Sashimi

Begin with very fresh, sashimi‑grade fillets — pat dry and trim any bloodlines from the Tuna, Salmon and Yellowtail; keep the fish chilled on ice until you are ready to slice.

Use a long, very sharp knife and slice each fillet in one clean stroke against the grain: aim for about 1/4-inch (6 mm) for most slices, or slightly thicker for hamachi if you prefer a meatier bite; wipe the blade with a damp cloth between cuts for neat edges.

Peel and julienne the Daikon Radish into fine threads (tsuma); soak briefly in cold water to make them crisp, then drain and pat dry.

Arrange a small nest of the daikon threads on chilled serving plates and lay the fish slices neatly over or beside the tsuma, spacing the pieces so each slice can be appreciated.

Tuck a few Shiso leaves between or alongside the slices as a fragrant, palate‑bright garnish.

Provide small dipping dishes with Soy Sauce (Koikuchi Shoyu) and a small dollop of Wasabi Paste on the side — press a little wasabi onto the fish before dipping into soy if you like extra heat.

Serve immediately while the fish is cool; enjoy the sashimi plain to savor the clean flavors, and keep any leftovers refrigerated and consumed the same day.