Wearing a short ponytail and wielding a knife, Noriyuki Kudo is not a samurai warrior but instead the executive chef of D.C.’s hottest sushi place, Yo! Sushi, located on the ground floor of Union Station. Instead, the knife he sharpens daily he uses to skillfully slice the freshest fish — and probably assorted other ingredients — into bite-size treats for the busy restaurant’s clientele.

With numerous locations in England and elsewhere in Europe, Yo! Sushi has now embarked on an American venture with the opening of this, the first of its U.S. locations. And while sushi places are proliferating in the area, Yo! Sushi stands out for its conveyor belt, packed with sushi, sashimi and other Japanese specialties. Patrons can snag appealing offerings from the belt, and if anyone is still hungry or wants other samplings, management provides a menu booklet. And because the conveyor belt means adjacent seating, patrons get an upfront view of the kitchen activities. Among those scurrying about, of course, is Kudo himself.