寿司屋 · where to eat sushi

Find a sushi counter, wherever you are.

Omakase counters, neighbourhood sushi bars, conveyor belts and market stalls in cities around the world. Search by city, restaurant or chef, or pick a place below.

Prices, hours and booking rules change often. Check the restaurant's own channels before you go. Price bands are relative within each country. "Halal" means certified or stated by the venue; in Saudi Arabia, Kuwait, Qatar and Oman it reflects local law. Confirm with the restaurant if it matters to you.

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Sushi by country

Halal sushi in 19 countries → Sushi guide: all 41 pieces →

Neta · Maki · 旬

Know what you're ordering

A field guide to 41 kinds of sushi. Look up any neta by its kanji, romaji or English name, see which months it tastes best, and how a chef will serve it.

お任せ · the usual arc

How an omakase is ordered

Chefs vary, but most Edomae counters move from delicate to rich, so no piece is drowned out by the one before it.

01Shiromi
White fish first: tai, hirame, suzuki. Clean, often with salt and citrus.
02Hikarimono
Silver-skinned fish cured in salt and vinegar: kohada, aji, saba.
03Akami → toro
Lean tuna marinated in soy (zuke), then chūtoro and ōtoro.
04Kai & ebi
Shellfish and prawn: hotate, akagai, kuruma-ebi.
05Uni & ikura
Rich roe and sea urchin, usually as gunkan wrapped in nori.
06Anago
Simmered conger eel brushed with sweet tsume sauce.
07Tamago & maki
A slice of sweet omelette and a small roll, often kanpyō, to close.

Counter vocabulary

Words you will hear at the counter

Sushi bars keep their own slang. These are the terms that come up most.

舎利: Shari; Seasoned sushi rice, dressed with vinegar, salt and sometimes sugar or red vinegar (akazu).
ネタ: Neta; The topping on a piece of nigiri, usually fish or shellfish.
煮切り: Nikiri; Soy sauce cut with mirin and sake, brushed on by the chef so you don't dip.
ツメ: Tsume; Thick sweet reduction made from anago broth, used on eel and some shellfish.
ガリ: Gari; Pickled young ginger, eaten between pieces to reset the palate.
あがり: Agari; Hot green tea served at the end of the meal, and the word for "finished".
むらさき: Murasaki; "Purple", counter slang for soy sauce.
旬: Shun; The window when an ingredient is at its best: fattest, sweetest, most plentiful.
漬け: Zuke; Fish marinated in soy, an Edo-era technique first used to keep tuna fresh.