Few dishes capture Japan’s culinary philosophy quite like sashimi – the art of simplicity elevated to perfection. At first glance, it’s just thinly sliced raw fish. But behind each piece lies centuries of culture, technique, and respect for purity.
A Slice Through Time
Sashimi’s story dates back over 1,000 years. In ancient Japan, fish was often eaten raw, seasoned with salt and vinegar to preserve freshness. Over time, as culinary techniques evolved, sashimi had become a refined delicacy served at royal courts – a dish that celebrated the ocean’s finest offerings, unmasked and unaltered.
The name sashimi itself means “pierced flesh” (from sashi = pierce, mi = flesh), referring to the practice of attaching the fish’s tail or fin to the slice for identification and presentation.
Precision as a Form of Art
Every slice of sashimi is a masterpiece of balance between texture, temperature, and technique. It’s not just about cutting fish; it’s about understanding it.
Japanese chefs spent years mastering the art of slicing – using knives like the yanagiba, a long, razor-sharp blade designed to glide through fish in a single, clean motion. Each fish, each cut, each presentation is intentional – from the direction of the slices to the positioning of accompaniments. Soy sauce enhances savouriness, wasabi cuts through richness, and pickled ginger refreshes taste.
Sashimi the Umami Way
At Umami Sushi & Pan Asian, we honour this tradition while adding our own bold twist. Our sashimi is prepared with precision, served with care, and designed to deliver that unforgettable balance — raw, refined, real.
Because sashimi is more than a dish — it’s a story on a plate, a taste of Japan’s history.
