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🍣 Sushi Guide · Travel Japan

Japanese Sushi — Eat It Right, Pick the Right Shop

Ever stood outside a sushi shop wondering which side to dip in soy sauce, whether to use your fingers or chopsticks, and how a conveyor-belt place differs from a counter omakase? This page lays it all out — the types of sushi, the most popular neta, how to eat it the proper way, and how to choose among three kinds of shop to suit your budget.

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There's More Than One Kind of Sushi —and Eating It Right Isn't as Scary as You Think

Honestly, a lot of people tense up far more than they need to at a Japanese sushi shop — afraid they'll dip the wrong side in the soy sauce, afraid they'll get a look for using their fingers, afraid they'll order wrong at the counter. The truth is that sushi is a food designed to be easy to eat, from a 100-something-yen conveyor-belt plate all the way to a Michelin-level omakase counter. At its heart it's nothing more than vinegared rice and fresh seafood, and once you know a handful of basics you can walk into any shop completely at ease.

This page walks you through the types of sushi (how nigiri, maki, gunkan, chirashi, and sashimi differ), the popular neta — the toppings worth trying, how to eat it the proper way (dip the fish not the rice, eat it in one bite, use the pickled ginger to cleanse your palate), and the three kinds of sushi shop to pick from to suit your budget and the occasion.

🍣 Straight up, before anything else: the prices on this page are rough ranges for 2025–2026. The big conveyor-belt chains start at around 110–150 yen a plate, while omakase spans a very wide range from a few thousand to tens of thousands of yen a head. Recent inflation keeps nudging prices up, so always double-check at the shop or on the official site before you go.
🍚
The Heart Is the "Rice"
Vinegared rice (shari), shaped to a bite — not just raw fish.
🐟
Neta = the Topping
The fish, seafood, or egg set on the rice — it changes with the season.
💴
Cheap to Very Pricey
From a 100-something-yen belt plate to a tens-of-thousands counter.
✋
Fingers Are Fine
Eating nigiri with your hands is proper — not bad manners at all.
Know the Types

How Many Kinds of Sushi Are Thereand How Do They Differ?

The word "sushi" covers several shapes, and the common thread is vinegared rice (except sashimi, which is plain raw fish). Learn these six and you'll understand any shop's menu.

TypeLooks likeWhat it isGood for
NigiriNigiri · 握り🍣A bite-sized mound of hand-pressed rice with fish or seafood on top, usually with a touch of wasabi tucked in the middleThe classic of all classics
MakiMaki · 巻き🍙Rice and fillings rolled in a sheet of nori seaweed, then sliced — there are thin rolls (hosomaki) and fat rolls (futomaki)Sharing / beginners
GunkanGunkan · 軍艦🍱Rice wrapped in seaweed into a "battleship" shape, then topped with soft things that won't sit on nigiri, such as fish roe or sea urchinFish roe / uni
TemakiTemaki · 手巻き🌯Seaweed rolled into a hand cone (hand roll) filled with rice and fillings — eat it straight away while the nori is still crispEating it fresh, right away
ChirashiChirashi · ちらし🥣An assortment of fish and roe scattered over sushi rice in a bowl, not shaped into pieces — like a sushi bowlTrying lots of things
SashimiSashimi · 刺身🐟Sliced raw fish or seafood with no rice — technically not sushi, but almost always ordered alongside itRaw-fish purists
💡 A little trivia: "sushi" comes from the vinegared, sour-tasting rice, so sashimi — plain raw fish — technically doesn't count as sushi. And the California roll and the various fancy rolls are an adapted form of maki that's far more famous outside Japan than within it.
Popular Neta

The Toppings (Neta) Worth Working Through

"Neta" (ネタ) is what sits on the rice, and each one has a different flavour and texture. If you don't know where to start, these eight are the staples you can find at almost any shop — work from the lighter flavours to the bolder ones and it all tastes better.

🍣
🐟 Tuna1
Maguro (tuna)
Maguro · 鮪

One of the all-time favourite neta, in several grades from akami (lean red meat, a clean taste) up to chutoro (moderately fatty) and finally otoro (the very fatty belly that melts in your mouth) — the fattier it is, the pricier.

😋Taste: clean to richly fatty, depending on the cut
💴Price: akami the cheapest · otoro the priciest on the plate
What to Eat in Tokyo →
An assorted sushi plate with salmon nigiri and rolls served on a stone board 🍣 Salmon2
Samon (salmon)
Sake / Salmon · サーモン

The topping beginners and kids love most — bright orange, rich and soft, with no fishy edge. It's the star of the conveyor-belt shops, and there's also a seared (aburi) version drizzled with mayonnaise to choose from.

😋Taste: rich, soft, lightly sweet, easy to eat
💴Price: cheap to mid · on almost every menu
What to Eat in Sapporo →
🐟
🐟 Sea bream3
Tai (sea bream)
Tai · 鯛

A white-fleshed fish with a delicate flavour and a firm, springy bite. The Japanese consider it an auspicious fish for celebrations. Its taste is very clean, so it's good as one of your first pieces before moving on to the fattier toppings — some shops serve it with a squeeze of yuzu or a little salt instead of soy sauce.

😋Taste: delicate, clean, firm flesh
💴Price: mid · the favourite white-fish neta
What to Eat in Osaka →
🦐
🦐 Shrimp4
Ebi (shrimp)
Ebi · 海老

There are two main kinds — boiled ebi, orange-and-white with firm, sweet flesh (easy to eat, kids' favourite), and amaebi, raw sweet shrimp that's soft and slippery with a sweetness that lingers on the tip of your tongue. Some shops fry the shrimp heads crisp to nibble on the side.

😋Taste: sweet · firm or soft depending on the kind
💴Price: cheap to mid · amaebi costs more
What to Eat in Japan →
🍣
🟠 Sea urchin5
Uni (sea urchin)
Uni · 雲丹

A premium neta, golden-orange, creamy and melting on the tongue with a deep sweet-of-the-sea flavour. It's usually served as gunkan (wrapped in seaweed into a boat), and Hokkaido's is the most famous. People who love it love it dearly; if you're not used to it, give it a try first.

😋Taste: creamy, deeply sweet of the sea
💴Price: expensive · Hokkaido's is premium
What to Eat in Sapporo →
🍣
🔴 Salmon roe6
Ikura (salmon roe)
Ikura · いくら

Translucent orange-red salmon-roe pearls, round and glossy like rubies, that burst in your mouth into a salty umami liquid. It's also served as gunkan, and paired with warm rice it's a taste that hooks you. Some shops heap it over the seaweed boat so you see a full mouthful.

😋Taste: salty umami, bursts in the mouth
💴Price: mid to high · served as gunkan
What to Eat in Hiroshima →
🥚
🟡 Sweet egg7
Tamago (sweet egg)
Tamago · 卵

A thick, soft slab of sweet rolled omelette set on the rice and bound with a ribbon of seaweed, gently sweet in taste. Some Japanese regard tamago as the "calling card" that measures a chef's skill — because it's harder to get right than it looks. Many people order it to finish the meal.

😋Taste: gently sweet, soft, not fishy
💴Price: the cheapest on the plate · good for beginners
What to Eat in Japan →
Anago, grilled saltwater eel glazed with sauce, served over rice in a wooden box 🍱 Saltwater eel8
Anago (saltwater eel)
Anago · 穴子

Grilled saltwater eel glazed with a sweet-salty sauce, with soft, fluffy flesh that all but melts — a touch lighter than "unagi" (freshwater eel). It comes already brushed with sauce, so you don't need to dip it in soy sauce (this photo is the over-rice style — Hiroshima is famous for anago-meshi, while as a sushi topping it sits on nigiri).

😋Taste: soft and fluffy, sweet-salty sauce
💴Price: mid · no extra soy-sauce dip needed
What to Eat in Hiroshima →
Eat It the Right Way

6 Ways toEat Sushi Like the Japanese

There's no etiquette police waiting to catch you out, but knowing these does genuinely make it taste better and makes you look like a pro — especially at a counter where the chef is shaping it right in front of you.

RULE 1
Dip the Fish, Not the Rice

Tilt the nigiri on its side and just touch the fish side to the soy sauce. Dip the rice side in and the rice soaks up so much soy that the saltiness overwhelms the fish — and the rice ball falls apart on your plate.

RULE 2
Eat the Whole Piece in One Bite

Sushi is shaped to a single bite so the rice and fish stay in balance — finish the piece in one go. Don't bite it in half and set it back down. If a piece is too big, you can ask the chef to make it smaller.

RULE 3
Your Fingers Are Fine

You can pick up nigiri with your hands — it's proper and easier to handle (wipe them first with the oshibori towel). Sashimi and rolls are easier with chopsticks. Use whichever suits you.

RULE 4
Gari = Palate Cleanser

Gari (pink pickled ginger) is eaten between different kinds of sushi to cleanse your palate — it's not a topping to pile on the sushi. A small bite is enough to let your tongue clearly taste the next piece.

RULE 5
Don't Stir Wasabi into the Soy

At a counter the chef already tucks just enough wasabi between the rice and fish, so don't mix it into your soy-sauce dish (it muddies both). For more heat, dab a little on the fish · at conveyor-belt shops you can season it yourself.

RULE 6
Go from Light to Bold

Start with light white fish (tai, ika) → fatty fish (salmon, tuna) → bold ones like uni, ikura, anago, and finish with the sweet tamago. Your palate picks up the full range that way.

Pick the Right Shop

Three Kinds of Sushi Shop — Choose by Budget and Occasion

From a wallet-friendly conveyor-belt plate to a counter where the chef shapes it fresh, to a good-value takeout tray — know the difference and you'll choose right before you even walk in.

Type of shopWhat it's likeRough priceGood for
Conveyor beltKaiten · 回転寿司Plates circle on a belt; you grab them yourself or order on a screen, and you're charged by plate colour or count. Some chains have Thai/English menus~110–500 yen/plateBeginners · families · budget
CounterCounter / Edomae · 江戸前You sit facing the chef and order piece by piece, or go omakase (the chef chooses), served fresh the moment it's pressed — a premium experienceLunch ~4,000–8,000 · dinner 10,000–30,000+ yenSpecial occasions · serious diners
Takeout / supermarketTakeout · 持ち帰りAn assorted sushi tray from a supermarket or market (the big-tray otaru-sushi style) or a takeout shop, to eat back at your room — good value and convenient~500–2,500 yen/trayEating in · picnics · tight budget
💡 Where to start: if it's your first time, start at a conveyor-belt shop — easy to order, you see the food before you eat, and no pressure. Once you're comfortable, treat yourself to a counter omakase as a reward · and takeout is perfect for a relaxed meal back in your room, especially an assorted tray from a fish market where it's been freshly caught.
Map

The Best Sushi Citieson One Map

You can find sushi all over Japan, but a few cities are especially known for ultra-fresh seafood or their fish markets — drop a pin and open the Tokyo food guide or that city's guide next.

Tips Before You Go

6 Things That Make a Sushi MealRun Smoothly

🎲
Beginners, Start at the Belt
You see the food before you grab it, you can order on a screen, and the price is clear from the plate colour — no pressure. It's the best first stop before moving up to a counter.
👨‍🍳
Omakase = the Chef Chooses
Tell the chef "omakase" and just receive a course built from the day's ingredients — no ordering needed. Ideal if you want to try the best of the season without having to decide.
💴
Counter Prices Span a Lot
A typical dinner is ~10,000–30,000 yen a head; a top Ginza counter can run 50,000 yen and up. Check the course price before booking. Prices may change in 2026.
📞
Book Famous Shops Ahead
Popular counters have few seats and should be booked ahead — some ask your hotel to call or require a deposit. Don't count on walking in during peak times.
🌅
Hit Fish Markets Early
For market-fresh sushi — like the outer market at Toyosu/Tsukiji in Tokyo — go early. The famous shops have long queues and sell out fast.
🙋
Speak Up About Allergies or No Raw
Just tell the chef or staff in advance. Many shops have cooked fish, chicken, egg, vegetables, or seared (aburi) sushi to choose from — you don't have to eat every piece raw.
Related Guides

Read On — More Japanese Food and City-by-City Eating Guides

🍱

What to Eat in Japan

The hub of must-try dishes across Japan — noodles, rice, grills, and raw — with how to order and table manners.

Japanese Food Guide →
🍜

Ramen Guide

Six broth styles (shoyu / shio / miso / tonkotsu), regional ramen, and how to order at the ticket machine.

Ramen Guide →
🏮

Izakaya Guide

A beginner's tour of the Japanese pub — otoshi, ordering with snacks, nomihodai, and drinking etiquette.

Izakaya Guide →
🗼

What to Eat in Tokyo

Toyosu-market sushi, ramen, izakaya, and the best dishes across the metropolis, plus the food districts you can't miss.

Tokyo Food Guide →
🐙

What to Eat in Osaka

The street-food capital — takoyaki, okonomiyaki, kushikatsu, and sushi around Dotonbori.

Osaka Food Guide →
🦀

What to Eat in Sapporo

Hokkaido is the land of fresh seafood — salmon and uni sushi, crab, miso ramen, and the morning markets.

Sapporo Food Guide →
Frequently Asked Questions

Questions AboutJapanese Sushi

Which side of the sushi do you dip in soy sauce?
Dip the fish side (the topping) into the soy sauce, not the rice side, because sushi rice soaks up too much soy and the saltiness then overpowers the fish, plus the rice ball falls apart easily. The easy way is to tilt the nigiri on its side and just touch the fish to the soy sauce. Sushi that already comes brushed with sauce (such as anago) doesn't need any extra dipping.
Can I eat nigiri with my hands or do I have to use chopsticks?
You can pick up nigiri with your hands — it's perfectly proper, and many Japanese eat it that way, especially at a counter shop. Wipe your hands first with the oshibori towel. Sashimi and rolls (maki) are usually easier with chopsticks. Neither way is bad manners, so just do whatever feels comfortable.
When do you eat the pickled ginger (gari)?
The pink pickled ginger is used to cleanse your palate between different kinds of sushi — it isn't a topping to pile on top of the sushi. Take a small bite in between pieces so your tongue can clearly taste the next fish. You shouldn't lay the ginger over a piece of sushi and eat them together.
Should I mix wasabi into the soy sauce?
At a counter shop the chef usually tucks just the right amount of wasabi between the rice and the fish, so you shouldn't mix wasabi into your dish of soy sauce — it muddies the flavour of both the wasabi and the soy. If you want more heat, dab a little wasabi onto the fish. At conveyor-belt shops there's wasabi to season it yourself however you like.
Roughly how much does a conveyor-belt (kaiten) sushi shop cost?
At the big conveyor-belt chains, prices start at around 110–150 yen a plate and run up to 300–500 yen for better-grade fish (some special plates touch 800 yen). Recent inflation has nudged prices up a little. It's the cheapest, easiest option for first-timers, and you're charged by the colour or number of plates you eat. Prices may change in 2026, so check at the shop.
How expensive is a counter omakase, and do I need to book?
Omakase means letting the chef choose and shape a course from the day's ingredients. Prices vary a lot: a lunch set starts at around 4,000–8,000 yen, a typical dinner is around 10,000–30,000 yen, and a top-tier counter in Ginza can run 50,000 yen and up. Famous shops with few seats should be booked ahead (many ask your hotel to call or require a deposit). Prices may change in 2026.
Ready to Hunt Down Some Sushi?

Now You Know How to Eat It —
Let's Find the Best Shops in the City

Open the Tokyo food guide to zero in on the sushi districts, the fish markets, and the standout shops that people who've been keep recommending — or start lining up a well-placed hotel near the food early, and your trip gets a lot easier.

🍣 Tokyo Food Guide 🏨 Search Hotels in Tokyo →
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