If you are a sushi lover this probably sounds like the best thing ever.  If you are like me, not a sushi lover this sounds like salmonella in the making.

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Here's how it works... sushi is on a sort of conveyor belt.  It's labeled and covered and on a little plate.  Apparently you get charged per plates that you acquire.  They just add it up when you are ready to leave.

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Question is this- how do they make sure that everything is still ok to eat.  You'd think that there would be a time limit on this stuff.  Also- is there cool air or warm air coming up from the conveyor belt depending on what it is?  I'm not a sushi eater, so I'm not sure if it is all cold or not.  I do know what some is cooked and some is not, which also confuses me.  I thought that sushi meant that it was basically raw??

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This new restaurant has just opened in Minneapolis. I guess this has been a thing in other parts of the world, but first time here in Minnesota.

Try it- let me know how you like it.  But I still probably won't try it.  Fish- eww, and raw fish, double and triple eww!