Omakase at a Sushi Restaurant: Do You Really Trust the Chef?

Many people assume that omakase is the best – or only – way to order at a sushi restaurant, but that’s not necessarily true. The concept of leaving everything up to the chef has gained popularity in the past decade, especially with the rise of online restaurant reviews and social media hype. However, before the internet era, people typically stuck to one or two favorite sushi spots in their neighborhood. Unless it was for a special occasion or a trusted recommendation, they rarely ventured out to try new sushi restaurants—let alone traveled far for one.

With instant access to restaurant reviews, menu photos, and pricing, seeking out high-end or remote sushi spots has become a modern pastime. But before smartphones and online ratings, people relied on word-of-mouth referrals before stepping into a new place. Dining out was more about loyalty—returning to familiar local restaurants rather than exploring new ones.

Unlike today, where sushi can be a casual meal, previous generations in Japan saw sushi as a special occasion meal, often tied to festivals or family gatherings. When I was growing up, my parents—born in the 1950s—did not go out for sushi every week. Even in corporate settings, only top executives could regularly enjoy sushi on company accounts.

When they did go, they sat at the counter, observing the neta (fish display), and ordered piece by piece or asked the chef for recommendations. If they were drinking, they started with sashimi, only moving on to sushi after finishing their drinks. The meal ended with soup, followed by seasonal fruit. My childhood sushi memories involve sitting at the counter next to my parents, simply ordering what I wanted to eat. (But we were not allowed to order uni! because it was too pricy.)

While omakase offers a structured and refined experience, I personally start with the lunch prix fixe when trying a new restaurant. If I like it, then I’ll try the omakase for dinner. Some sushi restaurants offer a few price points, while others have only one fixed price, making it a risky commitment, especially for tourists.

I once visited a Michelin-starred sushi restaurant in Tokyo with a friend who wanted to try it. We both ordered their omakase; the first piece served was a hand roll, which caught me off guard. Hand rolls contain more rice than nigiri, making them overly filling early in the meal—so I usually order them at the very end. By the time I reached the supposed highlight—three different cuts of tuna—I was almost full. I wasn’t alone—a family of three (who were not Japanese) left halfway through the meal. I pushed myself to finish, but in hindsight, I could have left too. If this had not been a fixed-price omakase, I could have simply ordered what I truly wanted and enjoyed it more.

As a tourist in Japan, you may want to try the best-rated sushi restaurants, regardless of price. However, keep in mind that the most popular sushi spots in Tokyo are often fully booked months in advance or only take reservations from regular customers.

If omakase feels like too big a commitment, another traditional way to order sushi is by choosing a set menu for one person. These are often ranked as:

• Matsu (松 / Pine Tree) – The highest-priced set, featuring premium sushi pieces such as fatty tuna

• Také (竹 / Bamboo) – A mid-tier option

• Umé (梅 / Plum Tree) – A more affordable selection

These pre-set platters are typically served in a stackable round sushi container, making them a great entry point at a local sushi restaurant that doesn’t offer omakase. You can always add one or two extra pieces of sushi after trying the set!

If you’re planning a sushi experience in Japan, don’t feel pressured to go only to the most famous or expensive places. There are many fantastic mid-tier sushi restaurants where you can choose from different price points, ensuring an authentic and enjoyable meal without breaking the bank.

The best sushi experience is ultimately the one that suits your personal style. For my culinary tours, I often opt for omakase to ensure a smooth dining experience—but of course, I’ve already been to the restaurant and fully trust the chef and their style.

However, when dining with family or close friends, we order piece by piece, enjoying the meal at our own pace.

So, do you trust the chef you haven’t met yet and go for omakase, or do you prefer to order what you love? Hopefully, you’ll explore different styles of sushi in Japan—even if that means trying a popular kaiten-sushi revolving sushi restaurant as well!

If you haven't read Sushi in Tokyo, but not in Kyoto, I highly recommend it before planning your sushi dinner!

Japanese Chopsticks & Dining Traditions

How to Place Chopsticks

Do you know how to properly place chopsticks in Japanese dining? Unlike Western dining, where forks and knives are positioned vertically, Japanese chopsticks are always placed horizontally, parallel to the table edge. This practice differs from many other Asian cultures that position chopsticks vertically.

Observing how chopsticks are placed can even offer a clue about who runs a restaurant—if they're positioned vertically, it’s a sign that the establishment is likely not Japanese-owned. Since the majority of "Japanese" restaurants in the U.S. are actually run by non-Japanese people, I can’t help but wish they would at least place chopsticks parallel if they are calling themselves Japanese restaurants!

Interestingly, spoons were only gradually introduced to Japanese culture after the Meiji era (1868–1912), as Western influences spread following the Meiji Restoration—and even more rapidly into households after World War II. Before that, the only exceptions were among aristocratic families and the medical field.

Traditionally, chopsticks were the sole utensil used for meals, and Japanese dishes were designed to be easily lifted by hand, allowing people to drink directly from bowls or bring plates close to their mouths. This explains why Japanese meals typically feature multiple small dishes instead of one large plate.

Over the last half-century, Western-influenced dishes categorized in Japan as “Yōshoku,” such as Japanese curry, hamburg steak, and omurice, have become staples in Japanese households. Today, udon soup often comes with a spoon, and some bowls are now too large to hold by hand. In the US, it has also become standard to serve miso soup with a spoon, a practice not common in Japan. Food culture continues to evolve, but the parallel placement of chopsticks remains unchanged, a tradition upheld for more than a thousand years. Interestingly, China once followed this same practice until the Song Dynasty (960–1279), when chopsticks began to be placed vertically.

Japan has preserved many traditions that originated along the Silk Road, even as they have faded in their countries of origin. Once these customs arrived in Japan, they were carefully maintained, while other regions often lost them due to historical, cultural, and societal changes—whether through invasion, political transformation, or shifts in social structures.

The Japanese Tradition of Individual Dining Sets

Until you sit at a Japanese family dining table, you may not realize that everyone has their own chopsticks, rice bowl, and teacup. Growing up in Japan, my chopsticks were always mine, just as my siblings had their own—each with a different color, size, and design. When setting the table, we carefully placed the correct chopsticks, bowls, and teacups at each family member’s assigned seat. If someone mixed them up, we’d quickly correct them!

Why don’t Japanese families use communal chopsticks and dishware? The answer lies in the traditional Japanese home. Historically, Japanese homes featured tatami rooms with sliding doors, serving as both dining and (sometimes) sleeping areas. Dining sets were stored away, and futons were laid out at night.

Up until the 1950s and 60s, many families still used "Hako-zen"—a personal wooden box that stored an individual’s chopsticks, rice bowl, miso soup bowl, and small plates. At mealtime, each family member would take out their Hako-zen, flip the lid to create a mini dining table (called "O-zen"), and set up their own dishware. After the meal, everything was neatly packed back into the box, which could be stacked and stored on shelves. This system allowed families to maintain individual dining traditions while maximizing space in multi-functional tatami rooms.

I recently discovered that the writing desk my mother has been using was originally our family dining table, long before I was born. What caught my attention was that each seat had its own drawer, where family members stored their personal dining sets—a unique intermix of the Japanese Hako-zen tradition and a Western-style dining table!

This reminded me of a recent dining experience at a local restaurant in Japan, where knives and forks were stored in drawers built into the table. What I initially thought was a fun and unique concept turned out to have historical roots!

While modern Japanese homes now have fixed dining tables, many families still follow the tradition of having their own chopsticks, rice bowls, and teacups. This custom reflects Japan’s deep-rooted dining traditions.

Next time you travel to Japan, stop by a chopsticks or dishware store and take a look at the wide variety of chopsticks available—from simple everyday designs to luxurious, handcrafted pieces.

Disappearing tradition:

When I was little, I remember my grandmother hosting family gatherings in a tatami room with o-zen—individual dining tables. Today, most Japanese people prefer sitting on chairs.

I hosted this style of dinner for my tour group when they stayed at my family home in Gifu. But knowing that sitting on the floor can be uncomfortable, I encouraged everyone to sit casually.

Hako-Zen

I sometimes ask myself why I own so many plates and bowls. I wish the Japanese Hako-zen tradition had prevailed—then, when I needed to move, my entire dining set could fit neatly into one box!

Hako-zen Meets Western Dining Table

I found this table at an interdisciplinary restaurant showcasing Japanese regional produce and craftsmanship, fused with Western cooking techniques—beyond national boundaries.

What I initially thought was just a fun and well-designed piece turned out to have a fascinating connection—my mother has an antique version of this table, which she has been using as her writing and hobby desk!

Japan Travel Tips: Why Sushi in Tokyo, Not Kyoto?

Do you know how many sushi restaurants there are in Tokyo versus Kyoto? During one of my culinary tours, a participant asked for sushi restaurant recommendations in Kyoto, which led me to conduct extensive research. I already knew Tokyo had far more sushi restaurants, but I hadn’t realized just how few options were available in Kyoto. Naturally, the larger population in Tokyo results in more sushi restaurants, but it’s not just about numbers. Many listings include casual take-out and conveyor belt sushi spots. In this article, I will use "sushi" specifically to refer to counter-seated sushi restaurants that serve hand-held nigiri sushi. Here, I share my discoveries through research, experience, and historical knowledge.

The History of Sushi in Tokyo

When you think of sushi, you likely imagine Edo-mae sushi, which originated in Tokyo. Formerly known as "Edo," Tokyo was the birthplace of hand-held nigiri sushi. In the 18th century, Edo's population exceeded that of London, reaching over a million residents. As the political and economic center of Japan, the city attracted people from all over the country. This bustling environment helped Edo-style sushi gain popularity. Initially a street food, it later evolved into an established dining experience with many dedicated sushi restaurants.

A major turning point for Edo-mae sushi came in 1923 when the Great Kanto Earthquake devastated Tokyo. With over 100,000 casualties and widespread destruction caused by the city's wooden construction, many residents, including sushi chefs, were forced to relocate. Many returned to their hometowns, bringing Edo-mae sushi with them and spreading it across Japan. This is how Tokyo-style sushi transitioned from a regional specialty to a nationwide phenomenon. While this change didn’t happen overnight, it played a crucial role in making Edo-mae sushi the most iconic sushi style today.

Kyoto’s Unique Sushi Culture

Unlike Tokyo, Kyoto is known for saba sushi (mackerel sushi) rather than Edo-mae sushi. While standalone sushi restaurants are relatively rare in Kyoto, many kaiseki and kappo restaurants, as well as some izakaya, serve mackerel sushi as part of their menus. Saba sushi is also a popular to-go item, so you may find packaged take-out versions in department store food sections.

Kyoto’s geography plays a key role in its sushi traditions. Located inland and far from the ocean, the city of Kyoto historically lacked access to fresh seafood. To address this, Kyoto relied on preserved fish and ingredients transported along the Saba-kaido (Mackerel Road)—a route from the Sea of Japan (present-day Fukui Prefecture) that supplied dried kelp and seafood from Hokkaido, as well as fresh mackerel. Preservation techniques such as curing with salt and vinegar allowed Kyoto residents to enjoy sushi despite their distance from the coast.

I’m not the only one who has noticed the increasing demand for sushi restaurants in Kyoto, especially as tourism continues to rise. Michelin-starred Japanese restaurants like Kikunoi have even opened sushi establishments in Kyoto. I’m curious to see how they adapt sushi to fit Kyoto’s unique dining culture. As I write this in 2025, the sushi scene in Kyoto is still evolving, and by 2035, there could be significantly more sushi restaurants. However, at present, most Japanese tourists don’t visit Kyoto with sushi in mind for lunch or dinner.

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Photo：Saba Sushi

Conclusion

If you’re visiting Japan for the first time, Tokyo remains the ultimate destination for sushi, with thousands of sushi restaurants specializing in Edo-mae sushi. However, if you find yourself in Kyoto, don’t expect the same sushi culture as in Tokyo. Instead, take the opportunity to try saba sushi, a Kyoto specialty with deep historical roots. You may also come across temari-sushi, a small round-shaped sushi that has gained popularity in Kyoto. Nobu referred to it as 'sushi bon-bon' in his cookbook. If you’ve taken our sushi class, you may recall making them yourself!

Kyoto offers a unique dining experience where sushi is often served as part of elaborate traditional meals rather than as a stand-alone dish. When traveling, it’s always best to explore local favorites rather than sticking to what is familiar. Japanese cuisine outside Japan remains somewhat limited, so keeping an open mind—and palate—will enhance your culinary adventures. Enjoy your journey!