So, you’ve finally made it to Japan, and naturally, sushi is at the top of your food bucket list. But the moment you sit down at a sushi restaurant, reality kicks in—what should you order? Do you grab plates off the conveyor belt? Are you offending the chef by dunking your sushi in soy sauce?
If you’ve ever had these questions, you’re not alone! Whether you’re new to sushi or looking to refine your Japan dining experience, this guide will take you through everything you need to know— from the different types of sushi to where to eat it and how to enjoy it like a pro.
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🍣 Sushi 101: The Different Styles
Sushi isn’t just raw fish on rice—there are many styles to explore! Here are the main types you’ll find in Japan:
Nigiri (握り寿司) – The Classic Bite
This is the most iconic form of sushi—a small bed of vinegared rice topped with a slice of fresh fish or seafood. It’s meant to be eaten in one bite to fully appreciate the balance between the rice and fish.
Pro Tips:
✔️ Eat it fish-side down when dipping in soy sauce to keep the rice from falling apart.
✔️ Skip the extra wasabi at a high-end sushi restaurant—the chef has already added the perfect amount.
✔️ Yes, you can use your hands! Nigiri is traditionally finger food. Chopsticks are okay too if that’s what you prefer.
Gunkan (軍艦寿司) – The “Battleship” Sushi
Gunkan sushi is wrapped in a strip of seaweed to hold toppings like:
🍣 Ikura (salmon roe) – Bursts of briny flavor
🍣 Uni (sea urchin) – Rich, creamy, and a bit of an acquired taste
🍣 Negitoro (chopped fatty tuna) – Soft and melt-in-your-mouth
Instead of dunking these in soy sauce (which can be a disaster), use pickled ginger to lightly brush soy sauce on top for the perfect flavor balance.
Maki (巻き寿司) – Sushi Rolls
If you’ve had sushi outside Japan, this is probably what you’ve eaten the most. Maki sushi is made by rolling rice and fillings inside seaweed and slicing it into bite-sized pieces.
From simple kappa maki (cucumber rolls) to elaborate futomaki (thick rolls with multiple ingredients), there’s a roll for every taste. Just be careful when dipping—too much soy sauce, and your roll might fall apart!
Chirashizushi (ちらし寿司) – The “Scattered Sushi”
This is sushi without the formality—a bowl of sushi rice topped with assorted sashimi and garnishes. It’s a favorite for special occasions and home cooking.
Oshizushi (押し寿司) – Pressed Sushi
Originating from Osaka, this sushi is made by pressing layers of fish and rice into a rectangular shape with a wooden mold. The vinegar seasoning is usually stronger, making it an acquired taste for some.
🎮 Sushi for Beginners: The “JPN Level” Concept
Not all sushi is beginner-friendly, and some flavors require an adjustment period. In Japan, locals grow up eating sushi, so their palate is naturally more accustomed to stronger fish flavors.
To make things easier, we created a “JPN Level” system to guide newcomers through sushi, starting from the most beginner-friendly options to more advanced flavors.
Level 1: Sushi for First-Timers (No Raw Fish!)
If you’re new to sushi or a bit hesitant about raw fish, start here:
✔️ Tamago Sushi (sweet omelet sushi) – A fluffy, slightly sweet omelet over sushi rice.
✔️ Corn Mayo Gunkan – Creamy and kid-friendly.
✔️ Tuna Mayo Gunkan – The classic tuna-mayo combination you see in rice balls.
✔️ Teriyaki Chicken Sushi – Who says sushi has to be seafood?
Level 2: Sushi with Cooked or Familiar Flavors
If you’re ready to move beyond the basics, try these:
✔️ Seared Salmon Cheese Sushi – Torched salmon with melty cheese on top.
✔️ Ebi (Boiled Shrimp Sushi) – Sweet and easy to eat.
✔️ Shrimp Avocado Sushi – A fusion classic, blending creamy avocado with shrimp.
Level 3: Classic Sushi with Raw Fish
At this stage, you’re ready for real sushi:
✔️ Maguro (Tuna) – A staple in every sushi restaurant.
✔️ Hamachi (Yellowtail) – Buttery and mild.
✔️ Engawa (Flounder Fin) – Slightly chewy, rich, and underrated.
If you’re feeling bold, you can level up to the “JPN Level 4” stage, which includes stronger-tasting fish like mackerel, sardines, and sea urchin.
🍽️ Conveyor Belt Sushi vs. Counter Sushi: Where to Eat?
Conveyor Belt Sushi (回転寿司)
Perfect for budget-friendly, casual dining, these restaurants offer a fun, fast-paced sushi experience. The four major chains are:
1️⃣ Sushiro – High-quality, fresh ingredients with lots of variety.
2️⃣ Kurazushi – Famous for its “Bikkura Pon” prize game.
3️⃣ Hama-zushi – Great menu diversity, including non-sushi options.
4️⃣ Kappa-zushi – A mix of affordable sushi and seasonal specialties.
📌 Pro Tip: Some conveyor belt sushi restaurants now use touchscreen ordering and high-speed delivery lanes, so don’t be surprised if your sushi zooms to you on a tiny bullet train! 🚄
Counter Sushi (高級寿司 / Omakase Sushi)
If you’re after authentic, high-end sushi, head to a counter sushi restaurant. Here, the chef prepares each piece fresh and in the perfect order. This is where omakase (chef’s choice sushi courses) come in, and it’s a must-try experience for serious foodies.
💰 Price Guide:
- Budget (Conveyor Belt Sushi) – $10-15 per person
- Mid-Tier (Better quality, but still casual) – $30-50 per person
- High-End Counter Sushi (Omakase-style) – Starts at $100 per person
🥢 Sushi Etiquette: How to Eat Like a Pro
Want to avoid standing out as a total sushi newbie? Follow these basic sushi etiquette tips:
✔️ Eat sushi in one bite whenever possible.
✔️ Both chopsticks and hands are totally normal methods of eating.
✔️ Don’t overdo the soy sauce. Lightly dip your sushi, and always fish-side down!
✔️ Don’t separate the fish from the rice, they’re meant to be eaten together.
✔️ Enjoy the sushi! 🍣
Final Thoughts: Go Forth and Eat Sushi! 🍣
Now that you know the types of sushi, where to eat it, and how to enjoy it like a pro, all that’s left to do is go try it for yourself! Whether you stick to beginner-friendly tamago or dive straight into omakase, Japan’s sushi scene has something for everyone.
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