As you walk into Sushi Rama, smack in the epicenter of white-hot and evolving RiNo, petite, clear-domed plates of sushi whiz like flying saucers up and down the length of the central dining counter by “kaiten,” a special food conveyor belt that is the core concept of James Beard semi-finalist and restaurant visionary Jeff Osaka’s latest venture.
Forget waiting for hoverboards – the future is now.
I’m usually a scrounger when it comes to lunch. If I hem and haw at the fridge long enough, eventually I can Iron Chef that situation and come up with something that will sustain me until dinner, however unglamorous. Some days its just an old pear and some cottage cheese with cinnamon and honey, other days its whatever is leftover from the night before.
And some days, you get lucky with a magical combination of bits and bobbles that come together like the most masterfully planned dish.