Sashimi
“Pristine slices of raw fish and seafood served with soy sauce, wasabi, and pickled ginger, celebrating ingredient purity.”
Salmon
Yellowfin tuna
Soy Sauce
Wasabi
FishWhere it comes from
Sashimi represents the pinnacle of Japanese culinary artistry, celebrating the freshness and purity of raw fish and seafood. This dish is deeply rooted in the tradition of serving high-quality ingredients with minimal embellishments. Interestingly, the skill of the chef in slicing the fish is as critical as the fish itself, making it a true test of precision and technique.
On the Palate
How it's made
3 steps · Show ↓17 min active
How it's made
3 steps · Show ↓- 110 min
Select the freshest fish available, such as salmon and yellowfin tuna. Use a sharp knife to cut the fish into hira-zukuri slices, about the size of a domino, ensuring even thickness for a uniform texture.
- 25 min
Arrange the slices artistically on a chilled plate, creating a visual feast that highlights the fish's natural colors and textures.
- 32 min
Serve immediately with small dishes of soy sauce and wasabi on the side. Allow diners to customize their dipping to taste.
