JAPANESE RESTAURANT TABLEWARE RESEARCH · SUSHI & OMAKASE
Sushi & Omakase Restaurant Tableware: Plates, Bowls & Servingware
Sushi and omakase tableware is the system of plates, small bowls, sauce dishes and course vessels used to present sushi, sashimi and the wider meal. A busy sushi restaurant, hand-roll counter and chef-led omakase service need different assortments and different quantities.
This guide helps chefs, owners and buyers choose usable plating area, shape, containment, counter footprint, materials and course rotation. ERS connects concept-specific purchasing and reorder findings with Japanese tabletop specification experience. The buying priority is to separate presentation breadth from operating depth: select purposeful variety for the food while protecting the repeated pieces that carry service.
The right sushi tabletop begins with the menu and service—not a standard matching set.
Choose commercial sushi plates, sashimi platters, kobachi and soy sauce dishes, rice and soup bowls, and omakase servingware around what you serve and how you serve it.
Compare the tabletop requirements of full-service sushi restaurants, chef-led omakase counters, and hand-roll bars. Learn which pieces are essential, where presentation variety matters, and how to build a coordinated, durable assortment without unnecessary inventory.
Sushi tableware should be specified from the food and service outward.
A full-service sushi restaurant needs enough presentation range to handle nigiri, rolls, sashimi, appetizers, soup and shared orders without building an unnecessarily fragmented assortment. An omakase counter needs more presentation breadth, but it does not need deep inventory in every course vessel. A hand-roll specialist can operate with a deliberately narrow tabletop.
There is no standard sushi set.
The correct assortment depends on what is served, how much is presented at once, what appears together, what appears sequentially, and how much presentation responsibility the vessel carries.
Full-Service Sushi · Omakase · Hand-Roll Specialist
Already know what you need? Shop sushi plates, sashimi plates, small dishes, kobachi, sauce dishes, soup bowls and sushi servingware.
01JAPANESE RESTAURANT TABLEWARE
First: What Kind of Sushi Operation Are You Building?
The tabletop changes materially with the service model.
Full-Service Sushi
A full-menu sushi restaurant usually needs the broadest high-use foundation.
Nigiri, cut rolls, sashimi, appetizers, cooked dishes and shared orders create overlapping demand across several presentation jobs. The strongest assortments use versatile pieces heavily, then add dedicated forms only where the food clearly benefits from them.
A rectangular plate that works equally well for a six-piece roll, several pieces of nigiri and a compact sashimi composition can carry substantial menu volume. A medium plate may cover appetizers, tataki, grilled food and selected sushi presentations. Small dishes, kobachi and sauce ware repeat constantly.
The purchasing priority is not maximum variety.
It is enough variety to present the menu properly, with real inventory depth in the pieces that several dishes depend on.
Chef-Driven Omakase
Omakase creates a different tabletop.
A serious omakase progression can move through several otsumami or composed dishes, repeated nigiri service, soup, tamago, dessert and occasional warm or specialty courses. Individual vessels carry more of the presentation, and the restaurant can justify substantially greater variation in form, glaze, material and silhouette.
That does not mean buying every family deeply.
Omakase typically needs more families and fewer units per family than a high-volume sushi restaurant.
The restaurant should carry enough of each course vessel to execute the seating cleanly, while putting its deepest inventory into the pieces that recur across the menu or across several points in the progression.
Omakase needs presentation breadth. It does not need equal inventory depth across that breadth.
Hand-Roll Specialist
A hand-roll-focused operation is the opposite.
Fresh temaki served sequentially at the counter does not justify an omakase plate program merely because both restaurants sell sushi.
The ceramic assortment can remain narrow:
limited sashimi presentation · small supporting ware · sauce/condiment service where required · soup or sides if the menu includes them
Dedicated temaki stands exist, but they are specialty ware. They are not a prerequisite for a serious hand-roll concept.
A focused hand-roll operation should look focused in its inventory.
02JAPANESE RESTAURANT TABLEWARE
What Tableware Does a Sushi or Omakase Restaurant Actually Need?
Start with the vessel job.
| Vessel Job | Full-Service Sushi | Omakase | Hand-Roll Specialist | Common Applications |
|---|---|---|---|---|
| Sushi presentation surface | Essential | Essential | Limited | Nigiri, rolls, sushi combinations |
| Sashimi presentation | Essential | Common / Essential | Common if sashimi served | Individual sashimi, dressed sashimi, assortments |
| Small dry plate | Essential | Essential | Common | Appetizers, dry otsumami, small cooked courses |
| Small bowl / kobachi | Essential | Essential | Common | Sunomono, dressed courses, small wet dishes |
| Sauce / condiment ware | Essential where service requires it | Selective | Selective | Soy, ponzu, dipping sauces, condiments |
| Soup service | Common | Common / Essential by progression | Menu-dependent | Miso, clear soup |
| Shared presentation | Common | Limited | Low | Shared sashimi, sushi assortments |
| Chirashi vessel | Menu-dependent | Low | Low | Chirashi, seafood rice |
| Chawanmushi cup | Menu-triggered | Menu-triggered | Low | Chawanmushi |
| Specialty sushi ware | Selective | Selective | Rare | Geta, oke, boxes, stands, specialty covered ware |
A recognizable Japanese form is not automatically a useful restaurant purchase.
Geta, sushi oke, temaki stands, chirashi boxes, elaborate covered pieces and specialty courseware belong only where the menu gives them a real job.
The restaurant does not become more authentic by carrying more specialty inventory.
It becomes harder to operate.
03JAPANESE RESTAURANT TABLEWARE
Choose the Vessel From the Presentation
Exterior dimensions are secondary.
For sushi and sashimi, the more useful specification is the actual usable presentation field.
A nominal 10-inch plate can provide less usable area than a smaller plate with a restrained rim. Two rectangular plates with similar outside dimensions can behave completely differently if one has steep walls, a large decorative rim or a narrow flat center.
The food decides what matters.
Sequential Nigiri
One or two pieces of nigiri create a very small food footprint.
The vessel needs enough room for the sushi, any deliberate negative space, and clean guest pickup. It does not need to become large simply because the restaurant is expensive.
For sequential omakase nigiri, specify from:
piece footprint · intentional negative space · sauce or garnish where present · pickup access
A compact plate can be more convincing than an oversized statement plate.
Multi-Piece Nigiri
Once several pieces arrive together, usable length and width become much more important.
Specify from:
piece count · arrangement · garnish · spacing · guest access
A four-piece presentation and a ten-piece assortment are not the same plate job.
Cut Rolls
Maki creates a stronger linear or grouped footprint.
Specify from:
number of cuts · roll diameter · one-row versus grouped arrangement · garnish · sauce · individual versus shared service
This is where long and rectangular ware earns its place functionally.
FROM THE ERS ASSORTMENT8.75"X5" Rectangular Porcelain Plate, Black8¾ × 5 in. exterior · Porcelain; dishwasher/microwave safeCompact rectangular surface for a small course; confirm the plated footprint.View Product
FROM THE ERS ASSORTMENT11.25" x 5" Rectangular Ceramic Sushi Plate, Black, White11.25 × 5 in.; 1.25 in. high · Ceramic; made in Japan · Dishwasher and microwave safeBlack/white rectangular presentation option; confirm actual food footprint.View Product
Sashimi
Sashimi needs more than enough room for the protein itself.
Specify from:
portion composition · usable field · garnish · negative space · sauce containment where needed
A compact dressed sashimi course, an individual sashimi assortment and a shared moriawase platter should not inherit the same surface merely because all three contain raw fish.
FROM THE ERS ASSORTMENT10.5"X6.5"X1.5"H Rectangular Porcelain Plate Deep, Reactive Glaze - Blue/Black10½ × 6½ × 1½ in. high · Porcelain; reactive blue/black glaze · Dishwasher and microwave safeBroad reactive presentation surface; verify the usable field with the actual dish.View Product
FROM THE ERS ASSORTMENT14.25"X5" Rectangular Porcelain Platter, Black Oribe14¼ × 5 in. exterior · Porcelain; dishwasher/microwave safeLong porcelain presentation option. Confirm usable food-bearing field before specifying skewer or sushi counts.View Product
Otsumami and Small Courses
Separate the applications immediately:
Dry / surface-led course
Choose around food footprint and presentation area.
Wet / dressed / broth-bearing course
Choose around portion volume, containment and utensil access.
Do not put a wet course on a plate because the plate is more visually dramatic.
FROM THE ERS ASSORTMENT6.25" Black Porcelain Coupe Plate6¼ × ¾ in. exterior · Porcelain; dishwasher safeCompact course or dry appetizer surface with a restrained rimless form.View Product
FROM THE ERS ASSORTMENT5.5"Dx1.75"H Porcelain Bowl, Reactive Glaze - Blue/Black5½ in. diameter × 1¾ in. high · Porcelain · Dishwasher and microwave safeContained reactive-glaze smallware for wet/dressed courses.View Product
Shared Sushi and Sashimi
The larger the surface becomes, the more the specification has to account for the table.
Choose from:
total food count · guest access from several positions · garnish · table footprint
A platter can fit the food perfectly and still be wrong if it consumes the entire usable table.
Chirashi
Specify from:
rice portion · topping quantity · topping visibility · garnish · intended bowl or box presentation
Chirashi served by a sushi restaurant belongs here because the purchasing decision is part of the sushi program. Seafood rice served by a donburi specialist belongs to the rice-meal specification.
04JAPANESE RESTAURANT TABLEWARE
Nigiri, Rolls & Sashimi: How the Surface Changes
Sushi is unusually unforgiving of nominal-size buying.
Nigiri
Commercial nigiri rice bases commonly occupy roughly a two-inch-long footprint before the topping extends beyond them. That means plate selection should start with the number of pieces and the intended arrangement—not with a generic “sushi plate” dimension.
For one or two pieces, the food occupies little area.
For six, eight or ten pieces, the composition changes materially.
The plate needs enough usable field to create separation without making the sushi look stranded.
Rolls
A complete cut roll generally benefits from length before it benefits from excessive width.
Current commercial Japanese rectangular ware commonly reaches into the 10–12-inch class for precisely this type of presentation.
That is a useful market reference, not a universal specification.
The exact plate still follows the cut count and the food.
Sashimi
Sashimi often wants width.
Daikon, shiso, flowers, ice, sauce and multi-species arrangement consume part of the plate even when the protein count is modest.
A narrow long plate can work beautifully for a tight composition.
It can also become visibly cramped when the garnish program is more developed.
For sashimi, usable field matters more than exterior length.
Small Omakase Courses
Commercial Japanese side plates cluster heavily in roughly the 4–6½-inch class, while kobachi commonly sit around 4–5 inches, with many examples in the 4–12-ounce range.
Those are useful reference zones for small courseware.
They are not rules.
An omakase restaurant should size each course from the plated food, not from the fact that the course appears early in the progression.
Chawanmushi
Chawanmushi is one of the more standardized specialty jobs.
Commercial examples commonly sit around 6–8 ounces and roughly 2¾–3¼ inches in diameter.
The more important specification is still the actual custard portion and whether the vessel works through the restaurant's steaming, lid handling and service process.
If chawanmushi is not on the menu, do not buy chawanmushi cups.
05JAPANESE RESTAURANT TABLEWARE
Omakase Courseware: Breadth Without Buying Everything Deeply
Omakase legitimately carries more tableware families than any other major Japanese restaurant model.
ERS's mature-location data confirms it.
A mature Sushi/Omakase operation purchases from a median of approximately seven active tableware families.
Chef-driven omakase runs materially broader at approximately eleven active families.
Hand-roll-focused operations sit closer to four.
That difference is structural.
An omakase can require:
small dry plates · small wet bowls · compact composed-course ware · selective warm-course pieces · nigiri presentation · soup · dessert · occasional specialty vessels
Several of those pieces may appear only once during a seating.
They still matter.
But they should not be purchased as though they carry the same nightly volume as the restaurant's most heavily reused workhorse pieces.
High-Use Foundation Ware
These pieces carry repeated menu applications and deserve stronger inventory depth.
Typical examples:
versatile small plates · selected kobachi · soup ware · recurring nigiri or course surfaces
Specify them for:
menu coverage · stackability · dishroom handling · replacement continuity · repeat availability
Signature Courseware
These pieces earn more visual investment because the food and progression justify it.
The vessel can be:
quiet · dark · textural · bright · traditional · sculptural · artist-led
Premium is not a glaze.
Premium is a more deliberate relationship between the food, vessel and restaurant identity.
Current high-end omakase supports all of those directions.
Specialty Ware
Specialty is justified by the dish.
Chawanmushi cups, unusual lidded ware, sushi boxes, specialty stands and other narrow pieces should remain proportional to the actual service incidence.
Storage Matters
Omakase usually does not create the same storage problem as ramen.
It creates a different one:
many smaller stacks of many different pieces.
Every new family needs a shelf position, a sorting decision and a replacement plan.
Use the range where the food benefits from it.
Do not turn tabletop collecting into restaurant procurement.
06JAPANESE RESTAURANT TABLEWARE
What Sushi & Omakase Restaurants Actually Buy
ERS Sushi & Omakase Tableware Study — 2026
For 24 years, Eden Restaurant Supply has specified, selected, sourced, evaluated, and supplied commercial tableware for more than 24,000 restaurant and hospitality locations operated by 14,000+ organizations across 45+ U.S. states—representing more than $230 million in cumulative tabletop purchasing and 55 million+ pieces supplied.
ERS's first-party history includes independent sushi bars, chef-driven omakase restaurants, high-volume Japanese operations, Michelin-recognized dining and multi-unit restaurant groups.
ERS's recommendations are informed by 24 years of transaction and reorder history, hands-on product evaluation, direct manufacturer and importer relationships, and real restaurant specification work.
That evidence shows a clear Sushi/Omakase purchasing pattern.
Research basis
Sushi/Omakase findings describe mature ERS Japanese locations serving sushi, sashimi or omakase; chef-driven omakase and hand-roll figures are identified subsets, not additional populations. Current breadth and purchasing mix use January 2025–September 2026. Breadth counts normalized purchasing families per location, adoption counts locations, and color or shape shares count relevant vessel pieces. The ceramic-finish comparison uses 2018–2019 and January 2025–September 2026. Reorder incidence follows initial assortments for 24 months; replenishment concentration measures later units attributable to the initially deepest 30% of active families.
- Years
- 24
- Locations
- 24,000+
- Organizations
- 14,000+
- U.S. states
- 45+
- Pieces supplied
- 55M+
- Tabletop purchasing
- $230M+
Sushi Buys Broad
Across mature Sushi/Omakase locations, the median operation purchases from approximately seven active tableware families.
The internal split is substantial:
Chef-driven omakase — approximately 11 active families
Hand-roll specialist — approximately 4
Presentation breadth follows the number and type of presentation moments.
- Sushi/Omakase cohort
- ≈7 families
- Chef-driven omakase
- ≈11 families
- Hand-roll specialist
- ≈4 families
Smallware Is Structural
Across mature Sushi/Omakase locations:
85% purchase small plates.
79% purchase kobachi or related small bowls.
83% purchase dedicated sauce or condiment ware.
These are not decorative additions.
They are the recurring base beneath the more visible sushi and sashimi pieces.
- Small plates
- 85%
- Kobachi / small bowls
- 79%
- Sauce / condiment ware
- 83%
Long & Rectangular Ware Matters More Here
Approximately 67% of mature Sushi/Omakase locations purchase at least one operational long or rectangular tableware family.
Long and rectangular forms account for approximately 28% of Sushi/Omakase plate-and-bowl units.
The reason is food geometry:
rolls · multi-piece nigiri · sashimi · shared sushi · linear presentation
—not a generic Japanese preference for rectangles.
Shape Mix
Current ERS Sushi/Omakase purchasing is approximately:
| Shape | Unit Share |
|---|---|
| Round | 43% |
| Long / rectangular | 28% |
| Irregular / organic | 13% |
| Square | 10% |
| Oval / other | 6% |
Round remains the largest single family.
The category is simply far less round-dominant than ramen or donburi.
Current Color Mix
Current Sushi/Omakase unit purchasing is approximately:
| Color Family | Share |
|---|---|
| Black / charcoal | 30% |
| Blue / indigo | 22% |
| Ivory / warm neutral | 16% |
| Earth / brown / green | 16% |
| White | 8% |
| Other / patterned | 8% |
There is no dominant “sushi look.”
Dark ware leads, but the category remains visually broad.
Reactive, Textured & Hand-Finished Ware Has More Than Doubled
Reactive, textured and visibly hand-finished ceramics increased from approximately 14% of Sushi/Omakase ceramic-unit purchasing in 2018–2019 to 30% in 2025–2026.
The movement is strongest in chef-driven sushi and omakase.
That does not mean reactive glaze defines premium sushi.
It means restaurants are putting more visual investment into the pieces that participate directly in presentation.
- 2018–2019
- ≈14%
- 2025–2026
- ≈30%
FROM THE ERS ASSORTMENT5.5"Dx1.75"H Porcelain Bowl, Reactive Glaze - Blue/Black5½ in. diameter × 1¾ in. high · Porcelain · Dishwasher and microwave safeContained reactive-glaze smallware for wet/dressed courses.View Product
FROM THE ERS ASSORTMENT10.5"X6.5"X1.5"H Rectangular Porcelain Plate Deep, Reactive Glaze - Blue/Black10½ × 6½ × 1½ in. high · Porcelain; reactive blue/black glaze · Dishwasher and microwave safeBroad reactive presentation surface; verify the usable field with the actual dish.View Product
Reordering Reveals the Real Workhorses
Approximately 61% of mature Sushi/Omakase locations reorder an exact tabletop SKU within 24 months.
Approximately 75% reorder within the same normalized vessel family.
Most importantly:
approximately 68% of replenishment units come from the highest-volume 30% of the restaurant's active tableware families.
That is the purchasing lesson.
Sushi buys broad, but it replenishes narrow.
The restaurant may operate seven, nine or eleven families.
Its daily service depends disproportionately on a much smaller group of pieces.
- Exact SKU within 24 months
- ≈61%
- Same normalized vessel family
- ≈75%
- Replenishment from top 30% of active families
- ≈68%
08JAPANESE RESTAURANT TABLEWARE
How Sushi & Omakase Tableware Should Coordinate
Sushi tableware should coordinate.
It does not need to match.
The application differs sharply between the two main service models.
Full-Service Sushi
More pieces appear on the table simultaneously.
Control the range.
Repeat enough:
palette · glaze family · finish · material character · pattern vocabulary
that rolls, sashimi, appetizers and sauce ware still look as though they belong to one restaurant.
Do not build six equally aggressive focal points onto one table.
Omakase
The progression gives the restaurant more freedom.
One course clears before another appears.
The ceramic vocabulary can shift more significantly from plate to plate without creating visual noise.
The relationship can come through:
seasonality · material quality · craftsmanship · scale · restraint · deliberate contrast
rather than one matched collection.
Hand-Roll Specialist
Keep it disciplined.
There is little value in a complex tabletop identity when most of the guest experience is immediate hand-roll service.
Let the food and counter carry the concept.
09JAPANESE RESTAURANT TABLEWARE
How Much Sushi & Omakase Tableware Should You Buy?
Do not buy sushi tableware by generic pieces-per-seat rules.
Calculate by the actual vessel job.
Full-Service Sushi: Order-Driven Demand
A versatile plate may serve:
nigiri · rolls · appetizers · selected sashimi
All of those uses contribute to its peak demand.
For any shared family, calculate the maximum number likely to be:
at the pass · on tables · in bussing · in warewashing · drying / staging
at the same time.
That is the real circulation requirement.
Omakase: Seat + Sequence
For courseware, the central questions are:
How many guests receive this piece simultaneously?
Does this same family return later in the progression?
Can it realistically complete the bussing, wash, dry and reset cycle before it is needed again?
An eight-seat counter does not need eighty of a plate used once per seating.
It may need far more depth in another family used repeatedly through the progression.
Shared Presentation
Platters and shared sushi ware are driven more by:
active parties · shared orders · simultaneous use
than raw seat count.
Specialty Ware
Chawanmushi, specialty boxes and similar pieces are menu-incidence driven.
Their quantity can remain relatively low.
Their replacement importance may still be high if the dish cannot be served properly without them.
Replacement Reserve
Replacement inventory should follow:
service criticality · replenishment lead time · substitution tolerance
not a universal backup percentage.
A distinctive plate used once a night can be more operationally sensitive than a higher-volume generic side plate if the restaurant has no acceptable substitute.
10JAPANESE RESTAURANT TABLEWARE
ERS Recommended Sushi & Omakase Assortments
Compare these current ERS pieces against the menu. Primary-vessel options require a filled-recipe, handling, stacking and replenishment review before an opening order. Request a tabletop specification review.
Full-Service Sushi — Workhorse Assortment
Prioritize:
versatile sushi/roll plates
small side plates
kobachi
sauce ware
soup bowls
selected shared presentation
The objective is high menu coverage with strong replacement continuity.
FROM THE ERS ASSORTMENT8.75"X5" Rectangular Porcelain Plate, Black8¾ × 5 in. exterior · Porcelain; dishwasher/microwave safeCompact rectangular surface for a small course; confirm the plated footprint.View Product
FROM THE ERS ASSORTMENT6.25" Black Porcelain Coupe Plate6¼ × ¾ in. exterior · Porcelain; dishwasher safeCompact course or dry appetizer surface with a restrained rimless form.View Product
FROM THE ERS ASSORTMENT5.5"Dx1.75"H Porcelain Bowl, Reactive Glaze - Blue/Black5½ in. diameter × 1¾ in. high · Porcelain · Dishwasher and microwave safeContained reactive-glaze smallware for wet/dressed courses.View Product
FROM THE ERS ASSORTMENT3-1/4" Melamine Round Sauce Bowl, Tenmoku3¼ in. exterior diameter · 2 oz. listed capacity · Melamine; dishwasher safeContained condiment service with a published 2 oz. capacity.View Product
FROM THE ERS ASSORTMENTLacquer Miso Soup Bowl 4.5", Black/Red4½ in. diameter × 2¼ in. high · Made in Japan · Dishwasher safeSupporting miso service when the actual menu includes soup.View Product
Elevated Contemporary Sushi
Use a disciplined workhorse base, then add stronger presentation surfaces for:
sashimi · signature rolls · shared sushi · selected appetizers
The elevated assortment should still be operationally repeatable.
Do not confuse “elevated” with fragile, irregular or expensive for its own sake.
FROM THE ERS ASSORTMENT10.5"X6.5"X1.5"H Rectangular Porcelain Plate Deep, Reactive Glaze - Blue/Black10½ × 6½ × 1½ in. high · Porcelain; reactive blue/black glaze · Dishwasher and microwave safeBroad reactive presentation surface; verify the usable field with the actual dish.View Product
FROM THE ERS ASSORTMENT11.25" x 5" Rectangular Ceramic Sushi Plate, Black, White11.25 × 5 in.; 1.25 in. high · Ceramic; made in Japan · Dishwasher and microwave safeBlack/white rectangular presentation option; confirm actual food footprint.View Product
FROM THE ERS ASSORTMENT3.5"Dx1"H Porcelain Bowl Shallow, Black Oribe3½ × 1 in. exterior · Porcelain; dishwasher/microwave safeCompact contained smallware for a modest dressed course or condiment portion.View Product
Chef-Driven Omakase
Do not build this as a matched set.
The correct direction is:
quiet high-use foundation pieces + several deliberate presentation families + limited menu-triggered specialties
Allow more variation in:
shape · glaze · surface · material · visual weight
while preserving enough relationship that the progression belongs to one restaurant.
FROM THE ERS ASSORTMENT6.25" Black Porcelain Coupe Plate6¼ × ¾ in. exterior · Porcelain; dishwasher safeCompact course or dry appetizer surface with a restrained rimless form.View Product
FROM THE ERS ASSORTMENT5.5"Dx1.75"H Porcelain Bowl, Reactive Glaze - Blue/Black5½ in. diameter × 1¾ in. high · Porcelain · Dishwasher and microwave safeContained reactive-glaze smallware for wet/dressed courses.View Product
FROM THE ERS ASSORTMENT8.25" x 5.25" Ceramic Plate — Oribe Design8¼ × 5¼ in. exterior · Ceramic; dishwasher/microwave safeCompact ceramic Oribe presentation surface; food field must be checked against the actual skewer/course.View Product
FROM THE ERS ASSORTMENT13.35" x 4" Rectangular Ceramic Sushi Plate, Black13.35 × 4 in.; 1.4 in. high · Ceramic; made in Japan · Dishwasher and microwave safeNarrow long presentation surface; usable field must be measured for a specific skewer or sushi count.View Product
Lean Hand-Roll Bar
Keep the assortment narrow.
Likely needs:
limited supporting sashimi ware · small dishes · condiment service · soup / sides where actually offered
Avoid unnecessary specialty ware.
FROM THE ERS ASSORTMENT8.75"X5" Rectangular Porcelain Plate, Black8¾ × 5 in. exterior · Porcelain; dishwasher/microwave safeCompact rectangular surface for a small course; confirm the plated footprint.View Product
FROM THE ERS ASSORTMENT3-1/4" Melamine Round Sauce Bowl, Tenmoku3¼ in. exterior diameter · 2 oz. listed capacity · Melamine; dishwasher safeContained condiment service with a published 2 oz. capacity.View Product
FROM THE ERS ASSORTMENTLacquer Miso Soup Bowl 4.5", Black/Red4½ in. diameter × 2¼ in. high · Made in Japan · Dishwasher safeSupporting miso service when the actual menu includes soup.View Product
Shop Sushi & Omakase Tableware
Already Know What You Need?
Sushi Plates
Sashimi & Presentation Plates
Small Japanese Plates & Dishes
Kobachi / Small Bowls
Sauce & Condiment Dishes
Soup Bowls
Sushi Servingware
Source Chawanmushi Cups
Sake Ware
Chopsticks
Trays
Want ERS to Build the Assortment?
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menu · portioning · course structure · presentation level · operating volume · storage · dishroom · replenishment requirements · budget
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ERS can coordinate products across manufacturers, manage availability and lead times, identify replacement paths, source missing pieces and build opening quantities around the actual operating model.