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Frequently asked questions about Naked Sushi & Body Sushi Experiences

What is a nyotaimori experience.

Nyotaimori is the old, Japanese practice of serving sushi from a beautiful, naked person.

How old do you have to be to enjoy a naked sushi experience?

You must be aged 18+ for a body sushi experience. Photographic I.D may be required.

What food is served?

Sushi, as per tradition.

Is other food available?

We would recommend speaking to the experience provider if you have any allergies or to find out if alternative food options are available.

Naked Sushi Experiences

Try sushi in a totally new way with a nyotaimori restaurant experience! Nyotaimori, also known as “naked sushi” or "body sushi," is a Japanese tradition that originated in the Edo period (1603–1868). It quite literally means "female body presentation," which is exactly what it sounds like: guests are served their sushi on the naked bodies of beautiful women. These women are sometimes referred to as "living sushi platters," and they're trained to keep their bodies still while guests eat their meal off of them.

It’s a dining experience that’s quite out of the ordinary in Europe, and perfect for those looking to try something new and different! Expect all your favourite sushi options, which include the likes of maki rolls, sashimi and nigiri, but instead of being seated at a table, you’ll be eating sushi off a person!

If you’re celebrating a special occasion such as a stag do , hen party or birthday, a naked sushi experience is without a doubt going to be a meal that’s never forgotten! It’s perfect for those looking to give the group an erotic dining experience and will be sure to take everyone by surprise; especially the stag or hen in question! It’s also one of those things that you’ll be able to tick off the bucket list - after all, isn’t a naked sushi experience on everyone’s bucket list?

NEARLY NAKED CAME THE SUSHI

• MIKE DONILA

Chef David Keir looks out over the crowd in the dark, smoke-filled lounge, then slowly slides the model's black kimono off her body.

She's wearing the smallest of G-strings and tiny flower-shaped pasties. Slowly, she lies down on a small upraised stage.

Illuminated by an overhead light, Keir, 35, places bamboo leaves covered with bright sushi rolls on her nearly naked body. First on her right upper leg, then her left thigh and, finally, her chest.

A line of customers, almost 30 deep, waits in eager anticipation for the free sushi and the accompanying show.

A glittering disco ball above him spins as a mixture of hip-hop, techno and club music pulsates through the Dirty Martini.

Two women dressed in skimpy school girl outfits dance on either side of the model, gyrating with serpentine skill.

Clutching metal tongs, Keir plucks a piece of sushi from a long narrow leaf, then places it onto a small, black plastic plate held by a patron.

Welcome to naked sushi.

The practice, started hundreds of years ago in Japan as part of the geisha culture, has rapidly spread around the world.

But it was never done publicly in Florida until four months ago, when Keir brought it to the Dirty Martini, an upscale Clearwater bar along U.S. 19 where bottles of Grey Goose vodka run $195.

Keir said his goal was to enhance his catering business, Bushi Sushi.

Soon he'll move to The Flo Lounge, another fancy club on Ulmerton Road in Clearwater, where naked sushi will be offered the first Tuesday of every month.

A 1998 graduate of New York's Culinary Institute of America, Keir started hosting private naked sushi parties in college. After graduation, he took the show on the road to Los Angeles, Chicago and New York.

"I love art - music, paintings and poetry - and the best way for me to convey my art is in food," says Keir, a Vietnam native who was adopted by a New York family when he was five. "I was tired of putting sushi on a plate, so I took it to that next step."

By 2000, he found his way to Safety Harbor, where he opened Universal Meko, but it closed in 2002. "Because of the bad economy," he says.

He started a catering business and continued hosting private naked sushi parties. He advertised for models on Craigslist. Some he met at parties, and some were even girlfriends. Keir's models can make up to $500 a show, including tips, which he splits with them.

The blonde model from the Dirty Martini tells the St. Petersburg Times she's proud of what she does, not ashamed to be almost naked.

She won't give her name, though, and will only say she attends college in Tampa Bay.

Most historians agree naked sushi - Nyotaimori (Japanese for "female body presentation") - started several hundred years ago in the geisha culture.

Critics say it eventually became less about the art and more about titillation. Now, even in the country where it originated, the event is conducted privately or in the red light districts.

Naked sushi - banned in China because officials say it's unhygienic and infringes on women's rights - made its way to the United States in the early 1990s. It started in California and was featured in the movie Rising Sun, which starred Sean Connery and Wesley Snipes.

It frequently spurs controversy. In 2003, human rights protesters shut down naked sushi at Seattle's Bonzai Pub and Bistro.

Protesters stood outside the pub, telling customers it was demeaning to women. The outrage forced the bistro to eventually stop the practice.

Locally, police have checked for violations and didn't find any.

And officials with the Florida Department of Business and Professional Regulation, which licenses restaurants, say Keir hasn't violated health requirements.

Even Mayor Frank Hibbard, who convinced Hooters' owners in 2006 to reword a sexually suggestive billboard, says he's letting this one go. He says little about the event other than, "I wouldn't eat sushi off anyone's body."

Keir defends his practice, calling it "my expression of art."

"Every time Picasso had a girl pose nude in one of his paintings, was that demeaning? No, I don't think it was," he says.

Inside the Dirty Martini, the patrons, half of them women, agree.

By almost 11 p.m., the event is coming to a close and the model is tired. Lying flat, even in 20 minute intervals, has taken a toll.

Still, the Dirty Martini is packed with close to 130 people. No one is looking at the three TV screens. All eyes are still on the 20-something woman.

"It's very avant garde, a little controversial, but everything innovative is going to be," says Paul Puzzanghera, 40, a Clearwater attorney. "But it's chic."

His wife of 18 years agrees.

"There's a sense of class to it," says Rose, 41, a nurse.

No one hoots, no one hollers and no one touches the model.

Nearby, Mike Scott, the lounge's 45-year-old "official mood adjuster," or bouncer, watches closely. He stands6 feet 5 and weighs 375 pounds. So far, he says, "there haven't been any problems."

That's probably because the event is nothing more than a tease, patrons say. The only thing guaranteed is free sushi.

"You'll always have people who hate what they don't know," Keir says. "But if they see what I do, how tastefully it's done, then I think they'll have a better understanding of it."

Times staff researcher Shirl Kennedy contributed to this report.

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Selling the Sizzle Even Though It’s Sushi

By Eddie Lin

• April 18, 2007

West Hollywood, Calif.

HER name was Rachael, she said. She was blond and wore a disarming, gleaming-white smile. Her smile, however, was about the only thing she was wearing, with the exception of a few chrysanthemums affixed to her underwear and banana leaves carefully positioned along the length of her body.

Rachael was a human sushi platter for the evening, the centerpiece of an opening party last month for Hadaka Sushi on the Sunset Strip. Taking gentle breaths, she kept as still as possible so as not to disturb the clusters of oil-infused sushi rolls, sashimi and other pieces of raw fish artfully arranged on the banana leaves in a style known as nyotaimori.

Nyotaimori is a Japanese term that translates as “female body arrangement.” It is also known as body sushi.

Hadaka’s executive chef and owner, Edward Brik, said he designed Hadaka to compete against not just other sushi purveyors in Los Angeles but also the other offerings on Sunset Boulevard. “Sex sells, especially on the Strip,” Mr. Brik said.

Nyotaimori is associated, in legend at least, with Japanese organized crime, but solid facts on its origins are extraordinarily difficult to pin down. Several representatives of Japanese cultural societies and Japanese-American trade groups as well as East Asian scholars said they had heard of nyotaimori but knew almost nothing specific about it.

William Marotti, who teaches modern Japanese history at U.C.L.A., speculated that its peak in popularity might have been during Japan’s bubble economy in the late 1980s, “when the Japanese were trying to find new ways to spend all of their money.”

While Hadaka may be the first Los Angeles restaurant to offer nyotaimori, it is not the first in the country. A “gentlemen’s club” in Midtown Manhattan plans to introduce nyotaimori this month, but establishments in other cities have ended the practice because of protests or waning interest. Bonzai nightclub in Seattle became a target of feminist groups when it started promoting body sushi nights in 2003.

Rachael — her full name is Rachael Biggs, a publicist said — seemed to enjoy the evening as much as anyone could while lying supine and being poked by chopsticks. To an onlooker, the most disturbing aspect of her job might be Hadaka’s rule that forbids a model to eat the sushi that rests inches away from her mouth.

So far, Hadaka Sushi has had just two takers for its nyotaimori presentation. (The cost is $1,100 for the model; the food is extra.) A restaurant spokeswoman said several servers were eager to be assigned work as sushi platters. Customers have also requested male models, and the restaurant is trying to oblige.

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Nyotaimori: serving food on the female body

The term Nyotaimori (女 体 盛 り), literally “to serve (the food) on the female body”, indicates the practice of eating sashimi or sushi from a woman’s body, typically naked. Originally, it is a practice of Japanese sexual fetishism, related to sitophilia, spread to the luxury restaurants of the United States of America. It is better known as “body sushi” or “naked sushi”, which means that a girl is made to lie naked on the table while the chef covers her with sashimi and other foods.

From here came my idea of ​​photographically representing this type of very fascinating practice through artistic shots where the beauty of the lines of a female body becomes a refined place for dishes to be enjoyed in an ecstasy of total pleasure.

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Nyotaimori: The Art of Female Body Presentation

Nyotaimori, an age-old Japanese dining tradition, offers a sensory journey that combines culinary excellence with cultural elegance. Often referred to as “female body presentation,” Nyotaimori involves serving sushi on the nude body of a model, creating an aesthetically pleasing and culturally significant dining experience. Let’s explore the origins, significance, and contemporary relevance of Nyotaimori.

Historical Roots

Nyotaimori has its roots in Japan’s feudal era, where it was practiced among the aristocracy as a symbol of wealth and status. This tradition, steeped in Japanese aesthetics and hospitality, evolved over centuries, adapting to changes in society and culinary preferences. Today, Nyotaimori remains a cherished aspect of Japanese cultural heritage, embodying the country’s reverence for beauty and gastronomy.

Cultural Significance

In Japanese culture, Nyotaimori holds deep cultural significance, representing the harmonious relationship between food and the human body. It is often associated with special occasions, such as weddings, banquets, and ceremonial gatherings, where it serves as a symbol of hospitality and celebration. The practice reflects traditional values of grace, elegance, and respect for food.

Artistic Presentation

At the heart of Nyotaimori is its artistic presentation. Models, selected for their beauty and poise, become living canvases for the sushi. Each piece is meticulously arranged on their body, creating a visually stunning tableau that enhances the dining experience. The presentation is often accompanied by rituals and performances, adding to the overall ambiance and sensory appeal.

Contemporary Relevance

While rooted in tradition, Nyotaimori has evolved to embrace contemporary interpretations and adaptations. In modern times, it is not uncommon to find Nyotaimori events in upscale restaurants, private gatherings, and cultural festivals. Chefs and event organizers often experiment with new sushi creations and presentation styles, catering to diverse tastes and preferences.

Ethical Considerations

Despite its cultural significance, Nyotaimori raises ethical concerns, particularly regarding consent, objectification, and gender dynamics. Critics argue that it commodifies the models, reducing them to mere objects for consumption and perpetuating harmful stereotypes. These concerns prompt ongoing discussions within the culinary community and society about the ethics of Nyotaimori and its portrayal in popular culture.

Nyotaimori remains a captivating and culturally rich aspect of Japanese culinary tradition. Its blend of artistic presentation, cultural significance, and sensory allure continues to fascinate and inspire diners around the world. As this ancient practice evolves in contemporary settings, it prompts reflection on tradition, innovation, and ethical considerations in the culinary world.

visit:-  https://nyotaimorinakedsushi.com/

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Nyotaimori: Unveiling the Art of Eating Sushi off a Model

by Noah | Apr 4, 2024 | Exotic Sushi , Naked Sushi , Nyotaimori , Nyotaimori Las Vegas , Nyotaimori Naked Sushi | 0 comments

Often regarded as one of the most fascinating and distinctive eating experiences, nyotaimori combines the fine artistry of sushi with a novel presentation technique. This age-old Japanese custom, literally translating to “the art of serving sushi on a human body,” immerses guests in a realm where human art form and culinary prowess coexist. Though it may cause some people to scoff at first, Nyotaimori has deep cultural and historical value and provides an insight into the depths of Japanese cuisine and the extent to which it can captivate and stimulate the senses.

By dissecting this intriguing custom, we can see that nyotaimori is a celebration of shape, beauty, and the fleeting aspect of culinary art rather than merely consuming sushi from a live person. Despite having its origins in Japan, this method has spread around the world, changing and adapting to fit the needs of various audiences and cultures. It still exists today as a tribute to the intricate customs of Japanese cooking as well as a modern example of inventive cooking techniques and visually stunning plating.

The Origins of Nyotaimori

The tradition of nyotaimori, which translates to “female body presentation,” has its origins in the rich cultural fabric of Japan, where the interaction of the human form, food, and art has a long history that is as fascinating as the practice itself. Serving sushi or sashimi on a human body—usually a woman’s—is a traditional Japanese art form that represents more than simply display; it also represents trust, respect, and the desire for aesthetic harmony between human workmanship and nature.

The history of Nyotaimori is a little obscure, having its roots in the Edo era records of Japan. It is thought to have originated as an opulent kind of entertainment for samurai, a class of people renowned for their appreciation of all forms of art, including culinary skills. In these early cases, nyotaimori was more than just food; it was entwined with the samurai ethos, which celebrated strength, beauty, and the fleeting aspect of life.

Nyotaimori changed along with Japan as it went through the Meiji Restoration and into the contemporary age. From a samurai extravagance, this became a wider cultural manifestation, yet it stayed on the periphery of traditional Japanese eating practices. More recently, the method has come back into vogue, being known outside of Japan as a unique and often contentious kind of cooking.

The modern version of Nyotaimori combines the traditional Japanese reverence for food presentation with a contemporary interest in distinctive and immersive eating experiences. These days, Nyotaimori gatherings are painstakingly organized, highlighting the creative presentation of sushi and sashimi while guaranteeing the model’s comfort and dignity. This contemporary version navigates the sensitivities and ethical issues of a worldwide audience while paying tribute to its historical roots.

Nyotaimori’s transition from medieval banquets to contemporary dining rooms has drawn praise and criticism. However, its persistence and development point to a basic human predisposition to appreciate art in all its manifestations. Nyotaimori is a living example of the intricacies and beauty of cultural traditions that endure over time, captivating, challenging, and enchanting people for generations to come.

The Art and Etiquette of Nyotaimori

Nyotaimori, a method that combines culinary competence with the art of presentation, is frequently viewed through a lens of wonder and fascination. Sushi production is an artistic endeavor, and the model who serves as the human plate has been treated with great care and respect, as seen by the painstaking preparations made for this special eating experience. This methodical procedure demonstrates a commitment to cleanliness, beauty, and respect for one another—elements that form the basis of the discipline.

The Preparation of Nyotaimori

The model goes through a rigorous grooming procedure in advance of the event to make sure that her skin is perfectly clean and devoid of any lotions or perfumes that can overpower the aroma and flavor of the sushi. Models are frequently trained to remain still for prolonged periods of time, all the while keeping a poise that honors the solemnity and concentration demanded by both chefs and diners. The sushi is made by talented chefs who use the freshest ingredients to create visually appealing and delectable pieces. Sushi is arranged on the model as a creative exercise; each piece is thoughtfully positioned to produce a visually pleasing arrangement that also takes the figure’s comfort and dignity into consideration.

The Etiquette of Eating Sushi off a Person

To participate in Nyotaimori, one must comprehend and value the customs and protocol that guide this activity. The ideas of professionalism and consent are crucial to this. Models understand the artistic and gastronomic context of their involvement and give their agreement to be part of the event. In return, patrons are supposed to treat the models with dignity and respect, viewing them as essential components of the art form rather than as objects. This entails refraining from offensive remarks, gestures, or behaviors that might diminish the experience’s dignity.

Chefs, models, and diners all follow a code of behavior that guarantees the event stays dignified, courteous, and centered around the celebration of culinary art. Professionalism is crucial. Etiquette is also very important; customers are usually instructed on how to choose sushi so as to limit the model’s pain; this usually involves using chopsticks and avoiding direct touch. By doing this, the experience’s integrity is preserved and it doesn’t become an objectification of art or culinary prowess.

Experiencing Nyotaimori Today

Nyotaimori, which is frequently viewed through an enigmatic and mysterious veil, has made its way beyond its Japanese origins to captivate and enthrall diners worldwide. It has become a part of the global culinary traditions. These days, this distinctive art form is served at high-end events and restaurants far beyond of Japan, adjusting to a variety of cultural settings but keeping the essential components that make it so alluring.

Global Adoption and Adaptation

Nyotaimori has expanded into new areas and been praised while also being developed to accommodate a global audience’s wide range of preferences. It is positioned in some places as the height of opulent dining experiences, a marriage of tradition, art, and cuisine that ensures a night to remember. In other places, Nyotaimori is welcomed as part of cultural displays or themed events, providing an insight into the intricate customs and procedures of Japanese cuisine. Along the way, Nyotaimori has expanded its worldwide reach and created innovative versions that represent the unique flavors and aesthetics of each place. These differences range from the types of cuisine offered to the presentation techniques.

The Diner’s Experience

Attending a Nyotaimori gathering is more than just eating for the attendees. It’s an immersive experience into a world where art and cuisine collide, where each expertly prepared and arranged piece of sushi begs to be admired before being consumed. The initial astonishment and fascination frequently give way to a deeper comprehension of the careful preparation and reverence for the food as well as the human canvas. The combination of a personal and public dining environment heightens one’s senses, allowing one to appreciate the sushi’s flavor, scent, and presentation all over again.

The Model’s Perspective

In Nyotaimori, the model plays a crucial role and necessitates a high level of discipline and professionalism. Models who provide their bodies as a conduit between the culinary and visual arts frequently characterize the experience as one of strength and vulnerability. Extensive preparation ahead of time guarantees that models are psychologically and physically acclimated to the calm and revered ambiance of Nyotaimori. Their presence at the event contributes to the overall visual and sensory experience by embodying the serenity and elegance required by the art. The model views it as a test of her artistic expression and her ability to set boundaries while adhering to a custom that values her body as an integral component of the dining table.

A Sensory and Artistic Journey

Be it as a diner or a model, taking part in a Nyotaimori event means immersing yourself in a custom that questions established eating conventions and encourages reflection on beauty, art, and the fleeting nature of culinary creations. Respect for the food, the human form, and the cultural legacy it originates from are all required by this discipline. Nyotaimori is a monument to the timeless attraction of fusing creative innovation with fine cuisine as it continues to grow and adapt in different regions of the world.

Fundamentally, nyotaimori is a deferential celebration of the elaborate beauty of Japanese culinary customs, a medium on which food is transformed into an artistic and sensual experience. Diners’ deliberate participation, the model’s careful preparation, and the sushi’s artistic presentation all combine to create an eating experience that is private and shared, personal and communal. It invites diners to reevaluate their ideas of beauty, enjoyment, and temporality within the setting of a meal, challenging established eating conventions in the process.

As nyotaimori develops and adapts to other cultural situations outside of Japan, it keeps its core values intact by stressing the value of professionalism, respect, and permission from all parties involved. Environments that respect the human form, the artistry of sushi production, and the deep relationships that food can make between people are conducive to the practice’s success. By doing this, nyotaimori celebrates the delight of shared culinary experiences and bridges the gap between the past and present by providing a window into the richness of Japanese culture.

The evolution of nyotaimori from its historical roots to its modern adaptations highlights the timeless allure of blending inventive cooking with beautiful art. Yotaimori, with its appreciation for its cultural origins and its acceptance of the multiplicity of its contemporary manifestations, is a living example of how customs may be revived and maintained in an increasingly interconnected world. No matter where we encounter it—in the calm surroundings of a traditional Japanese inn or on the busy streets of Las Vegas—nyotaimori urges us to discover the diverse range of human ingenuity and the limitless opportunities that present themselves when we dare to combine the realms of art and cuisine.

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Best Sushi Restaurants in Moscow, Central Russia

Sushi in moscow, establishment type, traveler rating, dietary restrictions, restaurant features, neighborhood.

Moscow's Best Sushi Bars

Moscow sushi bar Sayori sashimi at Misato.

Last updated . 27 February 2020

These days it’s easier to find sushi than borsch in Moscow, here are our top five. Warning: some come with a hefty price tag. Words by Tatyana Leonov .

This is the place for Moscow’s sushi connoisseurs. It’s expensive (most dishes cost more than $32), it’s swish (windows are fish-filled aquariums), and it’s huge – a whole three levels with VIP and karaoke rooms. Dish to try: Sashimi – choose the location of your  fish – Scottish, Spanish and Canadian…The Japanese sayori is worth trying. Myasnitskaya Ulitsa 47

Head towards Laluna and you’ll bypass crumbling building facades. So the sophisticated interior is a nice surprise, and the outdoor patio a great spot to spend sunny afternoons. The hot rolls are the thing to try here, washed down with sake. Dish to try: Turbot fish with caviar sauce. 69 Sadovnicheskaya Ulitsa

3. Yakitorya

One of the oldest Japanese chains in Moscow, the first Yakotorya sushi bar opened in 1999 when sushi was very new to Moscavites – and this is where many of the socialites came and learned how to use chopsticks and got to know their wasabi from their ginger. Dish to try: The Yakotorya roll – Norwegian salmon and tuna with omelette, lettuce, caviar (the Russian touch) and crab meat. The mix works! yakitoriya.ru

Tanuki is a Japanese racoon dog. Luckily the name of the enormous chain has nothing to do with the quirky cartoon character. The menu is extensive and incorporates some interesting fusion dishes. Kids’ options plus a home delivery service are nice added extras. Dish to try: Italian roll, just because it’s weird and not at all Japanese (or even Italian). The roll comes with Gouda, Cheddar and soft cream cheese – and rice thank God. tanuki.ru

The restaurant (there are branches all over the world including ones in Melbourne and Perth) — a union between Robert De Niro and chef Nobu Matsuhisa — became legendary in Moscow a long time before its arrival in 2009. Fitted with dark wood and burnished gold light fixtures, it’s located in one of the most luxurious areas of Moscow – with prices to match. Dish to try : Live sturgeon jalapeno. It’s alive, chilli and odd, but great! Ulitsa Bolshaya Dmitrovka 20 noburestaurants.com

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