These pictured are the traditional Japanese table place utensils. As you
can see, Japanese chopsticks are much thinner and shorter than Chinese
examples. This makes it imperative their rice is fairly sticky. There should
also be a Chopstick Rest at each table place. The spoon normally used is of
the Chinese pattern, and the one shown is actually Chinese, but they probably
use some Chinese ones in Japan as well. Japanese ones are probably more
expensive.
Older folks in Japan express dismay that the young are unable to use chopsticks with any skill, and that the Western Fork has become quite common among them, as well as even the Spork.
More on Japanese Serving Pieces