Sushi go round. I loved that place. But it could get expensive.Pretty much all the sushi bars, not sure if that's the correct term in Japanese, that I had been to make the dishes in the center of a horseshoe like bar and will have a conveyor belt to where you pick up the dish as it goes by. They may have more than one person making it and will have a big bowl of wasabi nearby, and yes they will put a thin layer between the fish or whatever type they are making. They type of tuna, salmon or other fish or seafood are different prices, the color dish determines the price. I also watched them make sushi and they will rub the wasabi on the fish before making a roll which they cut into pieces.
The guy I was talking to actually went on to tell me that I could get sick if they didn't use the wasabi. He also told me that he spent several years learning to make it right. Whether that meant just what they made there or other things, I didn't ask.