Many Japanese dishes look more like art than they do food. This is not surprising given that Japanese chefs and servers agonize over aspects like food placement, which serving plates to use, and ...

100 g sashimi grade tuna 100 g sashimi grade sea bream 7-8 cm piece of daikon radish and carrot 1/2 lemon Shiso leaves, wasabi, benitade (red water pepper sprouts), as needed Dipping sauce: 150 ml ...