A trip to a sushi restaurant in Japan can mean many things. It could be an intimate, high-end culinary performance at a counter (カウンター席, kauntā-seki) with a master chef, or a fun, fast-paced meal at a lively conveyor belt chain. While the experiences differ, knowing a few essential phrases of Japanese in a sushi restaurant will unlock a deeper appreciation for the art of sushi in any setting.

This guide will give you all the Japanese you need in a sushi restaurant with the confidence to navigate both styles: from ordering directly from a master chef (itamae) to grabbing your favorite dishes off the belt and ordering from a touch screen.

 

First Impressions: Entering and Getting Seated (入店 – Nyūten)

Your culinary journey begins the moment you step inside. Using some basic Japanese in a sushi restaurant is the first step to let the staff know how many people are in your party and where you’d prefer to sit. At a traditional restaurant, asking for the counter is the best way to see the chef at work.

Essential Entry Phrases
すみません (sumimasen) – Excuse me (to get staff’s attention)

一人です (ひとりです) – Hitori desu – It’s one person.
二人です (ふたりです) – Futari desu – It’s two people.

カウンター席をお願いします。
かうんたーせきをおねがいします。
Kauntā-seki o onegai shimasu.
Counter seats, please.

テーブル席をお願いします。
てーぶるせきをおねがいします。
Tēburu-seki o onegai shimasu.
A table seat, please.

The Traditional Counter: Interacting with the Itamae (板前)

At a traditional sushi bar, the most important part of ordering is deciding whether you want to choose your own pieces (お好み, okonomi) or leave it up to the chef (おまかせ, omakase).

1. Ordering Omakase (Chef’s Choice)

Omakase means “I leave it up to you.” This is often the best way to experience a traditional sushi restaurant. The chef will serve you a series of dishes featuring the best and freshest ingredients of the day. It’s a journey curated by an expert.

おまかせでお願いします。
おまかせでおねがいします。
Omakase de onegai shimasu.
I’ll have the chef’s selection, please.
おまかせ          (おまかせ)            = Chef’s choice
お願いします    (おねがいします)    = Please (polite request)

2. Asking for Recommendations

If you’re ordering à la carte (okonomi), a great way to start is by asking for the chef’s recommendation. This shows respect for their expertise and ensures you get the freshest catch.

今日のおすすめは何ですか。
きょうのおすすめはなんですか。
Kyō no osusume wa nan desu ka.
What do you recommend today?
今日             (きょう)              = Today
おすすめ    (おすすめ)          = Recommendation
何ですか      (なんですか)       = what is it?

Naming Your Fish: The Sushi Menu (ネタ – Neta)

When ordering specific pieces, you can simply say the name of the fish (the neta) followed by “お願いします” (onegai shimasu). For example, 「マグロ、お願いします。」 (Maguro, onegai shimasu.)

Popular Sushi Neta
— Tuna (マグロ – Maguro) —
赤身 (あかみ) – Akami – Lean tuna
中トロ (ちゅうトロ) – Chūtoro – Medium-fatty tuna
大トロ (おおトロ) – Ōtoro – Premium fatty tuna (from the belly)

— White Fish (白身 – Shiromi) —
鯛 (たい) – Tai – Sea Bream
ヒラメ (ひらめ) – Hirame – Flounder/Halibut
ハマチ (はまち) – Hamachi – Young Yellowtail

— Silver-Skinned Fish (光り物 – Hikarimono) —
鯵 (あじ) – Aji – Horse Mackerel
鯖 (さば) – Saba – Mackerel
鰯 (いわし) – Iwashi – Sardine

— Others —
サーモン (さーもん) – Sāmon – Salmon
海老 (えび) – Ebi – Cooked Prawn
甘海老 (あまえび) – Amaebi – Sweet Shrimp (served raw)
イカ (いか) – Ika – Squid
タコ (たこ) – Tako – Octopus
穴子 (あなご) – Anago – Saltwater Eel (usually simmered)
鰻 (うなぎ) – Unagi – Freshwater Eel (usually grilled)
玉子 (たまご) – Tamago – Sweet Egg Omelette
いくら (いくら) – Ikura – Salmon Roe
うに (うに) – Uni – Sea Urchin

Customizing Your Order: Quantity, Wasabi, and Beyond

To get exactly what you want, you may need a few more phrases. This part of learning Japanese in a sushi restaurant is all about customization. Traditionally, the chef places a small amount of wasabi between the fish and rice. If you don’t like it, you can ask for it to be left out. It’s also useful to know how to specify the number of pieces.

Customization Phrases
サビ抜きでお願いします。
さびぬきでおねがいします。
Sabi nuki de onegai shimasu.
Without wasabi, please.

一貫 (いっかん) – Ikkan – One piece
二貫 (にかん) – Nikan – Two pieces
Example: 「中トロを二貫お願いします。」(Chūtoro o nikan onegai shimasu.)

エビアレルギーがあります。
えびアレルギーがあります。
Ebi arerugī ga arimasu.
I have a shrimp allergy.
(Replace エビ with your specific allergy)

More Than Fish: Ordering Drinks and Sides

A complete meal often includes more than just sushi. Knowing how to order drinks and common side dishes like miso soup will round out your dining experience.

Drinks and Sides Vocabulary
お飲み物 (おのみもの) – Onomimono – Drinks
生ビール (なまビール) – Nama bīru – Draft beer
日本酒 (にほんしゅ) – Nihonshu – Sake
お茶 (おちゃ) – Ocha – Tea
お水 (おみず) – Omizu – Water

味噌汁 (みそしる) – Miso-shiru – Miso soup
茶碗蒸し (ちゃわんむし) – Chawanmushi – Savory egg custard

おすすめの日本酒は何ですか。
おすすめのにほんしゅはなんですか。
Osusume no nihonshu wa nan desu ka.
What sake do you recommend?

The Conveyor Belt Experience (回転寿司 – Kaiten-zushi)

Conveyor belt sushi is a fun, casual, and budget-friendly way to enjoy sushi. Plates of sushi travel around the restaurant on a belt for you to pick up as you please. You can also place special orders using a touch panel screen at your seat, which will often be delivered to you on a separate “express lane” belt.

The price is determined by the color and pattern of the plate (お皿, osara). At the end of the meal, the staff will count your stacked plates to calculate the bill.

Kaiten-zushi Vocabulary
回転寿司        (かいてんずし)  – Kaiten-zushi – Conveyor belt sushi
タッチパネル  (たっちぱねる)  – Tatchi paneru – Touch panel
注文               (ちゅうもん)    – Chūmon – Order
ガリ               (がり)             – Gari – Pickled ginger (usually free)
お湯               (おゆ)              – Oyu – Hot water (for tea, from a tap at your seat)
粉末茶 (ふんまつちゃ) – Funmatsucha – Powdered green tea
お会計お願いします (おかいけいおねがいします) – Okaikei onegai shimasu – The bill, please.
ごちそうさまでした (ごちそうさまでした) – Gochisōsama deshita – “Thank you for the meal.” (A polite phrase to say when leaving)

Sushi Etiquette 101: The Do’s and Don’ts

Knowing a few simple rules of etiquette, beyond just the language, is a key part of using Japanese in a sushi restaurant. This will enhance your experience and show respect for the chef’s craft. While rules are more relaxed at conveyor belt chains, these are good customs to follow in any traditional sushi-ya.

  • Soy Sauce: Pour only a small amount of soy sauce into your dish. When dipping nigiri, turn it on its side and dip the fish (neta), not the rice (shari). This prevents the rice from soaking up too much soy sauce and falling apart.
  • Ginger (Gari): The pickled ginger is a palate cleanser. Eat a small piece between different types of fish, not as a topping on your sushi.
  • Hands or Chopsticks: It is perfectly acceptable—and often preferred—to eat nigiri sushi with your clean hands. Sashimi, however, should always be eaten with chopsticks.
  • One Bite: Nigiri sushi is designed to be a perfect single bite. Try to eat it in one go to enjoy the balanced flavor of fish, rice, and wasabi together.
 

Cultural Notes: The Role of the Itamae

The term itamae (板前) literally means “in front of the board,” referring to the cutting board. Becoming a full-fledged itamae is a long and demanding journey, often requiring a decade or more of apprenticeship. An apprentice starts with menial tasks like washing dishes and preparing rice, only being allowed to handle the fish after years of observation and practice.

An itamae is not just a cook; they are a host, an artist, and an expert in seafood. They take immense pride in their work, from sourcing the best fish at the market to mastering the precise knife cuts and perfectly seasoning the rice (シャリ, shari). When you sit at their counter, you are their guest. Observe their craft, trust their judgment, and don’t hesitate to express your appreciation with a simple 「美味しかったです。」 (Oishikatta desu. – “That was delicious.”) when you finish.

Read More: