I used to be afraid of fish and seafood in general. After moved to Japan, it was because the food I got in the past just wasn't fresh compare to ones in Japan.
If you go to a Omakase1 sushi in Japan, I have some tips.
- Please look up how to say your allergies in Japanese
- Do not wear strong perfume. Usually you sit in a counter, close to other customers, and very close to chef too, so strong odor perfume could interfere the sense of smell for the chef and other customers.
- Don’t dress too casual or too formal. Avoid shorts and tank top.
- Arrive 15 minutes early
- You can use chopsticks or hand
- Eat right after served2
- It’s 70% about the rice, 30% about the fish
- A high-end (Omakase) restaurant, everything is prepared (incl. soy sauce & wasabi)
- Great places do not do cheap lunch, because their pride as craftsman would not allow them to sell food with less quality
- Great places are small (table of ~ 10 people) because that’s the maximum a chef can serve with so much dedications
- Ask before taking photos
For conveyor belt/chain sushi restaurants. Check Sushi Chain Recommendations.
Check 鮨ネタ for the japanese of different types of sushi.