A Glossary for the Evening

“I leave it up to you.” A meal entirely in the chef's hands, served course by course at their pace.

The chef — literally “in front of the board.” At an omakase they cook an arm's length away, which is half the experience.

A hand-pressed pillow of seasoned rice with a slice of fish on top. The centerpiece of the meal; eat it the moment it's set down.

Sliced raw fish served without rice, so the cut and the fish stand alone.

The topping — the fish or seafood that sits on the rice.

The seasoned sushi rice. A good itamae is judged as much on the shari as on the fish.

Pickled ginger eaten between pieces to reset the palate.

The hot green tea served at the counter, traditionally to close the meal.

Said before eating — a small thanks for the meal about to be received.

Said at the end — “thank you for the feast.”

“Cheers.” The toast you'll raise to each other. The only one that matters tonight.