Sushi menu design tips
- Label raw, cooked, and vegetarian items with consistent icons so guests can filter quickly.
- List nigiri by the piece and sashimi by the portion so pricing is clear at a glance.
- Show the fish origin or seasonal notes when they add value, since guests often ask about freshness.
- Put the chef's omakase or a tasting set at the top as a higher-priced option for groups.
- Use a clean, minimal layout with plenty of white space to reflect the precision of the cuisine.
Pricing a sushi menu
Sushi is usually priced per piece for nigiri and per portion for sashimi, with rolls priced as whole items. Premium fish carries a clear upcharge, and omakase is priced as a fixed experience for the whole meal.
Before you print, cost each dish with the free food cost calculator and set prices with the menu pricing calculator. Want a designed version with photos? Servestack Studio makes print-ready sushi menus from your real dishes.
Example dishes, prices, and the restaurant name are illustrative. Replace them with your own.