Casual — to friend
Cultural · Dining
鮨屋では、白身の魚から食べ始めて、最後に巻物で締めるのが粋とされています。 — At a sushi counter, starting with white-fleshed fish and ending with rolled sushi is considered refined. (Cultural · Dining, Casual — to friend, JLPT N4)
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鮨屋では、白身の魚から食べ始めて、最後に巻物で締めるのが粋とされています。
すしやでは、しろみのさかなからたべはじめて、さいごにまきものでしめるのがいきとされています。
At a sushi counter, starting with white-fleshed fish and ending with rolled sushi is considered refined.
Romaji: Sushiya de wa, shiromi no sakana kara tabe-hajimete, saigo ni makimono de shimeru no ga iki to sarete imasu. / Reply Romaji: Junban ni mo bigaku ga arun desu ne.
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順番にも美学があるんですね。
じゅんばんにもびがくがあるんですね。
There's an aesthetic to the order, too.
Gesture & etiquette
Sit at the counter facing the itamae. Order one or two pieces at a time. Eat each in one bite (fingers or chopsticks both fine). Light dip soy sauce on fish side, never the rice side. Compliment between pieces ('美味しいです'). Trust itamae recommendations (おまかせ).
Refined sushi counter order: 白身 (white fish, light: tai, hirame) → 赤身 (red, fattier: maguro) → 光物 (silver-skinned: kohada, aji) → 貝類 (shellfish) → 煮物 (anago eel, simmered) → 巻物 (rolls, to close palate) → 卵 (tamago, sometimes). This protects subtle flavors from being overpowered. Order 1-2 pieces at a time, not the full list. Eat each piece in one bite. Light dip of soy on fish, not rice.