Every visitor to Japan, whether a self-proclaimed gourmand or not, can’t help being blown away by the quality and astounding range of food.
Far from the usual fare available worldwide like sushi, sashimi and donburi (rice bowls), there is a world of other specialities on offer. On top of this, Japanese chefs are masters of almost any international cuisine you can think of, so prepare to be confronted with mind boggling choices.
Here are our observations on food etiquette, which – while not all essential for travellers – certainly bring joy to Japanese people, and may save unnecessary embarrassment:
Use “Umai” to praise the taste of a meal. “Oishii” is also correct and perhaps better known overseas, but umai is equivalent to “delicious” and oishii closer to “tasty” and an almost minimum polite reaction. Umai really shows that you’ve enjoyed what was presented and will usually be received with a genuine smile.
Always taste at least a portion of whatever you are served. Even if you leave the rest, it is seen as respectful to give whatever is served a chance. This goes back to times of scarcity where hosts, whether personal or in a restaurant, were giving of limited resources to a diner.
When your meal is finished it is universally polite to use the phrase “gochisosama deshita” (It was a feast!) to thank both private hosts and restaurant staff alike. Saying this will always trigger smiles of appreciation.
Don’t ever leave chopsticks in bowls of rice. Doing so is associated with the ritual of a traditional Japanese funeral. Similarly, don’t ever pass anything directly from chopsticks to chopsticks. Leave chopsticks sideways across the bowl or plate once you’re finished.
Some restaurants, particularly in regional areas, may refuse service to foreigners, despite there being tables available. In almost every case this to alleviate embarrassment or inconvenience to guests due to potential language barriers. While many Japanese people speak at least some English, the cultural emphasis on excellence means they can be shy about speaking with foreigners.
Don’t walk around eating food, especially on public transport. While you may see people do this at festivals or food specific markets, even at these events finding a discrete place to sit is preferred.
Pick up pieces of food which can be eaten in one mouthful. Don’t pick up large pieces, either with chopsticks or on a fork, and bite pieces off.
Don’t raise food above your mouth when taking it from your plate.
Take food from the communal dish and put it on your plate or bowl first. Avoid eating directly from the central dish wherever possible.
While chewing with one’s mouth closed for solids is the same as outside Japan, hearty slurping of noodles is allowed and is the noisy norm everywhere.
Burping after a meal is not a sign of appreciation in Japan as in some other parts of Asia and should be avoided.
Smoking is largely frowned on anda decreasing number of restaurants allow smoking inside, usually by the front door.
Tipping or service charges are nonexistent in Japanese transactions including restaurants, cabs and hotels. Staff will invariably return any cash left behind to customers or insist that they take their change. It feels strange for a while, especially as the service is mostly excellent, but leaving a tip is more likely to embarrass the recipient.
