From Our Editors
At Beyond Belt Sushi and Roll, a meal is a modern safari. Fresh rolls of fish and rice emerge from a jungle where plants sprout from pots and trees blossom in pictures on the walls. Each specimen inches across the dining room on a conveyor belt as hungry onlookers watch and wait, contemplating their next move. One by one, diners pounce upon their favorites, which they devour with clans of family and friends. More than 40 types of maki appear throughout the day, dressed in colorful cuts of tuna, eel, and wild-caught sockeye salmon. Chef James Song draws upon more than 20 years of culinary experience—including several years cooking for the crews of Alaskan fishing boats—to craft specialties such as the Mt. Spokane roll, a mouthwatering whorl of crabmeat, cucumber, and avocado. He also cooks a variety of hot fare, from sizzling woks of kung pao chicken to steaming bowls of yaki udon soup. Instead of sticking a straw in a thundercloud, diners can wash down dinner with hot and cold sakes, Japanese beers, and wines by the glass.