Sakatanoya Revolving Sushi & Ramen Bar opens next week on the Delmar Loop

Editor’s Note, December 9, 7:45 a.m.: After a less-than-ideal opening night debut, Sakatanoya has “decided to remain closed for adjustments,” according to a social media post and “will reopen with a revised soft opening on December 15.” Guests attending on December 8 have been offered a 20 percent discount on their next visit.

On December 8, one of the most anticipated restaurants in St. Louis opened for business. As discussed in an exclusive interview with owner Anthony Wang on the Arch Eats podcast , Sakatanoya Revolving Sushi & Ramen Bar (6683 Delmar) utilizes a custom-made, double-tier conveyor belt—the first of its kind in St. Louis—to deliver Japanese-inspired fare. Here’s what to know before you go. Hear more about Sakatanoya from Wang on the Arch Eats podcast.

The Concept

In 2019, Wang adopted the nickname “Sakata” while living in Japan, where he worked in the fashion industry after graduating from Parsons School of Design in New York. During his time abroad, he developed a deep affinity for the cuisine and dreamed of bringing it back to the United States.

According to Wang, “‘Noya’ means ‘house’ or ‘home’ in Japanese,” and he intends to welcome all into the restaurant to enjoy a novel take on Asian dining. His specially designed conveyor-belt system was imported from China and runs continuously from the kitchen to every table in the restaurant.

The two-tier conveyor belt system stretches from the kitchen to each table.

On the lower tableside belt, a constant rotating selection of pay-by-the-plate sushi options entices guests. Simply grab the domed delicacy that appeals to you before it passes by, and drop the finished dish into a designated slot with sensors in the table connected to a water chute. A microchip in each plate makes it possible to tabulate the total as you go (and helps the kitchen keep track of when it’s time to freshen up servings).

An express car delivers a la carte menu items directly to the table.

Order appetizers, ramen, and more with a tablet.

On the upper-tier belt, a la carte appetizers, ramen, yakitori, donburi, and more get sent directly to designated dining tables following the simple press of a button via a tablet ordering system. To wrap up a meal, summon a server any time via the same screen.

The Menu

From the rotating sushi selection, choose from nigiri, sashimi, sushi rolls, and special rolls including several of Wang’s favorites: salmon and lemon pepper, as well as the GAGA roll—a signature item named after his wife that includes blue crab, avocado, and cucumber, topped with spicy tuna. Specialties such as uni, otoro, and A5 wagyu are also available to order.

Head chef Bob Meng has 20 years of experience cooking in China, Japan, and the United States. He most recently served as the head chef of national ramen franchise Kyuramen. Wang says that with Meng’s expertise, they’ve designed “a brand-new style of ramen—St. Louis style,” featuring beef-bone broth prepared in a variety of ways. Golden Spicy Ramen, for instance, gets a unique flavor profile from a Southern Chinese spice blend. Each ramen comes with a choice of protein, such as pork char siu, wagyu beef slices, tempura, or grilled chicken. A vegan option made with tofu and vegetables is also available.

Meng also created sushi sandwiches for the menu with nori, sushi rice, tamago, house-made Japanese tartar sauce, and fillings such as eel and shrimp tempura. Additional highlights include yakitori (such as beef tongue and eggplant), donburi (for instance, oyakadon and gyudon), and Japanese-style uni pasta.

The bar will feature craft cocktails and more.

While a liquor license is pending, expect a beverage program that’s as ambitious as the restaurant’s offerings. Wang intends to roll out a flat rate, all-you-can-drink late-night bar program during weekends. It will feature batched cocktails on the conveyer belt, and handcrafted cocktails will also be available.

The Atmosphere

The 3,300-square-foot space previously housed The Melting Pot. It now features a 140-seat capacity across 22 booths. Wang designed the contemporary interior himself, choosing darker tones and wood accents to showcase “a different side of my personality,” lending a minimalistic contrast to his fashion brand, Marvelous Cute.

The interior features a neutral color palette.

A recessed wall on one side of the room displays a backlit Sakatanoya logo modeled after Wang that has its origins in another one of his entrepreneurial endeavors—a bar of the same name in Kunming, China, established in 2021. While the nightlife aspect of the concept will come a bit later, visitors can look forward to a lively atmosphere with upbeat music from live DJs.

According to Wang, the modern dining room provides an ideal setting for family gatherings, friends, or date nights. Paired with innovative restaurant technology–including a robot server that guides guests to their tables—Sakatanoya aims to bring something exciting and engaging to the area’s university students and beyond.

The Backstory

At 23 years old, Wang brings a range of world experiences to the restaurant. A native of Shanghai, China, Wang grew up in Auburn, California, and lent a hand at his family’s Chinese restaurants before studying fashion and establishing his own brand. In 2021, he also opened a sushi restaurant in Des Moines, Iowa.

As the sole owner of Sakatanoya, he aims to create an imaginative dining experience for St. Louisans. “Since I posted on Google Maps, I’ve been taking at least two calls per day,” Wang says. “Everybody was asking, ‘When are you going to open?’ and saying, ‘I’m so excited about it.’ That actually gives me a lot of confidence to open the restaurant.”