I'm a sushi chef and these are the rules you have to follow when eating your favourite dishes
- Top sushi chefs have given advice for when hungry diners choose to eat out
Top sushi chefs have revealed their must-follow rules for any diners enjoying the Japanese delicacy.
While sushi is adored around the world - the idea of chowing on cold, raw, fish is certainly not everyone's cup of tea.
But for those hoping to try it for the first time or even fans who can't go without a rainbow roll or nigiri salmon, six London-based experts have their shared their dos and don'ts on how best to enjoy the dish.
Masa Takayama, the chef of Sushi by Masa - located in London 's exclusive Harrods Dining Hall - said that anyone trying sushi for the first time should opt for lighter white fish as it not overly pungent and does not typically contain excessive amounts of oil.
Pictured: File image of various different kinds of sushi served on a black stone
Pictured: A file image of a diner holding bamboo chopsticks with nigiri shrimp while soaking it in soy sauce
Masa Takayama, the chef of Sushi by Masa - located in London's exclusive Harrods Dining Hall - said that anyone trying sushi for the first time should opt for lighter white fish as it not overly pungent and does not typically contain excessive amounts of oil.
Speaking to The Standard, he said that 'five pieces of sushi per person is usually a good start' if you are stuck when it comes to ordering sushi for a group.
Offering his take on whether sushi should be eaten with your hands or chopsticks, sushi chef Endo Kazutoshi advised diners to vary their approach depending upon what they have ordered.
While Enzo revealed his preference for using fingers to help him better gauge temperature and texture, he said that California rolls, gunkan maki — 'battleship' sushi that is wrapped in dried seaweed and filled with fish roe — are better to consume with the help of chopsticks.
He also warned that Nigiri sushi should be eaten within three seconds of it being placed in front of you, as the rapid change in temperature can affect the flavour of the dish.
Enzo added: 'Sushi should be eaten in one mouthful: cutting it up will affect the flavour.
'And the rice and fish should always be eaten together, otherwise you may as well order sashimi.'
Advising on what to do when it came to popular condiments, sushi chef Shinji Kanesaka urged people to never consume ginger with sushi.
A dish that is the epitome of balance for many diners, sushi is a staple of Japanese cuisine that is enjoyed by as many culinary as it is by picky eaters (File image)
He explained that ginger acts as a palate-cleansing ingredient between each piece of sushi, meaning that if you eat ginger and sushi together, it transforms sushi into a completely different dish.
Nobu Matsuhisa, founder of the esteemed London Sushi joint Nobu, recommends 'placing a very small bit of wasabi directly onto the fish, then picking it up with the chopsticks and dipping into soy sauce.'
He adds that only a small quantity of soy sauce is needed to enhance the flavour.
Meanwhile, Leonard Tanyag, executive chef at Juno Omakase, shared that he asks diners to avoid wearing perfume - which is also a common practice at other high-end sushi restaurants - to avoid overpowering the delicate smell of different types of the cuisine.
