Where Should You Dip Sushi in Soy Sauce?

Why You Should Never Dip the Rice

When eating sushi for the first time in Japan, many visitors wonder:
“Do I dip the fish or the rice into soy sauce?”

The correct answer is:
👉 Always dip the fish side — never the rice (shari).

Why You Should Not Dip the Rice

Sushi rice absorbs soy sauce very quickly.
If the shari becomes soaked:

• the flavor balance created by the chef collapses
• the rice can fall apart
• the saltiness becomes too strong
• the texture becomes heavy and sticky

Sushi chefs carefully adjust the balance of acidity, umami, and temperature when forming each piece.
Too much soy sauce overwhelms that harmony.

The Proper Way: Dip the Fish Lightly

Gently touch only the fish (neta) to the soy sauce — just a small amount.
For white fish, dip only the edge.
For fattier fish like tuna or salmon, lightly brush the surface.

This keeps the flavor delicate and lets the natural taste of the fish shine.

At Sushi Shutatsu: No Soy Sauce Needed

At Sushi Shutatsu, each piece is crafted with care.
We season every nigiri with the perfect amount of nikiri shoyu (a refined, slightly sweetened soy sauce), brushed on individually by the chef.

👉 You can enjoy each piece exactly as it is — no additional soy sauce required.
Please relax and enjoy our sushi with confidence.

Summary

✔ Dip the fish, not the rice
✔ Too much soy sauce ruins the balance of the sushi
✔ A light touch brings out the best flavor
✔ At Sushi Shutatsu, the chef has already seasoned each piece for you

If you’re visiting Tokyo and looking for an authentic sushi experience, we invite you to enjoy a carefully crafted omakase at Sushi Shutatsu in Ogikubo.
Our chef prepares every piece with traditional Edo-style techniques, premium ingredients from Toyosu Market, and thoughtful Japanese hospitality.
We look forward to welcoming you and sharing the true taste of Tokyo sushi.