Four-time James Beard award-nominated chef Manabu Horiuch, also known as Chef Hori, and partner Yun Cheng opened Katami in Montrose last November. Katami is Japanese for gift or keepsake, according to the restaurant's website.
Chef Hori shared some of his sushi etiquette tips for every sushi lover, from connoisseurs to omakase newcomers.
Katami Managing Partner Ryan Snyder explains one of the more typical types of sushi called nigiri.
"Nigiri is raw fish over seasoned rice. Nigiri is served in small bite-sized portions. While usually served only with raw fish, nigiri can be made with cooked fish, vegetables and other nonraw ingredients over seasoned rice," Snyder said in an email.
Here's what's on Chef Hori's do not do list:
- Don't ask what's fresh today. In a good sushi bar, everything should be fresh.
- Don't ask for another sushi restaurant's dish or recipe. Each chef has their own unique dish or recipe.
- Don't dip rice from nigiri directly in soy sauce.
- Don't dip nigiri in soy sauce if it is already brushed with soy sauce by the sushi chef. Your sushi chef has already flavored it properly and in the right proportion.
- Don't eat ginger like it's an appetizer. Ginger is a palate cleanser and should be consumed between sushi courses when eating different types of fish.
- Do ask, "What do you recommend today?"
- Do tell the chef you have enjoyed a certain dish/recipe before, and ask if they make their own version that is unique to their sushi bar.
- Do ask if the nigiri has been brushed with soy sauce before dipping.
- Do dip nigiri, fish-side down, to the sauce, touching only about 20% of the fish to the sauce. This must be done at the top of the nigiri.
- Do eat ginger between bites of different types of fish. This should be done especially when going from eating a mild-to-fatty fish to a stronger-flavored fish. This should also be done when going from a fatty or stronger-flavored fish to a mild fish.
