Though the Korean wave is strong, even Dae Jang Geum-mania still can’t beat demands for Japanese fare in Bangkok. Unlike Japanese restaurants in Thailand that generously serve everything from sushi to domburi (chicken and egg on rice) under the same roof, restaurants in Japan are usually devoted exclusively to one type of fare. “Most restaurants are family-driven businesses specializing in one item, which is more cost efficient and easier to maintain good quality,” explains Chef Shiraishi Kikuo of Taihei at the Banyan Tree. Though our restaurants serve many items, sushi is one of the most recognizable and popular forms of Japanese cuisine. Because of high demand, not only have chain Japanese restaurants been growing fast, but the number of high-end Japanese eateries have also multiplied. The arrival of Tsu Nami, Koi, Taihei and Wasabi @ Q Bar ensure the trend. Before taking another bite, let’s learn a little bit more about sushi.

The Best Fish

“The best spot to get sushi is in front of the chef because it’s fresh,” Head Chef Akihiro Izumi of Tsu and Nami at the JW Marriot suggests. A good rule of thumb is to ask where the fish comes from before eating it. If it is imported from Hokkaido, Kyushi or Tokyo’s Tsukiji market, then it will most likely be good quality. “Most of the best fish from all over Japan comes into Tsukiji market because fisherman know they can sell it for a high price there,” Chef Akihiro says. He, Chef Shiraishi and David Lombardi, co-owner of Wasabi @ Q Bar, all import fish from Tsukiji for their restaurants.

Finger Food

Wash your hands with the moist towel they provide. You might not have known that Japanese traditionally eat sushi by hand. However, Chef Akihiro explains that nowadays, about 50% of people consider eating by hand to be unclean, so they eat with chopsticks instead.

The right way to eat sushi is to lightly put soy sauce on the fish side. “Don’t dip the rice into the sauce because it’s too salty,” Chef Akihiro recommends. Chef Shiraishi suggests, “Put the fish side on your tongue first, in order to taste the fish prior to rice.” Chef Akihiro adds, “Whenever sushi is served, eat quickly because the fish gets warm and dry. Japanese people use wasabi only when we eat sashimi because sushi already has wasabi between the rice and fish. But don’t worry, if you like spice go ahead and use extra wasabi.”

Rare Breeds

We usually picture sushi as vinegared rice topped with fresh sashimi, but in fact this Japanese dish comes in a variety of forms. When it is rolled and wrapped up with nori seaweed, it is called maki. Nigiri is pieces of raw fish over vinegared rice balls. Gunkan comes in a round shape wrapped with seaweed and topped with ingredients. Here in Bangkok, we have more varieties, some of which aren’t considered authentically Japanese, including the well-known California roll.

Sushi Don’ts

Head Chef Akihiro Izumi of Tsu Nami at the JW Marriott and Chef Shiraishi Kikuo of Taihei at the Banyan Tree reveal what most Japanese don’t do with sushi.

Don't pass food to another person with chopsticks. This act parallels the passing of the cremated bones of a deceased relative at a Japanese funeral.

Don't make wasabi soup with your soy sauce. Sushi chefs cringe at this spectacle. Wasabi paralyzes your palette and hides the subtle flavors of the raw fish. Dip (don't dunk) only the fish part—a little wasabi goes a long way.

Don't scrape rice from chopsticks.

Don't eat all the rice at once. Rather, return to it after tasting other dishes. If you order rice, you must finish it. You're not supposed to leave anything on your plate.

Don't eat the fatty items first. In Japan, the correct order is to go for the lighter pieces first (such as white fish), followed by the agaki (shellfish) and finally the fatty fish.