Let's enjoy kaiten-zushi (conveyor belt sushi) in Fukushima Prefecture! 9 recommendations including Fukushima City and Koriyama City

Photograph:たまがわたろう

Sasuke is a kaiten-zushi (conveyor belt sushi) restaurant located along Prefectural Route 362, about a 10-minute walk from Minami-Fukushima Station. Many of the toppings use Special ingredients delivered fresh every morning directly from Hokkaido.

You order on a touch panel, and the food is served via an express lane. The space features hinoki (Japanese cypress) counter seats and box seats, giving it a relaxed feel.

Photograph:トテチータ

The toppings are known for their firm texture and rich fat, and every piece is said to have a highly satisfying taste. One of the most popular items is the “Hon-maguro (bluefin tuna) sanshu assortment,” which lets you enjoy lean, medium-fatty, and fatty cuts all at once.

They also offer a full selection of three-piece nigiri menus, where you can enjoy a different topping with each piece.

Photograph:エマニエル2号

The one-piece nigiri featuring premium toppings like botan-ebi (spot prawn) and nama-zuwai-gani (raw snow crab) is also not to be missed. They say the recommended choice is the "Jo uni (premium sea urchin)."

Its rich, full flavor spreads across the palate, and reviews say it is a highly satisfying plate.

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Umakatei Fukushima Nishi Ten is a local Fukushima conveyor belt sushi chain restaurant located along the roadside, about 6 minutes by car from Iwashiroshimizu Station. The menu centers on fresh fish caught in Sanriku and Iwaki around 37 degrees north latitude, with a wide range of toppings from standard picks to seasonal items.

This casual and easy-to-visit spot has counter seats, box seats, and zashiki (tatami seating).

Photograph:mamebass

You place your order directly with the sushi chef in front of you. The large cuts of neta (toppings) are said to be very satisfying to eat.

The honmaguro (bluefin tuna) tasting platter in the photo is a popular dish that lets you enjoy otoro (fatty tuna), chutoro (medium fatty tuna), and akami (lean tuna) all at once. It is known for its melt-in-your-mouth texture and is said to be highly satisfying.

Photograph:やまがたまる

If you are not sure what to order, the top pick is the Osusume Sankan, which lets you enjoy three kinds of seasonal neta (sushi toppings). It is said to have a great balance between the fresh neta and the shari (sushi rice), with a nice cohesive finish.

Another nice point is that you can enjoy it right after it is made. In addition to sushi, they also offer a full range of a la carte dishes and tempura.

Photograph:俺・ド・シャルム

Kaiten Zushi Toppi~ Koriyama Asaka Ten is a chain kaiten-zushi (conveyor belt sushi) restaurant located along the Inner Ring Road, a 7-minute drive from Asakanagamori Station. They focus on direct delivery from production regions and always stock fresh seafood.

On some days, you can even watch a tuna cutting show. The restaurant has counter and table seating, making it easy to use for a wide range of occasions.

Photograph:☆にこにこ☆

The sushi toppings are thick and satisfying to eat. The maguro (tuna) nigiri, in particular, is said to be a must-try.

They bring in fresh Date Maguro (Date tuna) from Uwajima, Ehime Prefecture, and serve it in many styles, from lean akami to chutoro, otoro, aburi, zuke, and tekka-maki. The fat is not too heavy, and the natural good taste of the tuna really stands out.

Photograph:赤猫サブちゃん

They also have a good selection of à la carte dishes beyond sushi. The recommended aji fry (fried horse mackerel) is one appealing dish, with a crispy coating and tender flaky fish inside.

Reviews say that enjoying it with the tartar sauce on the side brings out the flavor even more.

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Umai Sushikan Asaka Ten is a kaiten-zushi (conveyor belt sushi) restaurant located on the grounds of Frespo Koriyama, a 3-minute drive from Asaka-Nagamori Station. This chain operates both in Japan and overseas, and you can enjoy fresh seafood sourced every morning from markets in Sendai, Ishinomaki, and Toyosu.

One of its key features is that the fish is prepared right away and served while still fresh. They offer both counter and table seating.

Photograph:ヤサグレりん

In addition to the standard sushi, they also offer a full lineup of more unique menu items. After you order on a tablet, the chefs make each piece one by one. Another nice point is that you can ask for smaller shari (sushi rice).

The 3-piece set, which lets you enjoy popular toppings all at once, is also well liked, and you can enjoy a combination of maguro (tuna), shimaaji (striped jack), and toro salmon.

Photograph:赤猫サブちゃん

Pictured is the namida yamamori negitoro. This dish features hosomaki (thin sushi rolls) filled with kuki wasabi (wasabi stems) marinated in soy sauce and grated wasabi, topped with a generous amount of negitoro (minced tuna with scallions).

The sharp heat of the wasabi and the gentle sweetness of the negitoro come together nicely. It also has a great reputation as the perfect snack to go with drinks.

Photograph:なんでも屋純ちゃん

Hama Zushi Koriyama Haga Ten is a nationwide kaiten-zushi (conveyor belt sushi) chain located along Tobu Kansen, about a 13-minute walk from Koriyama Station. It uses a fully made-to-order system, where you place your order on the tablet at your seat or the belt-shaped touch panel. After ordering, your dishes arrive right in front of you on the lane.

It has counter and table seating, making it easy to visit whether you are dining alone or with family.

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The sushi rice uses 100% Domestic rice, and the rice is cooked with Hokkaido kombu kelp and blended with three kinds of vinegar. You can choose from five kinds of soy sauce, which is another nice touch since you can match them to each topping.

The top recommendation among the toppings is maguro (tuna). They use natural ingredients, and it is said to offer a rich, melt-in-your-mouth texture and deep flavor.

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Salmon is also one of the popular toppings. It stands out for its bright color and rich fat content, and once you put it in your mouth, it spreads with a melt-in-your-mouth texture.

They thaw the fillets in ice water and cut each slice one by one in the restaurant to bring out salmon’s natural richness.

Photograph:讃岐そば

Sushiro Koriyama Kuwano Ten is a nationwide kaiten-zushi (conveyor belt sushi) chain restaurant located along Uneme-dori, a 6-minute drive from Koriyama-Tomita Station. One of its key features is its focus on freshness, with freshly landed fish delivered directly without freezing.

In addition to sushi, it offers a wide range of side dishes, desserts, and seasonal limited-time items, making it popular with a diverse range of diners.

Photograph:あいあい0615

They use their own blends for everything from the vinegar in the shari (sushi rice) to the soy sauce and even the wasabi, all to bring out the good flavor of the toppings.

The "Special maguro (tuna) Akami (lean tuna)" in the photo is made with tuna carefully selected based on the restaurant’s own quality standards. It is said to let you enjoy the rich flavor that is unique to lean tuna with concentrated umami.

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Another appealing point is the full lineup of sweets. A dedicated patissier is said to handle their development and selection.

One of the standard favorites is the "Catalana Ice Brulee." The rich custard ice cream texture is especially memorable. You can also enjoy the crisp caramelized sugar, which is torched after you order.

Photograph:☆Qちゃん☆

Mutsu no Kuni Kaisenzushi Yachiyo is a kaiten-zushi (conveyor belt sushi) restaurant located 6 minutes by car from Shin-Shirakawa Station, near an intersection on National Route 294 in an area with wide open countryside views. You can enjoy sushi served piece by piece, made with fresh neta (toppings) and softly cooked sushi rice.

Orders are placed on a tablet, and the food is delivered on a tray style express lane. The spacious interior looks like a relaxing place to spend your time.

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In addition to sourcing ingredients directly from the market every morning, they also bring in Special seasonal seafood selected from Hokkaido, Sanriku, Shimonoseki, and other areas.

Among them, the "maguro (tuna) three kind assortment" is one of the most popular dishes. You can enjoy otoro (fatty tuna), chutoro (medium fatty tuna), and akami (lean tuna) all at once, and it is well known as a great way to compare the sweetness of the fatty cuts with the rich flavor of the lean cut.

Photograph:kenne.c

The photo shows "shime saba shiraita kombu kelp (cured mackerel wrapped in white kombu kelp sheets)." The mackerel is cured with salt and vinegar, then wrapped in soft white kombu kelp. Reviews also praise the generously sized topping and shari (sushi rice) for being satisfyingly filling.

A light sprinkle of salt sharpens the flavor, making it taste even better.

Photograph:pinkmomochi

Genyomaru Okonaten is a conveyor belt sushi restaurant located a 14-minute drive from Izumi Station along Prefectural Route 26, Kashima Kaido. It is one of the restaurants in the Minamoto Group, which mainly operates in Iwaki, Fukushima Prefecture, and its appeal lies in the generously sized toppings and shari (sushi rice).

The restaurant has counter and table seating, creating a space that is easy for a wide range of guests to use.

Photograph:まんぷく左衛門

In addition to fresh seafood landed every morning, they use Special ingredients shipped directly from their production regions. Orders are placed via a touch panel, and you can enjoy freshly made nigiri (hand-formed sushi).

The assortment that lets you enjoy seasonal local fish is also popular, and it is known for letting you fully enjoy richly fatty toppings that are only available at that time of year.

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What you will also want to enjoy with the sushi is the "ara-jiru (fish cuttings soup)." It is a hearty bowl packed with plenty of fish cuttings.

They also offer a full lineup of side dishes, including the jiggly "jikasei chawanmushi (house-made savory egg custard)" and lightly sweet atsuyaki tamago (Japanese rolled omelet).

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Yosaburo is a conveyor belt sushi restaurant located about 4 minutes by car from Aizuwakamatsu Station, heading toward National Route 49 and the Wakamatsu Bypass. It serves seasonal fresh seafood shipped direct from the production regions, with careful attention paid to everything from the rice and vinegar to the soy sauce and nori (seaweed).

This restaurant has counter and table seating, making it an easy place to visit without feeling formal.

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The popular choice is hon-maguro (bluefin tuna). The recommended dish is the "Hon-maguro Three-Piece assortment," which lets you enjoy chutoro, sukimi-gunkan, and akami all at once. It is a luxurious plate where you can enjoy Special selected cuts, and comparing the different tastes is part of the appeal.

The "chutoro" in particular is said to have sweet fat that melts and spreads across the palate.

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The photo shows the "katsugai sankan assortment (three piece live shellfish assortment)." It is an assortment of live hotate (scallop), live hokki (surf clam), and live tsubu (whelk), a menu item shellfish lovers will be happy to find.

The live shellfish is served freshly sliced, with a crisp and springy texture that stands out. It is said to have a flavor that lets you really taste the freshness of the ingredients.