Eating out in Tokyo comes with its own set of historical rules The raw-fish-and-rice combo that we now call sushi, originated during the Edo period, when it was considered a quick snack, and it was often eaten in silence. Sushi Jiro has built the traditions of Edo-style sushi into his omakase menu, which means that in thirty minutes, you will consume around twenty-three courses of small bites—quietly—with a green tea on the side. The omakase changes daily depending on what’s freshest at Tsukiji market that morning. Each piece of fish is brushed with soy; dipping the fish into bowls of the salty sauce we’re so accustomed to is frowned upon. Think of this meal as a ritual. Each bite has been carefully architected by the chef and paced out for maximum flavor. Chef Sukiyabashi Jiro is so world-famous that there’s an entire Netflix documentary devoted entirely to his ability to raise sushi to an art. Naturally, booking months in advance is highly advisable. (A look at the website lays out all the dos and don’ts.)

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