Ichikawa, Chiba, Japan｜Sushichoshimaru Gyotokuten

Very good

Since I was on my way home from going out, I took it home from the Gyotoku store instead of the usual Minamikoiwa store. Since it's a chain store, I thought all the stores were the same, but even though the store at Gyotoku was about to close, they were very kind and personable, and I felt really good. Especially the manager or the head chef... Although it is a little far away, I will be using this Gyotoku store instead of the Minamikoiwa store from now on.

I went to lunch with my mom in the afternoon! From lunchtime to 2pm, you can get a free refill of the soup! It's completely different from the regular conveyor belt sushi, which sells for its low price and costs 100 yen per plate, or other creative junk sushi. This restaurant also cuts the fish directly in front of you, so it's fresh and delicious! Not only is it the same as at a normal sushi restaurant, but the toppings are thicker and the 2 pieces of tuna is a good value for money! ← Considering the size and thickness of the toppings, it's more than twice as light as Slow, so it's also cheaper! The sushi that is normally used for top sushi is so mediocre that I don't even feel like eating it at a conveyor belt sushi restaurant, but here I order five plates of tuna all at once. 130 yen per plate to 580 yen per plate, 6 levels such as otoro, etc. If you are at the top sushi level served by a general sushi restaurant, you can eat it for 130 yen, 180 yen, 250 yen / plate, so you can eat 10 pieces at the supermarket. I feel like it's cheaper than a pack! The bill for the two of us was around 3,800 yen for 26 dishes, and it was so delicious that I was satisfied with it for the first time at conveyor belt sushi! All sushi is large in volume, so the number of plates is significantly reduced, and even the sushi on cheap plates is fresh and delicious, so the bill is cheaper than at Slow◯, Kura◯Sushi, or Hama◯Sushi. hey. On the negative side of the reviews, it is true that the sushi made by women is a bit rough and the size of the rice is sparse, but that doesn't mean I'm going to go to another conveyor belt sushi restaurant. Since it's a conveyor belt sushi restaurant, you won't be able to maintain cost performance if you're just a veteran chef, so take it seriously and watch your progress! It seems like it's just my nature, but I feel like I can't do it (lol)