Premium Assortment Of Fresh Sliced Raw Fish

Ensure all fish fillets and scallops are thoroughly chilled, ideally kept in the coldest part of your refrigerator until just before slicing.

Prepare the garnishes: Peel and thinly julienne the daikon radish. Wash and pat dry the shiso leaves. If using fresh wasabi root, grate it finely; otherwise, prepare wasabi paste from powder.

Using a very sharp sashimi knife, slice the tuna, salmon, and yellowtail against the grain into uniform pieces, about 5-7 mm thick. Aim for clean, single cuts to maintain the fish's integrity.

Slice the scallops horizontally into 2-3 pieces each, depending on their size, ensuring each piece is delicate and bite-sized.

Artfully arrange the sliced fish and scallops on a chilled platter. For an authentic presentation, you may place a bed of crushed ice beneath shiso leaves or daikon to keep everything perfectly cool.

Garnish the platter with the julienned daikon radish and fresh shiso leaves, placing them strategically to complement the colors and textures of the fish.

Serve immediately with small individual dishes of premium soy sauce, pickled ginger (gari), and fresh wasabi on the side, allowing each diner to customize their experience.