Fish on a Train: Blue C expands
Continuing today’s food-themed posts {#, #, #}, aficionados of conveyor-belt raw fish will be interested to know that the University Village (as opposed to Fremont) Blue C has nearly finished it’s southern expansion, building out onto an area previously reserved for outdoor seating with an enclosed glass pavilion.
Let me just take this opportunity comment on the whole Blue C concept: one thing that strikes me as a flaw is their decision to dramatically scale back sushi production during the last hour to hour-and-a-half before closing. Arrive at 8pm during the winter, when they close at 9, and the conveyor belt will be as empty as a Tokyo commuter train after rush hour. You’ll be reduced to watching an ever-diminishing supply of tuna and cucumber rolls squeak by as you wait in vain for some salmon or other high-end fish. I understand they don’t want to waste food that won’t be eaten, but I’m convinced the smartest strategy is to go at least 2 hours before closing, so that you don’t end up with the dregs. Otherwise, what’s the point of going to a select-it-yourself sushi place when all that’s left is tomago?
If you know what you’d like to order there’s no need to wait for it to pass by you on the conveyor belt. Just tell your waitress or flag down one of the sushi chefs. It’s fresher and faster than sitting and waiting for your hoped-for item to appear.
You’re right, of course, and they’ve even got those nifty rubber buttons that trigger the blue alert lights over your table, for alerting the waiters. Still, part of the reason I go to Blue C is to interact with a conveyor belt, rather than a person, after a long day working on web pages. It feels nice to have a machine deliver something to me for a change, after trying all day to make machines do what I want.
You’ve obviously never been to Tokyo; commuter trains are NEVER, EVER empty.