You don’t need to be perfect
Let’s start there. The sushi counter is not a temple. Nobody is going to judge you for holding your chopsticks wrong or eating a piece in two bites. Craftsmen who have spent thirty years behind the counter have seen every kind of guest — nervous first-timers, Japanese salarymen who fall asleep after too much sake, tourists who photograph every piece from four angles.
What they care about is simple: that you came to eat, and that you’re present.
That said, a few practical things will make your experience smoother — not because there are strict rules, but because the format of omakase is unusual. Six seats, no menu, one chef working three feet from your face. The better you understand the format, the more you’ll enjoy it.
1. Make a reservation
This is the single most important thing on this list. In Japan, showing up without a reservation at a serious sushi counter is not just unlikely to work — it can be seen as inconsiderate. The chef prepares ingredients based on the number of guests. Every seat is accounted for.
Book through the restaurant directly (phone or online), through a hotel concierge, or through a booking platform like TableCheck, Omakase, or Pocket Concierge. Many counters require reservations days or weeks in advance. Some require a Japanese phone number — a concierge service can help with that.
If you need to cancel, do it as early as possible. No-shows are a genuine problem for small restaurants, and some now charge cancellation fees.
2. Arrive on time
Not five minutes early. Not ten minutes late. On time.
Omakase at a counter often runs on a single seating — everyone starts together, and the chef builds a rhythm across all guests. If you arrive late, the rhythm breaks. The chef may need to adjust the entire sequence.
If you’re going to be late, call the restaurant. A quick phone call shows respect and gives them the option to adjust.
3. Skip the perfume and cologne
This one surprises people, but it matters more than almost anything else on this list. Sushi is one of the most aroma-sensitive cuisines in the world. The vinegar in the shari, the brine of fresh uni, the clean ocean smell of hirame — these are subtle, and they disappear if the room smells like Chanel No. 5.
The counter is small. Six seats. Eight at most. One person wearing strong fragrance affects everyone, including the chef.
Go clean. No perfume, no cologne, no heavily scented hand cream. Your nose will thank you too — you’ll smell things in the meal you’d otherwise miss.
4. Use your hands or chopsticks — both are correct
This is one of the most common anxieties people have, and the answer is simple: either is fine.
Traditionally, nigiri was eaten by hand. Many Japanese guests still eat this way. The motion is gentle — pick up the piece, turn it upside down so the fish touches your tongue first, and eat it in one bite. Using your hands gives you better control over the pressure (nigiri is fragile), and you avoid the risk of the rice falling apart in your chopsticks.
But chopsticks are equally acceptable. If you’re more comfortable with them, use them. The chef does not care.
What the chef does notice: whether you eat each piece promptly after it’s placed in front of you. Nigiri is served at a specific temperature — the shari warm, the fish cool. That contrast is intentional, and it fades within thirty seconds. The best moment to eat each piece is right now.
5. Eat each piece in one bite
This is practical, not ceremonial. A piece of nigiri is designed as a single unit — the ratio of fish to rice, the amount of wasabi, the brush of nikiri (soy glaze) are all calibrated for one bite. When you split it in two, the construction collapses. Rice falls. The balance breaks.
If a piece is too large (this happens occasionally with certain toppings), it’s fine to take two bites. But try for one. The chef shaped it to fit your mouth.
6. Go easy on the soy sauce
At a proper omakase counter, you may not need soy sauce at all. The chef typically applies nikiri (a soy-based glaze) or salt to each piece before serving it. The seasoning is already done.
If a small dish of soy sauce is placed in front of you, it’s there for sashimi courses (tsumami), not for nigiri. Dipping nigiri rice-first into soy sauce is a common mistake — it oversalts the piece and the rice absorbs too much liquid, causing it to fall apart.
Watch what the chef does. If they brush something on the fish before placing it in front of you, that piece is ready to eat as-is.
7. Ginger is a palate cleanser, not a topping
The pickled ginger (gari, ガリ) on the counter is there to reset your palate between pieces. Eat a small slice between courses if you like.
Placing ginger on top of your nigiri is like putting ketchup on a chef’s tasting menu. Nobody will stop you, but you’ll miss the point of the dish.
8. Photography: ask first, shoot fast
Policies vary by restaurant. Some counters welcome photography. Some tolerate it silently. A few prohibit it entirely. When in doubt, ask: “Shashin, daijoubu desu ka?” (写真、大丈夫ですか？) — “Is it okay to take photos?”
If the answer is yes, keep it quick. One shot per piece, no flash, no standing up for angles. The reason is the same as point #4 — the piece is at its best right now, and every second you spend framing a shot is a second the temperature changes.
If you’re at a high-end counter and everyone around you is eating without phones, read the room. The chef put care into the atmosphere too.
9. Don’t wear strong accessories on your hands
Rings, bracelets, and watches can scratch the hinoki (cypress) counter. Many serious sushi counters have countertops that cost more than a car and are resurfaced by hand. A scratch is permanent.
This isn’t a universal rule, and no one will ask you to remove your jewelry. But if you notice the counter is pristine, pale wood — that’s hinoki, and it’s worth protecting. Remove rings if you can, or simply keep your hands gentle on the surface.
10. Conversation is welcome — but read the room
Some counters are lively. The chef talks, guests talk, sake flows. Others are quiet, focused, almost meditative. Both are valid.
A good guideline: follow the chef’s lead. If they initiate conversation, engage. If they’re focused on their work, let them work. Many craftsmen enjoy talking about their ingredients — where the fish came from, what’s in season, why they chose a particular preparation. Asking genuine questions is almost always welcomed.
Avoid talking loudly on the phone, having extended conversations with your dining partner that ignore the chef entirely, or discussing the price of the meal while you’re eating it.
11. Say “oishii” when you mean it
Oishii (おいしい) means “delicious.” At the counter, it’s the simplest and most meaningful thing you can say.
You don’t need to say it after every piece. That becomes noise. But when something genuinely moves you — when the chutoro melts in a way you didn’t expect, when the tamago surprises you with its sweetness — let it out. One word. The chef hears it, and it matters.
Other useful phrases:
- Gochisousama deshita (ごちそうさまでした) — “Thank you for the meal.” Say this when you finish. It’s the most important phrase in Japanese dining.
- Okanjo onegaishimasu (お勘定お願いします) — “The check, please.”
- Kore wa nan desu ka? (これは何ですか？) — “What is this?” Perfectly fine to ask about any ingredient.
12. Tipping does not exist
Japan does not have a tipping culture. Do not leave money on the counter. Do not try to hand the chef extra cash. It can cause genuine discomfort.
The way you show appreciation in Japan is through your words (oishii, gochisousama deshita), through your attention during the meal, and through coming back. Repeat customers are the highest compliment a sushi counter can receive.
What doesn’t matter
To balance the list above, here’s what genuinely does not matter:
- Your Japanese level. Pointing, smiling, and oishii will get you through 90% of any omakase.
- Your sushi knowledge. The chef doesn’t expect you to know kohada from kampachi. They expect you to eat and enjoy.
- Your outfit. Smart casual is fine for almost every counter. Only the most exclusive spots in Ginza might expect a jacket.
- Whether you drink alcohol. Tea is always available. Nobody will judge you for skipping the sake.
- Whether you’ve done this before. First-timers are welcome everywhere. The chef can tell, and most enjoy the opportunity to introduce someone to the experience.
The only rule that matters
Be present. The counter is small, the meal is short, and the person in front of you has spent decades learning how to take care of you in exactly this way. Put your phone down, eat what’s placed in front of you, and let the experience happen.
Everything else is detail.
Read more
- Omakase Is Not a Menu — It’s an Act of Trust — The philosophy behind the format, and what the chef hears when you say omakase de
- Shari: The Rice That Defines a Sushi Master — Why the rice matters more than the fish
- Why 6 Seats Changes Everything — How the counter format shapes your experience
- Seasonal Sushi — What’s in season and why it matters for your omakase
Ready to find the right counter? Browse our prefecture guides to discover sushi beyond Tokyo.