How to Eat Sushi at a Restaurant.
Sushi is one of the fastest-growing cuisines across the globe.
To become a true citizen of the world, prepare yourself with this primer on sushi-eating
rituals.
You will need Sake A sake carafe and cups Cold Japanese beer or warm green tea Chopsticks
A dinner plate or platter Small condiment dish Soy sauce Prepared wasabi At least 2
pieces of sashimi At least 2 pieces of nigiri sushi At least 6 pieces of maki roll and pickled
ginger slices.
Step 1.
Go to a restaurant specializing in sushi—Japanese-owned or -operated establishments tend to offer
the most authentic selections.
And if you’re in a land-locked place, make sure they pride themselves on sushi that’s
as fresh as possible.
Step 2.
If you’re offered a hot, moist towel, wash your hands with it now.
It will be removed from your table before your food is served.
Step 3.
It is customary to order some sake, likely served in a carafe with small cups, to enjoy
before your meal is served.
Although expensive sakes are often better enjoyed chilled, sake with sushi is traditionally
served warm, since the fish will be cold.
Step 4.
Pour sake for your dinner companions—traditionally, no one should pour it for themselves, at least
for the first round—and then toast.
Hold your cup aloft and say, “Kampai!”
It’s customary for the most senior person at the table—the boss, or the eldest person—to
raise their glass the highest.
Step 5.
When your sushi platter arrives at your table, switch your beverage to cold Japanese beer
or hot green tea.
Step 6.
If your chopsticks come wrapped, take off the wrapper and break apart the sticks—but
don’t rub them against each other to remove splinters, which rudely implies that the restaurant
has cheap chopsticks.
When you’re not using them, they should be propped on the holder or soy sauce dish
parallel to you.
Step 7.
You’re done when your plate is clean—except for the wasabi and gari, of course.
Place your chopsticks horizontally across your soy sauce dish to signal that you’re
finished, and thank the chefs.
Step 8.
Pour a small amount of soy sauce into the little empty dish, but don’t pour in more
than three tablespoons at a time.
If you need more later, add more then.
Step 9.
Notice the green mound of wasabi on your sushi plate.
This spicy horseradish is used to season soy sauce and add flavor to the fish.
With one chopstick, take a pea-size amount and stir it into the soy sauce.
Step 10.
Continue eating the pieces of nigiri sushi and maki rolls one at a time, alternating
with pieces of gari and topping off the soy sauce dish as necessary.
Sushi aficionados believe you should only use wasabi for sashimi—never for nigiri
sushi or maki rolls, since the chef has already used the precise amount of wasabi necessary
to enhance the sushi’s flavor.
Step 11.
If you have a plate of sushi and sashimi, it is customary to eat sashimi first.
With your chopsticks, pick up one piece of sashimi, dip it in soy sauce, then place the
whole piece in your mouth.
If you don’t know how to use chopsticks, don’t try to eat sashimi—it is considered
incredibly uncouth to use a fork.
Step 12.
Using your chopsticks, eat a piece of gari, or pickled ginger, from the pile of wet slices
on your sushi plate.
This is to be eaten between pieces of fish as a palate cleanser.
Step 13.
Continue alternating eating sashimi with palate-cleansing ginger.
Step 14.
When you have finished all your sashimi, refill your soy sauce dish.
Step 15.
With your chopsticks, pick up a piece of nigiri sushi and drag it through the soy sauce fish-side
down, so the rice doesn’t soak up too much.
Place the entire piece in your mouth, unless it is very large, in which case two bites
are acceptable.
Step 16.
If you are uncomfortable using chopsticks, eating nigiri sushi with your fingers is an
acceptable custom.
If you’re sitting at the sushi bar, offer to buy the chefs a round of sake or beer.
It’s not necessary, but it just might make you a new friend.
Did you know Soy sauce was first made in China more than 2,500 years ago by Buddhist monks—it
didn't reach Japan until the 6th century.