Japan treats raw fish as both craft and season. Sashimi is sliced fish served without rice; sushi pairs fish with seasoned rice. Coastal cities from Tokyo to Osaka rotate menus with what ports land that morning.
If you are planning a Japan seafood trip, start with our [Tokyo fish restaurants directory](/fish-restaurants/japan/tokyo), browse the wider [Japan hub](/fish-restaurants/japan), and read the deeper [Tokyo seafood guide](/blog/2026-07-21-tokyo-fish-restaurants-seafood-guide) on our [blog](/blog).
What to order
- Maguro (tuna) — lean to fatty cuts (akami, chu-toro, o-toro)
- Hamachi (yellowtail) — rich, popular in winter
- Tai (sea bream) — celebratory, often grilled or sashimi
Ask for the osusume (recommendation) if you are unsure — it signals you trust the chef’s catch. For market context after Tokyo’s wholesale move, see the background on Toyosu Market.
Etiquette tips
Use soy sauce lightly so fish flavour stays forward. Wasabi is often already placed by the chef. In high-end counters, photography may be restricted — watch other guests. More on the craft itself: sashimi and sushi.
Finding restaurants
Our directory lists seafood venues across Japan with ratings and hours. Explore [fish restaurants in Tokyo](/fish-restaurants/japan/tokyo) to compare options before you book, then return to the [worldwide fish restaurant directory](/fish-restaurants) for other coastal cities.