A honeymoon in Tokyo. On a journey to celebrate the start of your new life together, the time spent sharing world-class sushi is sure to become an unforgettable memory. But what if you could understand the hidden stories and ancestral wisdom held within each perfect piece?
That knowledge will elevate a simple meal into an intelligent, romantic, and engaging experience. Here, we introduce some fascinating sushi trivia—or unchiku—that would make even Japanese locals say, “I never knew that!” Knowing these stories will make each piece of sushi before you feel more precious, and taste even more delicious.
A Story of Love, Hidden Between Rice and Fish
The stars of sushi are the neta (the topping, usually seafood) and the shari (the vinegared rice). But this simple combination conceals surprising dramas and the deep consideration of the chef.
Why is Wasabi Served? — A Kindness Called “Sterilization”
While wasabi is now an essential part of sushi, its role was originally more than just adding flavor and spice. In the Edo period, before modern refrigeration, eating raw fish carried significant risks. Through experience, our ancestors realized the powerful antibacterial and sterilizing effects of wasabi and began to utilize it.
Placing wasabi between the neta and the shari was an act of wisdom and kindness by the chef, designed to prevent food poisoning and allow guests to enjoy the fish with peace of mind. Behind that sharp, pungent kick lies a sentiment akin to love—a desire to protect you.
Was Toro Once Scorned Even by Cats? — A Dramatic Reversal of Value
Today, toro (fatty tuna belly) is revered as the king of sushi toppings, something everyone desires. In the Edo period, however, it was considered a worthless cut. The fatty parts spoiled quickly and became fishy, so people preferred the leaner red meat (akami). Toro was called neko-matagi—”so bad, even a cat would step over it”—and was often discarded or sold for next to nothing.
This perception changed dramatically in the modern era with the development of freezing and refrigeration technology. Once it could be preserved, and as culinary tastes grew more sophisticated, the rich umami of the fat came to be celebrated. The gleaming piece of toro you see today is a comeback star, born from changing times and technological progress.
The Art of “Iki”: Where Sophistication Lives in Words
You may hear unique slang used in a sushi restaurant. Knowing the origin of these words will make your own conduct feel more refined and iki—a Japanese aesthetic concept of effortless sophistication.
Is it Really “Agari” for Tea and “Oaiso” for the Bill?
The hot tea served after a meal at a sushi restaurant is sometimes called agari, and the check is called oaiso. These terms originate from the slang of the karyūkai (the world of geisha and the pleasure quarters).
While there are various theories, one states that agari comes from the term agari-bana, meaning the “last flower” or final act. As it was considered bad luck for an unpopular geisha to be “grinding tea” (ocha wo hiku, a phrase that also means “to be unpopular”), the final tea was given a more auspicious name.
Meanwhile, oaiso was a humble phrase used by the establishment when presenting the bill, implying, “We are sorry for our lack of amiability (aiso), but here is your bill…” Therefore, it is traditionally a word used by the staff. It is considered a bit un-chic for a customer to call out “Oaiso!” The truly sophisticated way for an adult to ask for the bill today is, “O-kaikei o-negai shimasu” (The bill, please).
The True Role of “Gari,” the Ultimate Supporting Actor
The pickled ginger served with sushi is known as gari. While it’s tempting to munch on it as a simple side, its true purpose is to reset your palate. For example, if you eat a piece of delicate flounder after a rich, fatty piece of toro, the lingering flavor of the tuna can overwhelm the flounder’s subtle taste.
This is where gari comes in. A single bite of its crisp, sweet, and spicy flavor cleanses the mouth and refreshes your taste buds. This allows you to approach the next piece of sushi with a clean slate, ready to appreciate it fully. Gari is the indispensable supporting actor that helps every star topping shine its brightest.
Knowing the Story Deepens the Flavor
Edomae-style sushi began in street stalls. It’s said that the chefs of the time would hang a noren (a short, fabric curtain) at the entrance of their stall, not just for signage, but for customers to wipe their hands on after eating. For this reason, a dirty noren was considered proof of a popular, thriving business.
Every single piece of sushi is a condensation of this ancestral wisdom, history, and culture. It is like a tiny work of art. Why is it so delicious? It’s because of the chef’s discerning eye for the freshest fish, the meticulous attention to the temperature of the rice and the pressure of the grip, and the spirit and techniques passed down for hundreds of years.
On a special trip like a honeymoon, it would be a shame to let the experience end with just a simple “That was delicious.” By sharing the stories behind why it is so delicious, the flavor becomes deeper, and the memory more vivid.
We hope you deepen your bond at a sushi counter in Tokyo.
