Sushi — The Art of Raw Fish
Sushi (寿司) in Japan is a completely different experience than Sushi in Europe — fresher, simpler, more respectful towards the fish. The main forms:
Types of Sushi
- Nigiri: Hand-formed rice with a piece of fish on top — the classic form. The rice is slightly warm, seasoned with vinegar. The fish speaks for itself.
- Maki: Rolled sushi with Nori (seaweed). In Japan, much simpler than the overloaded rolls in the West.
- Sashimi: Pure raw fish without rice — the purest form. The quality of the fish is the focus.
- Temaki: Hand roll in cone shape — for immediate eating.
- Chirashi: Rice in a bowl topped with various Sashimi pieces — affordable and filling.
Where to Eat Sushi
- Kaiten-zushi (Conveyor Belt): Plates circulate on the belt, you take what you like. ¥100–500/plate. Sushiro and Kura Sushi are the most popular chains — surprisingly good for the price.
- Tsukiji/Toyosu Market: Freshly caught sushi in the morning, at tiny counters. ¥2,000–4,000 for a set.
- Omakase (Chef's Choice): The ultimate experience: You sit at the counter, the master serves piece by piece his best. From ¥8,000 (lunch menu) to ¥50,000+ (Ginza, evening). Reservation needed weeks in advance.
Sushi Etiquette
- Nigiri can be eaten with fingers — this is traditional
- Dip the fish side (not the rice side!) into the soy sauce — otherwise, the rice falls apart
- Wasabi is often already between the fish and rice — do not add extra (with Omakase)
- Ginger (Gari) is a palate cleanser between pieces, not a topping
