Walking into a Japanese restaurant in Hong Kong can feel overwhelming when the menu is filled with unfamiliar words like omakase, shari, or katsu. Whether you are ordering at a conveyor-belt sushi chain in Causeway Bay or sitting at a counter in a high-end Ginza-style spot in Central, knowing a handful of key terms transforms the experience from guesswork into genuine enjoyment.

This guide covers the most common Japanese food terms you will encounter in Hong Kong, from sushi and sashimi cuts to izakaya staples and dining etiquette. Each term is explained with concrete examples, typical prices where relevant, and links to deeper dives on specific topics.

Sushi and Sashimi Essentials

Sushi and sashimi are the first categories most beginners encounter. Understanding the basic vocabulary helps you order with confidence and appreciate what you are eating.

Sushi Types

Sushi refers to vinegared rice combined with various toppings. The most common forms are:

  • Nigiri, Hand-pressed oval mounds of rice topped with a slice of raw or cooked fish. At a typical sushi-ya in Hong Kong, a two-piece order of salmon nigiri costs around HK$30, $60.
  • Maki, Rice and fillings rolled in seaweed (nori) and cut into bite-sized rounds. A standard California roll (6 pieces) runs about HK$40, $80.
  • Temaki, A hand-rolled cone of nori filled with rice, fish, and vegetables. For a detailed breakdown, see our guide to temaki.
  • Uramaki, Inside-out rolls where the rice is on the outside and nori wraps the filling. Popular at fusion-style restaurants in Lan Kwai Fong.
  • Gunkan, A nori “boat” filled with rice and soft toppings like ikura (salmon roe) or uni (sea urchin).

For a complete overview, read our sushi types explained article.

Sashimi Cuts

Sashimi is raw fish sliced and served without rice. The cut affects texture and flavour. Common cuts include:

  • Hira-zukuri, Rectangular slices, the standard cut for most fish like tuna and salmon.
  • Ito-zukuri, Thin, thread-like slices often used for squid or white fish.
  • Kaku-zukuri, Cube-shaped cuts, ideal for fatty tuna (toro).
  • Usu-zukuri, Extremely thin, almost transparent slices, typical for sea bream (tai).

Learn more in our sashimi cut guide.

Key Sushi Rice and Fish Terms

Knowing the names of rice and fish helps you understand what you are eating:

  • Shari, The vinegared sushi rice. High-end sushi chefs spend years perfecting their shari recipe. See sushi rice secrets for details.
  • Neta, The topping on nigiri, usually fish.
  • Toro, Fatty tuna belly, the most prized cut. A piece of otoro (extra fatty) can cost HK$100, $200 at a quality sushi bar.
  • Akami, Lean tuna, darker red and less fatty than toro.
  • Sake, Salmon (not to be confused with the alcoholic drink).
  • Hamachi, Young yellowtail, buttery and rich.
  • Uni, Sea urchin roe, creamy and briny. A gunkan with uni often costs HK$50, $120.
  • Ikura, Salmon roe, bright orange pearls that pop in your mouth.

For a full list of fish, consult our sashimi fish guide.

Omakase and Kaiseki Terminology

Omakase (meaning “I leave it to you”) is a chef’s-choice dining experience where the chef selects and serves courses in sequence. Kaiseki is a multi-course meal rooted in tea ceremony tradition, emphasising seasonality and presentation.

Omakase Terms

  • Omakase, The chef decides the menu. In Hong Kong, omakase dinners at reputable restaurants like Sushi Shikon or Saito range from HK$1,500 to $4,000 per person.
  • Otsumami, Small appetiser-style dishes served before sushi courses. Examples include steamed egg custard (chawanmushi) or grilled fish.
  • Nigiri course, The sushi portion of omakase, usually 8-12 pieces.
  • Tamago, Sweet egg omelette, often served as the final sushi piece.

For etiquette advice, see our omakase etiquette guide and omakase price tiers.

Kaiseki Terms

  • Kaiseki, A formal multi-course dinner. In Hong Kong, kaiseki at places like Ryota Kappou Modern costs HK$1,200, $2,500.
  • Sakizuke, The opening appetiser.
  • Mukozuke, A sashimi course.
  • Yakimono, A grilled dish, often fish or meat.
  • Shokuji, The final rice course, sometimes with pickles and miso soup.

Compare the two styles in our omakase vs kaiseki article.

Izakaya and Bar Food Vocabulary

Izakaya are Japanese-style pubs where small plates are shared with drinks. They are popular in Hong Kong’s entertainment districts like Wan Chai and Tsim Sha Tsui.

Common Izakaya Dishes

  • Edamame, Boiled soybeans in pods, salted. A bowl costs about HK$30, $50.
  • Karaage, Japanese fried chicken, marinated in soy sauce and ginger. Expect HK$60, $100 per serving.
  • Yakitori, Grilled chicken skewers. Varieties include negima (chicken and leek), tsukune (chicken meatballs), and bonjiri (chicken tail). Prices range HK$25, $50 per skewer.
  • Takoyaki, Octopus-filled batter balls topped with sauce and bonito flakes. HK$40, $70 for 6 pieces.
  • Okonomiyaki, Savoury pancake with cabbage, meat, or seafood. HK$80, $150.
  • Gyoza, Pan-fried dumplings filled with pork and vegetables. HK$50, $80 for 6.
  • Kushikatsu, Deep-fried skewers of meat, seafood, or vegetables. HK$30, $60 each.

For more dishes, see our izakaya food guide.

Drinks at Izakaya

  • Nama biru, Draft beer. Asahi or Sapporo are standard. A pint costs HK$50, $80.
  • Shochu, A distilled spirit made from barley, sweet potato, or rice. Served on the rocks or with soda.
  • Umeshu, Plum wine, sweet and fruity. A glass is HK$40, $70.
  • Sake, Rice wine. A 180ml serving (go) ranges HK$60, $200 depending on grade.

Explore drink options in our izakaya drinks guide.

Ramen and Noodle Terminology

Ramen shops are everywhere in Hong Kong, from Ichiran in Causeway Bay to local chains like Butao. Knowing the lingo helps you customise your bowl.

Ramen Basics

  • Shoyu, Soy sauce-based broth, clear and savoury.
  • Miso, Fermented soybean paste broth, rich and hearty.
  • Shio, Salt-based broth, light and delicate.
  • Tonkotsu, Pork bone broth, creamy and thick. Popularised by Hakata-style ramen.
  • Chashu, Braised pork belly slices, a common topping.
  • Ajitama, Seasoned soft-boiled egg.
  • Nori, Dried seaweed sheets.
  • Menma, Fermented bamboo shoots.
  • Kaedama, An extra serving of noodles (common in Hakata-style shops). Costs about HK$10, $20.

Most bowls in Hong Kong cost HK$70, $130. Customisation options like noodle firmness (katame for firm, yawarakame for soft) are often listed on the order form.

Other Noodles

  • Soba, Buckwheat noodles, served hot or cold with dipping sauce.
  • Udon, Thick wheat noodles, often in a hot broth. A bowl of kitsune udon (with fried tofu) is HK$50, $90.
  • Somen, Thin white wheat noodles, served cold in summer.

Dining Etiquette and Useful Phrases

Knowing a few etiquette terms and phrases shows respect and enhances your experience.

Before the Meal

  • Irasshaimase, “Welcome” said by staff when you enter. No response needed.
  • Itadakimasu, “I humbly receive” said before eating. It is polite to say it quietly.

During the Meal

  • Chopstick etiquette, Do not stick chopsticks upright in rice (resembles funeral incense). Do not pass food from chopsticks to chopsticks.
  • Soy sauce, Pour a small amount into the provided dish. Do not drown sushi; dip the fish side, not the rice.
  • Wasabi, In high-end sushi, the chef already adds wasabi between fish and rice. Do not mix extra wasabi into soy sauce unless you prefer it.

After the Meal

  • Gochisousama deshita, “Thank you for the meal” said when finishing.
  • Okaikei, The bill. In most Japanese restaurants in Hong Kong, a 10% service charge is added.
  • Tipping, Tipping is not customary in Japan, but in Hong Kong, a service charge is standard. Read our omakase tipping guide for nuance.

How to Order and Read Menus

Many Japanese restaurants in Hong Kong provide English menus, but knowing key terms helps with specials and seasonal offerings.

Menu Sections

  • Osusume, Chef’s recommendations.
  • Teishoku, Set meal, usually includes main dish, rice, miso soup, and pickles. A saba shioyaki teishoku (grilled mackerel set) costs HK$80, $150.
  • Bento, Boxed meal with rice, protein, and vegetables.
  • Donburi, Rice bowl with toppings. Gyudon (beef bowl) at Yoshinoya is HK$40, $60.
  • Nabemono, Hot pot dishes. Shabu-shabu and sukiyaki are common.

Ordering Phrases

  • Sumimasen, Excuse me, to call a server.
  • Kore o kudasai, “Please give me this” while pointing at the menu.
  • Omakase de onegaishimasu, “I leave it to you” for chef’s choice.

For detailed ordering instructions, see how to order sushi.

Common Ingredients and Condiments

Familiarising yourself with staple ingredients makes it easier to predict flavours.

Condiments and Seasonings

  • Shoyu, Soy sauce.
  • Mirin, Sweet rice wine used in cooking.
  • Miso, Fermented soybean paste, used in soup and marinades.
  • Ponzu, Citrus-based soy sauce with a tangy flavour.
  • Goma, Sesame. Goma dare is sesame dipping sauce.
  • Yuzu, A citrus fruit, often used in sauces and dressings.

Common Toppings and Fillings

  • Katsuobushi, Dried bonito flakes, often seen moving on top of takoyaki.
  • Nori, Dried seaweed sheets.
  • Shiso, A herb with a minty-basil flavour, used in salads and as garnish.
  • Daikon oroshi, Grated daikon radish, served with grilled fish or tempura.
  • Beni shoga, Red pickled ginger, served with gyudon or okonomiyaki.

For temaki fillings, check our temaki fillings guide.

Dining Styles and Formats

Understanding different restaurant formats helps you choose the right experience.

  • Kaiten-zushi, Conveyor-belt sushi. Plates are colour-coded by price, usually HK$12, $60 per plate. Popular chains in Hong Kong include Genki Sushi and Sushiro.
  • Izakaya, Casual pub-style, ideal for groups. See our izakaya Hong Kong guide for recommendations.
  • Teishoku-ya, Set meal restaurants like Ootoya, where you get a balanced meal with rice, soup, and pickles.
  • Ramen-ya, Specialised ramen shops.
  • Yakiniku, Japanese barbecue, where you grill meat at the table. A lunch set at Nikushou in Wan Chai costs HK$150, $300.
  • Kappo, A style where the chef prepares dishes in front of guests, similar to omakase but often more interactive.

For a comparison of dining types, see izakaya vs other dining.

Putting It All Together

With these terms in your vocabulary, you can walk into almost any Japanese restaurant in Hong Kong and order with confidence. Start with familiar items like salmon nigiri or karaage, then branch out to omakase or kaiseki when you feel ready. The key is to enjoy the process, Japanese cuisine rewards curiosity and respect for ingredients.

For a comprehensive resource, bookmark our complete guide to Japanese food in Hong Kong.

Related articles

  • The Complete Guide to Japanese Food in Hong Kong
  • Sushi Types Explained
  • Sashimi Cut Guide
  • Omakase Etiquette Guide
  • Izakaya Food Guide
  • How to Order Sushi