Red Snapper, Salmon, White Tuna, and Tuna Sashimi.

Freshness is essential to sashimi. Sashimi is the crowning glory of the formal meal, which is arranged on especially beautiful plates, is the showpiece of the chef’s skill – both in his knifework and his mastery of the essence of Japanese cuisine. Sashimi is served early in the meal so its subtle flavor may be enjoyed while one is still hungry and before on’s palate is saed with cooked foods. The sliced seafood that composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, daikon, shredded into long thin strands, accompanied by one green perilla leaf per slice.