Japanese Food Bites: Indulging in the Taste of Summer

June 3 perfectly encapsulated everything this program was about: food, exploration, and education.

I woke up in a panic at 7:30 and made it down to the lounge with only seven minutes to eat breakfast. I quickly collected my typical meal and sat down among other students who were still studying, shoveling food into my mouth. A warm bowl of miso soup with rice and scallions, fluffy tamago (sweet egg omelet), udon noodles and a pot of natto. It’s simple, but it has become a comforting morning ritual.

After breakfast, we took the Marunouchi Line to Ochanomizu University for our final day of classes. It felt a bit surreal. Our incredible month had passed faster than any of us expected. Sitting down for our final biology exam, with an Ito En green tea to my left and a pen on my right, it was clear we were all a bit nervous. I looked out at the gorgeous ginkgo trees blowing in the rain, which relaxed me before the test. After an hour and a half, the exam was over. And as a little reward, we scurried down to the lobby and rejoiced over a slice of spinach pizza. Maybe not a traditional Japanese snack, but after a long exam, we grabbed whatever we could get our hands on.

Next up were the English presentations. Watching everyone share their unique topics for our final assignment was both engaging and entertaining. It was a great way to end the program and reflect on how each of our experiences tied into Japanese culture. It felt like we were celebrating not just academic accomplishments but all the little ways we’ve adapted and learned in Japan.

Once back in Ikebukuro, soaking wet from the downpour, we did what we do best: celebrate with food. And not just any food, revolving sushi from Tenka Zushi, our absolute favorite spot. We’ve already been back three times. There’s something undeniably fun and satisfying about sitting down at a conveyor belt sushi restaurant. The plates slide by, each just as enticing as the last, and you can pick what you like at your own pace. You control both the price and the portions. That’s my kind of place.

What makes Tenka Zushi even more special is the unwavering quality. Persia, sitting beside me, exclaimed after nearly every bite that it was “the best sushi of her life.” Antonia, Alex, and Ben all agreed. This was sushi at its freshest and most flavorful. Whether it was a perfectly torched salmon, a bright and creamy piece of uni, or just a tamago nigiri, every bite was savored.

But this meal wasn’t just life-changing. It was also a perfect example of how innovation and culture come together in Japan. Revolving sushi, or kaitenzushi, was invented by a sushi chef named Yoshiaki Shiraishi. Back in the 1950s, Shiraishi was struggling to staff his restaurant and needed a way to serve customers efficiently without compromising on quality. Inspired by the machinery he saw in an Asahi beer factory, where bottles were transported along conveyor belts, he had a lightbulb moment.

Over the next five years, Shiraishi worked to perfect a conveyor belt system for sushi. The key to his success was finding the ideal speed. Too slow, and customers would wait forever; too fast, and the sushi would dry out. He found that 8 centimeters per second was the sweet spot. In 1958, he opened Mawaru Genroku Sushi in Osaka which was the first conveyor belt sushi restaurant in the world. It was an immediate hit.

Shiraishi’s idea went international when he brought one of his restaurants to the Osaka World Expo, exposing a global audience to this creative and efficient way of dining. Learning this history felt especially meaningful after attending the 2025 Osaka World Expo ourselves—what a full-circle moment. At one point, Shiraishi owned 240 conveyor belt sushi restaurants across Japan. His invention didn’t just change how sushi was served, it made the experience more accessible, casual, and fun.

After sushi, we regrouped at the hotel and made our way to Shibuya for a multi-course farewell dinner. Professor Ito and Dr. Young each shared some heartfelt speeches and handed out our certificates of completion, offering personal tributes to each of our characters. We all reminisced on our amazing journey together, sharing rose, bud, and thorn, before we did what we do best. Eat. 

New, creative, and absolutely delicious, this meal was a perfect ending to our food exploration. The first course was a sashimi dish: delicate slices of white fish that practically melted in our mouths, topped with salty mashed daikon, thinly shaved onions, and a ponzu-infused kombu bed. Next was a fried shrimp dumpling with yuzu chili sauce. Each bite of the disorderly fried rice strands was a bit of a battle, each string stabbing into our cheeks. Regardless, the combination of the crispy texture and warm, juicy shrimp was a perfect match. Following these were grilled fish, chicken skewers, assorted tempura, and soba noodles. Each course was plated like a miniature work of art. While I couldn’t name everything we ate, I’ll always remember how it felt to share that meal with friends who had become like family.

We ended the night back at the hotel, unwinding with a classic game of cards. It was the kind of day that didn’t feel rushed or over-planned. Every moment flowed into the next, just like the sushi plates circling the conveyor belt.

Looking back, I realize this program wasn’t just about learning in classrooms or visiting iconic spots. It was about days like this where we immerse ourselves in local culture, appreciate the company of others, and discover something new with every bite.