Take whatpasses by.
Thirty-one seconds per revolution. Nothing is ordered here — it is simply caught. Tap a dish as it rides past and it lands on your stack; tap a plate on the stack to send it back around.
Each dish is a button. Activating it moves that dish to your plate stack.
How the loop works
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The belt never stops
Two lanes run in opposition — the outbound carries fresh work from the pass, the return lane carries the dishes that made the full circuit and are heading back to Arakaki-san for a look. Nothing waits for you; you meet it.
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Catching is the whole interface
There is no menu card, no ordering screen, no server to flag. If it rides past and you want it, take it. If you hesitate, it comes around again in roughly half a minute — or it doesn't, which is its own kind of decision.
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Plates stack, prices stack
Every dish arrives on a rimmed plate whose colour states its tier. The pile beside you is the bill: no arithmetic, no surprise. Regulars build towers. First-timers count as they go.
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Returning is allowed
Untouched plate, changed mind — set it back on the return lane and the count drops. We would rather it circulate than sit unloved beside your tea.
Plate tiers
| Rim | Tier | Price | Typically carries |
|---|---|---|---|
| Bone | I | ¥180 | Tamago, avocado hosomaki, agari tea |
| Wasabi | II | ¥240 | Shime saba, warabi mochi, kappa maki |
| Tamago gold | III | ¥340 | Ama-ebi, ika yuzu-shio, negitoro |
| Vermilion | IV | ¥460 | Hotate butter, anago nitsume |
| Lacquer blue | V | ¥620 | Otoro, uni gunkan, kohada of the day |
Counter notes
“A belt is an honest thing. It shows you everything you didn't take.”
Belt No. 3 seats fourteen and runs from 11:30 until the rice is gone, usually a little after ten. We cut for the belt in the morning and for the counter in the afternoon; if you want a piece that never rides past, ask across the glass and it will be handed to you directly.
Tea is free and self-poured — the tap is under the lip of the counter, hot water only, powdered agari in the jar. The wasabi is grated to order and lives in the small blue dish, not on the fish.
We do not take reservations for the belt. We take them for the eight seats at the far end, where nothing moves and everything is chosen for you.