Become one with the sushi arts and look like a true connoisseur in the process with these handy sushi dining tips.
You may have seen SNL’s iconic skit How to Eat Sushi Like a CEO. While that particular member of the black suit brigade might have been a little over-enthusiastic in his approach to proper sushi etiquette and pronunciation, it does illustrate how sushi, virtually unlike any other cuisine, has its norms, its unwritten but wholly real rules, and its expectations on those who choose to partake. Perhaps a better small-screen summary would be Billions’ Mike “Wags” Wagner’s admonishment of ungrateful fellow diners, whom he catches dunking the sushi in soy sauce like they were at a West African baptism.
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At the end of the day, if you’re perched at a sushi train staring at colourful plates of mayo-topped uramaki, you don’t really have to apply any etiquette beyond what you would expect in any restaurant. However, to fully immerse yourself in the sushi scene like a true boss, there are a few key points you might make note of.
Understand the Basics
Before diving into the intricacies, familiarise yourself with the different types of sushi – some are a little more nuanced than others.
“People think that all the sushi is fresh, but actually there are different kinds,” says chef Kenichi Fujimoto from Sushi Fujimoto. “Some need to go through an aging process and involve a lot of preparation that often looks simple.”
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Here are some of the most common types you’ll encounter.
Nigiri: Slices of fish atop small beds of rice
Sashimi: Thinly sliced raw fish, served without rice
Maki: Rolls of rice and fillings wrapped in seaweed
Temaki: Hand-rolled cones of seaweed filled with rice, fish, and vegetables
Etiquette and Presentation
Respect for tradition and presentation is key. Notice how the chef moulds and shapes and sushi and places in front of you; it’s an art form laced with reverence for the ingredients and which takes years (up to three just for the rice) to master.
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If you’re using chopsticks, ensure you’re holding them correctly and are not waving them around like glow sticks at Burning Man. Alternatively, it’s perfectly acceptable to use your hands for nigiri, maki, and temaki (but not for sashimi).
“Nigiri sushi, gunkan-maki, hoso-maki and ura-maki are always placed in the mouth as a whole piece. You neither cut it up with the chopsticks nor bite off a piece,” says Axel Schwab, author of Sushi Guide: Picture guide, etiquette manual and dictionary for lovers of Japanese cuisine. “If you cannot eat a large piece at once, do not put the remaining half back on the plate after biting it off, but keep it in your hand or between the chopsticks. Also, never take sushi apart, by lifting the fish topping off the rice for example, as this would offend the sushi chef.”
And remember, he’s the guy with the bag full of knives.
“There are not many rules for sushi, but eating the nigiri shortly after it has been placed in front of you is highly recommended as the chefs go to a lot of effort to make sure the rice temperature is ideal for each specific piece of nigiri sushi they serve,” says chef Masaaki Miyakawa (below) of Sushi Kissho by Miyakawa at Galaxy Macau. “Simply put, it will be at its best as soon as it is created and deteriorates over time.”
This is a sentiment shared by chef Fujimoto. “We served hot dishes and cold dishes and all the sushi temperatures are controlled by chef. When the chef serves the dish it’s better to eat it right away because that’s the best timing. This is especially important for hot dishes.”
The Tricky Trio
Everyone’s been to a sushi counter and seen fellow patrons loading up on soy sauce, ginger and wasabi like it was hot sauce at a wing’s joint when you’re six pints in. However, like sock puppets in the bedroom, each ingredient has a purpose and a time and place.
Ginger: Use it as a palate cleanser between different types of sushi, not as a topping, and not as a soy sauce bowl filler.
Wasabi: If the sushi already has wasabi (and if you’re at a high end sushi counter it probably is), don’t add more. If you’re really hankering for cleared sinuses and watering eyes, add a small amount directly onto the fish, but go sparingly – if what you want is a judo chop to the taste buds, you’re probably in the wrong place.
“Wasabi should not be mixed with soy sauce because then the aromas of the horseradish cannot fully develop,” says Schwab. “In good sushi restaurants, the correct amount of wasabi is already placed between the fish and the rice in nigiri sushi. If you would prefer no, less or more wasabi, the sushi master will be happy to take this into account for you.”
He says that sometimes in sushi restaurants outside Japan, there is no wasabi in the actual sushi you’re presented, in which case it’s served separately. His suggestion: “Pick up a small amount of wasabi with the chopsticks and put it directly on the fish for nigiri sushi and sashimi. Wasabi, fish, sushi rice and the soy sauce then mix in the mouth for the perfect taste experience.” Chef Fujimoto says sushi chefs are more likely to use more wasabi on fattier cuts of fish, including Bluefin tuna’s otoro and chutoro cuts than on leaner cuts like the akami cut – so you’ve been warned.
Soy Sauce: Again, go sparingly because sushi, as simple as it appears, is an art form and overdoing the soy is like throwing Dr Pepper on an Andy Pollock. In fact, many sushi chefs prepare their own signature soy sauce, so it should be approached with reverence.
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“We do not recommend you add soy sauce as we apply the right amount that will allow you to enjoy the natural flavours,” says chef Miyakawa. “We use the absolute premium ingredients so why drown out the flavour with soy sauce?” He says it’s the same with wasabi. “It’s all down to personal preference but keep in mind, all good sushi chefs will apply different amounts depending on which nigiri sushi they are serving. Just like soy sauce, you shouldn’t need to apply additional wasabi.”
There’s an Order to Eating
To fully appreciate the flavours of each piece of sushi, start with the lighter, milder flavours and progress to richer, stronger ones. This means you might want to begin with white fish or lighter sushi and move towards fattier cuts like tuna belly (otoro) or even eel (unagi), before ending with a simple sweet egg omelette (tamago) as a palate-cleansing finish.
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“To enjoy sushi properly, you should consider the intensity of taste of the different types of fish and start with the lighter ones,” says Schwab. “In Japan, you often finish your sushi meal with an order of sushi rolls (maki), but of course you don’t have to stick to that. My recommendation is to conclude with miso soup (misoshiru), which is good for digestion.”
Of course, if you’re going omakase, let the chef guide you – he knows, even if you don’t.
Appreciate the Craft
Sushi is as much about the experience as it is about the food. Keep in mind that many sushi chefs, especially those in high end restaurants, have honed their skills over years, often spending extended periods only working on one aspect of the sushi journey – there’s a reason they’re called sushi masters and not sushi builders.
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“Diners in Hong Kong are very well informed and experienced when it comes to high end sushi dining,” says chef Miyakawa. “They are very knowledgeable and we do not see anything that is ‘completely wrong. On occasion people will request soy sauce and then proceed to soak the rice. The rice falls apart and the soy sauce completely overpowers the subtle flavors we produce with the combination of hand made sauces, different temperature rice, wasabi and premium raw ingredients. This may be considered the wrong way to eat sushi and I would say it is a waste because you miss out on the extended flavour profile we work hard to create.”
If you’re not sure, tap into the chef’s vast knowledge by simply asking for their recommendation. Ask about the fish and its origins, as understanding where the fish comes from and how it’s prepared can enhance your appreciation. Once finished, compliment the chef directly with a small gesture of respect for their skill and artistry.
“There are many misconceptions when it comes to sushi,” says chef Miyakawa. “That you only get raw fish on rice, that it’s a very complicated process and includes many cooked dishes, especially when it comes to appetisers, and that it’s rude to not eat everything. If there are certain dishes or ingredients that you do not like, it’s fine to tell the chef and we will find something appropriate to replace it with.”
Pairing With the Good Stuff
It’s also very common to enhance your sushi experience with traditional beverages. These include sake, a traditional Japanese rice wine that complements sushi beautifully. Try both hot and cold varieties (some sushi restaurants will even serve sparking sake) to see which you prefer.
Known as agari in sushi restaurants, green tea is also a perfect palate cleanser and digestive aid. It’s also a great way to pace yourself as sake has a habit of catching up with you like an incendiary Twitter comment.
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That said, it’s also increasingly common to be offered a wine list at many Japanese restaurants, with light, dry and crisp wines like Sauvignon Blanc the best, while beer – especially Japan’s many brilliant craft brews – are great pairing drops for sushi in all its forms.
At the End It’s About Respect
Remember that sushi is deeply rooted in Japanese culture. While the SNL skit might playfully mock the pretentiousness some bring to sushi dining, it’s important to approach your sushi experience with genuine respect and curiosity for the culture it represents. Not all chefs will give you a death stare every time you reach for the wasabi bowl, and not every sushi setting is like dining in an art gallery.
“In some very traditional lineages, sushi chefs do not allow alterations in flavouring. You eat what is served and asking for extra soy sauce or wasabi will not be entertained,” says chef Zinc Leung (above) of Sushi Zinc in Hong Kong. “I think the only ‘right’ way to eat sushi, in my personal opinion, is to be respectful, understand that sushi-making is an art, keep an open mind and perhaps do some research before making a reservation at sushiya with a long history in Japan.”
However, by following these guidelines, not only will you convey respect to the chef, to the culture, and to the tradition of sushi, but you’ll look like that international man of mystery and sophistication you’ve always wanted to.
And isn’t that worth almost any price?
