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The philosophy: umami, seasonality, simplicity
Japanese cooking is built on letting excellent ingredients shine, balanced by umami — the deep savoury 'fifth taste' delivered by dashi (a stock of kombu seaweed and bonito), soy, miso and fermented foods. Seasonality ('shun', eating things at their peak) and visual harmony matter as much as flavour.
- Dashi is the flavour foundation under soups, simmered dishes and sauces.
- Rice (gohan) is the heart of the meal, not a side.
- A traditional meal ('ichiju-sansai') balances soup, rice and a few dishes — variety in small amounts.
Sushi & sashimi, explained
These famous dishes are often confused. The difference is the rice:
- Sashimi — thin slices of raw fish (or other items), no rice. Eaten with soy and a little wasabi.
- Nigiri — a slice of fish pressed over a small bed of seasoned rice.
- Maki — rolls of rice and fillings wrapped in nori (seaweed).
- Temaki — hand-rolled cones; chirashi — sashimi scattered over rice.
- Dip the fish side, not the rice, into soy — rice-first crumbles and over-salts.
- Don't stir wasabi into your soy; the chef has already seasoned good nigiri.
- Ginger (gari) is a palate cleanser between pieces, not a topping.
- Fingers are fine for nigiri; chopsticks for sashimi.
- Omakase ('I'll leave it to you') lets the chef serve their best in sequence (see tasting menus).
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Noodles: ramen, udon, soba
- Ramen — wheat noodles in a rich broth (shoyu/soy, shio/salt, miso, or creamy tonkotsu/pork-bone), with toppings like chashu pork, egg and nori. A craft unto itself.
- Udon — thick, chewy wheat noodles in a lighter dashi broth; comforting and mild.
- Soba — thin buckwheat noodles, served hot in broth or cold with dipping sauce (zaru soba) in summer.
Slurping is good manners with noodles in Japan — it cools the noodles and is said to enhance flavour. Lifting the bowl to drink the broth is also fine and normal.
Izakaya, kaiseki and other formats
- Izakaya — the Japanese gastropub: small shared plates (yakitori skewers, karaage, edamame, sashimi) with drinks. Relaxed, sociable, order gradually.
- Kaiseki — refined multi-course haute cuisine showcasing seasonality and technique — the pinnacle of traditional dining (see fine dining explained).
- Teppanyaki — food cooked on a flat iron griddle, often before you.
- Tempura — lightly battered, crisply fried seafood and vegetables.
- Donburi — rice bowls topped with meat, fish or egg (gyudon, katsudon, oyakodon).
- Shabu-shabu / sukiyaki — hot-pot styles cooked at the table.
Chopstick & dining etiquette
A few rules carry real weight in Japan — some are simply polite, a couple are genuinely important:
- Never stick chopsticks upright in rice, and never pass food chopstick-to-chopstick — both echo funeral rites and are deeply taboo.
- Rest chopsticks on the holder (hashioki) or across your bowl when not eating.
- Don't rub disposable chopsticks together — it implies you think they're cheap.
- Say 'itadakimasu' before eating and 'gochisousama' after — gratitude for the meal.
- Pour for others, not yourself, when sharing drinks; let someone refill your glass.
- Tipping is not customary and can confuse — excellent service is simply the standard (see tipping guide).
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How to order and enjoy Japanese food
- Pick the formatSushi counter, ramen shop, izakaya for sharing, or kaiseki for an occasion.
- Trust the chefAt a sushi counter, omakase delivers the best of the day in the right order.
- Mind the ritualsDip fish not rice; never plant chopsticks upright; slurp your noodles.
- Balance the mealRice, something fresh, something grilled, a little pickled — variety in small amounts.
- Eat seasonallyAsk what's in season ('shun') — it'll be at its best.
Japanese dining rewards attention and respect. Honour the simple etiquette, trust the chef, and you'll experience one of the world's most refined food cultures at its best. For lighter choices, see eating healthy at restaurants.
Frequently asked questions
How do you eat sushi properly?
Dip the fish side — not the rice — lightly into soy sauce, since rice-first crumbles and absorbs too much salt. Don't stir wasabi into your soy, as good nigiri is already seasoned by the chef. Use ginger as a palate cleanser between pieces, not a topping. Fingers are acceptable for nigiri; use chopsticks for sashimi.
What's the difference between sashimi and sushi?
The defining difference is rice. Sashimi is simply thin slices of raw fish (or other items) with no rice, eaten with soy and a little wasabi. Sushi always involves seasoned rice — for example nigiri (fish over rice) or maki (rolls). So all nigiri is sushi, but sashimi is not sushi because it has no rice.
What are the chopstick rules I should never break in Japan?
Never stand chopsticks upright in a bowl of rice and never pass food directly from chopstick to chopstick — both closely resemble Japanese funeral customs and are considered deeply taboo. Also avoid rubbing disposable chopsticks together, and rest them on the holder or across your bowl when not eating.
Is it rude to slurp noodles in Japan?
No — slurping noodles such as ramen, udon and soba is perfectly acceptable and even encouraged in Japan. It cools the hot noodles, is thought to enhance their flavour, and signals enjoyment. Lifting the bowl to drink the broth is also normal and polite.
Mustafa Bilgic
Editor, Arsenal Rest
Reviews dining etiquette, menus and food-service practice for Arsenal Rest. Fact-checked against established culinary references and public sources. Last reviewed 2026-06-13.
Sources & further reading
- Japanese culinary references on washoku (traditional Japanese cuisine), recognised by UNESCO as intangible cultural heritage.
- References on Japanese dining etiquette and chopstick customs.
- Arsenal Rest editorial guidance.