During my semester abroad in London, my fellow Syracuse-ers (Syracusians?) and I became regulars at a sushi bar called “Yo!” Unlike any sushi restaurant in America that I had been to, Yo! had a conveyor belt circling around the restaurant. Sushi chefs cooked in the middle of the belt, while the customers sat on the outside. Once finished with a fish-filled creation, the chefs placed them on the belt, allowing customers to pull dishes from the rotation. The price is calculated by the plates, as each color corresponds with a different price.
