Believe it or not, Bothell’s Main Street now has something in common with the city of Hong Kong.

According to co-owner and chef Cody Lin, the double-decker, roughly 130-foot conveyor-belt system that dominates his new Sushi Zone restaurant is one of only two in existence.

The other sits in — you guessed it — Hong Kong.

“This is the first one in the United States,” Lin said, adding that while one-level sushi conveyor belt systems are fairly common, the two-story systems are, to the best of his knowledge, definitely not. The advantage is, Lin said, that the upper level carries cold dishes, while the heated lower level conveys hot dishes.

Constantly in motion, sort of trolling around the restaurant for customers, is, of course, a wide variety of sushi, but also chicken yakatori, seaweed salad, beef asparagus rolls and — Lin’s personal favorite — bacon asparagus rolls. Udon noodle soup has become a customer favorite.

If you are seated at one of Sushi Zone’s stools or in one of the booths around the conveyor system, when you see something you like, you simply take it. The staff helps keep track of what you have eaten. If you wish, you can simply order from the menu, as well, though Lin said most customers prefer to use the conveyor belts. Incidentally, if you don’t like sushi, you also may order cooked fish.

With about 13 years in the restaurant business and having run a one-conveyor restaurant in Portland, Lin initially intended to operate the same type of restaurant here. He was coming to the Seattle area, following in the footsteps of his extended family, which already operates a number of other restaurants around the Puget Sound.

That family includes Lin’s father, You Lin, described by the son as an accomplished Japanese chef. The younger Lin wanted to feature some of his father’s cuisine in his new establishment, but some are warm dishes. With that in mind, Lin said he contacted the conveyor-belt manufacturer about the possibility of a heated system and the rest, as they say, is history. But while Lin said a desire to feature his father’s cooking was the key motive behind bringing in the two-line conveyor, he admitted to another thought.

“We thought it would be cool to have the double layers,” Lin said.

According to Lin, the unit arrived here in six large pieces and only took about two or three days for a rough assembly. Adding in lights, marble and granite supports and other similar bits and pieces took considerably longer.

If You Lin helped inspire the nature of his son’s current restaurant, he also inspired the overall shape of his son’s career. Lin said while he was in college, his father was operating a restaurant in Philadelphia. You Lin asked his son for help and the son obliged, working in the front of the establishment.

“The first couple of weeks, I really didn’t like it,” Lin said. He came to a quick realization that he needed to learn some kitchen skills.

“I really got into it,” he said.

For Lin, restaurants and cooking really have become a family affair, with his wife, Jane Lin, working at one of the family’s other eateries. A cousin helps in the Bothell shop. Lin said he hasn’t really advertised the restaurant yet, but with that in mind he feels business hasn’t been bad at all so far.

“It keeps picking up a little bit at a time,” he said.

Sushi Zone sits at 10024 Main St., just off the intersection of Main and Bothell’s two state routes.