Sushibog is wrtten by researchers of Sushi University

Kozasazushi (in Shimokitazawa)

Kozasazushi (in Shimokitazawa) was opened by the legendary sushi chef, Shuzo Okada (passed away in May 2004). His successor, Tsutomu Nishikawa was, of course, his apprentice. The Omakase course is not an option at this restaurant. The only way to order is to look at the topping board and choose for yourself. This is a shop for experts and may be difficult for guests who can’t read or speak Japanese.

Address：3-7-10 Daizawa Setagaya-ku, Tokyo (10 minutes walk from Shimokitazawa Station)

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Revision date: September 29, 2017

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A Guide to Avoiding Food Fraud!

It is true that in an age when aquatic resources are being depleted, there is a worldwide demand for a substitute for luxurious fish. However, since it is impossible to distinguish between them when they are cut into pieces, we cannot allow them to do whatever they want.

Global food fraud involving seafood can be classified into the following four patterns. Examples of each are provided below.

1. Fish species mislabeling:
According to an article on DNA testing conducted within the EU in May 2024, samples from approximately 300 restaurants, including those in Brussels, were tested. Despite being labeled as tuna, the survey reported widespread contamination and mislabeling of 15 species, with the species of 15% remaining unidentified.

2. Origin mislabeling:
According to a report published by SeaD Consulting in December 2024, it was revealed that 4 out of 5 shrimp labeled as “Gulf Shrimp” served at the National Shrimp Festival, a national event in Alabama, were actually imported (primarily farmed shrimp from China and Argentina).

3. Farm-raised vs. wild mislabeling:
DNA analysis was conducted on approximately 120 salmon products sold at supermarkets and sushi restaurants around Seattle (2022–2023). The results showed that 18% were mislabeled. Specifically, 32.3% of salmon sold at sushi restaurants were farm-raised but labeled as “wild-caught.”

4. Concealment of chemicals and preservation methods:
In December 2024, the RASFF (Rapid Alert System for Food and Feed) reported that carbon monoxide was detected in multiple tuna products originating from Belgium. In the United States, the FDA has approved CO treatment as a “GRAS” (Generally Recognized as Safe) substance.However, it is banned in many countries, including the EU, Japan, and Canada. In the U.S., “vitamin tuna” (tuna treated for color improvement) is reported to account for up to 60% of the market.

Below are some examples of practices that have been carried out in Japan for many years.

First of all, Opah belly meat with some fat is used for the tuna in Negi-toro (tuna minced with Welsh onion leaves). Opah is widely distributed in warm seas and it’s known to be inexpensive with a smooth taste. The price is less than 1/100 of the Pacific bluefin tuna and if possible Negi-toro made from Opah should be avoided.

Next let’s discuss Japanese conger, an essential Edo-style sushi topping. A substitute for Japanese conger is the Common snake eel, which is a type of sea snake from Peru. The taste is pretty good, but the skin is rubbery and it doesn’t stick to the Shari (vinegar rice) so it’s instantly apparent that it’s a substitute fish. If you find Japanese conger at kaiten-zushi for JPY 100 per plate, you might want to question the source.

A premium sushi topping is the Mirugai clam (also called Hon-miru). This shellfish is characterized by its unique texture and taste. Instead the Japanese geoduck (Shiro-miru) is used, which sells for half the market price. However, the taste of the two is so similar that even Sushi Tsu has mistaken them, which is great news for dishonest dealers.

In April 2015 the Food Labeling Act was revised in Japan, leading to progressive reduction of fraudulent labels, but it is not a solution that eradicates dishonest dealers so consumers need to be educated and aware.

To effectively combat food fraud, regulatory bodies must enforce strict labeling laws and conduct scientific inspections, businesses must maintain transparent traceability and obtain trusted certifications, and consumers must remain vigilant by carefully checking product information, prices, and origins while choosing reliable vendors and asking questions whenever doubts arise.

What is Shiromiru?

https://www.mashed.com/30278/things-never-order-sushi-restaurant/

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Revision date: July 4, 2025

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So verhalten Sie sich in einem Sushi-Lokal richtig

Hier lernen Sie alle Benimmregeln, die nicht nur in Sushi-Lokalen, sondern in allen Gaststätten Japans gelten. Das Wichtigste ist wohl, auf andere Rücksicht zu nehmen sodass sich andere Gäste im Lokal nicht gestört fühlen. Rücksichtnahme – das ist wohl das Wesentliche im japanischen Leben. Bitte merken Sie sich die hier aufgeführten Punkte.

・Bitte kommen Sie nicht zu spät, halten Sie die Reservierungszeit ein.

・Bitte nehmen Sie den Ihnen zugewiesenen Platz

・Selbstverständlich ist es absolut unerwünscht, im betrunkenen Zustand laut zu reden oder andere Gäste anzupöbeln

・Aufdringliche Gerüche wie zu starke Parfüms sind nicht erwünscht

・Rauchen ist natürlich nicht erlaubt

・Wenn Sie Fotos machen wollen, fragen Sie bitte vorher den Geschäftsinhaber und die anderen Besucher um Erlaubnis

・Es gibt zwar keine bestimmte Kleiderordnung, doch es ist ratsam, sauber und dem Anlass entsprechend gekleidet zu sein.

・Telefonieren im Lokal ist nicht erlaubt

・Legen Sie bitte keine kantigen Gegenstände wie Ihr smartphone oder Ihre Uhr auf die Sushi-Theke, da diese aus empfindlichem Holz gemacht ist

・Sich all zulange mit dem Sushi-Meister zu unterhalten ist kein wirklich cooles Benehmen

・Bestellen Sie bitte nicht immer nur Sushi mit dem gleichen Belag

・Ein Ihnen vorgesetztes Sushi sollte sofort verzehrt werden. Optimal ist: Innerhalb von 10 Sekunden.

・Mit der Hand oder Stäbchen – Sie können Sushi essen, wie Sie wollen

・Um das delikate Gleichgewicht von Reis und Sushi-Belag optimal zu geniessen, sollte man am besten das ganze Sushi-Stück in den Mund stecken. In diesem Sinne ist davon abzuraten, den Belag vom Reisklumpen zu trennen.

・Fische und Meeresfrüchte aus natürlichem Fang schmecken in der jeweiligen Saison am besten. Wir empfehlen, saisongerechte Beläge zu wählen.

・Dippen mit zu viel Sojasauce ist nicht ratsam. Der Sushireis saugt die Sojasauce schnell ein und dann zerfällt der Reis in Klumpen. Zu viel Sojasauce stört auch den feinen Geschmack des weissen Fischfleischs.

・Eine geregelte Reihenfolge gibt es beim Sushi-Essen nicht. Sie können völlig frei wählen, mit welchem Sushi Sie starten und welchen Sie als nächsten essen.

・Ein echter Sushi-Kenner bleibt nicht noch lange sitzen, wenn er fertig gegessen hat. Sich nach dem Essen zu lange in einem Sushi-Lokal aufzuhalten, gilt in Japan als uncool.

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Revision date: September 5, 2017

Is Nigiri sushi made by a Master Really Transparent?!

A photo of shari — There is a moderate amount of space between the grains of rice.

“Sorry to keep you waiting,” says the sushi chef as he places a nigiri sushi in front of you, pieces of rice falling out. You may be served this kind of nigiri sushi at restaurants that have lines out the door. Of course, nigiri sushi that falls apart before it reaches your lips is a no-go.

Good nigiri sushi looks solid, but the rice naturally falls apart when you put it in your mouth. Secondly, the loosened rice absorbs the saliva that has the flavor of the topping, and does not make your mouth sticky.

On the other hand, if the rice is pressed tightly, it does not absorb the saliva. The taste of the toppings continues to linger in your mouth and gradually becomes a nuisance. In short, when they press the sushi, the surface is firmly pressed, but the inside is fluffy. This is the perfect way to press sushi.

At first, they will be too focused on the shape, their fingers will be too tense, and they will be pressing too hard. Once they relax their fingers and get a sense of the subtle pressure, they will be a full-fledged sushi chef. It is said that they should press the shari as if they were wrapping it in air.

For example, shari pressed for gunkanmaki should be hard enough to crumble after being placed on their index finger for five seconds. For nigiri sushi, it should be hard enough to sink a few millimeters when placed on a plate under the weight of the topping.

A master sushi chef is at the next level, and it is said that “nigiri sushi made by a master can be seen through when held up to the light.” He holds the sushi very gently. And it doesn’t lose its shape.

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Revision date: June 13, 2025

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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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Tsujiki wholesale fish market

We went to Tsujiki wholesale fish market today also, and actually got to enter at the time all food professionals are buying and selling.

The tuna auction begins at 5:00 am. Then about 6:30 am, intermediate wholesalers start lining up their winning bid tuna. Therefore, it is around the time when people like masters from sushi restaurants come to buy fish. Once professional deals settle down at 10:00 am, all the other visitors and foreign tourists are allowed to get in the market.

What exactly is the difference between on what is going on before and after 10:00 am? That is how determined sellers and buyers are. It is entirely full of sprit because it is a place for exchanging valuable information.

This is one situation I saw how they interact. As they talk about how Tuna, air transported from Boston, is fatty but doesn’t have any flavor of Tuna compared to the inshore ones, they let me try a piece. The one from inshore definitely tastes more as Tuna for sure.

“I’ll take about a 20cm width of the belly, around this part of the inshore one.”

“That will be around 4.3kg?”

Pro talk, isn’t it?

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Revision date: August 15, 2017

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寿司店的礼仪

这里提到的各项事宜不仅仅是寿司店特有的礼仪，也适用于日本的所有饮食店。简单概括为一点，就是不影响到其他客人就可以了。请参考下列各项。

预约好的时间不能迟到。

坐在指定的座位上。

禁止饮酒后大声喧哗，干扰其他客人。

不可过度使用香水。

禁烟。

不可随意摄影。

不需要穿礼服，但是务必服装得体。

不可打电话。

木制的餐台很容易划伤，所以不要将手机或手表等放置于上。

不可沉迷于交谈，独自占用店主时间。

不可只点同一品种的寿司

目标10秒内将捏好的寿司吃掉。

用手或者筷子吃都可以。

寿司米饭和海鲜食材有着绝妙的平衡搭配，尽量请一口吃掉。正因如此，将寿司米饭和食材分开的行为是不可取的。

应季的鱼肉中富含饱满的脂肪，是最美味的。所以如有机会请务必品尝应季的食材。

寿司米饭不可直接蘸酱油。寿司米饭有着吸收酱油的性质，寿司不仅会松散开，过多的酱油也会盖过白身鱼肉等细腻的味道。

品尝顺序没有限定，可以自由决定。

品尝结束后马上站起来才是成年人的行为。不要久坐。

寿司图鉴

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Revision date: August 10, 2017

Once you try Kuruma ebi sushi, you’ll never want any other shrimp.

Sushi Shrimp Overview

Shrimp used in sushi is typically evaluated based on six criteria: color, sweetness, umami, aroma, texture, and cost. This evaluation excludes sweet shrimp and botan shrimp, which are eaten raw.

Among shrimp that are cooked—usually by boiling—and served in sushi restaurants, including conveyor belt sushi, the most commonly used are banamei shrimp (farmed), black tiger shrimp (farmed), and kuruma shrimp (wild or farmed).

In Japan, annual shrimp consumption is estimated at around 250,000 tons. Of this, banana shrimp and black tiger shrimp make up approximately 80%, while kuruma shrimp accounts for less than one-tenth of banamei shrimp’s volume.

Banamei Shrimp (Litopenaeus vannamei)

Banamei shrimp is the world’s most widely farmed white shrimp and is commonly used in Japan, especially in conveyor belt sushi and supermarkets.

When cooked, its color shifts from pale pink to a soft orange, creating a clean, uniform appearance ideal for commercial use. Its sweetness is mild and understated, offering a balanced flavor that blends well with vinegared rice.

The umami is gentle and neutral, without any strong distinctive notes, making it a good companion to other ingredients. However, its aroma is weak, especially when cooked without the shell, which is why it’s rarely used in high-end sushi establishments where fragrance is prized.

The texture is soft and slightly moist, particularly after freezing and thawing, making it easy to eat for all ages.

Where banamei shrimp excels is in cost-effectiveness. Its high yield, low price, and ease of processing make it a go-to option for volume-based food service. Though not remarkable in any single aspect, its consistency and affordability make it indispensable for everyday sushi.

Black Tiger Shrimp (Penaeus monodon)

Black tiger shrimp, named for its dark striped shell, is a large species that once dominated global shrimp farming. It remains popular in Japan as a sushi and tempura ingredient, even as banamei shrimp has become more prevalent.

When cooked, it shows a vivid red-orange border contrasting with its white flesh—a striking visual that enhances the presentation of nigiri sushi. This eye-catching appearance makes it popular in local and mid-range sushi restaurants.

It has a slightly richer sweetness than banamei shrimp, paired with moderate umami and a clean, balanced flavor. While its raw aroma is faint, cooking brings out a subtle shrimp-like fragrance that complements the delicate scents of sushi.

Its texture is firm and springy, retaining its structure even after freezing, which makes it suitable for processing. This satisfying chew is one of the reasons it’s favored in sushi preparation.

Although farming costs have risen in recent years, black tiger shrimp still provides solid value as a mid-tier option. It’s more expensive than banamei shrimp but cheaper than kuruma shrimp, making it a practical choice for many sushi restaurants.

Overall, black tiger shrimp strikes a good balance between appearance, taste, and cost—neither luxurious nor cheap, but reliably satisfying.

Kuruma Shrimp (Marsupenaeus japonicus)

Kuruma shrimp is a premium species native to Japan and prized in both sushi and traditional kaiseki cuisine. Its excellence lies not only in its high status but in its culinary balance—color, sweetness, umami, aroma, and texture are all outstanding.

When cooked, it takes on a brilliant orange-red hue with a glossy finish that signals freshness and quality. In its raw state, it has a translucent reddish-brown shell that transforms into a visually stunning centerpiece after boiling—ideal for high-end sushi presentation.

Its sweetness is refined and natural, gradually unfolding with each bite and harmonizing beautifully with sushi rice. Unlike straightforward sugary sweetness, it carries a richness tied to the shrimp’s inherent umami.

That umami deepens when heated, resulting in a pure, well-defined flavor with a clean aftertaste. Expert sushi chefs often grill or steam kuruma shrimp lightly to draw out its full potential.

Its aroma is delicate and marine-like, intensifying when cooked and adding elegance to the dish. The texture is supple yet resilient, with fine muscle fibers that feel smooth on the tongue. Unlike the springy bite of banamei or black tiger shrimp, kuruma shrimp has a calm, refined elasticity—a “quiet luxury” that signals quality from the first bite.

Due to limited domestic production and a focus on wild-caught varieties, it comes at a premium price. Even farmed kuruma shrimp remains significantly more expensive than banamei or black tiger shrimp. As a result, it’s rarely used in conveyor belt sushi and is mostly reserved for upscale restaurants.

In traditional Edomae sushi, kuruma shrimp may be aged in kimizu oboro (sweetened egg vinegar oboro) for several days to enhance its umami and introduce a gentle acidity. Its preparation also requires care—shrimp naturally curl during boiling, so chefs make precise incisions or use skewers to keep them straight, a technique that showcases culinary skill.

In short, kuruma shrimp combines taste, aroma, beauty, and elegance into a single, premium ingredient. Though costly, it brings depth and refinement that elevates sushi to an art form—a true “star” of the sushi counter.

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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Is it polite to use Gari as a brush to apply soy sauce?

Using too much soy sauce spoils delicious sushi so make sure to only put a bit of soy sauce in the special dish. Make sure to tilt the sushi to the side and put just a dab on the end of the topping. Gari can be used as a brush to apply soy sauce to sushi rolls since they cannot be tilted. However, there are differing opinions as to whether this is a refined way to eat or not. Many people say it was basically made up by a publishing company. You just need a few drops in the soy sauce cruet. Actually at very fancy establishments the sushi is served with Nikiri so normal soy sauce is never used for dipping.

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Revision date: July 26, 2017

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Isn’t it true that fish is all about freshness? Not quite.

A photo of fish seller — Are the fish on display fresh?

Many people believe that when it comes to seafood, freshness is everything. But is that really the case? This article explores the complex relationship between freshness, flavor, and the way fish is processed and transported around the world.

The forms in which seafood is transported from fishing ports to consumption areas can be broadly divided into four categories: live fish, fresh fish, frozen fish, and processed products. We will omit the explanation of processed products, as it is self-explanatory. Regarding frozen fish, there are differences depending on the country. In the United States, fish that has been frozen and then thawed is also called “fresh fish.”In Japan, refrigerated fish or live fish that have been killed is called “fresh fish,” and when frozen fish is sold, it must be labeled as “thawed.”

In countries outside of Asia, “live fish” may refer to fish swimming in aquariums. Since it is not commonly seen in markets or supermarkets, we will explain it here.

Live fish, as the name suggests, refers to fish that are still alive, such as those kept in tanks or aquariums. They are transported from fishing ports in ships equipped with tanks or in specialized trucks with tanks on their cargo beds. There is also a dedicated section for live fish at the Toyosu Market. Once they are slaughtered, they become fresh fish.

One reason for the demand for live fish is that they can be caught from the tank while still swimming, prepared on the spot, and served. In addition to the freshness of the ingredients, there is also the value of the “experience” it offers customers, which can serve as an added value for restaurants. This applies to shrimp and squid “Odori.”

Another reason is that, depending on how they are processed after being caught, even the same individual fish can vary greatly in quality (amount of umami) and shelf life. For example, large fish that have been properlybled and had their nerves severed and fish that have died naturally after being caught (nojime) and have not been processed in any way (although they are cooled with ice) can have a shelf life difference of more than a week.The solution to this issue is live fish. Most seafood available in supermarkets in many countries is Nojime-processed.

Additionally, the state immediately after live fish are killeded is sometimes referred to as “seisengyo.” Depending on freshness, it is categorized as “seisengyo” (highly fresh) or “sengyo” (slightly less fresh). “Seisengyo” is used for raw dishes like sashimi or sushi, while ‘sengyo’ is primarily used for cooked dishes like grilled or simmered fish.

However, it is not that simple. Transporting and managing live fish involves various challenges, such as water quality deterioration, transportation costs, fish stress, and equipment investment.

In Japan, such extensive research has been conducted on freshness.

Of course, it’s a well-known fact among professional chefs that some fish don’t rely solely on freshness. Of course there is importance in freshness, but that’s just one element. It’s generally understood that flavor and taste improve with time (maturity).

The umami* found in the meat of the fish is essentially inosinic acid and glutamic acid. After a certain amount of time has passed after a fish has died, the body stiffens and not long after that the rigor lets up. The inosinic acid, which the umami is composed of, comes after the fish has stiffened. It then accumulates in the process of the body relaxing. This is the same in beef and pork in which there is no umami in the meat unless it is hung and matured for a time.

Therefore, ikizukuri sashimi that is still twitching usually won’t have the taste or depth of umami. However, the firm texture of sashimi is also an undeniable enjoyable aspect. It is not all about the umami.

*Glutamic acid, Inosinic acid and Guanylic acid are representative components of umami. Guanylic acid is found in kelp and vegetables (tomato, Chinese cabbage, green tea, etc.) as well as Parmesan cheese, inosinic acid is found in fish (bonito, macheral, sea bream, etc.) and meat (pork, chicken, etc.) while Guanylic acid is abundant in mushrooms (especially dried shiitake mushrooms).

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Revision date: June 16, 2025

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Which wines pair well with sushi?

Fermented beverages such as sake and wine pair well with sushi. Sake is made from rice. So it only makes sense that this would pair well with sushi – also made with rice. It is also the only alcohol that eliminates the smell of fish and shellfish.

On the other hand, when considering compatibility with wine, toppings that use strong seasonings like Nikiri, including tuna and conger eel with sweet filling, match superbly with matured red wines such as Pinot Noir.

For example, Bourgogne Chambolle Musigny, Cote de Beaune, Morey-Saint-Denis, etc.

White wines such as a lighter Chardonnay, Sauvignon Blanc and Riesling go well with white fish flavored with Citrus sudachi and yuzu or squid eaten with salt.

For example, Bourgogne Chablis.

However, neither red nor white wine goes well with herring or salmon roe. The iron specific to wine is said to contribute to the fishy smell of fish roe.

In the research of one wine manufacturer, the factor that generates the smell of fish and shellfish is the iron (ferrous ion) found in wine. Wines with relatively low levels of iron such as Sherry (Spain), Champagne (France) fermented twice in the bottle, Cava (Spain) and Franciacorta (Italy) mature without adding sulfite, which prevents oxidization. This reduces the ferrous ion in the wine and the fishy smell is virtually unnoticeable.

Either way, the research of wine and sushi pairings is still insufficient and there haven’t yet been any reports of unexpected compatibility. If anyone out there has found a wine that does pair well with herring or salmon roe, please be sure to share that information with us.

Related contents: See Best Wine For Sushi?

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Revision date: January 17, 2018

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Why are the prices at high-end sushi restaurants and conveyor belt sushi restaurants so different?

Conveyor belt sushi restaurants and high-end sushi restaurants in areas like Ginza both serve sushi, but they differ significantly in their roles and the quality of the experience they offer.

The most obvious difference is the price range. Conveyor belt sushi offers dishes starting at 100 yen per plate, making it affordable and popular among families and students. In contrast, high-end sushi restaurants primarily offer “omakase” courses, which can cost between 10,000 and 50,000 yen per person. These establishments are often chosen for special occasions or business entertaining, where customers seek an extraordinary experience.

The serving style is also contrasting. At conveyor belt sushi restaurants, the self-service style where sushi is served on a conveyor belt is the norm. Recently, touch-panel ordering and high-speed conveyor belts have been introduced to prioritize efficiency and speed. In contrast, high-end sushi restaurants primarily use a counter-style setup where chefs prepare each piece of sushi by hand and serve it directly to customers. Sushi is not merely a meal but an experience of “once-in-a-lifetime” interaction between the chef and the customer.

At the core of this “experience” lies the sushi chef’s observational skills and conversational abilities. Chefs at high-end sushi restaurants constantly observe customers’ eating progress, expressions, and how much they drink. They make split-second judgments about whether the sushi is being enjoyed, the timing for the next piece, and the customer’s hunger level, all while serving dishes at an impeccable pace. They do more than just serve sushi; they may also briefly explain the origin of the ingredients or the preparation process, or engage in conversation to lighten the mood. This ability to maintain the perfect balance—neither too much nor too little—while giving customers a sense of comfort and familiarity is a testament to the chef’s experience and human touch. Such interactions are a unique feature of high-end sushi restaurants that cannot be experienced at conveyor-belt sushi restaurants.

There are also significant differences in the toppings used and the depth of preparation. At conveyor belt sushi restaurants, cooking processes are streamlined to accommodate large volumes, and frozen or pre-processed ingredients are commonly used. Traditional Edomae-style techniques such as kobujime (kelp-wrapping), sujime (vinegar-marinating) are rarely seen, and the standard style involves placing ingredients on rice shaped by machines. This streamlining contributes to the appeal of enjoying sushi affordably and quickly.
In contrast, high-end sushi restaurants use fresh, natural ingredients sourced daily, with each ingredient prepared in the most suitable way. The sushi chefs carefully craft each piece to bring out the individual characteristics of the ingredients, and even the rice is meticulously prepared, with attention to the type of rice, vinegar, and temperature. The chefs adjust the size and firmness of each piece based on their judgment to achieve the perfect harmony between the ingredients and the rice.

Furthermore, there is a significant difference in the atmosphere of the restaurants themselves. At conveyor belt sushi restaurants, the layout prioritizes efficiency, with tables as the main seating arrangement. The interior design and furnishings are often cost-effective, creating a bright and casual atmosphere. In contrast, high-end sushi restaurants feature natural wood counters, carefully selected tableware, and soft lighting, with a consistent aesthetic throughout the space. Even the chairs, chopstick rests, and chopsticks are made from high-quality materials, all functioning as part of the stage setting for the art of sushi.

Even among high-end sushi restaurants, there is a wide range of styles. For example, some restaurants, like “Sukiyabashi Jiro,” serve only sushi, with no appetizers or side dishes, focusing solely on the sushi itself. Others offer a course that includes appetizers, grilled dishes, and simmered dishes before the sushi, allowing customers to enjoy the pairing with sake. Especially in the latter style, rare local sake and seasonal limited-edition sake from all over the country are available, and the entire course is presented as a story, taking into account the compatibility of the dishes with the sake.

On the other hand, conveyor belt sushi is basically designed as a place to enjoy sushi quickly and easily, with drinks centered around beer and standard sake. Appetizers and side dishes are not emphasized. In this way, even among high-end sushi restaurants, there are those that “compete solely on the quality of their sushi” In this way, conveyor belt sushi and high-end sushi restaurants have completely different philosophies and roles, from price, serving style, ingredients, and space to the relationship with the chefs. Conveyor belt sushi combines efficiency and fun, making sushi a more everyday part of Japanese cuisine. High-end sushi restaurants present sushi as an “art of cuisine,” blending technical skill and aesthetic sensibility to convey the depth of sushi and the essence of Japanese culture.

By understanding the unique appeal of each and choosing according to your purpose or mood, you can fully appreciate the multifaceted nature of sushi as a dish.

We hope this information will be helpful.

Revision date: June 2, 2025

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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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What are “Ikejime” and “Nojime”?

How the fish is butchered also changes the taste. If the fish suffers and struggles, the body wears and may be damaged, circulating oxidized blood throughout the body, which makes it lose flavor. For fish of high value such as sea bream, flounder, yellowtail, rudderfish and tuna, a method called “ikejime” is used.

The taste of tuna is said to be determined based on the preparations after being caught. The tuna is caught with as little suffering as possible and the nerves are killed immediately for an instant death. Generally, blood is then drained perfectly, entrails and gills are removed, the tail cut off and then the fish is placed in ice-water to lower the body temperature.

The medulla oblongata and main artery of the fish are cut and a kitchen knife is inserted into the base of the tail to drain the blood. A thin metal rod is inserted into the backbone to paralyze the nerves and at the same time controls the putrefied materials that come out of the spinal cord.

This extends the time until rigor mortis sets in, making it easier to maintain freshness and simultaneously preventing blood from circulating in the body, which also prevents the fishy smell.

Freezing the fish to death in ice water is called “nojime”. This method is generally used for small fish such as sardines, horse mackerel and mackerel that are fished in large volume. Although the freshness of the fish deteriorates more quickly than in the case of “ikejime,” it can be done in large quantities without a lot of labor and maintains a certain level of freshness afterwards.

At fish markets, the term “kill” is not used for living fish, instead the word “shimeru” meaning to close or tighten. The term “dead fish” is also not used. Instead the term “nojime” is used for fish that died naturally en route to the market. This stems from the awe of precious life and turning that life into food.

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We hope this information will be helpful.

Revision date: January 13, 2023

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