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 place (sushi bar), I have some tips.
- Do not wear strong perfume
- No soy sauce or wasabi required, it’s already prepared
- 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
I have never been to conveyor belt sushi restaurants. I will try soon and come back to update tips here.
Check 鮨ネタ for the japanese of different types of sushi.