Raw fish and rice rolls, Australians have grown to love them. Fast, healthy, and multicultural food, sushi ticks the right boxes.
For a long time, sushi was overwhelmingly popular in Hobart, as elsewhere. Sushi takeaway places were popping up everywhere, everybody was eating it, loads of people were making it at home and Habitat sold sushi-rolling devices.
Then there was a pulled pork and taco explosion of sorts, and it was hard to see that we’d ever recover and get the balance right.
The folk from the Bank Arcade’s Sushi elbowed into Hobart’s waterfront eating area with conveyor belt sushi and as I like to say, ‘It’s gone off!’
Millennia ago, sushi began life as fish fermented between rice. The moulded vinegar rice that holds the fish in today’s sushi is a tip of the hat to tradition. A fast food in Japan since the early 1800s, there are Western aberrations you won’t see if you’re visiting the home land – like California roll – but that shouldn’t come as a surprise to anyone.
Conveyor belt sushi was birthed early during the golden age of capitalism. Inspired by 1950s beer manufacturing, the conveyor belt was the solution to high turnover food production: rapid supply and low dwell time.
In Hobart 2015, we’ve all fallen hook, line and sinker for global fancy fast food.
But what’s not to love about sushi. There’s a reason it’s ever-popular and Sush Train does it oh so very well: tempura prawn, beef tetaki, tuna, teriyaki chicken, who knows what else, but it's all good. At our table of four we just stopped whatever went past that looked good. We did observe that for a good part of our residency however, the gaps between plates were noticeable. A sushi train contradiction in terms. But like most public transport, it never rains but it pours. When the plates came, there was no stopping the Shinkansen.
There are a few seating options: on the train track, in a booth, and at the window. That’s the order of accessibility. If you choose a view, then you use the iPad ordering system.
It’s fully licensed and unlike other trains with colour-coded plates, every plate at Sush Train is $3.80, easy-peasy. Your bill will be calculated in the multiple of empty plates left behind. It makes Sush Train affordable if you have self-control. But that’s the secret of the sushi train success – the fun in excess. You can even post a Facebook pic in the competition for the highest number of empties.
Sush Track is tremendously popular. It’s received a couple of smacks on service. We didn’t try to order from the iPad so This Girl has no comment in that regard. My only little tip is if you sit at a booth anywhere from half-way through the journey to the end of the line, it might be wise to walk back to the ‘Mind the Gap’ section and get a few early selections, otherwise you’ll be left with others’ cast-offs.
I’d happily go back because I love sushi and eating in a booth, but I won’t spend a fortune and I’ll be assertive. Actually, I have another tip, don't take the lids off and breathe over the contents while you decide if you want to eat it or not. That's uncool.