Sushi eating etiquette

[Eden]

Sushi eating tips that will impress your chef -

Use wasabi in your soy only for sashimi - sushi already has wasabi put on it by the chef - putting more on is considered to be an indication that you don't feel the fish is fresh.....(and thus have to disguise the taste). Don't freak out - most chefs realize that Americans are not educated about this and have not been taking great umbrage if you've been using wasabi.

Don't dip the rice in the soy sauce - not only does it cause you to get a mouth full of salty soy sauce, overpowering the subtlety of the fish, it causes the sushi to fall apart. Likewise you don't need a huge bowl of soy sauce - its meant to compliment the fish not overwhelm it, so a little goes a long way.

If you are sitting at the bar eat what is put in front of you right away.... sushi is considered to be at its best right from the hand of the chef - the longer it sits, the more likely it is to fall apart.

Eating sushi with your fingers is totally acceptable.

If you want a special experience, put yourself in the hands of the chef. In Japanese its called "omakase" (I trust you or its up to you). You get what the chef feels like serving you - many time things you won't see on the menu and the things the chef feels most proud of.

When you are finished with your meal express your thanks to the chef by saying "gochisosama"

[tulip]

Thank you, Eden and Shootingstar! I've been doing it all wrong since I first had sushi at age 9 in 1976! I can't wait for my next sushi excursion.

[Biciclista]

yes, my son brought a roommate home from Japan. This young man declared how funny it looked to see people eating their sushi with chopsticks.

[PamNY]

If you want a special experience, put yourself in the hands of the chef. In Japanese its called "omakase" (I trust you or its up to you). You get what the chef feels like serving you - many time things you won't see on the menu and the things the chef feels most proud of.

Definitely good advice. Developing a good relationship with one or more of the chefs at your favorite restaurant is lots of fun. I was quite spoiled for years and years by a talented gentleman who moved on to a restaurant I can't afford. I do miss those days.

Pam