When designing the concept of RiNo’s Sushi-Rama, Jeff Osaka set out to change the perception that Kaiten or “conveyor belt sushi” relies on lower-grade fish to build its rolls and sashimi. To combat this flagrant social misconception, Osaka sources fish from Central Market to ensure quality and employs microchip-embedded plates -- they alert the kitchen when the plate has circled the belt one too many times and needs to be removed -- to ensure optimal freshness. The conveyor belt is undoubtedly the focal point of the colorful main dining room, rotating teeny, color-coded-by-price plates of nigiri and specialty rolls -- like the Hama Rama filled with crab mix, scallop, and cucumber, topped with yellowtail, kaiware, shishito peppers, and macho sauce -- as well as hot kitchen dishes like spicy rock shrimp. Thankfully, Sushi-Rama has managed to maintain a low price point, so once your plates are tallied at meal’s end, the resulting bill (hopefully) won’t be cringe-worthy.
Just when you thought going out for sushi couldn’t get any more fun, Jeff Osaka decides to put his nigiri and rolls on colorful plates and send them spinning around the dining room on a giant conveyor belt. Sushi-Rama’s color-coordinated pricing system, pop art decor, and solid food make sushi easy and accessible—not to mention entertaining. Look for the latest Rama outpost to open in Broomfield this spring.