Brett and I went out to Blue C Sushi near Sunset and Vine tonight. It's right across from the Arclight, which means we go by it a lot, and every time I want to try it. Tonight, we finally did!
Blue C Sushi just opened up about a month or two ago. Part of why I wanted to go (apart from just the fact that it's a sushi place, and I'm always game for sushi) was because we were walking past it on the opening night, and they had a really cool event going on with people playing drums and dancing.
Tonight I finally convinced Brett to try it (despite being married to me, he doesn't like sushi). When we walked in, it didn't look very busy, there were probably three other tables there. The decorations of the place are pretty cool, actually. It's a lot of cool blues, blacks and bright whites, which seems like the perfect decoration scheme for a restaurant that serves food off a conveyor belt.
Oh, did I mention that? Yeah. That's what gives Blue C Sushi their 'edge,' so to speak. They serve 'conveyor belt sushi.' Now, I'm sure when you hear that your immediate reaction is skepticism. Pre-made sushi generally isn't something that people brag about, after all. At least not in the US. In Japan, this kind of place is incredibly common, because it's fast, easy and fairly cheap.
The way it works is this: there's a conveyor belt that goes around a central area where the sushi chefs work. As things get taken off, the chefs prepare more of that thing and put it back on the conveyor. The little platform that the plate sits on is labeled with what's on the dish, and the color of the dish itself indicates the price (prices range from 2.50 for things like edamame to 6.00 for some of the more complicated sushi). As the conveyor comes around and you see things you want, you grab the plate off the belt. At the end of the meal, your dishes are tallied up to see how much your bill is.
As for the freshness, Blue C's website says this:
Our proprietary digital tracking technology (RFID) allows us to monitor each and every item for freshness, while alerting our Chefs when a particular menu item is in high demand, allowing them to react quickly to the needs of our guests.
While the wording of that is pretty gimmicky, they're not wrong about one thing: the items on the conveyor certainly tasted fresh.
I had 3 rolls (each roll is 4 pieces instead of 8), a Blue C Roll ($6), a spicy tuna roll ($4.75), and a snow crab California roll ($5.25). Brett and I also split a plate of edamame ($2.50), and he had pork gyoza ($4.75). He also ordered chicken teriyaki from the kitchen (which, at $5, was also really reasonably priced).
The sushi was really fresh, and delicious. The Blue C Roll, which is spicy baked snow crab and a few other things, was really good. The spicy tuna was probably one of the freshest I've ever had. The snow crab California roll was nothing to write home about, but when are California rolls ever? The edamame was a cold, which wouldn't have been a problem if not for the fact that they were clearly trying to keep it warm, as evidenced by the small heat source under the plate. It wasn't bad, though, and it certainly tasted fresh. In fact, the only complaint either of us had was that Brett's chicken teriyaki took a while to come out of the kitchen. Once it came out, though, he really liked it (I tried it and was underwhelmed, but I don't really care for chicken teriyaki to begin with).
It's also worth noting that the staff was incredibly friendly and responsive to any requests we had. When we first started grabbing things off the conveyor belt, the sushi chef working on our side (in the background of the conveyor belt picture below) let us know that if we wanted anything made specifically for us to let her know, and she'd get it for us. At one point we also asked if she could have our server bring Brett out a fork, and she just grabbed if for him herself. Oh, and her tattoos were pretty awesome, but that's just an added 'ambiance' perk.
The entire thing start to finish probably took us about 30 minutes. I think a place like that is likely to do really well right outside a movie theater, because getting decent sushi quickly before catching a movie will probably appeal to most people in the Hollywood area. I'm pretty sure we'll end up going back on a regular basis.