starts with a specially trained chef selecting the best cuts of generally raw fish or other seafood, slicing it into bite-sized pieces, then arranging it artfully on a platter. Common fish varieties include maguro (tuna) and hamachi (yellowtail), but can also include everything from giant clams to octopus (generally cooked). Shredded daikon, as well as an assortment of flavors to use in conjunction with your soy sauce, are provided. The wasabi should be dabbed on to the sashimi pieces sparingly so as to not overwhelm the fresh flavors of the sea. Sashimi is, above all, about celebrating the quality of the seafood, pure and simple.
is the Japanese cuisine famous all over the world. It is only after years of training that a true sushi chef can make perfectly formed, lightly vinegared rice balls, on top of which he places carefully sliced pieces of raw seafood. Regardless if it is a rich piece of toro (fatty tuna), a silky slice of salmon, or the luxurious flavor of hamachi (yellow tail), each piece should be enjoyed as a beautiful thing on its own. As a bonus, enjoying sushi in its birthplace means you’ll most likely get to try fish varieties not seen back home.