Question 1

What is the best lens for casual sushi photography?

Accepted Answer

We recommend a 50mm prime lens or a 35mm lens for most casual shots. The 50mm (the 'nifty fifty') is excellent because it mimics the human eye's perspective, making the sushi look natural. If you are shooting in tight restaurant spaces, a 35mm gives you a bit more room to include table elements like drinks and soy sauce dishes.

Question 2

How do I make the fish look fresh in photos?

Accepted Answer

Speed is your best friend. Sushi, especially raw fish, begins to lose its luster and color within minutes of being plated. We often use a tiny bit of grapeseed oil brushed lightly onto the fish to restore that 'just-cut' sheen if the shoot takes longer than expected. Always shoot the most delicate items, like uni, first.

Question 3

Can I use my smartphone for professional-looking sushi shots?

Accepted Answer

Absolutely. Modern smartphones have excellent 'Portrait' modes that simulate the shallow depth of field we get with DSLRs. To get the best results, use the 2x zoom to avoid the wide-angle distortion that makes plates look stretched, and always tap on the most textured part of the sushi to lock focus.

Question 4

Is AI-generated sushi photography worth using?

Accepted Answer

AI is a powerful tool for brainstorming or creating backgrounds, but it has limitations. Current AI often struggles with the specific physics of rice grains and the translucent nature of raw fish, which can lead to an 'uncanny valley' effect. We believe AI is best used for supplementary marketing assets, while real photography should be used for the actual menu.

Question 5

How should I handle the ginger and wasabi in the frame?

Accepted Answer

In casual photography, don't hide them! However, ensure the ginger isn't a massive, distracting pile. We've found that placing the ginger and wasabi slightly off-center helps balance the composition without drawing the eye away from the main sushi rolls. Use them as secondary pops of color (pink and green).

Question 6

What is the biggest mistake to avoid?

Accepted Answer

Over-saturating the reds and oranges. It’s a common trap to make salmon or tuna look more 'vibrant,' but it often ends up looking fake or like plastic. We've found that keeping colors true to life builds more trust with your diners and prevents the food from looking unappealingly neon.

Mastering Casual Sushi Photography for Modern Brands