How to choose a sushi platter

Start with who is eating, then use raw versus cooked, piece count and price to narrow the field. The right platter has more to do with your group than with your taste.

Every platter, side by side

Prices and piece counts change when Domo reprints the menu, so this guide does not copy them out. The platter comparison table lists every platter with its piece count, price, contents and whether it includes anything cooked, largest first, and it is built from the same data the menu pages use. The answer to “which platter feeds the most people” is the top row.

What follows is the part a table cannot do: which one suits your group.

By group makeup

A mixed group, some raw eaters and some not, is best solved by pairing a cooked platter with a raw one rather than by picking one platter and hoping. The California Roll Platter is fully cooked and pairs naturally with almost anything else on the list.

A room of people who all eat raw fish and want variety does well with the Mixed Combo Platter or the Sunrise Platter, both built from several fish types rather than one.

A potluck or family gathering where kids are involved usually lands on California roll. It travels well, has no raw fish and reads as familiar to guests who are new to sushi.

Anyone building a spread around bold flavor should look at the Karai & Ninniku Platter, the Deluxe Sushi Platter or the Sushi Combo Platter, all built around spicy ahi.

By raw versus cooked

The California Roll Platter is the only fully cooked option. Everything else carries some amount of raw fish, though several platters mix in cooked components: the Mixed Combo Platter and the Sushi Combo Platter both carry California roll and cooked nigiri like unagi and ebi alongside the raw pieces, so they work for a group that’s mostly comfortable with raw fish but not entirely.

At the raw end sit the Nigiri & Sashimi Trio, the Hotate Platter and the Premium Nigiri Platter, which is the one that adds Hokkaido scallop and unagi. If your group is confident with raw fish and wants to lean into it, start there. The comparison table marks the cooked content on every row.

By piece count

Almost every platter publishes an exact total, which is what makes a headcount possible: work out how many pieces you need with the per person guide, then read the piece count column and pick a combination that clears it.

Two things are worth knowing before you do the arithmetic. Similar prices do not mean similar piece counts, which is why the table puts the piece count beside the price. And the largest platter on the menu is not the most expensive one.

By price

The two Kahala sets are built for one or two people rather than for a group. Most of the group platters sit in a band close enough together that piece count, not price, is what separates them, and it’s the range worth comparing closely. Above that sit the platters built around Hokkaido scallop, unagi and ikura, where you are paying for what is on the tray rather than for more of it.

Order for the shape of your group

Work out the headcount, whether anyone skips raw fish, and roughly what you want to spend, then match it against the platter menu with the quantity planner. Everything is built from what the kitchen makes that day, so order online in advance for the pickup date and time you want.