Sushi term
Sashimi 刺身
Sashimi is the quiet confidence of Japanese cooking: no rice, no rolling, no sauce to hide behind — just clean slices of fish or seafood and the knife work that shaped them. It's the truest test of a fish's freshness and a chef's skill.
It's about the cut
The angle and thickness of each slice are chosen for the specific fish — firm species are cut thin, fatty ones thicker. A dull knife tears the flesh and dulls the flavor, so sashimi doubles as a chef's résumé.
How to eat it
Dip the fish, not the rice you don't have, lightly in soy — touch just the edge. Wasabi goes on the fish sparingly, or ask the chef to add it. Ginger (gari) is a palate cleanser between fish, not a topping.
Insider tip. If a menu lists "sashimi grade," that's marketing — there's no legal grade. Trust the restaurant, not the label.
Where to try Sashimi near you
Top-rated sushi spots on Yes Ichiban with real, orderable online menus:
Bayridge Sushi
Kissimmee, FL · ★★★★★★★★★★ 4.8
VOLCANO STEAK AND SUSHIDULUTH, GA · ★★★★★★★★★★ 4.7
Royal SushiChicago, IL · ★★★★★★★★★★ 4.7
Bayridge SushiLongwood, FL · ★★★★★★★★★★ 4.7
Volcano Steak & SushiWEST BERLIN, NJ · ★★★★★★★★★★ 4.7
Mikata Japanese Grill & SushiKnoxville, TN · ★★★★★★★★★★ 4.6