How to Order at a Sushi Counter Without Looking Clueless
2024-11-28 · 5 min read
The sushi counter can feel intimidating if you have only ever ordered California rolls from a menu. But omakase, the chef's choice format, actually makes things easier because you do not need to know what to order. You sit down, tell the chef you want omakase, and they serve what is best that day. Your only job is to eat each piece as it is placed in front of you and appreciate it.
When ordering a la carte, start with lighter fish and work toward richer ones. White fish like hirame (flounder) and tai (sea bream) first, then move to medium-fat fish like shima aji (striped jack), and finish with the rich stuff like otoro (fatty tuna belly) and uni (sea urchin). This progression mirrors how a chef would sequence an omakase and shows you understand the flow.
Eat nigiri with your hands. This is not only acceptable but traditional. Pick up the piece, flip it so the fish side faces your tongue, and eat it in one bite. Do not dunk the rice side in soy sauce because the rice will absorb too much and fall apart. Lightly dip the fish side if you want soy sauce at all. Some purists skip it entirely because the chef has already seasoned the piece.
Ginger is a palate cleanser between pieces, not a topping. Do not pile it on top of your sushi. Wasabi has usually already been applied between the fish and rice by the chef, so adding more is optional and sometimes unnecessary. If you are unsure, try the piece as served first. The chef built it to taste a specific way.
Be respectful of the chef's time and pace. Do not take photos of every piece for five minutes before eating it. Do not drown good fish in soy sauce. Do not ask for spicy mayo at a traditional counter. And tip well, because the person behind that counter has likely spent years mastering their craft. Sushi etiquette is not about rigid rules. It is about showing appreciation for someone's expertise.
