Japan’s sushi restaurants range from some of the finest cuisine in the world, to cheerful conveyer-belt gigs where everything is 100 yen (oh, alright then, 108 yen) and comes with a free toy. For those of us accustomed to the “sushi-go-round” that is kaiten-zushi, visiting a “proper” sushi restaurant in Japan where there’s no rotating belt of plates to choose from can be a daunting experience.
When there’s no menu, and you’re alone at the counter, quivering under the watchful eye of an intimidating chef armed with giant swishy blades, how do you order with confidence? Who better to ask than a sushi itamae, a high-end chef of Japanese cuisine. One of our intrepid Japanese reporters went to ask one of these top sushi chaps, who gave us his best three tips for sounding like you know what you’re doing at the counter.
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