Sushi in Japan is a revelation — fresher, more varied, and often cheaper than back home. But the etiquette and ordering can feel mysterious. Here’s a friendly guide to eating sushi in Japan.
Types of sushi spot
- Kaiten-zushi (conveyor belt) — fun, cheap, and beginner-friendly; grab plates or order on a screen.
- Standing sushi bars — quick and affordable.
- Counter sushi / omakase — the chef serves their choice, piece by piece; a special-occasion experience.
How to eat sushi properly
- Nigiri can be eaten with your hands or chopsticks.
- Dip fish-side (not rice) lightly in soy sauce — too much rice soaks up too much soy.
- Eat in one bite where you can; don’t drown it in soy or wasabi (often already added).
- Ginger (gari) is a palate cleanser between pieces, not a topping.
What to try
- Maguro (tuna), salmon, ebi (shrimp), uni (sea urchin), ikura (salmon roe), tamago (egg).
- Ask for seasonal recommendations at counter spots.
- Fresh market sushi is unbeatable — see our Tsukiji & Toyosu guide.
Etiquette & tips
- At omakase, eat each piece promptly (the chef timed it) and follow their lead.
- There’s no tipping — see our tipping guide.
- Conveyor spots are great with kids and for budgets; see our must-try food guide.