Jukusei: why the best sushi fish isn't fresh

Michelin stars vs. Tabelog: why neither is a bible

Why you'll never see salmon at a traditional sushi counter

How to get a reservation in Japan

Shun: the seasons of the sushi counter

The Kanesaka–Saito school: a Tokyo sushi family tree

A map of where sushi's ingredients come from

New to sushi omakase? Skip the expensive counters — for now

The tuna kings: Toyosu's top three suppliers

Aramasa: why this Akita sake is so special

The anatomy of a sushi omakase, course by course

Maguro: all you need to know about tuna

Machi-zushi: the neighborhood sushi that's less refined and just as good

Why some of Japan's best restaurants only accept regular customers

Tachigui: Save the budget by eating without seating

Theatre-style sushi: when the counter becomes a stage

Uni: a field guide to Japan's sea urchins

Counter etiquette in Japan: how to be a good guest at the bar

Hikarimono: the shining fish that test a sushi chef

Authentic sushi vs. the westernized kind: It is never just fish on the rice

Sake pairing at the counter: drinking with the meal, not against it

What is omakase?