Question 1

What is the best lighting for sashimi?

Accepted Answer

We recommend soft, diffused side-lighting. Sashimi has a delicate, translucent quality that is easily lost with front-on flash. By lighting from the side, you reveal the internal structure of the fish and create a gentle sheen that looks appetizing rather than greasy. Avoid overhead fluorescent lights, which can give the fish an unappealing grey or green cast.

Question 2

Which lens should I use for Fine Dining Japanese Food Photography?

Accepted Answer

A 90mm or 100mm macro lens is our gold standard. These lenses allow you to get close enough to see the individual grains of seasoned sushi rice (shari) while providing a flattering compression that doesn't distort the shape of the plate. If you are shooting a wide table scene, a 35mm or 50mm prime is excellent for capturing the ambiance.

Question 3

How do you keep the food looking fresh during a long shoot?

Accepted Answer

In our experience, speed is your best friend, but a 'glaze' of water or oil is your second best. We often use a fine-mist spray bottle with chilled water to keep sashimi looking moist, or a small brush with neutral oil to maintain the luster on cooked unagi or wagyu steak while we adjust the lighting.

Question 4

Can AI replace a professional food photographer?

Accepted Answer

We believe AI is a powerful tool for ideation and creating mood boards, but it has significant limitations in high-end culinary work. AI often struggles with the specific physics of light reflecting off raw fish and the complex, irregular textures of artisan Japanese pottery. For genuine menu representation, the physical dish must be captured to maintain trust with the diner.

Question 5

Should I use props in my Japanese food photos?

Accepted Answer

Keep it minimal. In Japanese aesthetics, less is more. We find that a pair of high-quality bamboo or lacquer chopsticks, a simple ceramic soy dish, or a single cherry blossom petal can add context without cluttering the frame. The focus should always remain 90% on the food and 10% on the environment.

Question 6

What are the common mistakes in high-end food photography?

Accepted Answer

The most common error we see is over-saturation and improper white balance. If the ginger looks neon orange or the rice looks blue, the viewer immediately loses trust. Another mistake is using a depth of field that is too shallow; if only one grain of rice is in focus, the diner can't see the beauty of the entire dish.

Mastering Fine Dining Japanese Food Photography