{"id":8150,"date":"2026-09-02T06:00:38","date_gmt":"2026-09-02T13:00:38","guid":{"rendered":"https:\/\/catbradley.io\/?p=8150"},"modified":"2026-09-02T06:00:38","modified_gmt":"2026-09-02T13:00:38","slug":"japans-revolving-sushi-restaurant-king-sushiro-coming-to-u-s-this-fall-with-high-prices-no-tipping","status":"publish","type":"post","link":"https:\/\/catbradley.io\/?p=8150","title":{"rendered":"Japan\u2019s revolving sushi restaurant king Sushiro coming to U.S. this fall with high prices, no tipping"},"content":{"rendered":"

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Sushiro, budget-friendly in Japan, is adding private rooms and full-course meals as it arrives in America for the first time<\/strong>.<\/span><\/p>\n

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Among Japan\u2019s major kaiten\/revolving sushi<\/strong> restaurant chains, Sushiro<\/strong> has the most passionate fans. Pretty much wherever a new Sushiro branch opens, you can expect crowds of sushi lovers looking to grab a seat at peak dining times, and this fall, for the first time, that\u2019s probably going to be happening in America too.<\/p>\n

Sushiro is just a few weeks away from opening its first-ever U.S. branch, and it\u2019s not timidly testing the waters with a low-key launch in a low-competition market<\/strong>. Instead, it\u2019s starting its American endeavor in New York\u2019s Times Square<\/strong>.<\/p>\n

\u25bc Though it was probably based more on real estate availability than issuing a direct challenge, America\u2019s first Sushiro is located right next door to a McDonald\u2019s.<\/p>\n\n

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Sushiro is leaning into its legacy of success in promoting the new restaurant, billing itself in English as the \u201cworld\u2019s #1 sushi brand.\u201d And yes, in some ways the preview images look similar to Sushiro branches in Japan, with large monitors near the entrance displaying the call numbers of parties whose tables are ready, and horizontally oriented touch panels with images of sushi digitally flowing by which can be tapped on to place orders<\/strong>.<\/p>\n

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However, there are a number of ways in which dining at Sushiro in the U.S. is going to be very different from eating at the chain\u2019s restaurants in Japan. For one thing, Sushiro America appears to be trying to position itself as a much more premium dining destination. A two-piece plate of maguro (tuna) sushi, for example, will cost you 180 yen at Sushiro in Tokyo. In New York, though, a plate of maguro will cost US$5, equivalent to roughly 800 yen<\/strong>.<\/p>\n

Granted, restaurant prices are higher in general in America than they are in Japan, and the current exchange rate makes the gap feel even bigger. That said, assuming a person were to eat five plates of maguro, that 900 yen would still be considered a rather modestly priced restaurant meal in Japan, whereas a $25 meal in the U.S., while not a major luxury in today\u2019s economy, isn\u2019t a particularly thrifty meal either. There\u2019s also the fact that the New York Sushiro\u2019s maguro will actually be cheaper than its other types of sushi, which will be priced at 6, 8, or 10 dollars a plate<\/strong>.<\/p>\n

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Further signs of Sushiro\u2019s upscale American dream can be found in the New York branch\u2019s private rooms<\/strong>, something not seen in chain revolving sushi restaurants in Japan. Located on a separate level of the restaurant from the other diners, each room has swanky minimalist d\u00e9cor and its own refined name, such as \u201cSho Chiku Bai,\u201d \u201cWabi Sabi,\u201d or \u201cYama Kawa Umi.\u201d<\/strong><\/p>\n

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If you\u2019re wondering where the lanes that whisk your food to you are hidden in these private rooms, there aren\u2019t any. Sushro says that these rooms provide patrons with \u201ca Japanese private dining experience featuring a curated prix fixe course menu.\u201d<\/strong><\/p>\n

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That doesn\u2019t mean no care will be given to the main dining area\u2019s automatically delivered dishes, though, and Sushiro boasts that customers will be able to choose from some 200 menu items<\/strong>. Some of these will be original creations crafted specifically to cater to American tastes<\/strong>, such as a double-cheeese shrimp roll and marinated salmon with cream cheese.<\/p>\n

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\u25bc It\u2019s also kind of unusual that Sushiro America is trying to make \u201cEat \u2018til you drop\u201d its catchphrase. Not only is the chain not known for large portions, the Japanese phrase kuidaore<\/em>, which literally means \u201ceat until you drop,\u201d is already associated with the city of Osaka and its food culture as a whole, not just Sushiro\u2019s Osaka-based parent company.<\/p>\n

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But while the Sushiro experience in America is going to have some differences from the one in the chain\u2019s home country, there is one surprising way it\u2019s going to be just like in Japan. The management has put the word out that the New York Sushiro will have a no-tipping policy<\/strong>, with the announcement being greeted with a round of applause by attendees at a preview event, reflecting a growing sense of fatigue among American consumers towards gratuities.<\/p>\n

Sushiro\u2019s New York branch is slated to open sometime this coming October<\/strong>.<\/p>\n

Source: Nitele News<\/a> via Hachima Kiko<\/a>, Jiji<\/a>, FNN Prime Online<\/a>, Sushiro USA<\/a><\/em>
\nTop image: Sushiro USA<\/a><\/em>
\nInsert images: Sushiro USA (1<\/a>, 2<\/a>, 3<\/a>)<\/em>
\n\u25cf Want to hear about SoraNews24\u2019s latest articles as soon as they\u2019re published? Follow us on Facebook<\/a> and Twitter<\/a>!<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Sushiro, budget-friendly in Japan, is adding private rooms and full-course meals as it arrives in America for the first time. Among Japan\u2019s major kaiten\/revolving sushi restaurant chains, Sushiro has the…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8150","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rss"],"_links":{"self":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts\/8150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8150"}],"version-history":[{"count":0,"href":"https:\/\/catbradley.io\/index.php?rest_route=\/wp\/v2\/posts\/8150\/revisions"}],"wp:attachment":[{"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catbradley.io\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}