Basic Knowledge | Sushiblog－Sushiuniversity

The migrating route of Inshore Pacific bluefin tuna and fishing place!

An illustration of Kuro maguro main prodution area — This is the migration route of Kuro maguro (bluefin tuna).

Tuna caught in the coastal regions of the Japan Sea is notable as the best bluefin tuna in January. Iki, a small island in Kyushu area is one of the famous ports for tuna.

In February and March, the tuna auction market becomes slack due to rough weather. Just a few tunas from Nachikatsuura where is also the famous port for tuna are on the market.

In March and April, tunas become thin because their eggs need many nutrients.

In May, large tuna is seldom seen in the Tsukiji Fish Market. Even if there is, its body is really thin. “Kinkaimono” which means a shore-fish is generally considered as high-class tuna, but in this season, imported tuna is useful instead.

It is said that Pacific Bluefin tunas spawn around Japanese waters between Taiwan and Okinawa in April and May. And then, they go up to fertile, north sea along the eastern coast of Japan.

In June, “Chubo” which is young and small tuna is taken hugely off the coast of the Sea of Japan. The school of Chubo begin moving northward in this season.

In July and August, tunas can be seen occasionally but their bodies are still thin. Instead, Boston Tuna which is caught in the Atlantic Ocean and nicknamed “Jumbo” is on the market. Its fresh is softer than “Kinkaimono” and it doesn’t have medium-fatty part which “Kinkaimono” has.

In September, Boston Tunas are at their best with plenty of fat on them. The best season of Boston Tuna is limited and ends in October. But fortunately, Japanese tunas come into season.

The school of tunas split up into two groups, the one takes Pacific Ocean route and another takes the Japan Sea route and both of them move northward along the Japanese Islands. Some of them reach the Tsugaru Strait where and the season of Tuna begins from September to next January. Oma town and Toi town is famous nationwide for its catch of tuna from the Tsugaru Strait. The flavor of tuna in September is still weak but it becomes stronger in October. In November, feed of tunas such as Pacific saury or Japanese common squid with plenty of fat increase and flavor of tuna also gets stronger. In December, the peak season comes around.

A catch of tuna falls off in January and it enters the final season. The temperature of sea water gets cold and feed of tuna, squids decrease and the fishing season in this area ends.

Where should soy sauce be applied to the sushi?

A photo of applying shoyu — When dipping sushi into the soy sauce, it is most common to turn it slightly (almost upside down) and dip the topping side—not the rice.

Soy sauce is more than just a condiment for sushi—when used properly, it enhances the flavor of the sushi topping and brings out a perfect balance with the vinegared rice, which is already delicately seasoned. However, using it incorrectly can easily upset this harmony.

The most delicious way to eat sushi at restaurants where the sushi chef applies Nikiri shoyu (a soy sauce mixture perfectly evaporated with sake) for you is just the way it was prepared. However, at restaurants where sauce is not applied for you, the sushi is eaten by dipping it in soy sauce. The soy sauce used for dipping is provided for you at the counter or table. Many restaurants use the same evaporation formula for the dipping soy sauce.

Soy sauce for dipping is put into a small dish for use, but don’t put in too much. It depends on the depth of the small dish, but the diameter of the circle of soy sauce after being poured should be approximately 25mm.

When dipping sushi into the soy sauce, turning it upside down (although it will be somewhat tilted) and dipping the topping seems to be the most common method. If you keep the topping on the bottom when you put the sushi in your mouth, the flavors of the soy sauce and the fish are in complete harmony and the delicious taste spreads through your mouth. There is also an opinion that turning the sushi upside down for dipping is unacceptable practice. There are also some with the opinion that whether to eat with your hands or chopsticks depends on the situation.

Make sure not to get any soy sauce on the vinegared rice (shari). You don’t want to add unnecessary saltiness to the Shari, which has already been seasoned. It would be a terrible waste to cancel out the exquisite balance of the topping, wasabi and Shari with the saltiness of soy sauce.

What are Uwami and Shitami?

A photo of Bluefin tuna lining up at the market — Bluefin tuna lined up at the market

Large fish that are caught are always kept and transported on their side with their heads facing left from the port to the market and to the restaurant where they are served. The part of the fish facing down when in this position is called “Shitami (下身)” or the “bottom body” and the part facing up is called “Uwami (上身)” or the top body. The Uwami costs more than Shitami. This is because the Shitami takes on the weight of the Uwami, reducing the freshness and possibly causing cracks in the body (cracking occurs on the edges of the muscles).

This mostly applies to Pacific bluefin tuna (tuna that is consumed without any freezing after being caught). To be precise, the post-harvest handling is fundamentally the same not only for bluefin tuna but also for other large fish like buri (yellowtail) and kanpachi (greater amberjack). However, it starts after the fish arrive at the fishing port and are sorted. At any rate, since this fish costs hundreds of dollars per kilogram, a full-grown fish may be worth more than a luxury sports car. Therefore, from the time they make their catch, the fishermen work quickly, which affects all aspects of the quality. Most of all, this work affects the price. A Pacific bluefin is never placed directly on the deck of the ship. If a fish weighing 100 kg or more is set directly on the hard deck, its own weight would cause injury to its surface. Naturally, any damage or injury to the fish reduces the price. Instead, each fish is laid on a soft, spongy mat to protect its skin surface. Next, the blood is drained, the spinal cord nerves are destroyed and the fish is submerged in ice water. It might be easier to understand if you imagine handling a luxury vehicle, like a Ferrari, rather than a tuna fish.

Incidentally, the idea behind keeping the “Left side up (or prioritized), right side down,” is a fixed Japanese etiquette, passed down through China from the Asuka period. Perhaps the reason fish are also served for eating and photographed with the head on the left side is due to this influence as well. However, this is only a fixed practice within Japan.

At sushi restaurants, one of the many things the chef teaches their apprentice is to, “Start using purchase fish from ‘Shitami’.” Once a sushi topping is prepared, it may be served for several. It’s hard to imagine that the Shitami would start to go bad during these several days, but it is attention to these small details that make a master sushi chef.

Why is freshly-caught fish allowed to age?

The most delicious time to eat fish differs depending on if it is served as sashimi, as sushi, or boiled. Fresh does not necessarily mean delicious. For example, Japanese Amberjack should be used in sashimi 3-5 days after being caught, in sushi a week after being caught and it can be used in a stew or boiled once it turns black around the edges. This is because the inosine acid, which is responsible for the umami taste, increases after rigor mortis ends and understanding the timing of the peak in flavor is up to the skill of the sushi chef.

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Revision date: March 12, 2018

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Why don’t I notice the fishy smell in sushi restaurants?

Many overseas visitors who are not accustomed to eating fish often find the fishy smell off-putting. This odor is mainly caused by a compound called trimethylamine, which forms when bacteria break down trimethylamine oxide, a substance abundant in fish that contributes to umami flavor. As time passes, ammonia is also generated, further intensifying the odor.

Trimethylamine begins to form after the fish dies. Therefore, the key to minimizing this smell is to process the fish as soon as possible after it is caught. Removing the slimy coating on the skin, as well as any decaying internal organs or blood, also helps reduce odor. It is essential to rinse the fish with water.

After cleaning, the fish is typically lightly salted and refrigerated. After some time, the salt is rinsed off using saltwater with a salinity of about 3%, similar to that of seawater. This step is crucial because rinsing with fresh water would cause the fish to reabsorb moisture through osmosis, making the previous dehydration process ineffective and leaving the fish with a watery texture.

Bacterial growth is further suppressed by refrigeration, which is why sushi toppings are kept cold. Additionally, since trimethylamine is alkaline, it can be neutralized by vinegar, which is acidic. Soaking fish in vinegar not only helps eliminate odor but also reduces surface bacteria.

In short, sushi restaurants take meticulous steps to prevent bacterial growth and eliminate fishy smells, ensuring that customers enjoy fresh, clean-tasting sushi.

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Revision date: June 10, 2025

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Is sushi eaten with your hands? Or should you use chopsticks?

A photo of Edo-period nigiri sushi — This is Edo-period nigiri sushi, similar in size to onigiri.

During the Edo period in Japan, nigiri sushi became extremely popular and was sold at street stalls (yatai). It was similar to what we now call onigiri, eaten by hand. The term “onigiri” was used because the nigiri sushi of that time was about two to three times larger than today’s version. After finishing their meal, customers are said to have wiped their hands on the stall’s curtain (noren). As an aside, historical records describe Edo as a rather unsanitary city at the time, and this practice serves as evidence of that.

a photo of hand-washing devices (groove) — This is hand-washing devices (groove).

Later, in the 1950s, sushi restaurants began installing hand-washing devices (grooves) on the customer side of the counter. Instead of using hand towels, customers would wash their hands in the water and moisten their fingers before eating sushi. Some traditional sushi restaurants in rural areas still have these grooves today.

A photo of uni nigiri sushi — Recently, some high-end sushi restaurants have started serving nigiri sushi directly from the sushi chef.

Recently, some high-end sushi restaurants have started serving nigiri sushi directly from the sushi chef. This is particularly common with delicate ingredients like uni, which are prone to falling apart. In this case, customers are forced to eat nigiri sushi with their hands.

In the old days, Sushi was originally a food eaten with your hands.

a photo of Yubifuki — Yubifuki refers to cloths or gauze provided mainly at sushi restaurants for customers to keep their fingertips clean while eating sushi.

Even, for example, if you are in a prestigious sushi restaurant in Ginza, you can still eat with your hands. You can actually use your hands to eat the ginger (gari) too (Some guidebooks state that gari should be eaten with chopsticks, but no sushi chefs would ever say such a thing). Restaurants that prefer you to eat with your hands will provide an extra, smaller towel called yubifuki for cleaning your hands between sushi, along with the normal hand towel (Oshibori towel). Even then, feel free to use chopsticks if you prefer.

Anyway, using chopsticks for the first time can be challenging, but don’t worry – here is the ultimate guide to becoming an expert at picking up your favorite sushi without damaging it. You’ll learn how to use chopsticks like a pro.

Follow these simple steps to use chopsticks like an expert:

Hold the chopsticks by their thickest end.
Place the chopstick on the lower end of your hand in the gap between your thumb and index finger.
The chopstick on the top goes on the fingerprint of the thumb and index finger.
To pick each piece of sushi, move the upper stick with the help of your thumb, index, and middle fingers.

Follow the steps above and soon, you’ll be the one teaching your friends! Now you know how to pick up nigiri sushi with chopsticks!

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Revision date: June 17, 2025

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Why is sushi with tuna topping so expensive?

A purchase of raw tuna costs at least JPY 30,000 per kilogram. Furthermore, good tuna is judged not only by taste, but appearance is also highly regarded.

The surface is gradually oxidized by letting it sleep (mature) and the sushi chef makes sure that parts are cut of as they change color, when the timing is perfect for both the taste and appearance. In other words, skin is taken from the freshly purchased tuna, the meat of the fish darkened by blood (the blackened area that can’t be used as sushi toppings) is removed, the parts that have changed color are shaved off and then only the remaining, best parts used as toppings are left.

This is why the price is high.

Some notes on chopstick manners

There are manners in using chopsticks that tourists may be unaware of. We would like to introduce some of those here.

First of all, it is impolite to place chopsticks on your dish in the middle of a meal. Make sure to place them back on the chopstick stand when you aren’t using them.

It is also poor manners to stab food with chopsticks (Sashi-bashi) and or to use chopsticks to look through dishes. Please avoid breaking up the beautifully arranged dishes when you eat.

The improper use of chopsticks

1. Passing foods (Hiroi-bashi or Awase-bashi): Never use your chopsticks to take something from someone else’s chopsticks. This way of passing things relates to Japanese funerary customs (Kotsuage).

2. Drawing plates or bowls near you (Saguri-bashi): Don’t draw a plate or bowl toward you with chopsticks.

3. Touching foods unnecessarily (Utsuri-bashi): Don’t touch foods with chopsticks unnecessarily without eating them.

4. Scooping: Don’t scoop up food by using chopsticks like a spoon and bring them to your mouth.

5. Shoveling food into the mouth (Komi-bashi): Don’t put your lips on a plate or bowl and shovel food into your mouth with chopsticks.

6. Picking up plates or bowls while holding chopsticks (Nigiri-bashi): Don’t pick up a plate or bowl while holding chopsticks.

7. Pointing at someone (Sashi-bashi): Don’t point at someone with chopsticks.

8. Laying chopsticks across a plate or bowl: Don’t lay chopsticks across a plate or bowl.

9. They stuff their mouth full of food and push it in with chopsticks (Oshikomi-bashi).

10. Lick the chopstick tips (Neburi-bashi).

11. Hold it with chopsticks while dripping the cooking juices (Namida-bashi).

12. Eating the same food over and over again (Kasane-bashi).

Related contents: SUSHI RESTAURANT ETIQUETTE

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Revision date: March 1, 2024

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Is there a certain order for eating sushi?

How to eat sushi properly

During the Edo period when Nigiri sushi originated, it was sold in food stalls. People chose the sushi topping they wanted and satisfied their hunger. There is no such thing as the order of eating. In the first place, there are no rules about how to eat food.

The order in which the food is eaten is at the discretion of the eater.

You can eat Nigiri sushi in any order you like. We dare say that the order of eating dessert first, then the main meat or fish dish, and finally the appetizers is not a good one. Something similar to this even exists in Nigiri sushi.

Recently, Nigiri sushi has become a mainstream dish served in the Omakase course, in which the sushi chef has thought of the best order to eat the sushi. In this case, the sushi chef has thought of the best order in which to eat the sushi. The eater is left to his/her own choice.

Since when do we care about the order of eating?

This is due to the internationalization of Nigiri sushi. Everyone is taught how to eat a dish for the first time. And if you don’t know much about sushi topping, it is only natural that you would want to know more about it.

Generally, start by eating fish with a lighter flavor like white fish and move onto fish with a heavier flavor such as Toro, Uni, Japanese conger (Anago), and then Egg (Tamagoyaki). Finishing with Seaweed rolls at the end is a typical way.

The following menu is an Omakase style at the Former 3 Michelin star restaurant in Ginza. Since Sayori is offered, one can imagine that the season is early spring. This menu is composed of sushi topping that changes as the seasons change.

Begin with white fish?

Marbled flounder (Makogarei)

Striped jack (Shima aji)

Golden cuttlefish (Sumi ika)

Akami

Chutoro

Otoro

Gizzard shad (Kohada)

Common orient clam (Nihamaguri)

Horse mackerel (Aji)

Kuruma prawn (Kuruma ebi)

Japanese halfbeak (Sayori)

Common octopus (Madako)

Mackerel (Saba)

Ark shell (Akagai)

Uni

Salmon roe (Ikura)

Japanese conger (Anago)

And Omelette (Tamagoyaki) comes last, just along the general order. Perhaps the way this owner serves might have become common.

To maximize each flavor of toppings, have some pickled ginger or hot tea between different types of sushi to cleanse your palate. You don’t have to stick to the specific order, though. It seems like having customers eat freely is the idea held in common by most sushi chefs. However, indeed, you won’t be able to taste the next flavor after eating something rather sweet. Japanese conger (Anago), Egg (Tamagoyaki), and Kanpyoumaki should be eaten at the end.

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Revision date: January 29, 2024

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Why is Zuke used for lean meat?

Zuke is one of the traditional Edo-style sushi methods. It is said that it was started in the Edo period to stop tuna from rotting when there were large amounts of the fish in the market. Now that there has been advances in refrigeration technology, it’s no longer necessary, but maturing the fish gives it a completely different taste and brings out its umami. Zuke is divided into two broad methods. Here we describe the characteristics of each.

Recently, most sushi restaurants incorporate the “Single Zuke”.

Each slice of tuna is soaked separately, so it can mature quickly. The immersion time is only a few minutes. The idea is to marinate just enough so that the tuna’s aroma remains and the soy sauce doesn’t overtake it.

On the other hand, the old Edo-style method is to perform Zuke after parboiling.

Parboiling means to wrap the fish in a wet cloth, and poor boiling water on the wrapping until the color of the tuna changes color, then turn the fish over and repeat the process. The fish is then put in ice water so the heat doesn’t go too deep in the meat. It is immediately removed once it cools so that it doesn’t get too watery. The tuna is then put in Zuke soy sauce and left to marinate for about half a day. In this method, the soy sauce only soaks into the surface part where the color changed from the parboiling, so the flavor of the tuna remains.

Both methods keep the maximum tuna flavor possible. Tuna is an essential part of Edo-style sushi. There is great diversity between sushi restaurants in the parts, marinating time and flavor of Zuke, which creates a new, original flavor when the lean meat of the tuna soaks up the soy sauce. The fattiest cuts of tuna are most popular. The lean meat has only become more popular due to a rekindled interest in zuke, but in fact during the peak of the bubble economy, there was a time when high-end restaurants in Ginza didn’t know what to do with all their leftover lean tuna meat. It’s almost unbelievable to think of it now.

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Revision date: August 1, 2017

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Why is sushi served with Gari?

Gari is pickled ginger.

This ginger includes Zingerone, a pungent component, and Gingerol, a spice component that changes to Shogaol when heated. Zingerone and Shogaol combine with the components that cause the fishy smell of fish and can eliminate that smell from its source. It makes sense to use ginger as a condiment for fish known for a stronger smell, like horse mackerel and bonito. The Gari served with sushi utilizes the effects of these components effectively for the enjoyment of the delicious taste of the sushi.

On the other hand, wasabi works by numbing senses of taste and smell with a stimulating spice so that the consumer doesn’t experience the fishy smell.

Furthermore, when you try to eat a light sushi topping after one with a richer flavor, a bit of Gari will cleanse your palette so you can fully enjoy the lighter fish. The pungent component also accelerates saliva production, assists with digestion and enhances absorption.

In summary, ginger removes the fishy smell at the source, while wasabi prevents you from noticing the fishy smell.

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Revision date: April 3, 2025

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Drinking tea makes sushi taste better!

The Hidden Role of Tea in Sushi Dining

A photo of Green tea — Tea is always served with nigiri sushi.

Even if you order beer or sake at a sushi restaurant, your meal will almost always end with a cup of tea. But if you’re going out for sushi, consider drinking that tea earlier, rather than saving it for the end. At sushi restaurants, tea is more than just a simple beverage—it plays an essential role, especially when enjoying fatty cuts like tuna or bonito. It offers benefits that beer and sake simply can’t match.

Why Temperature Matters

One key reason lies in the temperature.

Hot tea helps dissolve the residual fat left on your tongue after eating fatty sushi. This thin layer of fat coats your taste buds like a film, dulling your ability to fully enjoy the flavors of the next bite. Beer and sake, no matter how much you drink, are ineffective at removing this film. But hot tea melts the fat and washes it away, essentially resetting your palate. In that sense, tea serves as a kind of preparation for fully appreciating each new piece of sushi.

Tea’s Antibacterial Benefits

Another reason hot tea is ideal—particularly when paired with raw fish—comes from its antibacterial properties. Tea contains catechins, natural compounds with strong antibacterial effects that can kill many of the bacteria responsible for food poisoning.

Foodborne bacteria are generally divided into two types: toxin-type, which causes illness when bacterial toxins are ingested, and infection-type, which results when live bacteria infect the intestinal tract. Catechins combat both: they neutralize toxins from toxin-type bacteria and destroy the cell membranes of infection-type bacteria, reducing the risk of illness.

Catechins are a type of polyphenol, responsible for tea’s astringency and bitterness. They are especially abundant in green tea, where they account for about 85% of the total polyphenol content.

The amount of catechin extracted depends on the brewing temperature. They are not easily extracted at low temperatures or in cold water but become more soluble as the temperature rises. Brewing tea at 80°C (176°F) or higher maximizes catechin extraction and, in turn, enhances its health benefits. That’s one reason tea is typically served hot—not just in sushi restaurants, but in many other Japanese eateries as well.

The Origin of Oversized Teacups

Here’s another interesting detail: the teacups used in sushi restaurants are typically larger than standard teacups. This tradition dates back to when sushi chefs operated small stands on their own and didn’t have enough hands to constantly refill cups while also preparing sushi. The oversized cups helped minimize refills and keep service efficient.

And to be perfectly frank, there may have been a practical motive as well—if customers fill up on tea, which is easy to drink, they might end up eating less sushi, the main (and more profitable) attraction.

Best supporting role for wasabi that magnifies the umami in sushi many times over

Back before there were refrigerators, wasabi was indispensable for Nigirizushi, eliminating the fishy smell and also providing bactericidal effects to prevent the fish from spoiling. Wasabi is originally from Japan and it has been used in Edomae sushi from the very beginning. Even with all the advancements in technology for storing sushi toppings, wasabi is still used today to remove the fishy smell and prevent spoiling. However, nowadays the flavor and aroma of wasabi and the way it brings out the flavor of the sushi topping is the main focus.

When wasabi is grated and exposed to the air, its unique heat is made enhanced by enzymes. Using a coarse grater gives the wasabi a rough, fibrous texture that spreads the spicy flavor through to the back of the throat. On the other hand, if Sharkskin wasabi is grated finely, it foams up with tiny bubbles and makes a creamy taste. The type of wasabi depends on the personality of the shop.

However, the powdered wasabi and wasabi paste you find at kaiten-zushi (conveyor belt sushi) is primarily made from horseradish and is colored and scented with additives. It isn’t dried wasabi and it is significantly cheaper.

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Revision date: June 6, 2017

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How do you order at a sushi restaurant?

The sushi restaurant is unusual in that the customer sitting at the counter can see the seafood (neta) from which individual servings will be made, and can watch the chef deftly perform his art while enjoying lively conversation. Sushi restaurants also differ from other restaurants when it comes to menus.

Typically there aren’t any.

If the customer is inclined to worry about what the bill will come to, he orders Okimari (combination set)*. This consists of 7 to 10 pieces of nigiri-sushi and nori-maki selected by the proprietor in such a way as to allow them to offer an affordable price. It is cheaper because, like ready-made clothes, Okimari is not necessarily made piece by piece to fill individual orders. Of course, it will not be of inferior quality. Okimari is prepared by the chef and his assistants in the same way that everything else the shop is prepared. If the diner still wants more, they are always free to order sushi of their choice (Okonomi). Generally Japanese customers eat no more than 10 pieces of nigiri-sushi.

People at the counter most often order Okonomi (a la carte)**, which may be likened to having suits tailor-made from the finest fabrics. The customer who orders only the best will find that the check at the end can get a little expensive. But this is worth remembering (sushi worth eating is never inexpensive).

Long ago people used to say that first ordering Okimari and then ordering Okonomi after was the best deal for eating sushi, but that is a thing of the past. Actually, there are more and more shops that don’t allow Okonomi orders. The only choice is Omakase***. In some cases, all customers sitting at the counter take their seats at the same time and eat the same dishes and the same sushi in the same order. Even if you know nothing about sushi toppings, if you leave it to a master sushi chef, they will provide you with a combination boasting a good balance of early, peak and late season sushi. Omakase is great as it allows you to concentrate on genuinely enjoying the sushi and, especially if you’re visiting a shop for the first time, there will be no confusion regarding the best dishes.

*Okimari－The price and menu content are easily understood when ordering “Okimari”. The rank of “Tokujou”, “Jou”, “Nami” are often used. Order additional sushi as you like for a more fulfilling experience.

**Okonomi－A way customers choose and order sushi they want to eat. If you clearly know what you like and want to enjoy eating at your own pace, ordering “Okonomi” your choice of sushi, would be best.

***Omakase－If you don’t have any preferences, and you are happy to have a professional choose the most delicious toppings from that day’s catch, then ask for Omakase.

Related contents：What are Omakase, Okonomi and Okimari?

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Revision date: January 26, 2021

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Why is it important to avoid wearing too much perfume?

The Art of Scent in Sushi Dining: A Matter of Courtesy and Respect

Etiquette for eating sushi — Refraining from wearing perfume is not merely about etiquette—it is a quiet expression of attentiveness and grace.

Sushi is a culinary art that engages all five senses—it is to be appreciated with the eyes, tasted with the tongue, and experienced through the nose. Among these, scent plays a particularly crucial role in shaping the overall impression of each piece.

Smell—whether orthonasal (through the nose) or retronasal (through the back of the throat while chewing)—is essential to how we experience flavor. When we eat, aroma compounds rise from the mouth to the nasal cavity, enhancing the taste of food. This is why, when we catch a cold and our nose is blocked, food seems tasteless. In fact, if you pinch your nose and drink orange juice, you might not even recognize its flavor. This clearly demonstrates just how deeply scent influences what we perceive as taste.

For instance, the umami of squid is not produced through the typical ATP-to-inosinate transformation seen in many fish. Instead, its flavor comes from the synergistic effect between adenosine monophosphate (AMP) and glutamic acid. This combination is said to produce a milder umami compared to ATP and glutamic acid, which is why freshness and texture become all the more important. Rather than allowing the squid to age, it is best enjoyed while still fresh, with its slightly firm, crisp bite intact.

Moreover, the gentle sweetness of squid is believed to come from taurine, and appreciating that subtle flavor requires an environment free from interfering scents. A strong perfume can easily mask such delicate nuances, making it difficult to fully experience the mild umami and sweetness that squid offers. To savor this gentleness, it is essential to refrain from wearing strong fragrances.

In the world of sushi, there exists the philosophy of “listening to the voice of the ingredients.” To bring out the natural flavor and aroma of each element, sushi chefs deliberately avoid excessive seasoning or added scents. They pay meticulous attention to factors like temperature, humidity, and even the angle of the knife.

Take, for example, the lean red meat of bluefin tuna. It is the sushi chef’s skill that determines the balance among its faint acidity, sweetness, and bitterness—none of which should overpower the others. If just one note dominates, the depth and complexity of the tuna is lost. Chefs carefully assess this balance to craft each piece of sushi.

A photo of Kitamurasaki uni nigiri sushi — There are sushi chefs who dislike gunkan-maki made with Kitamurasaki uni.

Similarly, with Kitamurasaki sea urchin, its fragrance is so delicate that some chefs choose not to wrap it in nori (seaweed), which might overpower its scent. This is another example of the deep consideration given to the ingredient’s natural aroma—a hallmark of the sushi chef’s philosophy.

In such a precise and sensitive culinary context, the intrusion of strong perfume from outside can become a serious disruption. If scent alters the perception of taste, both the chef’s craftsmanship and the ingredient’s unique character are diminished. Choosing not to wear perfume is, therefore, a simple yet meaningful way of showing respect for the chef’s work.

Additionally, most sushi restaurants—especially those with counter seating—are shared spaces, where diners sit mere inches apart. In such close proximity, even a modest amount of fragrance can affect the experience of neighboring guests. Strong scents can hinder their ability to enjoy the meal, making consideration for others not just polite, but necessary.

This kind of restraint reflects a fundamental virtue in Japanese culture: humility. In Japan, harmony is valued over self-assertion, and understatement is seen as a form of beauty. Refraining from wearing perfume is not merely about etiquette—it is a quiet expression of attentiveness and grace. Such mindfulness allows one to truly understand and appreciate sushi culture with both reverence and respect.