Kaiten is how Japan made great sushi an everyday pleasure. Plates leave the chef's hands, ride a slow belt past every seat, and you take whatever looks good the moment it passes. No ordering ritual, no waiting, no ceremony between you and the fish.
Zumi brings that to Vancouver. A real belt, chefs working in open view, and plates priced so you can come back on a Tuesday.
Kengo Kuma drew the tower above us, and we kept his logic downstairs. Wood you want to touch, light that stays low, and a belt that moves at the pace of a slow walk. The room stays plain on purpose, so the plates carry the colour.
The belt only works if what rides it is worth taking. So the rice is seasoned in small batches through the day, the fish is cut in view of the counter, and a plate that sits too long comes off before you ever see it.
That is the standard. The belt just delivers it.