I’m a sushi chef and these are the rules you have to follow when eating your favourite dishes

The best sushi chefs have revealed their must-have rules for guests who want to enjoy this Japanese delicacy.

While sushi is loved all over the world, the idea of ​​eating cold, raw fish is certainly not to everyone’s taste.

But for those who want to try it for the first time or even fans who can’t go without a rainbow roll or nigiri salmon, Six experts from London shared their do’s and don’ts on how best to enjoy the dish.

Masa Takayama, head chef at Sushi by Masa, located in London’s exclusive Harrods Dining Hall, says that anyone trying sushi for the first time should opt for lighter, white fish as they are not as sharp in flavour and tend not to contain too much oil.

Pictured: A photo of a guest holding bamboo chopsticks with nigiri shrimp while soaking them in soy sauce

Masa Takayama, head chef at Sushi by Masa, located in London’s exclusive Harrods Dining Hall, says that anyone trying sushi for the first time should opt for lighter, white fish as they are not as sharp in flavour and tend not to contain too much oil.

Speak with The standardHe said that “five pieces of sushi per person is usually a good start” if you’re not sure whether to order sushi for a group.

Sushi chef Endo Kazutoshi offered his opinion on whether to eat sushi with your hands or chopsticks, advising diners to vary their approach depending on what they order.

While Enzo revealed that he prefers to use his fingers to better gauge temperature and texture, he said that California rolls, gunkan maki (‘battleship sushi’ wrapped in dried seaweed and filled with fish roe) are better eaten with chopsticks.

He also warned that nigiri sushi should be eaten within three seconds of being placed in front of you, as the rapid change in temperature can affect the flavor of the dish.

Enzo added: ‘Sushi should be eaten in one bite: if you cut the sushi into pieces, it affects the taste.

‘And the rice and the fish should always be eaten together, otherwise you might as well order sashimi.’

Sushi chef Shinji Kanesaka gave advice on popular seasonings and advised people to never eat ginger with sushi.

Sushi is a dish that is the epitome of balance for many diners. It is a staple of Japanese cuisine and is appreciated by both culinary experts and picky eaters (File photo)

He explained that ginger cleanses the taste between the different pieces of sushi. That is, if you eat ginger and sushi together, the sushi turns into a completely different dish.

Nobu Matsuhisa, founder of the renowned London sushi restaurant Nobu, advises ‘putting a tiny bit of wasabi directly on the fish, then picking it up with chopsticks and dipping it in soy sauce.’

He adds that only a small amount of soy sauce is needed to enhance the flavor.

Leonard Tanyag, executive chef at Juno Omakase, said he asks guests not to wear perfume (which is also common at other high-end sushi restaurants). He wants to avoid overpowering the delicate scents of the various dishes.