8 responses so far ↓

• 1 AcM // Feb 8, 2009 at 7:39 pm

  The quality of Blue C in Fremont has really gone down hill. Some people complain about the price, although I find the prices to be reasonable and I enjoy being able to sample several different kinds of sushi in one visit. However, the quality is just not up to par. The freshness is often a problem, including frequent brown avocado pieces and not very fresh looking fish. I think this is unacceptable especially when there are so many other excellent sushi places in Seattle.

• 2 Alex // Feb 11, 2009 at 9:00 am

  Love eating some sushi at Blue C while waiting for a show to start at Nectar

• 3 Ben // Feb 13, 2009 at 11:50 am

  When judging Blue C, you have to make sure and do so appropriately. It’s conveyor belt sushi. It’s meant to be fast and edible, and not a whole lot more. That’s what the genre is all about. If you go here (or any restaurant with conveyor belts) looking for amazingly fresh fish and extraordinarily inventive dishes… Well, I’m just not sure why you would do that.

  That said, Blue C is good for what it is. There are occasionaly suprises (the albacore, yellowfin), but by and large it’s decent sushi that usually gets sent out pretty fast.

• 4 Max // Apr 6, 2009 at 8:46 am

  I used to looove coming here when they first opened. The traffic kept the items on the conveyor belt moving and the turnover rate was quick. But lately, I don't see a lot of people coming in and the food sits on the belt for how long before they remove it? Come on, you can't let raw fish sit on a belt forever?

  Lately, I've seen tuna on the belt dry out on the edges and I'm wondering, what's the bacteria count. At least the Tsunami restaurant in BC has in on a ice bath water float.

  They're opening everywhere and I think they're better suited for big malls where they there's enough people to keep things fresh.

• 5 Max // Apr 6, 2009 at 10:46 am

  I used to looove coming here when they first opened. The traffic kept the items on the conveyor belt moving and the turnover rate was quick. But lately, I don't see a lot of people coming in and the food sits on the belt for how long before they remove it? Come on, you can't let raw fish sit on a belt forever?

  Lately, I've seen tuna on the belt dry out on the edges and I'm wondering, what's the bacteria count. At least the Tsunami restaurant in BC has in on a ice bath water float.

  They're opening everywhere and I think they're better suited for big malls where they there's enough people to keep things fresh.

• 6 sofia // Oct 31, 2010 at 2:52 pm

  I took my toddler here once and there were other kidlets in the place, too. It’s a decent place if you want to dash in and out. Food is okay (nothing noteworthy), staff seem kind of hesitant but are nice, and there were a good number of options rolling out. Not sure I’ll go again unless I really need to eat a roll in the next FIVE minutes.

• 7 Fremont Resident // Feb 2, 2011 at 4:27 pm

  sushi wasn’t cold so it didn’t taste fresh. the staff was great…with so many sushi places…it needs to be spectacular to get my repeat business.

• 8 Hinto // Feb 27, 2011 at 6:45 pm

  Conveyor belt sushi, 回転寿司 (kaiten-zushi) , sushi-go-round,くるくる寿司 (kuru kuru sushi), Japanese fast-food, sushi train, sushi boat, sushi-go-round, or 회전초밥 (revolving sushi).

  It’s fast, it tastes okay and it’s moderately priced. A couple of things that make Blue C cool:

  1) Booths to sit at with your friends, 2) Press the button when you’re done!, 3) Not too expensive, 4) Interestingly rolls and dessert items too.

  Having said all that, I’d rather eat at Mashiko.. but, hey….

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