Best Japanese Sashimi

Category: sashimi 👁 275 👍 39 ★★★★☆4.9

Yes, it is safe to consume raw fish (sushi and sashimi) as long as it has been properly cleaned and prepared. However, if buying fish from the store to eat as sashimi, make sure that it is labeled as safe to consume raw. If you're buying it in Japan, look for the words 生食用 (nama shoku you) or 刺身用 (sashimi you).

Lastly, what is the best sashimi?

Some of the most popular types of fish chosen for sashimi include the following.

  • Salmon. Salmon is vastly popular with people all over the world. ...
  • Tuna. Also known as Maguro, chefs use tuna for sashimi in many restaurants. ...
  • Ahi Tuna. ...
  • Halibut. ...
  • Squid. ...
  • Octopus. ...
  • Japanese Mackerel. ...
  • Yellowtail.

Even if, is sashimi expensive in Japan? Sashimi Price Ranges For two people, expect to pay around 500 yen to 1200 yen for sashimi at an izakaya, depending on the variety. Sashimi at more expensive places will cost from 800 to 1600 yen. Order a “moriawase” sashimi platter if you want to try several varieties of sashimi, or if you're in a group.

Never mind, where can I eat sashimi in Tokyo?

Here are 8 restaurants in Tokyo that serve the best sashimi....8 Best Sashimi in Tokyo

  • Sushi Jiro Roppongi. © 2020 Voyagin, Inc. ...
  • Kappo Yoshiba. ...
  • Izumi. ...
  • Zauo. ...
  • Sashimi Bar Kashigashira. ...
  • Shibusanuokin. ...
  • Umaimon Shinjuku Kabuki-cho. ...
  • Haruyo.
  • Why is sashimi so expensive?

    The reason that sashimi can be more expensive during winter than say summer is because it is harder to catch fresh tuna during colder climates. According to this source, the summer time is easier to find the fish up on the surface. And they'll be rather active during the warm temperature.

    BESTSELLER NO. 1 in 2021

    Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch

    Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch
    • Japanese style Yanagiba knife, used for slicing ultra-thin slices for dishes such as sushi and sashimi
    • Made with Daido 1K6 high-carbon, stainless steel for superior edge retention
    • Unique, single-sided blade design, embellished with the Japanese character for' Wasabi'
    • Blades are bead-blasted to an attractive finish, handle is sturdy, clean polypropylene blend
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    Sunlong Fillet Knife 10 Inch Sashimi Fish Fillet Knife Japanese 67 layer Damascus Steel 254mm Right Handed Carving Knife Natural Walnut Wood Sheath with Flannel Knife Bag

    Sunlong Fillet Knife 10 Inch Sashimi Fish Fillet Knife Japanese 67 layer Damascus Steel 254mm Right Handed Carving Knife Natural Walnut Wood Sheath with Flannel Knife Bag
    • This knife has a unique & beautiful Tsuchime (“Hammered pattern”) textured Damascus blade. They feature a hand sharpened and hand honed VG-10 stainless steel blade core that is clad on both sides by a 33-layer Damascus stainless steel (50/50 symmetrically ground double beveled edge).
    • The use of Japan 67 layer VG-10 HIGH CARBON CONTENT steel core Damascus steel made of high quality Chef's special cutting knife, HRC (hardness) 58-60, It is suitable for slicing raw fish and seafood into sashimi size. Featuring a long, narrow blade that ensures paper-thin slices of meat and fish.
    • Both sides of the blade design is different,one side is Damascus texture,the other side with exquisite hammered pattern and Damascus texture,the hammered pattern reduces drag and minimizes stuck on foods.It's the best choice for slicing but not suitable for chopping.
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    Yoshihiro Hi-soft High Performance Professional Grade Cutting Board Japanese Sashimi Chef's Tool Made in Japan (X-Large)

    Yoshihiro Hi-soft High Performance Professional Grade Cutting Board Japanese Sashimi Chef's Tool Made in Japan (X-Large)
    • A cutting board has a significant impact on knife edge durability, more so than the food itself.
    • The Hi-soft cutting board is constructed to be the best cutting surface for high carbon steel knives.
    • Features a high quality synthetic material specifically designed to minimize stress on your hand and impact on the blade, resulting in better edge retention and a longer lifespan for your knives.
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    • Size: Small, Medium, Large, X-Large, XX-Large, XXX-Large available. Made in Japan.
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    Japanese Kitchen Knife Set of 5 (Wooden Box Case) Mr. Takaaki Nakamura

    Japanese Kitchen Knife Set of 5 (Wooden Box Case) Mr. Takaaki Nakamura
    • Color: Silver
    • Shipping Dimensions Length: 14.72" Width: 10.55" Height: 1.34" Weight: 1.81" pounds
    BESTSELLER NO. 5 in 2021

    ASIAN HOME Japanese Sashimi Sushi Boat Plate Detachable Serving Tray For Restaurant Home Dining Decorative Dinnerware Party Hosting Display Boat 19"

    ASIAN HOME Japanese Sashimi Sushi Boat Plate Detachable Serving Tray For Restaurant Home Dining Decorative Dinnerware Party Hosting Display Boat 19
    • This beautiful aesthetic Omakase traditional fishing boat is made of high quality lacquered plastic. It comes with the boat base as ice bin and detachable tray on top. Washing can never be easier!!!
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    • Great for Sushi Restaurant, Home Or Party. * Sushi Not Included *
    • Size Approx: L19" x W7" x H5.5"
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    BESTSELLER NO. 6 in 2021

    YOSHI Shichimi/Nanami 7-Spice Togarashi Dry Chili Blend Seasoning, 60g (2.12oz) | Japanese Chile Spice Blend, Use On Udon and Soba Dishes, Potatoes, Fries, Steamed Vegetables, Tuna Tartare and More

    YOSHI Shichimi/Nanami 7-Spice Togarashi Dry Chili Blend Seasoning, 60g (2.12oz) | Japanese Chile Spice Blend, Use On Udon and Soba Dishes, Potatoes, Fries, Steamed Vegetables, Tuna Tartare and More
    • PREMIUM QUALITY – We believe in premium high standard gourmet ingredients with the best flavors. Our togarashi has a delicious natural taste that is unmatched in its quality.
    • ADD SOME HEAT – Togarashi seasoning has a moderately strong level of heat, which is balanced by the orange citrus and the subtle aroma of seaweed.
    • TRADITIONAL JAPANESE SPICE – This traditional japanese spice dates back since at least the 17th century, and we make sure to provide the genuine authentic product that you deserve.
    • A MOUTH-WATERING MIX – This nanami togarashi spice is a delicious mix of red chili pepper, orange peel, black sesame seed, seaweed, white sesame seed, japanese pepper and ginger. This amazing combo is what makes togarashi spices so sought after.
    • PROLIFIC SPICE – Although nanami togarashi is usually sprinkled over Japanese noodles such as udon and soba, it’s also excellent as a seasoning on potatoes, home fries, rice, or even on steamed vegetables such as broccoli with sesame oil. Nanami is particularly good for bringing out the flavor in tuna tartare and scallop ceviche.
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    Sushi Knife/Sashimi Knife-10.5‘’ Japanese Fish Knife- Single Bevel Yanagiba Knife Slicing Meat and Fish - VG10 2-Layer Ply Steel Blade -Ergonomic Brazilian Pear Wood Handle-Keemake

    Sushi Knife/Sashimi Knife-10.5‘’ Japanese Fish Knife- Single Bevel Yanagiba Knife Slicing Meat and Fish - VG10 2-Layer Ply Steel Blade -Ergonomic Brazilian Pear Wood Handle-Keemake
    • 【Premium Material】Constructed from Premium Japanese high-carbon stainless steel VG10, this 10.5 inch Japanese Sashimi knife features extraordinary artistic creativity and incomparable cutting performance. Being a single-bevel slicing master used in preparing raw fish, this 10.5” Yanagiba is perfectly suited for cutting through flesh in a single stroke without pulling or tearing, maximizing flavour and taste while the 3.1mm blade gently pushes meat away from the blade.
    • 【Exclusive Production Techniques】From a High-tech Heating Treatment, cooling to hand honing, each Yanagiba Knife/Sashimi Knife is precisely tempered and honed (12-15 degree) to gain sharpness, strength and hardness as of (57±2 HRC).
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    KYOKU Samurai Series - 10.5" Yanagiba Knife Japanese Sushi Sashimi Knives - Superior Japanese Steel - Wenge Wood Handle - with Case

    KYOKU Samurai Series - 10.5
    • SUPERIOR STEEL - Manufactured with an ultra-sharp, cobalt-added, and cryogenically treated steel cutting core at HRC 56-58 hardness, this 10.5 in. Yanagiba knife boasts unrivaled performance and incredible edge retention.
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    Waterboss,Japanese Yanagi Kiritsuke Sushi Sashimi Chef Knife Salmon Knife Slicer Watermelon Knives, 7Cr17mov Stainless Steel Sashimi Yanagiba Knife, Octagon Handle with Ebony Wooden, 10.6 inch (270mm)

    Waterboss,Japanese Yanagi Kiritsuke Sushi Sashimi Chef Knife Salmon Knife Slicer Watermelon Knives, 7Cr17mov Stainless Steel Sashimi Yanagiba Knife, Octagon Handle with Ebony Wooden, 10.6 inch (270mm)
    • Yanagi Kiritsuke Sashimi Knife, fish-slicing knife, is used for slicing raw fish thin. When slicing raw fish, you need to pull the blade toward yourself. The long blade helps to pull it more smoothly. By using a sashimi knife, professionals can preserve the texture, flavor, and freshness of the fish.
    • 7Cr17mov stainless steel blade with HRC 56-58 combines exceptional sharpness and optimal edge retention with stain resistance. Knife will become extremely sharp with whetstone sharpening and will glide through any type of fish with no pressure,and with stainless steel durability and ease of care
    • 10.6 inch (27cm) single edged blade with a traditional grind. Completely flat ground on front (SHINOGI), concave ground (URASUKI) with flat rim (URAOSHI) on the back.
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    • Excellent for slicing food materials. Used for making sashimi and sushi. You can use a sashimi knife for slicing meat thinly, but please wipe off the oil carefully.Excellent for home or professional chef use.
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    Cangshan J Series 62779 Japan VG-10 Steel Sashimi Chef Knife With Walnut Sheath, 8-Inch

    Cangshan J Series 62779 Japan VG-10 Steel Sashimi Chef Knife With Walnut Sheath, 8-Inch
    • Unique Patent Pending Design that focuses on rich ultra-dense African Blackwood Handle
    • Hand Crafted from Japan VG10 Steel with HRC 60 +/- 2 on the Rockwell Hardness Scale
    • 8-Inch Sashimi is perfect for creating razor-thin slices of fish and soft meats for sashimi
    • Each Knife comes with dark walnut wood magnetic saya style sheath
    • Hand wash only, limited lifetime warranty

    8 More Questions Answered

    How healthy is sashimi?

    Sashimi is High in Protein Since sashimi is simply raw fish, it is very high in protein which is necessary for muscle growth and energy. Salmon and tuna have a very high ratio of protein in comparison to calories. Fish offers 1g protein per 4.5 calories.

    Can sashimi make you sick?

    Sushi may be delicious, but there is a degree of risk associated with eating raw fish. You could get sick from parasites, food poisoning, or mercury ingestion.

    Why sashimi can be eaten raw?

    Raw fish you eat at a sushi restaurant is also typically caught in colder waters and frozen before you eat it. The freezing is important, Tauxe says, because it kills any potential worms or other parasites that might be in the fish. ... This isn't to say that raw fish is completely without risk, however.

    Is sashimi really raw?

    Sashimi is specifically raw—and fresh—seafood, like tuna or salmon. Most sashimi is made from saltwater dwellers because freshwater fish have higher risks of parasites. Sashimi is usually served thinly sliced on a bed of daikon, sans rice.

    What is the most expensive sashimi?

    bluefin tuna

    Is sushi Chinese or Japanese?

    Sushi is said to have originated in China between the 5th and the 3rd centuries BC, as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in South East Asia for centuries, and nowadays, there are still traces of it in some parts.

    Is sushi better in Japan?

    The short answer is, No. Sushi is not better in Japan. ... While many restaurants in Japan really focus on freshness in their fish, many of the items have to be flown into Japan so they aren't necessarily that much more fresh than what you'd find elsewhere.

    Why do Japanese not eat salmon sushi?

    The Japanese did not traditionally eat raw salmon because locally caught (Pacific) salmon was believed to harbor parasites, and was considered too lean to be served as sushi. The Japanese ate salmon cooked and cured, but never raw.