Sashimi

Japanese cuisine · raw fish · culinary art

Super fresh fish. Sashimi uses only the highest quality, freshest fish because you eat it completely raw. The fish is often caught that same day to make sure it's perfect and safe to eat.

Thin slicing skill. Chefs use very sharp knives to slice the fish into thin, delicate pieces. The thickness and angle of the cut matters a lot because it changes how the fish tastes and feels in your mouth.

Japanese tradition. Sashimi comes from Japan and has been enjoyed there for hundreds of years. It's considered a refined and elegant way to prepare and taste fish.

Soy sauce dipping. People eat sashimi by dipping the sliced fish into a small bowl of salty soy sauce. Some people also add wasabi, which is a spicy green paste, to add extra flavor.

Pure fish flavor. Because sashimi has no cooking, breading, or heavy sauces, you taste the true delicate flavor of the fish itself. Each type of fish has its own unique taste and texture.