There are many questions about sushi.
Here are some common questions that foreign tourists often ask about sushi, along with answers. Please note that there are some prerequisites to understanding the answers. There are various types of sushi, but here we are referring specifically to nigiri sushi. Nigiri sushi originated in Tokyo during the Edo period and has remained largely unchanged to this day. It is now known as Edomae sushi.
1. What is the proper way to eat sushi?
Answer:
The proper way to eat sushi is to pick it up with your hands or chopsticks within 5 seconds of it being served and eat it in one bite. You can also ask the sushi chef to make the sushi smaller. It is also acceptable to ask for no wasabi. Read more
2. Is it okay to mix wasabi with soy sauce?
Answer:
While many people do this outside of Japan, it is not considered proper etiquette in high-end sushi restaurants. Sushi chefs typically place an appropriate amount of wasabi between the vinegared rice and the sushi topping. When eating sashimi, it is recommended to place a small amount of wasabi on top of the sashimi.
3. What is the difference between sushi and sashimi?
Answer:
Sushi is a combination of vinegared rice and raw fish, vegetables, eggs, and other ingredients.Sashimi is raw fish or seafood served without rice. In other words, sashimi is not a type of sushi.
4. Why is sushi so expensive?
Answer:
High-quality sushi requires fresh ingredients, skilled techniques, and time. Especially in omakase-style restaurants, the fish is carefully selected, aged, and prepared by trained chefs.
5. Is it safe to eat raw fish in Japan?
Answer:
Yes, it is very safe. Japan has strict food safety standards, and sushi chefs undergo extensive training in selecting and handling raw fish. Consuming raw fish in Japan is generally safer than in many other countries.
6. What should I order if I don’t like raw fish?
Answer:
You can try cooked dishes such as tamagoyaki (sweet omelette), eel, conger eel, or boiled shrimp. Some restaurants also offer grilled fish sushi or vegetarian options like cucumber rolls.
7. What is “omakase”?
Answer:
The sushi chef will propose an original course using seasonal ingredients. It’s the perfect way to enjoy the essence of sushi even if you’re not familiar with sushi toppings.
8. Is it okay to eat sushi every day during my stay in Japan?
Answer:
Of course! Sushi is very popular in Japan, and you can enjoy a variety of styles, from high-end restaurants to more affordable options. Try various types of restaurants, such as conveyor belt sushi, standing sushi bars, and traditional counter-style sushi.
9. Why is the rice warm and the fish cold?
Answer:
The rice in sushi is kept at a temperature close to body temperature to enhance the flavor of the rice and the acidity of the vinegar. On the other hand, the sushi toppings are chilled to maintain freshness and safety, but they are prepared at a slightly higher temperature than refrigeration. The aroma and taste of the sushi toppings vary depending on the temperature.
10. Are tips expected at Japanese sushi restaurants?
Answer:
No. Tipping is not customary in Japan and may even be considered rude. Special services are already included in the price.
Next, we will address some more specialized questions that foreign tourists or sushi enthusiasts might ask sushi chefs or knowledgeable guides, along with their answers.
＜Questions about techniques and craftsmanship＞
1. How do sushi chefs train, and how long does it take to become one?
Answer:
Becoming a sushi chef requires years of intense training, often starting with learning how to clean the restaurant, prepare rice, and observe senior chefs. In traditional apprenticeships, it can take 5 to 10 years before an apprentice is allowed to handle fish or serve customers. The training is not just about technique—it’s also about developing discipline, attention to detail, and respect for ingredients and tradition. Read more
2. What is the difference between Edomae sushi and other regional styles?
Answer:
Edomae sushi, which originated in Tokyo (formerly Edo), focuses on fresh seafood from Tokyo Bay and often includes traditional techniques like marinating, curing, or simmering to preserve flavor before refrigeration existed. Regional styles in places like Osaka may focus more on pressed sushi (oshizushi) or cooked toppings. Edomae sushi emphasizes simplicity, seasonality, and the perfect balance between shari and topping.
3. Why do some chefs age fish before serving it as sushi?
Answer:
Aging fish, known as jukusei, allows enzymes in the fish to break down proteins and increase umami. For example, tuna or white fish like flounder can become more tender and flavorful after a few days. This method requires great skill to time perfectly—too long, and the fish spoils; too short, and the flavor doesn’t develop. Aging is part of what elevates sushi to an art form.
4. How is the rice seasoned, and why is it different at each restaurant?
Answer:
Sushi rice (shari) is seasoned with a blend of vinegar, sugar, and salt. The proportions vary based on the chef’s philosophy, the type of fish served, and even the season. Some chefs use red vinegar (akazu), which gives the rice a richer flavor and darker color. Others adjust the acidity or sweetness to match their style. Because rice is considered the foundation of sushi, each restaurant treats it with great care and personalization.
5. Why do sushi chefs sometimes sear (aburi) fish before serving?
Answer:
Searing (aburi) fish lightly with a flame enhances aroma and brings out hidden flavors by melting the surface fat. It adds a smoky note and creates a contrast between the warm surface and cool interior. Grilling fatty sushi toppings like salmon or tuna removes excess fat, eliminating unwanted odors. Additionally, searing the surface causes the proteins to coagulate, giving it a different texture from raw fish. For example, the fatty part of tuna (otoro) can be too rich and not harmonize well with the vinegar rice, so grilling it to remove excess fat is sometimes preferable.
＜Questions about toppings and fish＞
1. What’s the difference between chutoro and otoro in tuna?
Answer:
Chutoro and otoro are both premium cuts from the belly of the bluefin tuna (hon-maguro), but they differ in fat content and texture.
Chutoro is medium fatty tuna, found between the back and belly, and has a balanced combination of richness and firmness.
Otoro is the fattiest part, from the underside of the belly, and has a melt-in-the-mouth texture with intense marbling.
While otoro is the most luxurious, many sushi connoisseurs prefer chutoro for its harmony of flavor and texture.
2. Why is kohada considered a test of a sushi chef’s skill?
Answer:
Kohada (gizzard shad) is a silver-skinned fish that requires delicate preparation, including scaling, salting, and marinating in vinegar. The timing and balance of these steps must be perfect to bring out kohada’s natural umami without overpowering it.
Its strong flavor and traditional role in Edomae sushi make it a benchmark for measuring a chef’s technical precision and understanding of seasonal fish. Experienced diners often judge a sushi chef’s skill based on how well they prepare kohada.
3. What kind of fish are used for white fish (shiromi) sushi?
Answer:
Shiromi refers to white-fleshed fish, which are generally light in flavor and often served at the beginning of an omakase course. Common types include:
Hirame (Bastard halibut) – clean, delicate taste
Tai (Red seabream) – slightly sweet and firm texture
Suzuki (Japanese sea bass) – mild and slightly fatty in summerIsaki (Chicken grunt) – light yet rich, in early summer
These fish are usually aged briefly to enhance umami without overpowering their natural subtleties.
4. Is the salmon used in sushi in Japan wild or farmed?
Answer:
Most salmon served in Japan is farmed, not wild. This is primarily due to food safety concerns: wild salmon may carry parasites, while farmed salmon can be safely eaten raw.
Farmed varieties like Atlantic salmon or coho salmon are imported or produced in Hokkaido and raised specifically for raw consumption. Wild salmon like sockeye (benizake) is rare in sushi and usually cooked, smoked, or marinated when served.
The difference between “salmon” and “trout” is that salmon migrate to the ocean and live there, while trout spend their entire lives in rivers and other freshwater environments. However, even within the same species, there are many cases where some individuals remain in rivers and others migrate to the ocean. In the salmon family, this distinction is often unclear in reality.
5. What is the seasonal availability of different sushi fish?
Answer:
In traditional sushi, seasonality (shun) is key to selecting the best fish. Each fish has a peak season when its flavor and fat content are optimal. Learn more
＜Questions about rice and vinegar＞
1. Why do some sushi chefs use red vinegar (akazu) instead of white?
Answer:
Red vinegar, or akazu, is made from aged sake lees and has a richer, deeper flavor compared to regular rice vinegar. It was the traditional choice during the Edo period, before refrigeration, and is still used by some sushi chefs today—especially in Edomae-style sushi. Its natural umami and mild acidity pair well with fatty fish like tuna, and its darker color gives the rice a distinctive appearance. Choosing akazu often reflects a chef’s commitment to tradition and depth of flavor.
2. What type of rice is best for sushi?
Answer:
Short-grain or medium-grain Japanese rice is best for nigiri sushi. Rice with less stickiness and a light, refreshing taste is ideal. Examples include Koshihikari, Sasanishiki, and Hitomebore.
High-quality sushi rice requires the right moisture balance, a glossy appearance, and the ability to absorb sushi vinegar evenly without becoming sticky.
3. How is the balance between rice (shari) and fish (topping) determined?
Answer:
A skilled sushi chef carefully considers the size, flavor, and texture of both the rice and the fish. The rice portion should never overwhelm the topping, yet it must be substantial enough to support it. Typically, fattier fish require a slightly smaller amount of rice, while leaner fish can be paired with a fuller bite. The balance also depends on the chef’s personal style, the formality of the setting, and the season.
4. Do sushi chefs adjust the rice (shari) seasoning depending on the fish topping?
Answer:
Yes, some high-end sushi chefs adjust the rice seasoning—especially the amount or type of vinegar—based on the type of fish being served. For example, stronger vinegar may be used for oily fish like mackerel, while a more delicate seasoning is preferred for white fish. Some chefs even prepare two types of sushi rice: one with red vinegar and one with white, selecting the best match for each topping to create a perfect balance. However, many sushi chefs say that shari is the priority.
<Style and composition questions>
1. Why do some courses begin with light white fish and end with tuna?
Answer:
The order of an omakase course is designed to gradually build in flavor and richness. It often starts with delicate white fish (shiromi), such as flounder or sea bream, to prepare the palate. The course then moves to medium-fatty fish, shellfish, and finishes with rich items like chutoro and otoro (fatty tuna). This progression allows diners to fully appreciate the subtle nuances of each ingredient without overwhelming the senses early on.
2. Why is tamagoyaki served at the end in high-end sushi?
Answer:
In high-end sushi dining, tamagoyaki (omelet) is often served at the end as a gentle, comforting finish. It acts almost like a dessert due to its sweetness and soft texture. Additionally, eating sweet tamagoyaki can make it difficult to discern subtle flavor differences,
so tamagoyaki and anago are typically served toward the latter half of the course. More importantly, it’s also considered a final test of the chef’s skill—making a perfectly balanced tamagoyaki requires precision in seasoning, texture, and cooking technique. Some chefs even say, “If you want to know how good a sushi chef is, taste their tamagoyaki.”
3. Is there a specific order to eat different types of sushi?
Answer:
Yes, there is a traditional logic behind the order in which sushi is served and eaten. The meal typically begins with lighter, more delicate fish and progresses to richer, fattier ones. Shellfish, grilled items, and marinated fish appear in the middle, followed by tuna and other bold-flavored toppings. This order helps preserve the sensitivity of the palate and ensures each piece can be enjoyed at its best.
4. What does the progression of an omakase meal say about the chef’s style?
Answer:
The flow of an omakase course is a direct reflection of the chef’s philosophy, technique, and personality. Some chefs focus on strict traditional sequences, while others take a more creative or seasonal approach. The selection and pacing demonstrate the chef’s sensitivity to ingredients, attention to the customer’s reactions, and their overall sense of harmony. A well-structured omakase tells a story—of the ocean, the season, and the chef’s unique vision.
＜Questions about seasonings and serving methods＞
1. Why is soy sauce not provided at some high-end sushi counters?
Answer:
At high-end sushi counters, the chef carefully seasons each piece to perfection, often with nikiri shoyu (It is applied to sushi by sushi chefs using a brush to ensure the optimal amount is used.), salt, or citrus. Providing soy sauce for dipping would interfere with that balance. The absence of a soy sauce dish reflects the chef’s desire to control the flavor profile and offer the sushi exactly as it was intended to be enjoyed.
2. What’s the role of nikiri shoyu on some nigiri sushi?
Answer:
Nikiri is a type of soy sauce made by combining soy sauce, water, sake, mirin, and dashi, then boiling it down. It is used to mellow the strong aroma and saltiness of soy sauce and bring out the flavor of the ingredients. It is brushed onto certain types of sushi. It enhances umami, balances out strong flavors, and adds a beautiful sheen to the piece. Since it’s applied by the chef in precise amounts, no additional soy sauce is needed.
3. Why are some pieces already brushed with sauce?
Answer:
When a piece is brushed with sauce like Tsume, it means the chef has already seasoned it for optimal flavor. This ensures a perfect balance between the fish, rice, and seasoning. Dipping it again in soy sauce would not only ruin that balance but might also cause the rice to fall apart. It’s best to enjoy it as served.
4. Is pickled ginger (gari) meant to be eaten with the sushi or between pieces?
Answer:
Gari (pickled ginger) is not meant to be eaten together with sushi. It’s traditionally consumed between bites as a palate cleanser. Its acidity and slight sweetness refresh the mouth and prepare your taste buds for the next piece, helping you better appreciate the unique flavor of each topping. However, there are types of rolled sushi that include sushi toppings and gari.
5. What’s the role of wasabi in nigiri sushi—flavor or hygiene?
Answer:
Wasabi serves both culinary and traditional roles. It adds a sharp, clean heat that enhances the flavor of raw fish and balances richness. Historically, wasabi also had antibacterial properties, helping to reduce the risk of foodborne illness when eating raw seafood. In modern times, its use is mainly for flavor, and in fine sushi restaurants, the chef places just the right amount between the fish and rice.
＜Cultural and etiquette-related questions＞
1. Why do Japanese people consider sushi a special-occasion food?
Answer:
Traditionally, sushi was a luxury item reserved for special occasions such as festivals, celebrations, or family gatherings. This was due to the high cost of fresh fish and the skill required to prepare sushi properly. Even today, while sushi is more widely available, dining at a high-quality sushi restaurant—especially one offering omakase—is often seen as a treat or a way to mark an important event. It’s not just food, but an experience rooted in respect and appreciation.
2. Is it rude to ask for more soy sauce or wasabi?
Answer:
In casual settings, it’s fine to ask for more soy sauce or wasabi. However, at high-end sushi restaurants, chefs often season each piece precisely, using just the right amount of soy sauce or wasabi for that particular fish. Asking for more may be seen as questioning the chef’s judgment. If you have dietary preferences or cannot eat wasabi, it’s best to let the chef know at the beginning of the meal.
3. Can I request a specific piece again during an omakase meal?
Answer:
Yes, many sushi restaurants allow guests to request their favorite pieces again—this is known as okonomi ordering. However, during an omakase course, it is customary to wait until the course is completed. At that point, the chef will usually ask if there’s anything else you’d like. Making a polite request is welcomed, especially if you express appreciation for the piece you enjoyed.
4. What’s the cultural meaning of saying “Itadakimasu” before eating sushi?
Answer:
“Itadakimasu” is a traditional Japanese phrase said before eating, which roughly means “I humbly receive.” It expresses gratitude not just for the food itself, but also for everyone involved in its preparation—from the fishermen and farmers to the chef. Saying “itadakimasu” reflects respect for nature, the ingredients, and the people who brought the meal to you. It’s a small but meaningful part of Japanese dining culture.
5. Is it okay to talk to the sushi chef during a sushi course?
Answer:
Yes, polite conversation with the chef is welcomed and even encouraged at many sushi counters, especially in omakase settings. It can deepen your appreciation for the craft and help you understand the chef’s philosophy. That said, it’s important to be respectful—avoid interrupting while the chef is preparing a piece, and keep your questions thoughtful and relevant. A little curiosity, shown with sincerity, is always appreciated.
If you have any other questions about nigiri sushi in Tokyo, feel free to ask—we’re happy to answer and help enhance your experience. By joining a Sushi University tour with a professional interpreter, you’ll gain even deeper insights and discover many things you never knew about sushi.