Hoshi Sashimi Recipe

Prepare fish

Keep fish chilled until ready to slice. Pat each fillet dry with paper towel. Trim away skin, bloodlines, and connective tissue: for tuna and yellowtail remove the dark red strip; for salmon remove pin bones with tweezers. Work quickly and keep fish cold (place on a tray over ice if needed).

Portioning

For 12 pieces total: plan roughly 3 pieces each of tuna, salmon, yellowtail (9 pieces) and 2 pieces of scallop and 1 of squid (or adjust per chef's selection). For even pieces, cut each fish into 3–4 mm thick slices about 6–7 cm long and 2–3 cm wide depending on the fish. Scallops: half horizontally for medallions if large, or use whole small scallops. Squid: cut into thin rectangles or scored slices.

Slicing technique

Hold the knife at a slight angle and slice in one smooth pull stroke away from you (do not saw). For fatty salmon, use a slightly more diagonal (oblique) slice to show marbling. For firm tuna and yellowtail use clean perpendicular slices. Wipe the knife blade with a damp cloth between different fish to avoid flavor transfer.

Prepare daikon: julienne daikon finely and soak briefly in iced water for 5 minutes to make it crisp, then drain and dry. Arrange shiso leaves and microgreens; place pickled ginger and a small quenelle or smear of wasabi on the plate.

Arrange the sashimi on a chilled plate or over an ice bed: fan 3 slices of each fish in small clusters with a shiso leaf behind or between clusters. Place scallops and squid on their own spots. Add a small mound of daikon as a central garnish and tuck microgreens atop or between fish for color.

Pour soy sauce into small dipping dishes. Optionally provide ponzu as an alternative. Squeeze the half lemon gently over scallop or squid if desired for brightness; do not pre-squeeze over all fish to preserve freshness.

Final checks: ensure all slices are uniformly cut and chilled. Serve immediately to maintain texture and flavor. Advise guests to take a slice, lightly dab the edge in soy or ponzu (avoid soaking), add a touch of wasabi if desired, and cleanse the palate with pickled ginger between different fish.