TOKYO, Jun 01 (News On Japan) - A young sushi chef from Kumagaya, Saitama Prefecture, has taken center stage in a nationwide competition to crown Japan’s top conveyor belt sushi artisan. The event, known as the All-Japan Conveyor Belt Sushi MVP Championship, brings together 13 elite chefs from across the country to compete not only in sushi-making technique but also customer service and performance skills.
Representing his company Goten Sushi, 32-year-old Ando emerged as a top contender, having already bested his peers in in-house trials to earn his spot.
The shop Ando manages is known locally for its high-quality offerings and generous cuts of fish. Goten Sushi has an impressive track record in the competition, including two national wins and four runner-up finishes. This legacy fueled high expectations for Ando, who said, "Of course I feel pressure, but I’m more focused on testing how far I can push myself."
Two weeks before the event, Ando rigorously trained under the supervision of senior chefs. In a simulation matching the competition rules, he was required to make three plates of hosomaki rolls, two plates of gunkan rolls, and five plates of maguro and salmon nigiri within a six-minute time limit. Speed, consistency, and accuracy of size and weight were all evaluated. He received bonus points by finishing in 5 minutes and 12 seconds—well within the time cutoff. When weighed, his maguro nigiri hit the target weight of 68 grams exactly, a performance that boosted his confidence.
Further training included a company-wide coaching session, where past participants critiqued Ando’s precision. One senior reminded him, “It’s not about whether someone’s watching—it’s about whether this sushi is something you’d serve to a customer.”
On the day of the event, Ando appeared composed despite admitting he had trouble sleeping the night before. Thirteen chefs competed, divided into three groups, first showcasing their technical skills. Although his early performance placed him 8th, Ando made a strong impression with his fast and clean sushi-making. His cheerful demeanor and precise technique helped him rebound in the second round, which tested customer interaction. Asked to serve a mock table of guests, Ando smiled brightly and announced, “Our recommendation today is medium fatty tuna that swam all the way from Port Lincoln, Australia!”
His enthusiastic service paid off. With combined scores from both the technical and performance segments, Ando secured fifth place in the preliminary round, earning him a spot in the finals. The final round reset all prior scores and repeated the same format. Here, Ando doubled down on his cheerful delivery and polished technique, delivering an impressive performance.
In the end, victory narrowly eluded him. First place went to competitor Tsuka from Sushiro. Ando finished as runner-up—just one step short of the summit. Yet he expressed pride in what he had achieved: “Of course it’s frustrating. But through this, I was able to show people that sushi, including the craft and the service, is really something amazing. Sharing that with others—that’s part of our job too. I want to keep thinking positively.”
The competition not only highlighted Ando’s skills but also showcased the evolving art and spirit of conveyor belt sushi in Japan, blending precision, speed, hospitality, and pride.
Source: YOMIURI
