What this solves / who it's for
Most "sushi etiquette" lists online recycle the same five rules (don't dunk the rice, eat it quickly, etc.) without explaining the why — and they skip the menu entirely. This tool covers eight specific scenarios — ordering nigiri, hands vs chopsticks, ginger usage, soy sauce dipping, calling the chef by name, tipping, photo rules, and not finishing — with the reasoning, plus a real menu decoder (板前 vs 握り vs 軍艦 vs 巻物) and the omakase clarification (chef's choice — not unlimited). Best for: anyone sitting at a counter for the first time, anyone who's been told "you're doing it wrong" and wants to know why.
Pick a scenario
How to read the menu
| Term | Meaning | Note |
|---|---|---|
| 板前 (itamae) | The chef at the counter | Literally "in front of the board" |
| 握り (nigiri) | Hand-pressed rice + topping | The standard piece |
| 軍艦 (gunkan) | Battleship roll — rice wrapped in nori with loose topping | For ikura, tobiko, uni |
| 巻物 (makimono) | Rolled sushi | Hosomaki, futomaki, uramaki |
| お任せ (omakase) | "I leave it to you" — chef's choice | Not unlimited; chef decides courses |
| 本日 (honjitsu) | "Today" — daily specials | Often best fish, freshest selection |
| 地酒 (jizake) | Local sake | Often paired with omakase |
| 時雨 (shigure) | A preparation style (ginger-based) | For shellfish like hamaguri |
How to interpret the result
Each scenario has a "DO" and "DON'T" with the cultural reasoning. The reasoning matters more than the rule — knowing why a chef is offended when you dunk the rice side in soy sauce (it soaks the vinegared rice and falls apart) helps you remember. "Omakase" doesn't mean "all-you-can-eat" — it means the chef selects courses, you pay the resulting price. Tip: at top-end counters, omakase can mean 20+ courses and ¥30,000+. Always clarify the price structure with the chef at the start.
Pro tips & common pitfalls
- • If the chef doesn't ask what you want, it's a sign they're doing omakase — you can still request favorites ("maguro wa arimasu ka?" — do you have tuna?) but don't dictate the entire order.
- • Eat each piece promptly — sushi is at peak flavor for ~15 seconds after plating. Lingering between bites means you're eating cooled fish.
- • Don't rub the chopsticks together — this implies the restaurant provides poor chopsticks. Pre-rubbed disposable chopsticks are fine.
- • "Osomatsu sama deshita" (thank you for the meal) when leaving — the polite thing to say to the chef as you exit.
- • Many high-end counters have one seating per night — arriving 5 min early is respectful, arriving late throws the chef's timing off.
- • Strong perfume is offensive to the chef — skip it. Strong camera flash is also rude; use silent shutter if available.
Frequently asked questions
What does "omakase" actually mean?
Is it really wrong to dunk the rice side in soy sauce?
Should I eat the ginger between pieces or with the sushi?
Can I take photos at the counter?
What if I can't finish the piece or course?
Known limitations
Sushi etiquette varies between traditional Edomae (Tokyo old-school) and modern/Kansai-style spots — some rules are stricter at Edomae, looser elsewhere. The tool assumes a Tokyo counter; rules at conveyor-belt (kaiten) sushi or family chains are far more relaxed. The "menu decoder" covers common terms but specialized vocabulary (fish names, regional preparations) varies by shop. "Photo rules" assume 2024 norms — some top-end counters introduced stricter policies post-2023 for privacy reasons.