“The sushi chefs try to make sure they’re seeing how much clientele they have, and how much to put on the conveyor belt, so it’s not being discarded. “If you want the experience of seeing a lot of sushi on the conveyor belt, you don’t want to come closer to closing time, because they don’t put as much on the belt,” she said.
4, 2022.įor the best possible experience at Sushi Pro, Estrada said, customers should land at the counter at least 40 minutes before closing time.
Sushi boy menu pro#
(Trent Nelson | The Salt Lake Tribune) Sushi on the conveyor belt at Sushi Pro in Ogden on Thursday, Aug. When diners arrive, they are shown to a seat at that counter, and given a ceramic pot of pickled ginger, a small pitcher of soy sauce, and a dish of wasabi - the trinity of sushi condiments. Pan based the layout and concept on traditional kaitenzushi restaurants - though Pan had specific ideas about how he wanted to use the space, like the long white counter that winds through the dining room, facing the belt. He said he wanted to open a restaurant in Ogden because he knows the community - and he said it felt like Ogden was ready for kaitenzushi.ĭesigning the system to his specifications took a year, Pan said, not to mention waiting for parts to arrive from China. Joe Pan, who opened Sushi Pro in April, moved back to Ogden after living in Arizona and Texas. Sushi Pro’s locomotive is a tiny white bullet train, covered in Japanese stickers (including one of a smiling piece of nigiri). in Ogden, is now the only restaurant in Utah that offers what in Japan is called “kaitenzushi,” or conveyor belt sushi - also called rotating sushi or sushi train, because sometimes an actual toy train will bring an order to the table. A popular mode of dining in Japan - sushi delivered to your table by a conveyor belt - is attracting Utah eaters to Ogden.
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