Seafood

Surrounded by ocean on all sides, Japan boasts the ultimate freshness in seafood. From Sushi and Sashimi to Kaisendon (seafood bowls) and Yakizakana (grilled fish), experiencing the direct bounty of the sea is the absolute highlight of any trip to Japan.

History & Origin

Fish has been the centerpiece of the Japanese dining table since ancient times. Sushi, which evolved as an Edo-period fast food, and Sashimi, the beautiful presentation of seasonal raw fish, are the crystalline achievements of Japan's raw food culture.

Authentic Eating & Etiquette

To truly appreciate the delicate flavors of seafood, the order of eating and table manners matter immensely.

• The Order of Eating: When enjoying an assortment of sashimi or sushi, start with the lightest, leanest white fish (like sea bream or squid) and progressively move to the heavier, fattier fish (like tuna or salmon).
• One Bite Only: Sashimi and sushi are meticulously cut to be the perfect mouthful. Never bite a piece in half and return the rest to your plate.

⚠️ TABOO: Flipping the Fish & Mixing Wasabi When eating a whole grilled fish, never flip the fish over after finishing the top half. Instead, carefully lift and remove the spine, place it on the edge of the plate, and eat the bottom half. For sashimi, never mix wasabi into your soy sauce puddle. Place a small dab of wasabi directly on the fish, then dip the meat lightly into the soy sauce.

Trivia

The pickled ginger (Gari) served alongside sushi is not a topping! It serves as a palate cleanser. Eat a slice between different types of fish to "reset" your taste buds.