Sashimi Omakase Platter

Ensure your cutting board is clean and stable. Have a very sharp sashimi knife (yanagiba) and a damp cloth ready for wiping the blade between cuts. Chill your serving platter beforehand to keep the sashimi fresh.

Take the tuna block and place it on your cutting board. Using a single, long, smooth draw-cut motion, slice against the grain into uniform pieces, about 1/4 inch thick. Wipe your knife clean after every few slices to prevent transfer of fish oils.

Repeat the slicing technique for the salmon and yellowtail. Pay attention to the natural grain of each fish to achieve the best texture. Aim for consistent thickness and size across all slices.

For the scallops, if large, you can slice them horizontally into two or three thinner discs. For the sweet shrimp, ensure they are thoroughly chilled and gently pat them dry with a paper towel. Arrange them neatly on a plate.

Arrange the shredded daikon (tsuma) on your chilled platter as a base or decorative element. Place shiso leaves strategically. Thinly slice cucumber or julienne it for additional texture and visual appeal. Have fresh wasabi and pickled ginger ready.

Begin arranging the sashimi on your chilled platter. Start with the larger, more robust fish like tuna and salmon, then add the yellowtail, scallops, and shrimp. Vary colors and textures for a visually appealing display. Garnish with daikon, shiso, and cucumber. Serve immediately with soy sauce, wasabi, and gari.