Hot on the heels of making his grand return to Downtown Brooklyn with Taqueria, restaurateur Harris Salat has another new dining option in the neighborhood. Today, he opens Bigeye Sushi, a fast-casual fish joint at 2 Metrotech Center that’s partly using “sushi robots” to make food.

Rick Horiike, a Morimoto and Nobu alum who also was briefly the chef at Salat’s Ganso Yaki before it shuttered in 2016, is Salat’s partner in the endeavor and will serve as sushi help, though he’ll receive some assistance from machines. In what sounds like something straight out of a Black Mirror episode, Bigeye Sushi will keep up its production flow with the help of “sushi robots,” automated machines that can produce approximately 300 sushi and 400 rolls per hour.

A spokesperson for the restaurant confirms that chefs will slice the fish by hand and be present behind the counter. But the machines will be responsible for crafting the sushi pieces and rolls once the ingredients are combined.

The machines are made by a company called Suzumo, and according to an instructional video on its website, sushi rice gets pre-loaded into a hopper on the top of the machine. From there, a sheet of nori gets placed in a tray that resembles a paper tray in a printer. The machine combines the nori and rice and also seals everything together in a roll. According to the product’s website, they’re used all over the world.

While there are still steps in Bigeye’s process that involve human hands, the mere concept of a sushi robot seems to contradict the handcrafted nature of what sushi really is. But a spokesperson for the restaurant says the process eliminates the need to keep any sushi pre-made and refrigerated. And in the restaurant’s fast-casual, counter-service setting, expediency is key. It’s a way to do grab-and-go sushi while still being made to order.

Fast-casual restaurants are increasingly experimenting with robots, like Spyce in Boston, which serves bowls made by machines. Las Vegas has a bar where the bartenders are robot arms, Shake Shack got rid of human cashiers for its East Village location, and a so-called “virtual food hall” opened in Flatiron earlier this year, which is really just the latest evolution of kiosk ordering.

Bigeye is also amuch different approach to sushi than Salat’s Sushi Ganso, which shuttered alongside Ganso Yaki in 2016. The vibe there was table service and no machine automation for making the food. The opening of Bigeye, as well as Taqueria signal new shifts for Salat, who previously was known for casual Japanese neighborhood, full-service restaurants. Taqueria marks a new cuisine direction and Bigeye a new foray into fast-casual. Bigeye will also serve bowls and salads in addition to sushi.

Bigeye Sushi opens today and will be open daily from 11 a.m. to 6 p.m.