Sushi in Japan ranges from Β₯100-per-plate conveyor belt chains to Β₯50,000 omakase experiences at Michelin-starred counters, and the etiquette differs at each level. The good news is that at casual sushi restaurants, practically anything goes. The rules only become important at higher-end sushi bars where the chef personally prepares each piece in front of you.

This guide covers the full spectrum of sushi dining in Japan, from the proper way to eat nigiri at a traditional sushi counter to making the most of conveyor belt sushi on a budget. Understanding these basics will make your sushi experience more enjoyable and show respect for the craft that sushi chefs spend decades perfecting.

Types of Sushi Restaurants

πŸ”„
Kaiten-Zushi (Conveyor Belt)
Plates circle on a belt, color-coded by price (Β₯110-550). Also order via tablet. Sushiro, Kura Sushi, Hamazushi are major chains. Casual, fun, family-friendly.
Nice Touch
πŸͺ‘
Counter Sushi (Omakase)
Sit at the counter, chef serves pieces one at a time. "Omakase" means you trust the chef to choose. Β₯10,000-30,000 per person. Reservations essential.
Important
πŸͺ
Standing Sushi (Tachigui)
Stand-up sushi bars near train stations and fish markets. Excellent quality at lower prices because there is no seating overhead. Quick and efficient.
Be Aware
🏬
Department Store / Takeout
Supermarket and depachika (basement food halls) sushi is surprisingly excellent. Fresh, affordable, and perfect for a hotel room dinner. Look for evening markdowns.
Nice Touch

Sushi Etiquette Rules

βœ… Sushi Do's
Eat nigiri with hands OR chopsticks, as both are perfectly acceptable
Dip the fish side (not rice) lightly into soy sauce
Eat each piece in one bite if possible
Eat ginger between different types of fish as a palate cleanser
At omakase, eat each piece as soon as the chef places it
Say "oishi" (delicious) or "gochisousama" to compliment the chef
❌ Sushi Don'ts
Don't mix wasabi into your soy sauce at high-end sushi bars
Don't drown your sushi in soy sauce; a light touch is key
Don't rub your chopsticks together (implies they are cheap)
Don't put ginger ON the sushi, as it is a palate cleanser, not a topping
Don't leave rice grains behind, as wasting rice is disrespectful
Don't wear strong perfume to a sushi counter, as it affects the experience
πŸ’‘ Wasabi Etiquette Depends on the Restaurant

At high-end sushi bars, the chef places the perfect amount of wasabi between the fish and rice. Adding more or mixing wasabi into soy sauce suggests the chef's judgment is wrong. At conveyor belt and casual sushi, mix away because nobody cares. When in doubt, follow what other customers are doing.

Sushi Prices in 2026

🍣 Sushi Dining Costs
Conveyor belt sushi (per person)
Β₯1,000-2,500
$7-17
Standing sushi bar
Β₯1,500-3,000
$10-20
Mid-range sushi restaurant
Β₯3,000-8,000
$20-53
Omakase lunch
Β₯5,000-15,000
$33-100
Omakase dinner
Β₯15,000-30,000
$100-200
Michelin-starred omakase
Β₯30,000-80,000
$200-530

How to Navigate Conveyor Belt Sushi

πŸ”„ Kaiten-Zushi Guide
1
Check in at the entrance

At chain stores like Sushiro or Kura Sushi, use the touchscreen kiosk to register your party size. You will receive a number and wait for your table. Some accept advance reservations via their app.

2
Take plates from the belt or order via tablet

Grab any plate that looks good directly from the conveyor. For specific items, use the tablet at your table to order, and your dish arrives on the belt marked for your seat. In 2026, many chains are moving to primarily tablet ordering.

3
Stack your plates neatly

Plates are color-coded by price. Stack them on the table or feed them into the collection slot (at Kura Sushi, you can win prizes by inserting every 5 plates). The total is calculated from your plate count at the end.

4
Pay at the exit

Press the call button when done. A staff member counts your plates or checks your tablet order total. Pay at the register near the exit. Credit cards, IC cards, and QR payments are accepted at all major chains.

Sushi Glossary for Ordering

Common Sushi Types
Fish (Neta)
γƒžγ‚°γƒ­ (maguro) – tuna
ァーヒン (saamon) – salmon
エビ (ebi) – shrimp
γ‚€γ‚« (ika) – squid
γƒγƒžγƒ (hamachi) – yellowtail
ウニ (uni) – sea urchin
Styles
ζ‘γ‚Š (nigiri) – fish on rice
巻き (maki) – rolled sushi
手巻き (temaki) – hand roll cone
刺身 (sashimi) – fish only, no rice
軍艦 (gunkan) – battleship roll
けらし (chirashi) – scattered sushi bowl
At omakase, you don't need to know these because the chef decides. At kaiten-zushi, menus have photos so pointing works fine.

Sushi FAQ

Is it rude to eat sushi with chopsticks? +
How do I order omakase? +
Is Tsukiji fish market still worth visiting? +
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