TOKYO ETIQUETTE AND CUSTOMS
Greeting Someone in Tokyo: the Japanese custom is to bow when meeting somebody. When to bow and how much to do so is something that is very complicated and deeply ingrained in Japanese culture. Visitors are not expected to understand this and it is acceptable to shake hands. However, it will always be appreciated if you attempt a slight bow. Business cards are considered highly important, so remember to take a good supply with you. Cards should be handed over in a rather courteous manner using both hands. They should be received in the same manner, treated with respect and referred to often, if only in ritual.
Tipping Advice: Japanese do not give or expect tips. To them, it is a Western tradition that is considered a little vulgar. Service charges tend to be included in the bill. The Japanese often insist on picking up the tab for their foreign friends. It's polite to refuse three times and then let them pay, promising to get the next one. At the table, the guests should wait for their host to indicate where they should sit. It's a Japanese custom to place guests in the most comfortable chairs with the best view.
Tokyo Dress Code: For business, smart clothes are essential with suits for men and tailored dresses or suits for women. Tokyo business people tend to be fairly formal in their dressing habits. Outside of business, casual dresses are fine for most things, although you may feel more comfortable if dressed in smart casual attire.
Local Customs: "Sake" is more than a drink. It's a tradition, which almost passes as the very life-blood of Japanese social and cultural life. It is offered to the Gods in Shinto shrines, sipped by bride and groom as part of the marriage ceremony, sprinkled on the ground to purify Sumo wrestling rings and drunk with great gusto at celebrations of all kinds. The Japanese have been fermenting rice and water to make "Sake" for over 1300 years, and apart from being ritually important, it is also used as an accompaniment to traditional cuisine, especially seafood. Production of "Sake" has dwindled over the past 50 years as Western products such as beer and whisky have increased in popularity. However, there are still over 2000 breweries making this national drink. "Sake" ranges greatly in price and quality. The cheapest factory brews are best consumed at blood temperature, while the top quality, hand-made Nihonshu, known as Ginjo-Shu or Daiginjo-Shu, is served chilled. "Sake" is usually served in ceramic flasks (Tokkuri) and drunk from thimble-sized cups (Choko) and it is customary to only pour for your drinking partners, never for yourself. They, in turn, will pour for you.