Japanese conveyor-belt sushi chain Sushiro opens its first U.S. location in Manhattan in October, betting on affordable pricing (5–10 USD per 2-piece plate) and automation to compete against premium omakase trends. The semi-automated model and no-tipping policy—backed by higher wages and benefits—aim to address U.S. restaurant margin pressures while capitalizing on growing American interest in Japanese cuisine and health-conscious dining.