It’s not as complicated as it seems. Keep in mind “Cleanliness, Quietness, and Respect”. Follow these three principles, and you’ll feel comfortable at any sushi counter. Here’s a breakdown of the essentials for first-timers.

1. Reservation & Preparation

What to Communicate When Booking

  • Allergies, dislikes, pregnancy-related restrictions
  • Preferred portion size (smaller/regular), no alcohol etc.
  • Special occasions (and whether you’re comfortable with surprises)
  • Exact arrival time and number of guests

What to Avoid

  • Last-minute cancellations or major delays
  • Strong perfume or smoking right before (odor transfers to fish)
  • Overly casual attire (cleanliness matters more than dress code)

2. After Seating & Personal Belongings

  • Never place bags or phones on the counter. Use your lap or side.
  • Oshibori (wet towel) is for hands only—avoid wiping your face/neck.
  • Eat each piece as soon as it’s served. Temperature and texture are key.

3. Ordering Styles (Omakase / Okonomi)

  • Omakase: A seasonal flow chosen by the chef. Feel free to ask for smaller pieces or adjust wasabi levels.
  • Okonomi: A common order is white fish → tuna/red fish → silver-skinned → shellfish → fatty cuts → egg/anago.
  • Mention wasabi preference and rice size at the beginning.

4. Basic Eating Method & Order

Item Basic Rule Reason / Tip
Hand or Chopsticks Either is fine Hand-eating is common at counters. Keep fingers clean.
How to Hold Nigiri Tilt sideways, pinch gently Makes it easier to dip the fish side into soy sauce without breaking.
Order Light → Rich Start with white fish, move to tuna, silver fish, shellfish, fatty cuts, then egg/anago.
Bite Size One bite preferred Maintains the balance of rice and topping. Ask for smaller pieces if needed.

5. Handling Soy Sauce, Wasabi, Gari & Tea

  • Soy sauce: Lightly touch only the fish side. Avoid dipping rice directly.
  • Pre-seasoned nigiri: Don’t add soy sauce (look for glossy glaze).
  • Wasabi: Often already inside. Use sparingly if adding extra.
  • Gari (pickled ginger): For cleansing the palate between bites, not as a topping.
  • Agari (tea): Sip a little at a time to refresh your palate.

6. How to Eat Nigiri, Gunkan, Rolls & Sashimi

Nigiri

  • Turn sideways, fish side down in your mouth.
  • Dab soy sauce only on the fish edge.

Gunkan (Battleship Roll)

  • Add soy sauce directly onto the topping (or use ginger as a brush).
  • Eat before the seaweed softens.

Rolls (Hosomaki / Futomaki)

  • Light soy dip at the edge, not soaking.
  • For futomaki, two bites are fine if it’s too big.

Sashimi

  • Place a little wasabi on the fish itself, then touch lightly into soy sauce.

7. Conversation & Photography at the Counter

  • Conversation: Keep it brief when the chef’s hands are free. Avoid long technical questions during prep.
  • Photography: Always ask permission. No flash, shutter sounds, or long shoots. Snap quickly when served.
  • Phone use: No calls at the counter. Silence notifications.

8. Payment & Checkout Etiquette

  • Order extras clearly: “One piece of 〇〇 please.”
  • Follow staff directions on whether to pay at seat or register. No tipping required in Japan.
  • To finish, say “That will be all for today.” Avoid lingering during busy hours.

9. Extra Notes for Conveyor-belt Sushi

  • Once you take a plate, do not return it.
  • Use shared soy sauce bottles and tea spoons hygienically.
  • Avoid filming the conveyor or disturbing other guests.

10. FAQ

Q1. Hand or chopsticks?
A. Both are fine. Hands prevent toppings from slipping. Clean fingers are a must.
Q2. Can I lift the soy dish?
A. Yes, as long as you don’t spill. Lean forward slightly to avoid drips.
Q3. Is it rude to skip soy sauce?
A. Not at all—pre-seasoned nigiri is meant to be eaten as is. If unsure, ask.
Q4. What if I can’t finish the rice?
A. Leaving rice is impolite. Request smaller portions in advance.
Q5. Kids, perfume, and dress code?
A. Depends on the shop. Avoid strong scents. Clean attire is always appreciated.
Q6. How much photography is acceptable?
A. Only with permission. No sound, minimal shots, right after serving. Avoid capturing staff or kitchen without consent.

Final note: The most important thing is respect for the food and the chef. Listen, observe, and enjoy the experience quietly and with care.