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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