How to Order Sushi in Hong Kong: Complete Guide
Ordering sushi confidently means knowing the menu terminology, the rough order to eat in, and a few etiquette basics. This guide demystifies the experience so you can focus on enjoying the food.
📋 The Basics
Sushi menus mix Japanese and English terms: nigiri (fish over rice), sashimi (fish alone), maki (rolls), gunkan (battleship rolls), and omakase (chef's choice). A common approach is to start lighter (white fish), move to richer cuts (tuna, salmon), and finish with egg (tamago) or a roll.
✅ Do's & Don'ts
| Do | Don't | Why It Matters |
|---|---|---|
| Start light, build to rich | Begin with the fattiest fish | Preserves your palate's sensitivity |
| Try the chef's recommendation | Only order the familiar | Chefs know the day's best fish |
| Use soy sauce sparingly | Drown nigiri in soy | Excess soy masks the fish |
| Eat nigiri promptly | Let pieces sit and warm | Temperature is part of the design |
📖 Key Menu Terms
Useful vocabulary: akami (lean tuna), chutoro/otoro (medium/fatty tuna belly), hamachi (yellowtail), uni (sea urchin), ikura (salmon roe), hotate (scallop), unagi/anago (eel), tamago (egg), gari (pickled ginger to cleanse between pieces), and agari (green tea). Omakase means leaving the selection to the chef — ideal if you want guidance.
❓ Quick FAQ
| Question | Answer |
|---|---|
| What does omakase mean? | It means "I leave it to you" — the chef chooses and serves a curated sequence. |
| Should I use chopsticks or hands? | Both are acceptable for nigiri; hands are traditional and let you feel the rice. |
| What is gari for? | The pickled ginger cleanses your palate between different pieces — not a topping. |