Inside the Sushi Counter– category –
The tools, the wood, the rice and the rituals — how a Tokyo sushi counter actually works behind the scenes.
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A Day at a Sushi Counter: The 12 Hours Before You Sit Down
Follow a Tokyo sushi counter from the 5am market to the 5pm opening: buying fish, curing with salt and vinegar, ageing, the rice and October's fish. -
Anniversary Sushi for Two: A Quiet Celebration at the Counter
How to mark an anniversary at a sushi counter: what to note when booking, why cakes and flowers rarely suit, when to take photos, plus September's fish. -
Sushi in Akasaka: How the Counters Differ
Akasaka moved from teahouse quarter to business district. A calm guide to reading its sushi counters by seat count, start time, company and how to book. -
The Sushi Chef’s Work: Receiving a Life Passed Along
A sushi chef's work begins by receiving: one fish passed from fisherman to market broker to the hands that dress it. What that means at the counter. -
From Toyosu Market to the Sushi Counter: Who Chooses the Fish
At Toyosu it is intermediate wholesalers, not sushi chefs, who bid at auction. How fish moves from the sea to a Tokyo sushi counter, stage by stage. -
How Wasabi Is Grated: Skin, Stem End and Tip
Fresh wasabi changes with every choice: skin left on or peeled, grated from the stem end or the tip. A look at how the heat is shaped at the counter. -
No Soy Sauce Dish at the Counter: Nikiri, the Final Stroke
Why omakase counters set out no soy sauce dish: each piece is brushed with nikiri, a mellowed soy glaze, then served complete. How each finish differs.
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