Traditional Japanese tea pairings with sushi in Hong Kong including green tea and hojicha.
Tea is the traditional, alcohol-free companion to sushi — cleansing the palate and complementing the fish. Green tea and roasted hojicha are the classic counter choices.
⚡ Quick Navigation
🍵 Tea's Role at the Counter
At sushi counters, hot green tea (often called agari) is served to cleanse the palate between pieces and cut through richness. Its gentle astringency resets your taste buds, readying you for the next neta.
📋 Tea Types
| Tea | Character | Best For |
|---|---|---|
| Sencha (green) | Fresh, grassy, slightly astringent | Cleansing between pieces |
| Gyokuro | Rich, umami, refined | Savouring with delicate fish |
| Hojicha (roasted) | Warm, nutty, low caffeine | Comforting, evening dining |
| Genmaicha | Toasty, rice notes | Casual, easy drinking |
💡 Tea Tips
💡 Key Point: Sip tea between pieces, not during, to cleanse the palate. Hojicha's low caffeine makes it ideal for evening meals. Tea is usually complimentary or low-cost at counters.
⭐ Pro Tip: Use tea to cleanse between pieces rather than sipping continuously — that's its traditional role at the counter. Hojicha is the gentlest evening choice thanks to its low caffeine.