Sushi purists should not regard the revolving sushi bar as a threat against tradition. Rather, places like Gatten Sushi should be considered as stepping stones to eventual sushi enlightenment. Gatten Sushi will familiarize you with the basics before you sit in front of a master like Shibutani-san of Sushi Shibucho. And what better way to do that when plates are $2 each, like at Gatten. Every employee shouts a greeting when you first come in and when you leave. The place already distinguishes itself as much more advanced than Kura Sushi in Costa Mesa and much classier than Kaisen in Santa Ana. There are morsels here that you don't often find on a revolving belt joint. Also take these lessons not just as a sushi primer, but as Japanese Cuisine 101. You are liable to see a sea urchin roe gunkan maki as you are likely to encounter a plate takoyaki hiding a nub of octopus and a basic if somewhat bland version of tonkotsu ramen. The salmon skin hand roll, crammed to the hilt with the fish's deep-fried epidermis crunching like pork chicharrones out to prove itself, will seal the deal for those who are new to sushi, inching them ever closer to someday attempting omakase.
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Wednesday, January 7, 2015 at 6:18 a.m. by Edwin Goei
Since Gatten is a conveyor belt sushi restaurant--arguably one of the most successful kaiten sushi chains in Southern California--Travel Host Andrew Zimmern's credo of "if it looks good, eat it" can be applied. There are the rainbow...