What Is Sashimi? Understanding the Difference Between Sashimi and Sushi
Sashimi is a Japanese dish of fresh seafood, sliced and served raw without cooking.
While it may seem similar to sushi, the key difference is that sashimi is enjoyed without vinegared rice, allowing you to taste the pure flavor of the fish or shellfish.
Even the same type of fish can create a different impression depending on how it's sliced, the thickness of each piece, and the fat content.
That's why sashimi is widely appreciated in Japan not just for its visual beauty, but as a way to savor the distinct qualities of each ingredient.
Best Sashimi for First-Timers: Easy Types to Start With
If you're trying sashimi for the first time, rather than memorizing lots of fish names, it's best to start with varieties that are easy to enjoy.
When in Doubt, Go with the Classics
Some of the most popular choices are maguro (tuna), salmon, and tai (sea bream).
Tuna varies significantly by cut — akami (lean) has a clean, refreshing flavor, while chūtoro and ōtoro (medium and fatty tuna) are prized for their rich, buttery taste.
Salmon is soft and approachable, making it a favorite among sashimi beginners.
Tai has an elegant, delicate flavor that's ideal for those who prefer a lighter taste.
Varieties with Unique Textures Worth Trying
Ika (squid), tako (octopus), and shellfish offer textures quite different from fish.
From tender to chewy, these varieties have bold, distinctive characteristics — opinions tend to vary, but they often leave a lasting impression.
Hotate (scallop) is sweet and tender, making it an accessible option even for those trying shellfish sashimi for the first time.
How to Eat Sashimi: A Guide to Soy Sauce and Wasabi
Sashimi may look like it comes with complicated etiquette, but knowing the basics makes it easy to enjoy with confidence.
Use Soy Sauce Sparingly for the Best Flavor
Since sashimi is all about the natural flavor of the fish, too much soy sauce can overpower it.
Pour a small amount of soy sauce into the dipping dish and lightly touch just the edge of each slice — this lets the flavor of the fish come through.
A good rule of thumb is to pour just enough soy sauce so you can still see the bottom of the dish.
Don't Feel Pressured to Use a Lot of Wasabi
Wasabi isn't just about adding heat — it also serves to sharpen and enhance the overall flavor.
That said, if you don't enjoy spicy condiments, there's no need to force it.
Start with a tiny amount on top of the sashimi and adjust to your preference.
Mixing wasabi into the soy sauce is common in everyday dining, but placing wasabi directly on the fish before dipping in soy sauce is another approach that makes it easier to taste each fish's unique flavor.
How to Order Sashimi in Japan: Try the Assorted Platter
When traveling, you may find yourself staring at a menu full of unfamiliar fish names, unsure what to choose.
In that case, ordering a sashimi moriawase (assorted sashimi platter) is a great way to avoid any guesswork.
An Assorted Platter Is Perfect for Beginners
A moriawase lets you sample several types of fish in small portions.
Even if you can't decide on just one, you can taste your way through and discover what you like.
At izakaya (Japanese pubs), a single serving typically ranges from around 1,000 yen to several thousand yen, and it's common for two or three people to share one platter.
Let the Staff Know About Any Preferences
Not everyone enjoys all types of raw seafood.
If there's something you'd prefer to avoid, simply letting the staff know before ordering can make the experience much smoother.
If you're not confident with the language, pointing at the menu to confirm is perfectly fine.
Sashimi Etiquette: What to Keep in Mind While Eating
Sashimi isn't reserved for high-end dining — it's widely enjoyed at izakaya and casual diners, too.
So rather than being overly formal, just keep a few basic courtesies in mind.
Handle Shared Plates with Care
When sharing sashimi with others, be mindful of how you handle the communal plate.
If serving chopsticks (toribashi) are provided, use them. If not, follow the lead of your companions or the restaurant's style when serving yourself.
When in doubt, watch what others do or follow along — that's the most natural approach.
Don't Push Yourself If You're Not Feeling Well
Sashimi is a raw seafood dish.
If you generally don't handle raw food well or aren't feeling your best, it's perfectly fine to choose something else.
There are plenty of cooked seafood options in Japan — grilled fish, simmered fish, and more — so picking what suits you best will make your trip more enjoyable.
Making the Most of Sashimi in Japan: Seasonal Fish and Chef's Recommendations
Sashimi becomes even more enjoyable when you pay attention to the day's specials and the restaurant's recommendations.
If the menu highlights the origin of the fish or a featured catch, it's a great clue to the region's character and the season.
For example, buri (yellowtail) in winter, katsuo (bonito) in summer, and tai (sea bream) in spring are all considered shun (in-season) fish, prized for their exceptional fat content and flavor.
Even without detailed knowledge, simply asking "Kyō wa nani ga osusume desu ka?" (What do you recommend today?) can make a meal during your trip feel a little more special.
Pairing sashimi with a bowl of rice and enjoying it at a relaxed pace is also a great way for first-timers to ease into the experience.
Tips for Enjoying Sashimi for the First Time in Japan
Sashimi is one of Japan's most iconic food experiences — a way to enjoy the pure taste and texture of fresh seafood.
If it's your first time, start with popular varieties or an assorted platter, and experiment gradually with soy sauce and wasabi to find your personal preference.
There's no need to overthink it — and if something isn't to your taste, it's perfectly okay to say so.
With a basic understanding of how to eat sashimi and a few simple courtesies, you'll be able to enjoy this quintessential Japanese dish with ease during your trip.
