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.
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.
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.
Finding restaurants
Our directory lists seafood venues across Japan with ratings and hours. Explore fish restaurants in Tokyo to compare options before you book.