I've been to just about every conveyorbelt sushi place in the Seattle area and I don't really see the point in comparing Blue C Sushi and Sushiland. I go to Sushiland if I have no money, but overall they are dirty, the service is totally average, and their variety is terrible compared to Blue C Sushi (or even Genki). There really is no comparison in the quality. Sushiland buys pre-cut atlantic salmon and Blue C cuts a higher grade. If you really look closely at what goes around the belt and add in the kitchen items from Blue C there are just two totally different places. There is no magic to lower prices. If it's cheap it's because the ingredients suck.

I think you are not understanding the difference between kaiten sushi and a regular sushi bar and why it would have no bearing on how a ramen shop would be executed. Kaiten sushi is all about value in Japan. Blue C does a great job as far as this style of restaurant is concerned. Sorry, it's just one of my frustrations with Seattleites. (I moved hear a year ago from LA). FOr the money I have spent I've been pretty impressed with Blue C's offering. Amen to the hiyashi chuka--I hope they offer it.

Not skeptical at all. Did you read the article in the times? They hired a great Seattle chef and have four chefs from Tokyo. I'm just gratefull someone is tring to bring Japanese noodles to the forefront here in Seattle. The issue of chain or not is such a non starter. Why would anyone be a hater before the joint even opens. Anyone who is into Japanese noodles has to be stoked. Seattle needs more japanese noodle representation. I'll be curious to see what Soy Source says when they open. Blue C does a great job for the value proposition. Personally, I'm excited to see what they do.