Kyoto is inland, so its sushi culture grew around preserved and pressed fish as well as the fresh seafood that now arrives daily. You will find everything from quiet omakase counters to lively conveyor-belt shops.
Counter sushi is the place to watch the chef and to ask questions, but seats are few, so booking ahead is wise. Conveyor-belt sushi is relaxed, affordable and easy for first-timers, with touch panels and plates counted at the end.
Local menus sometimes include pressed sushi or dishes using seasonal Kyoto ingredients. If a dish catches your eye, ask the staff what makes it local.
Keep to the basics of good manners: arrive on time, dip the fish side in soy sauce, eat each piece soon after it is served and avoid strong perfume at a counter. Tipping is not expected.