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What
if robots could make sushi?
They
do; but can anyone truly replace the human touch?
By John Aguilar
A recent visit to the small Japanese community in downtown Los Angeles known as Little Tokyo took me by surprise. I ended up in a different type of sushi bar that wasn't like the typical sushi bars, which usually have a chef who yells out "Irasshaimase" (essentially means welcome and is a common greeting for visitors/customers in any shop or commercial establishment) when you enter.
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In the small outdoor shopping area adjacent to the old Tokyo Mall, I found a sushi bar with a twist to it. Inside, I was still greeted by the usual "Irasshaimase" but the restaurant was unlike any other. The room was quite small - about the size of a
large walk-in closet. In the center of the room was the Sushi bar. But what made this restaurant unique was the small conveyor belt that was constantly
revolving around the bar. The Sushi was placed on the belt in a variety of different colored plates. Each colored plate had a different price. Whatever was not on the belt could be asked for.
Drinks could be ordered by asking either the hostess or the waiters. |
 At the end of my meal, the kind hostess came over and counted up all my dishes and gave me the check. The sushi was reasonably priced. Compared to other restaurants I've been to, this one was definitely a winner and also did not hurt my wallet too much. At around $24 per person plus tip, the prices were very attractive.
The loss of human touch
I like sushi a lot, I was under the impression that the prices were high because of the quality of fish and the expertise of the chef. While most of the chefs making sushi in the United States are not Japanese or even trained in Japan, they could definitely capitalize on this impression. I have been told that in Japan, sushi chefs undergo years of schooling and apprenticeship prior to becoming professional chefs. It does sound hard to believe but connoisseurs of Japanese cuisine can notice the difference.
As an American with very little understanding of the complex art of making sushi, it was a pleasant surprise to me. I was glad that the prices were low but I was also disappointed that I was eating something that no longer had the human touch. I am very well aware that almost 90% of the food that we eat has been processed by machines at some point, it was hard to get used to the fact that I would not be seeing a lot of sushi chefs any more. Now, what will be next?
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A robot walking around the shop greeting me with an
"Irasshaimase"
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A self service payment terminal so that I will simply swipe my
credit card when I am done
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A cheap sushi robot to use at home and
make your own sushi
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California rolls recipe |
