When you go into a sushi restaurant and look at the menu, you’ll see the terms “Nami (並)” “Jo (上)” and “Tokujo (特上). Japanese people know from the kanji that “Tokujo” is the best, but generally they don’t know what the specific differences are.
Today I’ll explain what each set consists of. If you order “Nami” for one person, this is the typical course:
Tuna Akami: 1 pc. Salmon: 1 pc. Shiromi (white fish): 1 pc. Silver-finned fish such as mackerel: 1 pc. Raw squid: 1 pc. Octopus: 1 pc. Egg: 1 pc.
That’s 7 nigiri pieces and there might be 4 cuts or so of dried gourd or cucumber rolls. To be more specific, the white fish may be different each day, depending on what the restaurant has. The silver-finned fish is also often changed to something like Kohada. The octopus will have been frozen. If the course includes shrimp, it will always be a giant tiger prawn.
If you’re a bit more adventurous and go for the “Jo” course, you’ll be served 9 pieces of nigiri sushi. Fatty tuna (chu-toro) is added to the lineup, which means that with the Akami that’s two of the most popular toppings. But you won’t get the salmon. Depending on the season you may be served bonito. The shrimp may be changed to sweet shrimp. Salmon roe will also be added, making the set more colorful. The thin rolls are changed to salmon roles.
When you upgrade to the “Tokujo” set it will include conger, which takes time to prepare, and the white fish will be top class flounder or sea bream. You will also be served more delicious parts of the tuna. The higher cost means you will get higher quality sushi, which is represented by the prawns and sea urchin. The egg nigiri is upgraded to a thick egg omelet and it will also include something like a blood clam. All this will go into 10 beautiful nigiri pieces and rolls worthy of an Instagram pic.
The price of “Jo” is twice that of “Nami”. So “Tokujo” at triple the price is really an excellent deal. Considering the value of the toppings, the price is unbeatable. The “Nami” set is made up of toppings in the “Nigemono” category (Nigemono includes squid, kohada, octopus and egg toppings). To put it bluntly, this set only includes toppings that are cheap and have a variety of uses.
Psychologically people tend to choose the average, so when presented with “Nami” “Jo” and “Tokujo,” an overwhelmingly large percentage of people choose “Jo.” “Tokujo” is a bit expensive, but you came to eat sushi so “Nami” isn’t going to cut it. You select “Jo,” right in the middle so you won’t be judged. The people running these restaurants know this well and they set items they want to sell the most at the “Jo” price. The items they want to sell the most are those with the best profit margins, so usually these are in the “Jo” set. This is exactly what the restaurant wants.
However, they can’t do that for the “Tokujo” set. “Tokujo” is the pride of the restaurant and they want to preserve the quality. Even if they change the type of topping, it will be a topping worthy of “Tokujo”. They don’t want to serve their most expensive dishes and have a disappointed customer.
So if you’re going to pay for sushi anyway, it’s better to pay just a little bit more for the “Tokujo” course.
We hope this information will be helpful.
Revision date: September 17, 2018