Sushi Etiquette
Our sushi advisor, Trevor Corson, provided us with sushi bar tips that can enhance your sushi experience and make a difference for the ocean. Click here and scroll to page 2 to see "How to Eat Sushi," by Trevor Corson, which is included in our sushi guide. Here's a hint of what you'll find:
Traditionally, sushi is eaten at the sushi bar without a menu. Sitting at the bar, getting to know the chef, and chatting with the chef while you eat are the keys to getting good sushi--and could help our ocean, too.
Talk with the chef and ask for advice about recommendations. Invite suggestions for ingredients that are in-season. In Japan, sushi chefs often act like neighborhood bartenders, chatting with customers and giving them personalized service. If you find a chef who is friendly and attentive, cultivate a relationship. The result could be a more traditional sushi experience, with a wider, more ocean-friendly selection of seafood.
Ask the chef to pack your sushi loosely and then pick it up with your fingers so it won’t fall apart. Good sushi should disintegrate on your tongue. Use chopsticks only when eating sashimi—slices of fish without rice. Try requesting that your sushi be seasoned before serving, and then skip the soy sauce and wasabi so you can taste the subtle flavors of the chef’s carefully selected ingredients.
When you invite chefs to educate you about sushi, they’ll value you as a customer. It may be up to you to educate the chef about your environmental concerns.
