Now me being from Seattle and all...I consider myself quite the seafood connoisseur. This is not to say that I have been a lifetime lover of all things "fishy", I've gone clam digging...once. I tried them, and there will be no way that anything that chewy will ever come into contact with my lips again. But I am willing to try new things, as was my experience with sushi recently. I was the tallest gringo in the place, and I felt that my clothes might match a little too much with zero Hello Kitty anywhere on my person. I was brief-ed on what to expect. We could sit in a booth or at the "bar"; then the Sushi chefs would make their creations right there in front of us. All very fascinating! Especially when Head Chef pulled out a 20 pound Salmon and with the biggest knife I have ever seen proceeded to de-head and de-scale the salmon in preparation of rolling it into our next sushi roll.
As you are sitting in your booth [or in our case at the bar] the plates of sushi would convey by and you would choose what you want off the conveyor belt and enjoy.Each plate had 3 -4 pieces of Sushi
Purple plates were $3.00,
Blue plates were $2.50,
Green plates were $2.00, and
Orange plates were $1.00.
...and of course there was the $2.50 Budweiser in case you needed to wash out the sushi taste in your mouth!
"Sushi land also cannot be responsible for any health problems stemming from eating more plates {entrees} than your body was designed to hold"Thanks! I'll keep that in mind the next time I am being rolled out the door from going for the Sushi Land Plate Champion title.
Conclusion: Be adventurous and try a roll of authentic "raw" sushi [I'm not talking "California Rolls" here] Just don't expect to become a Plate Champion on your first visit. Save that for next time.



















