How to Eat Sushi — 7 Essential Rules for Guests in Japan

Sushi is one of Japan’s most recognisable foods — but eating it properly takes a little knowledge. Sushi has roots going back to the 4th century BC in Southeast Asia, came to Japan during the Heian period as narezushi, and became mainstream in Edo-era Tokyo. Today, fresh-fish preservation has made it a global cuisine.

Here are seven simple rules that will make eating sushi in Japan more enjoyable — and more respectful of the craft.

1. Chopsticks or hands?

Historically, sushi was eaten by hand (and many still do). Chopsticks are also completely fine. One important exception: always use chopsticks for gari (pickled ginger) — never your hands.

2. Order of ordering, order of eating

There’s no strict rule, but a common convention is light flavours first, richer flavours later. Starting with fatty tuna can overwhelm the palate so that lighter whitefish afterwards tastes muted.

At a proper sushi counter where the chef places pieces in front of you, eat from left to right — the chef arranges the pieces in an intentional flavour progression.

3. How to dip soy sauce and use wasabi

If you dip the rice side into soy sauce, the rice discolours, grains fall into the sauce, and the rice absorbs so much soy that the sushi tastes only of salt.

• Nigiri (hand-pressed): tip the piece on its side and dip only the fish into soy sauce.
• Maki (rolls): tipping them sideways makes them fall apart. Instead, dip a piece of gari in soy sauce and brush it on the fish side.
• Wasabi: apply directly to the fish, never the rice.

4. Eating technique

Whether with hands or chopsticks, eat each piece in one bite. Biting a piece in half and putting the rest back on the plate is considered rude. When placing it in your mouth, turn the fish side down so it touches your tongue first — that’s where the chef intended the flavour to hit.

5. Gunkan (battleship rolls)

For ikura (salmon roe), uni (sea urchin), and similar toppings wrapped in seaweed, don’t dip the whole piece in soy sauce. Instead, dip a piece of gari in soy sauce and brush it across the topping.

6. Chirashi

Chirashi is vinegared rice topped with sashimi and other seafood. If you pour soy sauce directly, the rice soaks it up — which is why most toppings are already lightly seasoned.

Eat rice and topping together; larger sashimi pieces can be eaten alone. Don’t pour soy sauce repeatedly onto the same spot — it creates salty and bland zones and ruins the balance.

7. Gari (pickled ginger)

Gari isn’t a side dish — it’s a palate cleanser between pieces. Ginger has mild antibacterial properties and neutralises fish smells, which pairs perfectly with raw fish. A slice between pieces of different fish resets your taste buds for the next flavour.

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Japanese cuisine carries many small traditions of etiquette. Following them is partly about respecting the craft, and partly about tasting food the way it was meant to be tasted.

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