Sukiyabashi Jiro: the most famous name in sushi, and its family tree

Why Nihonbashi Kakigaracho Sugita sits at the top of Tokyo sushi

How much should a sushi omakase cost?

Three sushi-counter traps that inflate your bill

Is a ¥50,000 omakase worth it?

Shari ga inochi: why sushi is really about the rice

How foodie influencers buy the unbuyable seat

Fumakase: the $40 "omakase" counterfeit

Am I overcharged as a foreigner?

Can I buy my way to the best seat?

Jukusei: why the best sushi fish isn't fresh

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

Michelin stars vs. Tabelog: why neither is a bible

How to get a reservation in Japan

Shun: the seasons of the sushi counter

The Kanesaka–Saito school: a Tokyo sushi family tree

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

A map of where sushi's ingredients come from

The tuna kings: Toyosu's top three suppliers

The anatomy of a sushi omakase, course by course

Aramasa: why this Akita sake is so special

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?