How to Order Sushi Like a Local

Ordering sushi well comes down to a few habits: go light to rich, ask what's in season, order in small rounds and trust the chef. In Hong Kong, it also means using the tablet at chains and booking lunch at counters.

The local way. Order: light → rich — white fish, shellfish, lean tuna, fatty tuna, then eel and tamago. Ask: "What's in season?" Pace: two or three pieces at a time. At chains: order on the tablet, not from the belt. At counters: book weekday lunch.

Light to rich

Start with white fish (hirame, madai), then shellfish (hotate, amaebi), silver fish (aji, kohada), lean tuna, fatty tuna and salmon belly, and finish with unagi or anago and tamago. Rich pieces first would overwhelm delicate ones. See tuna cuts.

Ask what's in season

Ask "shun no sakana wa?" — what's in season? It's the best question at any counter. See seasonal fish calendar.

At chains

Order on the tablet for fresh plates, check plate colours for price, and try the seasonal specials. Book Sushiro through its app to skip the queue. See tablet ordering guide and queue apps.

At counters

Book omakase and let the chef lead. Lunch is commonly 40–60% cheaper than dinner. Ask for extra pieces at the end, not mid-sequence. See lunch vs dinner omakase.

Order tamago last. Some diners judge a sushi shop by its tamago — a sign of the kitchen's care.

Drinks: green tea (agari) is free at most places; sake by the glass suits a longer meal. See sushi and sake pairing.

Don't over-order at once. Sushi is best eaten fresh. Order in rounds.

Common questions

What order should I eat sushi in?

Light to rich.

What should I order first?

White fish or a light sashimi.

Where else can I look?

See menu words.

Compiled by our editorial team from established Japanese culinary references, food safety guidance and Hong Kong restaurant and retailer information, retrieved September 2026. General information only. No brand or retailer paid for inclusion.