How to Set a Japanese Table: Rice, Soup and the Side Dishes

The traditional Japanese meal is built around a simple idea: rice, soup and a few small dishes. The way they are placed on the table is practical, and it also looks balanced. Here is how to set a table in this style, and which pieces you need.

The classic meal: ichiju-sansai

Ichiju-sansai means "one soup, three dishes". It is the basic shape of a Japanese home meal:

• rice,
• soup (often miso soup),
• a main dish, such as grilled fish or meat,
• two side dishes, such as vegetables, tofu or simmered food,
• pickles, which are served in a small dish.

Where each dish goes

Each person has their own tray or place. From the diner's side:

1. Front left: rice bowl.
2. Front right: soup bowl.
3. Back right: the main dish on a plate.
4. Back left: a side dish in a small bowl or plate.
5. Back centre: a second side dish or the pickles.
6. Chopsticks: in front, horizontally, with the tips pointing to the left, resting on a small rest.

The reasoning is practical: rice and soup are eaten most often, so they are closest to the hand. Most people are right-handed, so the soup is on the right.

The pieces you need

• Rice bowls, usually small and rounded.
• Miso soup bowls, which can be lidded or open, and are often lighter than rice bowls.
• One medium plate for the main dish, or a longer plate for fish.
• Two or three small dishes for sides and pickles.
• A pair of chopsticks and a rest.

You do not need to buy all of them in one design. Choose a few that go together in colour or in texture, and mix.

Mix shapes, colours and textures

Japanese tables avoid the identical look. A round bowl, a square plate and a long dish together give interest. A common approach is to choose one tone as the base (for instance, white or deep blue) and add one or two accents. Seasonal colour is also important: lighter and cooler pieces in summer, deeper and warmer pieces in winter.

Small touches

• Leave empty space on the plate. Food looks better when it is not crowded.
• Serve small portions in more dishes, instead of one large portion.
• Use a small dish for soy sauce. A soy sauce dispenser keeps the table tidy.
• Warm bowls for soup, and keep cold dishes cool.

Questions people ask

Do I need a tray?

Not required, but a tray makes it easy to serve each person and to carry everything at once.

Which side does the rice go on?

The rice goes on the left, and the soup goes on the right, from the diner's perspective.

Can I use these dishes for non-Japanese food?

Yes. Small bowls work for grains, salads, dips and desserts, and plates work for any main dish.

See our bowls and plates.