Once regarded as exotic in countries unfamiliar with it, today, sushi is widely recognized around the world and has become a symbol for Japanese cuisine. These days, you’d be hard-pressed to find someone who doesn’t have an idea as to what sushi is or what it looks like. But how much do you actually know about sushi? Read on to find out!

What is Sushi?

Sushi is, put simply, vinegared rice topped, stuffed, or mixed with various ingredients. Though raw seafood is the most common topping associated with sushi, non-seafood toppings such as  tamagoyaki (Japanese-style omelet) exist, too.

Sushi vs. Sashimi: What’s the Difference?

Though seasoned foodies may know the difference, it’s not uncommon for more casual enjoyers of Japanese food to get sushi and sashimi mixed up. Those are, however, not the same thing. Sashimi refers to thinly sliced raw seafood, while sushi, as mentioned above, is vinegared rice with seafood or other ingredient(s). Thus, if you’re only after raw seafood, go for sashimi.

Sushi: A Brief History

The precursor to sushi is narezushi, fish pickled with salt and fermented rice. However, sushi as we know it today traces its origins to the Edo period (1603–1868), as the great prosperity that Japan enjoyed during this time led to many significant developments in Japanese food culture in the capital, Edo (now known as Tokyo). This is why the hand-pressed nigiri sushi is also called “Edomae sushi”—“Edomae” means “Edo-style.”

Edomae sushi is said to have been invented by a chef named Yohei Hanaya. Back then, though, it used less vinegar and was about the size of an onigiri (rice ball). And because refrigeration technology to eliminate parasites had not yet existed, the seafood toppings were usually marinated and/or lightly cooked.

While Edomae sushi was enjoyed as fast food, sushi in post-war Japan was exclusively enjoyed as a luxury for a while due to seafood being expensive and rice being scarce. But with the introduction of kaitenzushi (conveyor-belt sushi) and takeout sushi in the 1950s and improvements to the Japanese economy, sushi once more became a dish that the average Japanese person could also enjoy. Today, you will find sushi shops for every budget in Japan, ranging from economical to high-end.

Main Types of Sushi

Though there are many other types of sushi, including variants specific to certain locales in Japan, for this article, we will focus on the two most common types: nigiri and maki.

Nigiri sushi is a small oval-shaped mound of vinegared rice with a topping, usually thinly sliced seafood. Taking its name from the noun form of “nigiru” (to grasp or grip), this type of sushi is made by shaping the rice by hand, then lightly pressing the rice and topping together with one hand—all while holding the rice in the other hand. This is what you will be served at a traditional sushi restaurant.

Meanwhile, maki sushi refers to rolled sushi. Generally, it is made by placing a sheet of nori (dried seaweed) on a bamboo mat, spreading rice on top of it, laying out the other ingredients, rolling everything together, then cutting the sushi. 

What is Omakase Sushi?

You will often see or hear the word “omakase” used in relation to sushi. Derived from the verb “makaseru” (“to entrust/leave [something] to someone”), “omakase” basically means “chef’s choice.” This is a dining style in which, instead of ordering specific items from a menu, you will leave it to the chef to whip up a meal for you based on available ingredients on the day and the chef’s recommendations.

Though the term “omakase” is not exclusive to the world of sushi, it is often associated with it. This is because many sushi restaurants offer omakase courses to make the sushi dining experience less intimidating for first-time visitors and/or those who are not well-versed enough to know what to order.

While some economical omakase sushi courses might only offer sushi, or sushi with basic side dishes like miso soup and/or chawanmushi (savory egg custard), omakase courses at high-end sushi restaurants tend to be multi-course affairs that do not exclusively revolve around sushi.

Expect to start with appetizers like sashimi and/or marinated vegetables to awaken your palate, and to end with a light-tasting dish and/or dessert—with some palate cleansers in between. And, as the main star of the course, the sushi will be served in a way that highlights the progression of flavors: from light to intense.

Omakase sushi courses are a fantastic opportunity to indulge in seasonal seafood and the best ingredients of the day. While sushi chefs naturally serve delicious seafood all year round and make sure to procure the day’s freshest catches, certain types of seafood are best enjoyed during certain seasons. This brings us to the next section: the best sushi toppings for each season.

Seafood Toppings for Every Season

Thanks to Japan’s high culinary standards, you can enjoy delicious sushi any given time of the year. However, as seasonality is a defining element of Japanese cuisine, it’s best to enjoy seafood at its finest and most flavorful: when it’s in season.

Here are some examples of common seafood toppings at sushi restaurants and the best seasons to enjoy them. Note, however, that salmon is not a traditional sushi topping; as such, you won’t find it at traditional, upscale sushi restaurants.

This list is useful to keep in mind if you will be ordering sushi a la carte, but you can save yourself the trouble of remembering all these by leaving it to the experts and ordering omakase sushi!

Spring (March to May)

With the weather warming up, spring is the prime season for lean but light-tasting fish like sawara (Spanish mackerel), katsuo (bonito), sayori (Japanese halfbeak), and the beloved tai (sea bream). This is also when shellfish begin to open, with the pleasantly sweet-tasting torigai (Japanese egg cockle) being the representative spring shellfish.

Summer (June to August)

Summer is a perfect time to enjoy mild-tasting white fish such as aji (horse mackerel) and suzuki (bass). Eel, whether it’s the saltwater anago or the freshwater unagi, is also in season. For non-fish seafood, go for tako (octopus) and uni (sea urchin), which is creamiest and thickest in summer. This, however, is not usually a time for shellfish, with the only exception being awabi (abalone), beloved for its thick chewy texture and unique flavor.

Autumn (September to November)

As the days begin to cool in autumn, fish begin fattening up in preparation for winter. This is especially true for many types of shiny (or translucent) fish called hikarimono: the sardine-sized kohada (gizzard shad), saba (mackerel), iwashi (sardine), and the quintessential autumn fish sanma (Pacific saury)—all of which are fantastic, umami-rich choices for sushi in autumn. This is also a good time to enjoy the migratory katsuo, which makes a comeback this season, and ikura (salmon roe), which tends to be larger around October.

Winter (December to February)

If you like your sushi toppings rich and creamy in texture, winter will be the best time for you to go for sushi, as this is when fish are at their fattiest. Japan’s prized maguro (Pacific bluefin tuna): its fatty and extra-tender belly cuts—the medium-fatty chutoro and the fattiest cut, otoro—are not to be missed this time of year. Maguro aside, other winter seafood include:

• Buri (wild yellowtail): A high-fat white fish; the second most-prized winter fish after maguro

• Hirame (Japanese flounder): White fish with a mild flavor

Hotate (scallop): Shellfish with a tender texture and subtle sweetness

Year-Round Favorites

Due to their many varieties, some types of seafood can be enjoyed throughout the year. For instance, when it comes to ebi (shrimp), amaebi (sweet shrimp) is tasty from autumn to spring, while kuruma ebi (Japanese tiger prawn) is at its best in summer and winter. Meanwhile, for ika (squid/cuttlefish), the prized aori-ika is best enjoyed in summer, while the more common sumi-ika is abundant and delicious from winter to spring.

Sushi Dining Etiquette

To enhance your sushi dining experience and make it a pleasant one for yourself and everyone around you, keep these etiquette pointers in mind.

In general, it’s best to reserve seats in advance, especially if you’re planning to visit an upscale sushi restaurant—such establishments tend to be reservation-only. Even when no dress code is mentioned, generally, the recommended attire is smart casual.

Do not wear perfume when visiting a sushi restaurant, as the scent can interfere with the enjoyment of the food. For the same reason above, do not smoke shortly before visiting a sushi restaurant.

Additionally, keep in mind that high-end sushi restaurants may have a no-photos policy, so before you start whipping out your smartphone or camera, check whether photography is allowed.

If seated at the counter—especially at a small, intimate restaurant—at the very least, acknowledge the chef’s presence by greeting them. If the chef seems up for it, you can also make small talk, if you like.

Sushi is best eaten in one bite, and it should be eaten as soon as it is served. As the topping is already lightly seasoned, use soy sauce and wasabi sparingly; too much will overpower the taste of the sushi. If you wish to dip your sushi in soy sauce, be sure to dip the side with the fish, not the rice.

Most importantly, do not pick apart the topping from the rice, as this is considered wasteful and rude to the chef. Don’t be picky with your sushi, either—especially when having an omakase course, it’s only polite to eat everything served to you.

Is There a Recommended Order for Eating Sushi?

If your sushi course involves the sushi being served one by one, simply eat the sushi in the order that they are served.

However, if multiple types of sushi are served at once, the generally recommended order for eating them is to start with lighter, subtler tasting white fish such as tai and hirame. Next, move on to hikarimono such as kohada before having medium-bodied seafood like scallop and amaebi.

Then, it’s time to indulge in tuna (and other kinds of red fish, if any). Enjoy the lean meat (akami) before luxuriating in the medium-fatty tuna belly (chutoro) and melt-in-your-mouth otoro, the fattiest and thus the richest tuna belly cut.

Finally, end with seafood that is rich in taste and texture, such as uni, ikura, and unagi. Sushi with vegetable toppings and tamago sushi (due to its subtly sweet taste) are also to be saved for last.

Gari, the pickled ginger that accompanies sushi platters, doesn’t have to be saved for the end of the course, though. It’s a palate cleanser, so feel free to eat it in between different types of sushi.

While going from light-tasting to heavy-tasting sushi is not a hard and fast rule, this recommended order will greatly enhance your sushi dining experience. Keeping this order in mind will allow you to properly savor the various flavors and textures of sushi, so give it a try.

Where to Have Omakase Sushi in Tokyo

Though Japan in general abounds with sushi restaurants, for this article, we’re focusing on Tokyo for our recommendations. Here are some excellent sushi restaurants on TableCheck offering omakase courses that perfectly strike a balance between value for money and quality.

Roppongi Sushi Yu

Once featured in the Michelin Guide, Roppongi Sushi Yu pairs artfully presented sushi with premium sake selected by knowledgeable sommeliers. Making full use of his knowledge from his time working for the prestigious, centuries-old Nakamuraro in Kyoto, the head chef uses traditional and innovative techniques alike to draw out the natural flavor of the finest seafood sourced from all over Japan.

Sushi Yu offers 15-dish courses at lunch (a TableCheck exclusive for ¥10,000) and 20-dish courses at dinner, all omakase-style and featuring the best that the season has to offer.

Address: Room B, B1F M’s Bild, 7-10-1 Roppongi, Minato Ward, Tokyo 106-0032

URL: https://sushi-yu.jp

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Sushi Tokyo Ten Shibuya

With three centrally located branches in Tokyo, Sushi Tokyo Ten proves that you do not need to pay an astronomical amount for a quality omakase sushi meal. Its courses involve Edomae sushi and seasonal small dishes served alternately for you to slowly fill yourself up and savor a variety of flavors.

We recommend paying a visit to Sushi Tokyo Ten’s Shibuya Stream branch in between shopping and sightseeing at Shibuya—book with TableCheck to enjoy an exclusive 90-minute omakase course for   ¥9,900.

Address: 3F Shibuya Stream, 3-21-3 Shibuya, Shibuya Ward, Tokyo 150-0002

URL: https://sushitokyo-ten.com 

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Manten Sushi Marunouchi

The season’s best seafood awaits at Manten Sushi Marunouchi, where the omakase sushi courses also include an assortment of mostly seafood-based side dishes. This restaurant is known for serving one of the most relatively affordable omakase sushi courses in town, so it’s no surprise to see office workers flocking here at lunch for the occasional fancy treat on a workday.

Manten Sushi normally does not take reservations at lunch, but thanks to TableCheck, you can save time and beat the lunchtime rush. Book through us for an exclusive 90-minute omakase course with 11:00 am and 1:30 pm as possible start times—at ¥8,800, it’s great value for money!

Address: B1F Marunouchi Brick Square, 2-6-1 Marunouchi, Chiyoda Ward, Tokyo 100-6990

URL: https://www.manten-sushi.com 

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Experience Sushi Making in Tokyo

If you’d like to not only enjoy delicious sushi, but also learn the secrets to making the perfect nigiri and maki, how about signing up for a sushi making class? Among the many sushi-making workshops in Tokyo, Sushi Making Tokyo in Asakusa is a hit among guests for its fun, easy-to-follow lessons.

At approximately two hours for a lesson, you can easily add this experience to your Tokyo itinerary—there’s much to see and do in Asakusa before or after this workshop. Vegan, vegetarian, halal, and gluten-free options are also available, and if you have time to spare, you can add a sake tasting session, too.

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Want to learn more about omakase dining in Japan? Just booked your first omakase course? There’s no need to be intimidated—get started with our guide to unforgettable omakase experiences, and prepare for a meal to remember!