How to Eat Sushi in Japan: Types, Etiquette & Conveyor Belt Tips

Eating sushi in Japan is a joy, and it comes in many forms — from budget-friendly conveyor belts to refined counters. Here is how to enjoy it with confidence.

Know the styles

• Nigiri — a hand-pressed finger of rice topped with fish or seafood.
• Maki — rolled sushi wrapped in seaweed (nori).
• Gunkan — a rice base wrapped in nori, holding soft toppings like roe.
• Sashimi — sliced raw fish with no rice (not technically sushi, but often served alongside).
• Chirashi — assorted toppings scattered over a bowl of rice.

Where to eat

• Kaiten-zushi (conveyor belt) — great value and fun. Take plates from the belt or order fresh from a screen; plates are often colour-coded by price and counted at the end.
• Counter sushi-ya — the chef serves you piece by piece. More formal, and a wonderful experience.
• Supermarkets and depachika (department store food halls) sell excellent packaged sushi too.

How to eat it well

• Nigiri can be eaten by hand or with chopsticks — both are fine.
• Dip the fish side (not the rice) lightly into soy sauce, so the rice doesn't fall apart or over-soak.
• Wasabi is often already placed between fish and rice; add more only if you wish.
• Eat each piece in one bite if you can.
• Ginger (gari) is a palate cleanser between pieces — not a topping.
• Green tea is usually free; some belt places have a hot-water tap and powdered tea at the table.

Good manners

• It's fine to tell the chef your preferences, but avoid heavy customisation at a formal counter.
• No tipping. Pay at the counter as you leave.
• If ordering fresh at a belt restaurant, take what you order — don't let plates pile up unwanted.

For first-timers

Start at a conveyor-belt restaurant: it's relaxed, affordable, and you can point at what looks good. Once you're comfortable, treat yourself to a counter experience.

Whichever you choose, Japanese sushi is fresher and more varied than most visitors expect — dive in.