Sushi (寿司）

Sushi is a Japanese dish of prepared vinegared rice usually with some sugar and salt, accompanied by seafood — often raw — and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯). The origin of sushi can be traced back to ancient China, with the earliest known record dating back to the 2nd century BC. Today sushi is a staple dish found everywhere in Japan, from restaurants to convenience stores, and is regarded as the poster child of Japanese cuisine. Here are some of the different styles of serving sushi: 

Kaitenzushi (回転ずし）"Revolving sushi"

Kaitenzushi is a form of serving where the prepared sushi is placed on a conveyor belt that runs in circles and you are free to take whatever plate is coming. You typically sit in front of a small kitchen area where the chefs prepare the sushi. Alternatively - this is what locals actually prefer to do - you can order directly from the chef to enjoy a "fresher" plate. Plates come in different colors reflecting different price tiers (80~450 Yen/each). After finishing your meal, at check-out, you pay for the total number of plates based on the color code.

Tachigui (立ち食い) = "Stand-up eating"

Tachigui-style eating was first introduced in what is now Tokyo during the Edo Period (1603-1868). During that time, restaurant owners catered to laborers and working-class people who needed inexpensive yet nutritious, fresh, and flavorful food. Here, I ordered tachigui sushi aka "stand-up sushi".