Salmon tops Japan conveyor-belt sushi ranking for 15th year.
Salmon remains the most popular sushi topping at conveyor-belt restaurants in Japan, topping a national consumer survey for the fifteenth consecutive year.
According to a February 2026 survey conducted by Umios, 47.7 percent of respondents said they frequently choose salmon at kaiten-zushi outlets. This was more than 11 percentage points ahead of second-ranked akami, or lean tuna.
The findings are based on responses from 3,000 consumers aged 15 to 59 who visit conveyor-belt sushi restaurants at least once a month.
The survey points to a combination of affordability and flavour as key drivers behind salmon’s continued dominance. Typical spend per visit remains constrained, with 45.7 percent of respondents reporting outlays of between ¥1,000 and ¥2,000, and an overall average spend of ¥1,980. The average diner consumes 9.9 plates per visit, limiting the selection of higher-priced items such as sea urchin and fatty tuna.
Hokkaidō ranked as the most popular destination for sushi consumption outside respondents’ home regions, selected by 1,269 participants, significantly ahead of Ishikawa Prefecture with 445. Among those intending to visit Hokkaidō, salmon roe (ikura) was the most sought-after topping, followed by scallops, sea urchin, and crab.
The results underline the continued strength of salmon and salmon-derived products in Japan’s value-oriented foodservice segment.