Even if you're an experienced sushi eater, ordering can be a very intimidating process. Half of the menu is in Japanese, there's a ton of etiquette rules you probably don't understand, and, should you offend one of the chefs, there are plenty of very sharp knives handy. To pull back the veil on the ordering process, we polled a group of industry vets to share some tips that'll help novices look like they know what they're doing when they sit down at the bar. 1. Sit at the bar 90% of a sushi chef's work happens before the restaurant even opens. For a chef, the prep is the practice, and the service is the performance. It's best to get a front-row seat rather than slumming it in the nosebleeds. You'll get a stronger appreciation of the care that goes into your food, and no one has more knowledge of the menu and freshness of the fish than the chef. Also, a few friendly questions and a genuine interest will likely earn you free food. 2. Trust your server It is their job to make sure you have a good experience, so don't make it hard for them.

If you're feeling brave, then order "omakase" style ("I'll leave it to you") and let the chef make the decisions. But whether you're ordering a la carte or letting the chef pick, offer your server suggestions of what you like in terms of texture and intensity. If you're not into creamy, rich fish, you probably won't want to end up with a mouthful of urchin genitals. 3. Don't be afraid to ask questions Odds are your server didn't know anything about sushi when they started working in the industry, so don't feel embarrassed if you don't have a nuanced understanding of the difference between blue and yellowfin tuna, or don't have three semesters worth of Japanese language classes under your kimono. 4. Don't order everything at once Rattling off a super-complex order of sashimi and nigiri might make you think you look like a pro, but it isn't how pros actually do it. Order a few things at once, and your honest reactions will help guide your server to make sure you're getting flavors that match your palate.

5. Don't ask for soy sauce and wasabi if they're not served Most sushi chefs aren't too into the idea of you giving their carefully made creations a bath in a pool of soy sauce. It overwhelms the flavors, and chances are the chef already gave it a delicate brush of soy. Wasabi and ginger are used as palate cleansers, not entrees.order sushi cape town 6. Avoid flashy rollshow much sushi can one person eat Rolls with lots of different kinds of fish or rainbow sauces are generally frowned upon by experts because it's hard for the individual flavors to shine. best sushi rolls for weight lossThe chef we talked to recommends basic tekka maki (tuna roll), umeshiso maki (a roll with plum paste and shiso leaves), or a California roll with real crab.play sushi restaurant online games

7. Seek out the specialties Ask what the restaurant is known for, or if there are dishes that are particularly indicative of the restaurant's style. It will be viewed as a sign of respect and also allow the chef to put his best foot forward. 8. When in a traditional sushi bar, sashimi should be ordered before sushi This comes from Morimoto camp, so you know it's ironclad. Work your way up to rolls: they're considered the main course. And while it seems like you might want to start with a bowl of miso, traditional chefs would serve this last. Dan Gentile is a staff writer on Thrillist's national food/drink team. He has eaten more grocery store spicy tuna than he would like to admit. Follow him to dreams of sushi at @Dannosphere.Does interpreting a sushi menu seem like a daunting task to you? Well, then it’s time to get over your sushiahphobia (fear of sushi). Sushi is no longer reserved just for happy Japanese tummies. You can find it in almost any city from New York, NY to Austin, TX and of course here in Las Vegas.

Even Grand Junction, CO (population of 58,000) has a handful of sushi restaurants. It is an especially popular meal choice for those dining out with friends. Chances are you’ll be invited to eat sushi sooner or later, so it’s best to be prepared and educate yourself now! If you have never had sushi before, it can be a scary thing. Looking at the menu can be like trying to decipher a foreign document. Don’t let your fear of the unfamiliar prevent you from trying something potentially mind-blowing. After reading this guide, you will be ready to walk into any sushi restaurant ready to order with poise and confidence. ^Click picture for larger view Hand Roll- This type of roll is made by wrapping sushi rice and ingredients into a cone shape. It is perfect for eating with your hands (hence the name) and is more for individual enjoyment rather than sharing. Maki Roll– Typically, a maki roll (sometimes shortened to just ‘maki’) is made by rolling sushi rice and a variety of fish and vegetables in nori (seaweed).

It is shaped into a circular tube which is then cut into bite-sized disks. Most sushi restaurants will have a list of specialty rolls; these are maki rolls with different combinations of ingredients. Maki rolls are great for sharing! Nigiri– These are the original and most simple sushi options. Most nigiri are oval balls of sushi rice topped with fresh, masterfully sliced pieces of fish. One order normally comes with two pieces of sushi. If you are a little wary of the raw fish thing, you might want to start with the tamago (egg) or ebi (shrimp) nigiri. Sashimi– Sashimi are slices of raw fish enjoyed with a side of soy sauce for dipping. It is not really ‘sushi’ per se, but it is commonly eaten at sushi restaurants because it’s basically nigiri without the rice. Tekka Maki– These are mini maki rolls. They are smaller, so normally have one ingredient in the middle. Common tekka maki rolls are maguro (tuna), cucumber, and takuan (yellow pickled vegetable). A cucumber tekka maki might be a good one for a sushi-newbie to start with.

Ama Ebi – Sweet shrimp (raw). Sometimes it will be served with the fried shrimp head which is a crispy delicacy. (Like a big shrimp chip!)If you like squid in other dishes like pasta, you might like this one. Be aware that it will be chewy in comparison to the other fish options. Inari– Fried tofu wrapper filled with sushi rice. The outside wrapper is a little sweet and is served cold. There are many creative ways to fill inari sushi, but it is most commonly filled with pure sushi rice.(Not to be confused with ‘sake,’ the Japanese alcoholic beverage.) This is one of the best nigiri to start with when trying raw fish for the first time. It has a smooth, almost creamy texture.This is can also be a bit chewy, similarly to the ika (squid).The egg you find on top of sushi is normally sweetened with sugar and cooked in a special square pan called a tamagoyaki pan.These fish eggs don’t have much taste and are enjoyed mostly for the  unique texture. They ‘pop’ in your mouth!

You will find tobiko as a decorative ingredient on many other types of maki sushi rolls including the ever popular California roll (imitation crab meat paired with cucumber).Eating eel may sound exotic, but the texture of unagi most closely resembles that of a tender meat making it another great beginner’s option. It is also considered a good source of protein and energy. Ginger– There will often times be pickled ginger on the side of your plate at a sushi restaurant. It has a strong taste meant to cleanse the palette between or after your meal. Sushi Rice– Sushi is made with a specially prepared rice (white rice mixed with vinegar and sugar). Despite the vinegar, it has a subtle flavor that is not overpowering to the palette. Unagi Sauce– You will find ‘unagi sauce’ as an ingredient in many maki rolls.  The flavor can be thought of as a thicker, sweeter version of teriyaki sauce. It compliments sushi very well. Wasabi– The green paste on your plate is NOT avocado!