Question 1

What is the best camera angle for close-up sushi photography?

Accepted Answer

We've found that a 45-degree angle is generally the 'sweet spot' for sushi. It allows you to see the topping (neta) and the rice (shari) simultaneously while providing a sense of depth. However, for a dramatic close-up of a single piece of nigiri, dropping down to a 10-degree 'hero' angle can make the fish look more monumental and appetizing.

Question 2

How do you keep raw fish looking fresh during a long photo shoot?

Accepted Answer

Time is your enemy here. Our experience shows that using a spray bottle with a 50/50 mix of water and glycerin helps maintain a 'fresh-caught' sheen without diluting the colors. Additionally, we only bring the fish out of the refrigerator at the very last second after the lighting is already fully dialed in using a 'stand-in' prop.

Question 3

Which macro lens do you recommend for food photography?

Accepted Answer

If you are using a full-frame camera, a 100mm f/2.8 macro lens is the industry standard. It gives you enough distance so you aren't casting a shadow on the food with your own body, while providing a 1:1 magnification ratio that captures the incredible detail of Japanese ingredients like roe or spice rubs.

Question 4

Can AI truly replicate the look of professional Japanese food photography?

Accepted Answer

AI is incredibly powerful for generating conceptual layouts or social media filler, but it has limitations. Current AI often struggles with the specific 'grain structure' of properly seasoned sushi rice or the exact way light refracts through high-grade O-toro. For authentic menus, we recommend using AI for inspiration while relying on real photography for the final product to ensure 'What You See Is What You Get' (WYSIWYG) for the customer.

Question 5

How do I handle steam in close-up ramen shots?

Accepted Answer

Steam is notoriously difficult to capture. We find that back-lighting is essential to make steam visible. If the natural steam fades, we sometimes use a handheld garment steamer or even carefully placed incense sticks behind the bowl to create controlled, wispy smoke that mimics the look of a hot, inviting broth.

Question 6

Should I use a tripod for close-up food shots?

Accepted Answer

Absolutely. When working with the high magnification levels required for Close Up Japanese Food Photography, even the slightest hand tremor can cause blur. A tripod allows you to use a slower shutter speed and a lower ISO, resulting in a cleaner, 'noise-free' image that looks professional even when printed on large-scale restaurant signage.

Mastering Close Up Japanese Food Photography