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.