Sashimi is the essence of Japanese cuisine.

Sashimi (刺身) is the essence of Japanese cuisine, not only a dish but also an art of honoring the original flavor.

These are thin, meticulously cut slices of fresh seafood, usually fish or shellfish. The main characteristic of sashimi lies in the absolute freshness of the ingredients. Because it is not heat-processed, the quality of the ingredients is the decisive factor in the value, pure flavor and "delicious - healthy" feeling when enjoying. Each slice must retain its natural color, texture and sweetness, reflecting the meticulousness and masterful technique of the chef.

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