Niigata Kaiten Sushi

Kaiten Sushi (Conveyor Belt Sushi), Basics of Niigata Sushi, If you're in Japan you are bound to find Sushi and it is a big part of Japanese Cuisine as a whole with many options from affordable sushi to luxury sushi. Sushi is often serving up something that is raw and sometimes cooked with all sorts of shapes and an unfamiliar texture to the western palette. It might be a little strange at first, but the second or third time it hits differently and you won’t be able to have enough sushi. The default menu tends to be from the big chains like Genki Sushi’s Uobei Sushi (魚べい 新潟赤道店) or Sushiro Branches that have had its menu to fit the local tastes of Niigata ever so slightly. 

About Sushi
Sushi has been thought of to come from the Edo period of the lower class that had been eaten by carts that would pass through the checkpoints of the border of Echigo, but would have its development in the areas Joetsu, Sado Island, and Tomikura. There are no records in backing this up, but it was said sushi may have made its way from Kenshin Uesugi's army that had rice preservation techniques of sushi rice and could have carried it through bamboo leaves during the Sengoku Jidai (Warring States Period). Sushi would be more focused on and well known as the popularity of Sasazushi techniques had become a part of Niigata Cuisine in part of modernizing Japan and incorporating regional cuisine from research to bring interest in sustainable foods. 

Kaiten Sushi
These Kaiten Sushi restaurants tend to be Niigata-ken focused menu selections, but some really cater to Niigata-ken like “Benkei Kaiten Sushi '' that is run by Niigata-based Sado Benkei Group.

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Nigiri- Maguro Akami (Lean Tuna), Chutoro (Med Fatty Tuna), Maguro Otoro (Fatty Tuna), Nodoguro (Black Throat), Abalone, Hokkigai (Surf Clam), Akagai (Ark Shell), Akaebi (Red Shrimp), Amaebi (Sweet Shrimp), Mushi Ebi (Steamed Shrimp), Aburi Anago (Seared Eel), Aburi Unagi (Seared Eel), Baigai (Ivory Shell), Nanban Ebi (Southern Shrimp), Scallop (Small or Medium Hotate), Buri (Yellowtail Tuna), Salmon, Salmon Toro (Fat Salmon), Engawa (Flatfish), Mekishiko Ebi (Mexican Large Shrimp), Madai (Red Sea Bream), Sazae (Turbine Shell), Hirame (Flounder), Tsubugai (Whelk), Maika (Golden Cuttlefish), Kawahagi (Filefish), Kawahagi Kimo (Filefish Liver), Aji (Horse Mackeral), Shimesaba (Cured Blue Mackerel), Tako (Octopus), Nidako (Boiled Tako), Takoboshi (Tako Head. or Tako Hat), Mongo Ika (Kisslip Cuttlefish), Inari, Tamago. 

Gunkan- Uni, Ikura, Red Snow Crab, Tataki Otoro (Outer Sear), Kanimiso (Crab Head), Shirasu (White Bait), Bakudan?, Tataki Buri (Outer Sear), Ikanatto (Squid Natto), Sarada Maki Tsubugai (Whelk Salad), Tobiko (Fish Eggs), Negitoro (Chopped Tuna).
Hosomaki- Maguro Akami Tekka Maki, Maguro Toro Tekka Maki, Umeshiso Maki, Oshinko Maki (Pickled Daikon), Kanpyo (Gourd), Kappa Maki (Cucumber), Natto Maki (Fermented Soy Beans).  

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The Search of menus to look at would lead to places like: Uobei Takeo (Chain in Higashi ward), Sushiya Okura (Chain in Kamo City), Kappa Sushi (Chain in Joetsu), Sushi Kappo Marui (Niigata City), Mawaru Kokyo Yoshida (Tsubame City),