Japanese food is one of the most popular cuisines in Hong Kong, with over 1,200 Japanese restaurants across the city as of 2023, according to the Hong Kong Japanese Restaurant Association. From conveyor-belt sushi chains like Genki Sushi to high-end omakase counters in Central, the options can be overwhelming for a beginner. This guide provides practical, evidence-based tips on ordering Japanese food in Hong Kong, covering sushi, sashimi, omakase, izakaya, and essential etiquette. Whether you are dining at a casual izakaya in Hong Kong or a Michelin-starred restaurant in Tsim Sha Tsui, these tips will help you navigate the menu with confidence.

Understanding the structure of a Japanese meal, the correct way to order, and the cultural norms around food can greatly enhance your experience. This article focuses on widely accepted practices in Japan that are also observed in Hong Kong's Japanese restaurants. We will cover specific dishes, pricing, and local variations where relevant.

Understanding Japanese Restaurant Types in Hong Kong

Before ordering, it helps to know what kind of restaurant you are in. Each type has its own ordering conventions and menu structure.

Sushi and Sashimi Restaurants

Sushi-focused restaurants range from kaiten-zushi (conveyor belt) where plates cost between HK$12 and HK$60 per plate, to high-end Edomae-style counters. In Hong Kong, popular chains include Genki Sushi and Sushiro, while independent shops like Sushi Shikon (Michelin three-star) in Central offer omakase. Sushi types explained in our guide detail the difference between nigiri, maki, and gunkan. At a sushi bar, you typically order by pointing at the plate or using a touch screen. At higher-end places, you may be presented with a wooden board listing the day's fish.

Izakaya

Izakaya are Japanese-style pubs that serve small plates meant to be shared. In Hong Kong, areas like Lan Kwai Fong and Wan Chai have many izakaya, such as Izakaya Ichiban in Causeway Bay. Izakaya food guide lists common dishes like edamame, yakitori, and karaage. Ordering is usually a la carte, and it is common to order several dishes at once and then add more as you go. Drinks, such as sake or shochu, are ordered separately.

Omakase

Omakase means 'I leave it up to you', the chef selects the meal. In Hong Kong, omakase dinner courses range from HK$800 to over HK$3,000 per person. Omakase price tiers show that mid-range options around HK$1,200, $1,800 are common in Tsim Sha Tsui. You do not order individual dishes; instead, you choose a course (e.g., 10 pieces of sushi plus appetiser and dessert). The chef will ask about allergies or preferences before starting.

Teishoku (Set Meal) Restaurants

Teishoku restaurants serve a fixed set meal with rice, miso soup, pickles, and a main dish (grilled fish, tonkatsu, etc.). In Hong Kong, chains like Yoshinoya and local shops such as Kamameshi House in Causeway Bay offer teishoku. Ordering is straightforward, pick the main item from a menu board or laminated sheet.

How to Order Sushi Like a Pro

Sushi ordering has specific conventions that enhance both taste and dining experience.

Start with White Fish, End with Rich Fish

If you are ordering a selection of nigiri (sushi hand-pressed with fish on top), a traditional order progresses from light to rich. Begin with lean white fish like hirame (flounder) or tai (sea bream), then move to moderately fatty fish like salmon, and finish with otoro (fatty tuna) or unagi (eel). This sequence prevents the palate from being overwhelmed. Many omakase chefs in Hong Kong follow this order. How to order sushi provides a full step-by-step.

Use Your Hands, Not Chopsticks (Mostly)

In Japan, nigiri sushi is traditionally eaten with the hands. The rice is delicate, and chopsticks may cause it to fall apart. In Hong Kong, both methods are acceptable, but using your hands is more authentic. Dip the fish side (not the rice) into a small amount of soy sauce. Too much soy sauce masks the flavour of the fish. Wasabi is usually already placed between the fish and rice by the chef, adding extra is optional but not necessary.

Ordering at a Conveyor Belt Sushi Restaurant

At Genki Sushi or Sushiro, you can either grab plates from the belt or order via a touch screen. The touch screen menu is organised by category: nigiri, gunkan, maki, rolls, desserts, and drinks. Prices are colour-coded. For example, at Sushiro, red plates cost HK$12, yellow plates HK$17, and black plates HK$27 (as of 2024). You can also order special items like chawanmushi (savoury egg custard) or ramen. Always check the time stamp on the plate, if it has been circling for more than 30 minutes, it is not fresh.

What to Drink with Sushi

Green tea (ocha) is the classic beverage, often served free or for a small charge at conveyor-belt places. Sake pairs well, but avoid heavy, sweet varieties. A dry, clean sake like junmai or ginjo complements the fish. In Hong Kong, many sushi bars also offer Japanese beer like Asahi or Sapporo.

Ordering Sashimi: Cuts, Types, and Etiquette

Sashimi is raw fish served without rice. Ordering sashimi requires attention to cut and freshness.

Know the Common Cuts

Sashimi is cut differently depending on the fish. For example, salmon is often cut into rectangular blocks (saku), while flounder is cut into thin translucent slices (usuzukuri). Sashimi cut guide explains the five main cuts: hira-zukuri (rectangular), usu-zukuri (thin), kaku-zukuri (cube), ito-zukuri (thin strips), and sogi-zukuri (angled). When ordering, you can specify the cut if you have a preference, though most chefs will choose the appropriate style for the fish.

Ordering Sashimi by the Piece or Plate

In Hong Kong, sashimi is typically ordered as a platter (moriawase) or by individual fish. A standard sashimi platter for one person contains 8-12 pieces and costs between HK$150 and HK$400 at mid-range restaurants. High-end places may serve 5 pieces of otoro for HK$500. You can order a platter of assorted sashimi or select specific fish. Common options include salmon (shake), tuna (maguro), yellowtail (hamachi), and scallop (hotate). Sashimi fish guide lists 15 common fish with their Japanese and English names.

Dipping and Garnishes

Sashimi is served with soy sauce, wasabi, and often shredded daikon radish or shiso leaf. Dip the fish lightly, do not drown it. Some fish, like mackerel (saba), are served with grated ginger instead of wasabi to complement the stronger flavour. In Hong Kong, some restaurants provide ponzu (citrus soy sauce) for certain fish; ask the staff if unsure.

Omakase: What to Expect and How to Order

Omakase dining is increasingly popular in Hong Kong, but it can be intimidating for first-timers.

Reservation and Price

Most omakase restaurants require advance booking, often with a credit card guarantee. Prices vary by location and chef. In Hong Kong, lunch omakase starts around HK$400, $800 per person, while dinner ranges from HK$1,000 to $3,000+. Omakase Hong Kong lists recommended restaurants by district. When booking, specify any dietary restrictions (e.g., no shellfish, no raw food).

No Menu, Just Trust

You do not order individual dishes. The chef decides the sequence based on seasonal ingredients. You may be asked: 'Do you have any allergies?' or 'Is there anything you don't eat?' Answer honestly. The chef will then craft a course of 8-15 pieces, often starting with a light appetiser (sakizuke) and ending with a sweet tamago (egg cake) or dessert. Omakase etiquette guide covers how to behave at the counter: do not use too much perfume, do not take photos with flash, and eat each piece within 10 seconds of being served.

Pace Yourself

Omakase is meant to be savoured. The chef will watch your pace. If you eat quickly, they may serve faster. If you are slow, they will wait. You can ask for a pause if needed. Sake pairings are common, the chef may offer a glass of sake with each course. Prices for sake pairing range from HK$200 to $800 extra.

Izakaya Ordering: Small Plates and Drinks

Izakaya dining is casual and social. The key is to order in rounds, not all at once.

Start with Drinks

In Japan, the first thing you do at an izakaya is order a drink. Common choices include beer (nama biru, draft beer), sake, shochu, or umeshu (plum wine). In Hong Kong, many izakaya offer happy hour deals. Izakaya drinks explains popular options and their alcohol content. Once drinks arrive, you can order food.

Order 2-3 Dishes Per Person Per Round

Izakaya dishes are small. A typical order for two people might be: edamame (HK$38, $58), yakitori (skewers, HK$28, $48 each), and one hot dish like karaage (fried chicken, HK$68, $98). After finishing, order another round. Popular izakaya dishes include takoyaki (octopus balls), gyoza (dumplings), and kushikatsu (deep-fried skewers). Izakaya vs other dining compares izakaya with teishoku and sushi bars.

Share and Be Adventurous

Izakaya food is meant to be shared. Do not order a main course for yourself. Instead, order several dishes for the table. Many izakaya also serve offal skewers (e.g., chicken heart, liver) and fermented foods like natto. If you are unsure, ask the staff for recommendations. In Hong Kong, some izakaya have English menus or picture menus, use them.

Essential Japanese Dining Etiquette

Good manners are appreciated in Japanese restaurants in Hong Kong.

Chopstick Rules

Do not stick chopsticks upright into a bowl of rice, this resembles a funeral ritual. Do not pass food from chopstick to chopstick; use the serving chopsticks provided. When not using chopsticks, rest them on the chopstick holder (hashioki). If none is provided, place them on the edge of your plate.

Saying 'Itadakimasu' and 'Gochisousama'

Before eating, it is polite to say 'itadakimasu' (I humbly receive). After finishing, say 'gochisousama deshita' (thank you for the meal). While not mandatory in Hong Kong, it shows respect and is often appreciated by Japanese staff.

Tipping

Tipping is not customary in Japan and is rarely expected in Japanese restaurants in Hong Kong. Some high-end omakase counters may accept tips, but it is not required. Omakase tipping guide explains that a tip of 10% is sometimes given at Western-style establishments, but at traditional Japanese counters, a simple thank you suffices. If you wish to show appreciation, consider buying the chef a drink (often called 'oshibori' or 'nomihodai', but check with staff).

Using Wet Towel (Oshibori)

Before the meal, you will be given a hot or cold wet towel (oshibori). Use it to wipe your hands only, do not wipe your face or neck. After use, fold it and place it on the table or the provided tray.

Common Mistakes to Avoid

  • Mixing wasabi into soy sauce: This is considered messy and disrespectful to the chef. Instead, place a small amount of wasabi directly on the sushi or sashimi, or leave it as is.
  • Biting sushi in half: Sushi is designed to be eaten in one bite. If it is too large, ask the chef to make it smaller. Biting leaves rice crumbs and looks untidy.
  • Rubbing chopsticks together: This implies you think the chopsticks are cheap or splintery. In Japan, it is considered rude. In Hong Kong, some disposable chopsticks may have splinters, but avoid rubbing unless necessary.
  • Ordering too much food at once: Especially at izakaya, ordering everything at once leads to cold food. Order in rounds.
  • Ignoring seasonal specials: Many Japanese restaurants offer seasonal menus (e.g., sanma in autumn, sakura shrimp in spring). These are often the freshest and best value.

Conclusion

Ordering Japanese food in Hong Kong can be a delightful experience once you understand the basic conventions. Whether you are grabbing a quick plate of sushi at a conveyor belt, enjoying a multi-course omakase, or sharing small plates at an izakaya, knowing how to order and what to expect enhances the meal. Start with lighter dishes, respect the chef's preparation, and follow simple etiquette. For further reading, explore our comprehensive guides on Japanese food in Hong Kong and specific topics like temaki vs maki and sushi rice secrets.

Related articles

  • The Complete Guide to Japanese Food in Hong Kong
  • How to Order Sushi: A Step-by-Step Guide
  • Omakase Etiquette Guide: Do's and Don'ts
  • Izakaya Food Guide: What to Order and Why
  • Sashimi Fish Guide: 15 Common Fish Explained
  • Omakase Price Tiers: From Budget to Luxury