Sashimi in Plantation

Yellowtail sashimi is sliced and served with jalapeño and ponzu sauce.

Chef-selected raw fish served in clean slices without rice.

Thin sashimi with Japanese dressing, truffle-oil salt, and fried garlic.

Raw sweet shrimp served sliced as sashimi.

Raw conch sliced and served sashimi-style without rice.

Thinly sliced eel served raw in the sashimi style.

Escolar sashimi presents this white fish in thin, raw slices.

Raw sashimi slices from the rich belly of hamachi, or Japanese yellowtail.

Sliced raw hamachi, or young yellowtail, served as sashimi without rice.

Salmon roe served as sashimi, offering glossy beads and briny flavor.

Sliced kani seafood is served sashimi-style, without rice.

Massago Sashimi serves capelin roe on its own, without a rice wrapper.

Thinly sliced octopus served raw as sashimi.

Raw salmon belly, sliced for serving as sashimi.

Thin raw slices of salmon served as traditional sashimi.

A lunch entrée of raw fish slices served without sushi rice.

Thinly sliced scallop served raw as a sashimi entrée.

Platter combining sushi pieces with slices of sashimi.

Tamago Sashimi features sweet Japanese omelet slices, not raw fish.

Triple seafood selection served as sashimi or sushi.

Raw tuna, sliced for serving as sashimi.

Sea urchin roe served raw as delicate sashimi.

Wahoo served as raw fish slices in the traditional sashimi style.