Usual sections
- Starters: edamame, gyoza, tataki, tempura, seaweed salad.
- Soups: miso and, if you have it, ramen.
- Nigiri and sashimi: by the piece or by the pair.
- Maki and uramaki: by the portion, with the number of pieces.
- Sushi sets: mixed platters with the number of pieces.
- Hot dishes: ramen, yakisoba, katsu curry, teriyaki, donburi.
- Desserts: mochi, matcha ice cream, dorayaki.
- Drinks: tea, sake, beer.
A Japanese menu tends to be long. If it doesn’t fit well on an A4 in two columns, move to a booklet rather than shrinking the type.
Japanese names, explained
Keep the Japanese name and explain underneath what it is. People who know it look for it by name, and people who don’t can understand it:
| Name | Short explanation |
|---|---|
| Nigiri | A mouthful of rice topped with a slice of fish |
| Sashimi | Sliced raw fish, without rice |
| Maki | A roll of seaweed and rice with the filling inside |
| Uramaki | An inside-out roll, with the rice on the outside |
| Gyoza | Dumplings, pan-fried and steamed |
| Tataki | Seared on the outside, raw in the middle |
| Katsu | A breaded, fried cutlet |
You don’t need to repeat it on every dish: one explanation per type, in the section note or on the first dish, is enough. If many of your guests are visitors, a bilingual menu helps; the guide on how to translate a menu explains how to do it without losing the names.
How to show prices
- Quantity always visible: “2 pieces”, “8 pieces”, “12 pieces”. In a Japanese restaurant, a price on its own tells guests nothing.
- Nigiri: many restaurants serve it by the pair; if you serve it by the piece, say so in the section note.
- Sets with the number of pieces and what’s in them: “Sushi set, 16 pieces: 6 nigiri, 4 uramaki and 6 maki”.
- Two columns if a roll comes as a half or a full portion: “4 pieces” and “8 pieces”.
- Lunch menu or bento, with a fixed price and what’s included. The set lunch menu guide explains how to put it together.
If you’re not sure what to charge per piece, the guide on how to price a menu shows how to work it out from the cost of the fish.
Allergens in a Japanese restaurant
It’s one of the menus with the most allergens per dish:
- Soybeans: soy sauce, miso, edamame, tofu, teriyaki and many marinades.
- Gluten: traditional soy sauce (it contains wheat), tempura, panko, gyoza, ramen, udon, yakisoba.
- Fish: sushi and sashimi, dashi (usually made with dried bonito) and roe such as tobiko or ikura, which count as fish, not egg. Surimi too.
- Sesame: seeds on uramaki, sesame oil, dressings, seaweed salad.
- Eggs: tamago, Japanese mayonnaise and some tempura batters.
- Crustaceans: prawn (ebi), prawn tempura, crab. Watch surimi: it’s fish, but some also contain crustaceans, egg or gluten.
- Molluscs: octopus, squid, scallop.
- Mustard: many wasabis in tubes or powder contain horseradish and mustard. Check the label.
- Sulphites: wine and, depending on the label, sake, mirin or some pickles.
In the US, molluscs, mustard and sulphites aren’t among the FDA’s nine major allergens, but guests with those allergies will still ask. Sauces on the table count too: if guests pour their own soy sauce, mark it on the dishes it’s served with or explain it in a note. Confirm every dish against your recipes. More in the guide to allergens on menus.
Raw fish and parasites
Fish served raw or barely cooked (sushi, sashimi, tartares, ceviche) has to have been frozen first to kill parasites, unless an exemption applies, such as some farmed fish. In the UK, the requirement is –20 °C for at least 24 hours or –35 °C for at least 15 hours; your supplier can do it, but you need the paperwork to show it. UK rules don’t ask you to tell guests, though some restaurants add a line to reassure them.
In the US, most states follow the FDA Food Code, which asks for parasite-destruction freezing and a consumer advisory on the menu: an asterisk next to raw items and a note at the foot.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
If you have doubts about your case, ask your local environmental health team or health department.
Format and style
- Booklet if the menu is long, with the sushi sets on the first page.
- Slim A4 for the drinks and sake list.
- Post or story to announce a new roll or the lunch menu.
The template’s style is Sumi, with a red seal, lots of white space and calm type. Signature suits a more upmarket sushi counter, Swiss a modern or fusion Japanese, and Wok a ramen bar. More examples in menu templates.
Make it in MenuDesign
Open the Japanese menu template, add your soups, sushi sets and desserts, give each dish its number of pieces and take your time marking the allergens. Add a second language if you need one and download the PDF. Free, no account, and saved in your browser.
Frequently asked questions
Should I price nigiri per piece or per pair?
However you serve it, but always say so in the quantity field: ‘2 pieces’. If you mix nigiri by the pair with maki in portions of eight, guests need to see those quantities to compare.
Does soy sauce contain gluten?
Traditional soy sauce is brewed with wheat, so it contains gluten as well as soya. If you offer a gluten-free sauce, such as a certified tamari, say so on the menu and which dishes it comes with.
Do I have to say that raw fish has been frozen?
In the UK and the EU, fish served raw must have been frozen first to kill parasites, with some exceptions such as certain farmed fish, but UK rules don’t require a note on the menu: keep your supplier’s records. In the US, the FDA Food Code, followed by most states, asks for similar freezing and a consumer advisory on the menu next to raw items.