Yoshiharu Kakinuma, chef of the three-Michelin-star Sushi Shikon in Sheung Wan, explains sushi etiquette. Photo: Roy Issa

How to eat sushi the right way, and why you should obey chef’s rules to get the most out of that U$450 omakase meal

Sushi etiquette explained by two celebrated chefs in Hong Kong – why you should be punctual, not wear heavy perfume, and eat each piece with your hands, in a single bite and without delay. As for the wasabi and soy sauce ...

Topic |   Food and Drinks

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Yoshiharu Kakinuma, chef of the three-Michelin-star Sushi Shikon in Sheung Wan, explains sushi etiquette. Photo: Roy Issa
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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.