Kaiten-zushi (literally "turnover sushi" in Japanese) — or what we call conveyor belt sushi in this part of the world — isn't exactly premium sushi. But that’s part of its appeal. After all, it was created in the ’50s to churn out larger quantities of raw fish and rice quickly so it’s affordable and accessible to the everyman. Chojiro, which opened its first franchised branch in Singapore at brand new Japanese food enclave Gochi Church Street Japan Kitchen (which houses five other Japanese eateries) on 13 June, is one of Japan’s most popular conveyor belt sushi chains. It has been awarded Trip Advisor’s Certificate of Excellence for five consecutive years since 2014. Common words used by netizens to describe the fare at Chojiro’s Japan outlets are “fresh”, “good quality” and “great value”.


 


 


 

  

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