわらいわし

Another appealing point of this restaurant is its wide selection of desserts after the meal.

The restaurant's recommendation is the "Hokkaido soft serve," which is said to be a rich treat made with plenty of fresh milk from Hokkaido and loved by people of all ages.

Photograph:みつ香

Nigiri Chojiro Kobe Sumiyoshi Ten is a conveyor belt sushi chain known for serving high quality sushi.

The spacious interior also has a fish tank, which adds to the nice atmosphere. It has both table seating and counter seating, so it looks easy to use whether you are dining alone or with a group.

Photograph:ぎゃらが

Every sushi topping is said to be high quality, and the vinegar balance in the shari (sushi rice) is just right, making it delicious with no complaints.

The photo shows the “maguro-zukushi (all-tuna assortment).” With otoro (fatty tuna), negitoro (minced tuna with scallions), tekkamaki (tuna roll), and more all in one, it’s a must-order dish for tuna lovers.

Photograph:Pochi Pochi

A slightly luxurious single piece you will want to order as a treat for yourself is the "ni-anago ippon (whole simmered conger eel)." The size of the anago (conger eel) wrapping around the sushi rice gives it amazing visual impact.

The anago is simmered until the flesh turns melt-in-your-mouth tender, and it is said to be excellent.

Photograph:ジョルジュ・イグレック

Daiki Suisan Kaiten Zushi Kobe Uozaki Ten is a kaiten-zushi (conveyor belt sushi) restaurant built around the theme of “freshness is the feast.” Along with carefully selected hon-maguro (bluefin tuna), you can enjoy fresh seafood delivered straight from the morning catch.

They also offer original Japanese sake, so it is recommended not only for sushi lovers but also for people who enjoy drinks.

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The restaurant’s signature item, hon-maguro (Pacific bluefin tuna), is said to be great no matter which cut you order, from akami (lean meat) and toro (fatty tuna) to kama-toro (fatty collar meat). The photo shows the “Hon-maguro Otoro (fatty tuna belly).”

They sometimes hold a kaitai show (tuna cutting show) inside the restaurant, which makes it enjoyable not just for the meal but as an experience too.

Photograph:デブ仙人

Of course, they have plenty of sushi topped with seafood, and they also offer a great selection of unusual sushi.

The “Ebi Fry Ippon Nigiri (single shrimp fry nigiri)” grabs your attention with its striking look, and people say it tastes as good as it looks.

Photograph:ジョルジュ・イグレック

"Kaisen Zushi TainoTai Kobe Nishi Ten" is a kaiten-zushi (conveyor belt sushi) restaurant in Nishi Ward, Kobe, known for the freshness of its fish. The quality of the sushi and the level of service are said to be high for the price, making for a satisfying experience.

The interior is spacious, with an atmosphere where you can enjoy your meal in a relaxed way.

Photograph:まりんごん

Among the wide variety of toppings, this restaurant is known especially for its delicious aburi-style toppings.

The “Aburi Zanmi” in the photo is a plate that lets you compare three kinds of aburi toppings: unagi (eel), shrimp, and salmon. The fish’s natural umami gets an extra layer of fragrant, lightly charred flavor, making it excellent.

Photograph:チヒロフスキー

At lunchtime, the limited-quantity Higurawari Lunch Set (daily lunch set) comes recommended. It is a luxurious set that includes nigiri sushi, Appetizers, aka-dashi (red miso soup), and warabi-mochi (bracken starch dumpling).

The rice in the nigiri is on the smaller side, but the toppings are fresh and very satisfying. It is also nice that the set includes some aburi-style toppings as well.

Photograph:べるぜぶぶ

Sushi Kanta Tamatsu Ten is a kaiten-zushi (conveyor belt sushi) chain mainly operating in southern Hyogo Prefecture, including Himeji, Kakogawa, Akashi, and Kobe.

They also offer a wide range of seasonal recommended dishes, so even if you visit every season, it still feels fresh and enjoyable.

Photograph:ようじろう01

One thing that sets the sushi here apart is that the chefs shape each piece by hand instead of using a rice molding machine. The softness of the shari (sushi rice), which gently loosens in your mouth, is said to be irresistible.

The toppings are also thick cut, giving you a one-rank-higher level of Manzoku.

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The “Shin Osusume Lunch,” said to be even more luxurious than expected, is popular for getting people excited. This set comes with 8 pieces of sushi, tempura, a seafood salad, miso soup, and dessert.

For the sushi, you can choose the amount of shari (sushi rice) and whether to include wasabi. Even children can enjoy it with peace of mind.

Photograph:デジ・アナ

Bote Rokko Ten is a long-established kaiten-zushi (conveyor belt sushi) restaurant with nearly 60 years of history, where you can enjoy reasonably priced sushi made right in front of you by skilled chefs.

The house-made ponzu sauce, made from a secret recipe, is also very popular. It looks like you can enjoy a taste you can only find at this restaurant.

Photograph:momofried

The most popular signature item is mushi anago (steamed conger eel). It has such an impressive volume that the shari (sushi rice) is completely hidden, making you want to take a big mouthful.

The anago is soft and tender, and the slightly sweet sauce is also delicious.

Photograph:castro

This restaurant is said to have started out as a fugu (pufferfish) specialty restaurant, and it has a great reputation for its excellent fugu dishes.

The photo shows the "fugu akadashi (red miso soup with pufferfish)," which is perfect To finish with a drink. The temperature is just right, and the deeply soothing flavor of the fugu broth is said to be irresistible.

Photograph:食道者

Uogashi Aeon Mall Kobe Kita Ten is a kaiten-zushi (conveyor belt sushi) restaurant located inside Aeon Mall Kobe Kita. There is an outlet mall across the road, and many people stop by while out shopping.

The interior has a homey feel and a lively atmosphere. It is a good pick when you want to have a fun meal with family or friends.

Photograph:食道者

They are known for their wide variety of maguro (tuna) toppings, and every one is said to be delicious.

The “Hon-maguro (bluefin tuna) Premium toro aburi iwashio” is said to gain a fragrant note from the searing, with simple seasoning from rock salt. It lets you fully enjoy the natural good flavor of the tuna.

Photograph:いくら555555

Another draw of this restaurant is its full lineup of seasonal limited menus. For example, in winter, they seem to offer many oyster dishes.

The photo shows “kaki (oysters) to ikura (salmon roe) ankake (thick sauce) no chawanmushi (savory egg custard),” which you will want to have as a palate cleanser between pieces of sushi.