How to eat sushi like a local

The one rule that matters

Dip the fish, not the rice. When you turn a piece of nigiri and touch only the topping to the soy sauce, the rice stays intact and you taste the fish — not a mouthful of salt. Over-soaked rice falling apart in the dish is the clearest 'tourist' tell.

Hands are fine

Nigiri was Edo-period street food. Eating it with your fingers is completely correct — often preferred at a good counter. Sashimi (fish without rice) is for chopsticks.

One bite, no biting in half

Each piece is built to be eaten whole, in one bite. Cutting it apart collapses the chef's balance of rice, fish and wasabi.

Ginger is a palate cleanser

The pickled ginger (gari) is eaten between pieces to reset your palate — not piled on top of the sushi.

At an omakase counter

Let the chef lead. Eat each piece promptly while the rice is at body temperature, say what you loved, and don't drown everything in soy sauce — many counters already brush each piece with nikiri (seasoned soy) so no dipping is needed. When in doubt, ask.

Where to start

For first-timers who want English support, Asakusa Sushi Ken (Japan's first halal-certified sushi house) and the legendary market counter Sushi Dai in Toyosu are both welcoming places to learn by doing.