There is only one essential rule
for a successful lunch at
Kurumaya. You must be in before 12:10 to get a seat.
Seriously, any later and you are going to be queuing while you wait for
me to finish six sushi plates. You could of course head
downstairs to the proper restaurant but the Kaiten conveyor belt's
where the action's at. Compared to it's chain rivals, this one's
small but perfectly formed. Intimate too with the three chefs
crammed in the tiny triangle in the middle of the dining arena. A
typical browse would include at least some slightly squidgy gyoza, a
few slices of tuna sashimi, a crab or octopus rice roll or two, a
breaded chick, a prawn tempura and perhaps a pork skewer to finish off
the most avid of gannets. I've probably missed out some star
dishes, but that's what the next visit is for. I've been
returning here twice a week for months now and the quality is as
consistent as the chopping speed of the expert knifemen in the middle.