One of the most exciting parts of visiting Japan is trying authentic sushi, right? But when you actually step into a sushi restaurant, you might find yourself wondering, “How am I supposed to eat this?” or “Are there special rules I should know about?”
Don’t worry! Just knowing a few simple tips will make your sushi experience so much more enjoyable.
Reservations and Dress Code: Preparation is Key
Getting a reservation at a high-end sushi restaurant can be tougher than you’d expect. Famous places often require bookings weeks in advance. But here’s a pro tip: ask your hotel concierge to make the reservation for you. They have amazing connections that you wouldn’t believe.
As for what to wear, you don’t need to stress too much about it. Just avoid showing up in sneakers and a tank top at an upscale place – you’ll stick out like a sore thumb. Clean, neat clothing is all you need.
The Counter Seat: Your Front Row Experience
Sitting at the counter might feel intimidating at first because you’re so close to the chef, but that’s exactly what makes it special! Watching the chef’s knife work up close is pure artistry.
If you want to take photos, just ask first. Suddenly pointing a camera at someone can make them uncomfortable. Keep your phone on silent, and go easy on the cologne or perfume – you don’t want to overpower the delicate fish aromas.
Oh, and that wet towel (oshibori) they give you? That’s just for your hands, not your face.
Hands or Chopsticks?
“Wait, I can eat it with my hands?” That’s a common reaction! Sushi was originally street food, and eating it with your hands was totally normal. But using chopsticks is perfectly fine too. Just go with whatever feels comfortable.
Here’s the trick with soy sauce: lightly dip the fish part, not the rice. If you dip the rice, it’ll fall apart and make a mess. And remember – less is more with soy sauce.
As for wasabi, the chef usually puts just the right amount on your sushi already, so you don’t need to mix more into your soy sauce and turn it into a green paste. If you can’t handle spicy food, just say “wasabi nuke” (no wasabi) when you order.
Common Mistakes to Avoid
Sushi is designed to be eaten in one bite, so trying to eat it in two will likely result in everything falling apart. If a piece is too big, don’t force it – you can use chopsticks to make it smaller.
Also, don’t separate the fish from the rice to eat them separately. Sushi is a complete work of art, and taking it apart is like… well, imagine taking apart a sandwich to eat the ingredients one by one!
Chatting with the Chef
Being able to say “omakase” (chef’s choice) makes you feel like a real sushi connoisseur. Even basic Japanese phrases can lead to great interactions with the chef and often result in an even better experience.
But read the room – if the chef is clearly swamped, just enjoy your sushi quietly. Understanding the atmosphere is part of Japanese culture too.
Don’t Forget About Conveyor Belt Sushi
High-end restaurants aren’t the only way to experience sushi culture. Conveyor belt sushi (kaiten-zushi) is a fun and important part of Japan’s sushi scene too. Just don’t touch the plates with your hands as they go by – use your eyes to choose what looks good.
And whatever you take, make sure you finish it. It’s tempting to order with your eyes rather than your stomach, but finishing what you take is basic etiquette.
No Tipping Required
Japan doesn’t have a tipping culture, so don’t feel like you need to add extra money for great service. Just pay the amount on the bill.
The best way to show appreciation is to say “gochisousama deshita” (thank you for the meal) with a smile when you leave.
Perfect Isn’t the Point
The most important thing about sushi etiquette isn’t following every rule perfectly – it’s showing respect for Japanese culture. If you mess up, just say “sumimasen” (sorry) with a smile, and people will appreciate your effort.
Don’t stress too much about getting everything right. Just enjoy experiencing this amazing part of Japanese culture. It’ll definitely be a meal to remember.
Ready to take a seat at that counter?
