What to Know About Honolulu’s New Conveyor Belt Sushi Restaurant

Kaiten Sushi Ginza Onodera can average $100 a person. Here are 18 tips to know before you go.

May 23, 2024

Mari Taketa,

Photo: Thomas Obungen

Honolulu’s newest conveyor belt sushi restaurant opened in Mō‘ili‘ili last month to lines—despite prices expected to average $100 a person. Kaiten Sushi Ginza Onodera isn’t the conveyor belt sushi most of us know.

It’s part of a Tokyo-based sushi chain whose Los Angeles and New York branches have won multiple Michelin stars. No Michelin stars will probably ever go to its conveyor belt restaurants. Even though Kaiten Sushi Ginza Onodera flies in ingredients from Tokyo’s Toyosu Market and offers significantly higher-quality rice and seafood than any we know, it is the sushi world equivalent of artisan fast food, with an iPad ordering system and chefs making nigiri sushi for up to 85 diners at a time.

Unlike the sumptuous omakase at sister restaurant Sushi Ginza Onodera on Kapahulu Avenue, which can run up to $350 a person, the style of Edomae sushi here is more basic, with few garnishes or flourishes. But yes, it’s Edomae, with its traditional red-vinegar sushi rice and treatments that cure, pickle, lightly cook and otherwise heighten the flavor, umami and acidity of seafood.

What else do you need to know? Read on for tips from four who have already tried out Kaiten Sushi Ginza Onodera.

Kaiten Sushi Ginza Onodera Hawaii Rice Choices Mari Taketa

Photo: Mari Taketa

Maria’s tips

Only get the stuff you’re really excited about—it’s not cheap!
Note which items include two pieces or one. I got two orders of tuna mayo by accident because I thought it came with one piece, so we ended up with four. It was just OK.
I really like that you can choose regular or small portions of rice.
Triple red sweet shrimp and aburi engawa (seared halibut fin) are so good. I would go just for those.

—Maria Burke, Frolic

Photo: Mari Taketa

Laurie’s tips

Sit at the counter (versus the tables) to experience the kaiten. You’ll hear a chime when your order arrives.
Scan the menu first to plan out your order.
Tea is free, but you need to order it on the iPad.
Save room for dessert—I had monaka black sesame ice cream.

—Laurie Oue, Frolic reader

3:50 on a weekday afternoon. Photo: Mari Taketa

Mari’s tips

To avoid lines and crowds, go between mealtimes.
The menu changes, so apart from the standards, you might see different things on different days. Maria’s aburi engawa was there when I went; the triple red sweet shrimp and Laurie’s monaka black sesame dessert were replaced by other offerings.
Some pieces are better without shoyu—like the aburi engawa, which is sprinkled with salt.
The wasabi is not freshly grated, but it has the slightly fruity nuance of the real deal and is much better than the cheap tube stuff, which is mostly horseradish.
You can request gluten-free shoyu, a rarity at Japanese restaurants.

—Mari Taketa, Frolic

Photo: Thomas Obungen

Thomas’s tips

Look for occasional specials on Instagram or on the iPad menu. These are often limited, but some deals can be had.
Don’t put shoyu in the dish—dispense it on each piece, one drop at a time. No mess, and it goes directly on the fish instead of the rice.
Pace yourself: You can only order up to four items at a time, including duplicates.
For an extra protein boost, the chicken karaage is a worthy add-on for $5.50.
My favorites include ikura, hotate, negitoro, seared engawa and triple ama ebi.

—Thomas Obungen, Frolic