How to Order Sushi at a Sushi Bar

What started out as a way of preserving rice and fish in old Japan has grown to mainstream popularity where almost everybody gets an occasional hankering for California roll. But sushi goes far beyond the mayonnaise and avocado Cali roll. The only problem is that many items have Japanese names and some special delights aren't even listed on the menu. Here's a simple guide to ordering sushi at the sushi bar at your local Japanese restaurant.

Difficulty: Easy

Instructions

Things You'll Need:

• a big appetite and budget (sushi is not cheap)

1. The typical sushi bar at a Japanese restaurant usually has a dozen or so seats lined up against the bar. The seats are often smallish and the fit can be a bit cramped. Although you may be tempted to take a more comfortable seat at one of the regular tables and order through the food server, it is critical that you sit at the bar in order for you to develop a relationship with the sushi chef.

2. A few words about the sushi chef is in order. Sushi chefs are traditionally trained in Japan. They go through years of training and are experts in selecting ingredients, preparing rice, selecting and sharpening knives, and preparing sushi. They are masters at their craft and nothing less than perfection is acceptable to a true sushi chef. That aside, let's get on with the good stuff.

3. As you sit at the bar, the chef will hand you a hot towel and a wooden plate with pickled ginger. The hot towel is to wipe your hands as it is permissible to eat sushi with your hands. The pickled ginger is to clean your palate so you can fully appreciate the flavors of the next sushi.

4. Next your sushi chef will ask you if you would like to order a drink. If you drink alcohol, I recommend ordering cold sake and Japanese beer. Sake is truly a wonderful beverage that is easy to drink and has a delicate and refreshing flavor. The danger, however, is that it can "sneak up" on you if you drink it too fast. That's where the beer comes into the picture. You will want to wash down your thirst while eating delicious sushi, so drink beer to slow down your sake consumption. Consider it a survival technique, albeit a delightful one.

5. Now that you have your beverage and you are settled in to your perch at the bar, the sushi chef will ask you for your order. Here is a crossroads of sorts. If you are the type of person that cannot eat raw fish or is very apprehensive at trying new foods, then you can just stick to what you know and stay within your comfort zone. If on the other hand you are willing to try new things and appreciate the delicate and exploding flavors of very fresh seafood, then I suggest asking the chef if he has any recommendations.

6. Many sushi chefs are quite personable. Asking them for their recommendation initiates the conversation and acknowledges that they best know their craft. The chef will most likely tell you about his ingredients and indicate what looks good. Fish are seasonal, and some cuts are better than others. Allow your chef to be your guide in determining which sushi' s are best for that particular night.

7. Of course, if you have your particular favorites, don't hesitate to make your requests. One suggestion is that if you like ikura (salmon eggs), ask the chef if he has quail eggs. If yes, then ask for a raw quail egg yoke to be placed on top of the ikura. The sweet, creamy yoke perfectly compliments the crisp and salty flavors of the ikura.

8. Uni (sea urchin) is often the most exotic item on the menu. If you haven't tried uni, I suggest giving it a try. You will either love it or hate it. Those who love it (like myself) can find no equal. Wash it down with Japanese beer for a truly unique culinary experience.

9. Other favorites include nigiri sushi topped with toro (bluefin tuna), hamachi (yellow tail), salmon, ama ebi (raw shrimp), mirugai (king clam), mackerel, ika (squid) and unagi (cooked eel). Rolls like California roll, caterpillar roll, firecracker roll, etc. are not Japanese in origin. Traditional sushi bars usually don't offer the Americanized rolls, and are usually offered at chain restaurants or non-traditional Japanese restaurants that offer some kind of "fusion" cuisine.

10. Hand rolls are offered at sushi bars, and the ones I like include salmon skin, soft shell crab and natto. The salmon skin hand roll is made from roasted salmon skin that is made crunchy. The fatty skin has rich flavor that rarely fails to please. Soft shell crab hand roll is a deep fried soft shell crab that makes a very tasty hand roll. Natto is fermented soy beans with what some consider to have an unpleasant odor. I love it and suggest you give it a try. Ask for a natto hand roll with maguro (tuna), radish sprouts, and yama imo (mountain yam).

11. Don't forget about your chef. Try to keep a conversation going with your chef throughout your meal. Ask him where he is from and how long he's been here. If you are a golfer, ask him if he plays golf. Japanese are generally golf crazy. Just have fun. Sometimes the chef will give you free samples and make more recommendations. If you find the right sushi chef, you can more fully experience the joys of sushi and maybe even make a new friend!

[GeoffreyMe]

on 10/25/2008 A fully cooked article on delicious raw fish! five stars!

[GreenGardenChic]

on 10/7/2008 Mmmm sushi. I wish I had read this article before my first sushi visit. Good and thorough details.