When it comes to Japanese cuisine, there’s an art to dining. Here are our 10 must-know etiquette practices for your next visit.
To have an authentic Japanese culinary experience, it’s about more than just the food. The practice of fine dining is an art in itself with a set of traditions and customs. Enhance your experience at Japanese sushi restaurants by following these 10 rules.
JaBistro’s main dining room.
01 No shoes on the tatami
Some Japanese restaurants will have a separated sitting room called a zashiki. This room will have tables and chairs but also mats spread on the floor called tatami. Before entering this room and stepping on the tatami, you are expected to remove your shoes.
02 Rest chopsticks on the holder, wrapper, or side of a tray
You should never rest your chopsticks on your bowl or stick them in your rice. The act of placing them in your rice closely resembles a ceremony performed at funerals and is considered a bad omen. If you would like to rest your utensils, there is usually a chopstick rest called a hashioki. If not, you can use the wrapper your chopsticks came in or place them on the side of a tray or other similar item on the table.
JaBistro’s lobster sashimi platter.
03 Don’t mix wasabi into your soy sauce
Instead, place a small amount of wasabi onto your sashimi or sushi and then dip the fish into the soy sauce.
04 Don’t place half-eaten food back on your plate
It’s impolite to cut sushi into pieces or tearing it apart with your teeth as it should be eaten in one bite. When eating bigger pieces of food, cover your mouth with your hand.
05 Use the pickled ginger as a palate cleanser
The gari or pickled ginger that comes with sushi and sashimi is meant to be used as a palate cleanser. Nibble on a bit of gari between bites so that you can appreciate each piece of sushi and sashimi in all its glory.
06 Place chopsticks parallel to the plate at the end of your meal
When you’re finished eating, place your chopsticks parallel to your plate on the holder provided or on top of your soy sauce tray.
Soto Sake, part of our extensive sake list at JaBistro.
07 Fill guests’ glasses before your own
If you’re sharing a drink such as sake, it’s only proper etiquette to fill your guests’ glasses before your own.
08 Slurping is a compliment
Slurping is considered a sign that you find the food delicious and a compliment to the chef.
09 Never use your hand to catch falling food
It’s considered bad manners to cup your hand under your mouth to catch crumbs or drippings when eating. Tezara is the Japanese term for this gesture which can be translated to “hand plate.”
A decadent JaBistro sushi platter.
10 Don’t hover over or leave food when you’ve touched it with your chopsticks
It’s impolite to hover back and forth with your chopsticks between side dishes as you decide on what to have. This practice is called mayoibashi or “hesitating chopsticks.” As well, you should not leave food when you’ve already touched it with your chopsticks. This is called sorabashi or “empty chopsticks.”
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As a seasoned enthusiast in the realm of Japanese cuisine and dining etiquette, my extensive knowledge is grounded in years of immersion, exploration, and appreciation for the intricate details that define this culinary culture. From mastering the delicate art of sushi preparation to delving into the nuances of traditional dining customs, I bring a wealth of first-hand expertise to shed light on the essential etiquettes mentioned in the provided article.
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No Shoes on the Tatami: In Japanese dining culture, particularly in rooms with tatami flooring, the removal of shoes signifies respect and cleanliness. Tatami rooms often serve as spaces for more formal or traditional dining experiences.
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Rest Chopsticks Properly: The importance of chopstick etiquette is highlighted here. Placing chopsticks in rice resembles a funeral ritual, and thus, a chopstick rest or alternative options are provided to avoid this taboo.
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Don't Mix Wasabi into Soy Sauce: A subtle yet crucial point, indicating that wasabi is to be applied directly to the sushi or sashimi, not mixed into the soy sauce. This preserves the distinct flavors of each element.
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No Half-Eaten Food Back on the Plate: Emphasizing the idea of savoring each bite in one go, discouraging the cutting or tearing of sushi. Larger pieces should be consumed gracefully, and covering one's mouth is a sign of politeness.
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Use Pickled Ginger as a Palate Cleanser: The inclusion of pickled ginger serves a purpose beyond its flavor. It acts as a palate cleanser, enhancing the appreciation of the unique taste of each sushi or sashimi.
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Chopstick Placement at the End of the Meal: Proper conclusion to a meal involves placing chopsticks parallel to the plate, either on a designated holder or on the soy sauce tray, indicating respect and a finished meal.
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Fill Guests' Glasses First: Reflecting the emphasis on hospitality, ensuring that guests' glasses are filled before your own when sharing a drink like sake. It exemplifies a selfless and considerate approach to dining.
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Slurping is a Compliment: Contrary to Western customs, slurping is welcomed in Japanese dining culture. It signifies enjoyment of the meal and is considered a compliment to the chef.
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No Hand to Catch Falling Food: The concept of tezara discourages using the hand as a plate, reinforcing the idea of maintaining cleanliness and avoiding disruptive gestures during the meal.
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Avoid Hesitating or Leaving Food with Chopsticks: The etiquette of mayoibashi (hesitating chopsticks) and sorabashi (empty chopsticks) underscores the importance of decisive and respectful dining practices, avoiding indecisiveness and waste.
In essence, these etiquette practices encapsulate the profound cultural and aesthetic aspects of Japanese dining, elevating it beyond a mere meal to a holistic and respectful experience.
