This is what I'd do at

Why is sushi often expensive? it's just vinegared rice with raw fish -- that is, sliced straight from the ocean -- most of the time. The fish needs the de-scaling, sure, but then what? no sous vide. No sauce.
It's art on a plate, innit?
And where better to indulge in this culinary art form than on a conveyor belt, where your lunch might be exposed to any number of coronaviruses, unwashed limbs, and/or a cruel game of Russian roulette ... with wasabi instead of bullets.
Bread and circuses, eat your heart out. This is uncooked marine life and Wankle rotary engines.
#findingfoodfluency #japanesefood #sushi
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