Many travelers are already familiar with tuna, salmon, and a few other popular types of sashimi.
But the range of sashimi in Japan goes far beyond that. Let’s check out the different kinds and see what makes Japanese sashimi culture unique.
What Is Sashimi?
Sashimi is a traditional Japanese dish consisting mainly of seafood or other ingredients served raw.
The ingredients are thinly sliced or cut into small pieces and eaten with condiments such as soy sauce and wasabi.
Unlike sushi, sashimi is served without rice, focusing entirely on the flavor and texture of the raw ingredients.
A classic Japanese sashimi platter showcasing fresh tuna, sea bream, yellowtail, and shellfish — a simple yet elegant introduction to Japanese raw seafood.
Classic & Kansai Luxury Seafood Sashimi
Most visitors expect tuna, salmon, sea bream, squid, or shrimp.
But in some parts of Kansai (around Osaka and Kyoto), you can also find seasonal luxury seafood served raw.
Fugu (Tessa) – thinly sliced pufferfish, a specialty especially in Osaka , where many fugu restaurants operate (though the fish come from different areas of Japan). The slices are almost transparent, delicate, and slightly chewy. Fugu is usually served with ponzu (a citrus-based soy sauce) and momiji oroshi, which is grated daikon radish mixed with chili, adding a mild spicy kick. While fugu is available year-round, it is often considered at its best in winter. Must be prepared by a licensed chef.
Tessa, thinly sliced fugu, a specialty in Osaka. Served with sudachi citrus and momiji oroshi, it is delicate, slightly chewy, and prepared only by licensed chefs.
- Ise lobster – raw lobster sashimi is more commonly served in Ise, a coastal city east of Nara on the Pacific coast, and nearby areas. Its natural sweet flavor is highlighted when served raw. While grilled lobster is popular worldwide, in Japan, raw lobster sashimi is considered a refined seasonal delicacy.
Meat Sashimi
Seafood is the most common type of sashimi.
Some surprises come from meat. In Japan, certain high-quality restaurants serve raw meat sashimi under strict hygiene standards.
You may encounter:
Beef sashimi (Gyusashi)
Horse sashimi (Basashi)
Chicken sashimi (Torisashi)
Whale sashimi – historically part of local Japanese cuisine
These dishes are meant to be enjoyed at well-established restaurants. You won’t find beef, horse, or chicken sashimi at supermarkets or at home.
Whale sashimi, however, may occasionally be found at some specialty supermarkets, though it is quite rare.
For visitors, these are often the most surprising items on a sashimi menu.
Beef sashimi (Gyusashi) is a delicacy served in high-quality restaurants, offering tender, flavorful meat enjoyed raw under strict hygiene standards.
Plant-Based Delights: Konnyaku & Yuba
Not all sashimi is from animals. Some plant-based ingredients are also served raw in sashimi-style dishes.
Konnyaku – a firm, gelatinous root product. While ordinary konnyaku is often gray, sashimi-style konnyaku is usually white or green (with seaweed). It is commonly served with karashi sumiso, a mustard-vinegar miso sauce that adds a tangy kick.
Yuba – delicate layers formed on the surface of heated soy milk, with a silky texture and subtle sweetness. Yuba is especially associated with Kyoto, where it has long been part of traditional cuisine. It is often enjoyed with wasabi soy sauce or a light dashi soy sauce to highlight its gentle flavor.
Fresh yuba, served sashimi-style. Its silky texture and subtle sweetness are enhanced by wasabi soy sauce or dashi soy sauce.
Dancing Seafood: Extreme Freshness
Not all raw dishes in Japan are served as traditional sashimi. Some small seafood are eaten live in a dramatic way, a style called odorigui — literally “dancing eating.”
Kuruma prawn ( Japanese tiger prawn) – extremely fresh prawns may still twitch vigorously on the plate. Eating them raw allows you to fully enjoy their concentrated flavor and natural sweetness.
Shirouo (ice goby) – tiny transparent fish that sometimes wriggle energetically as they are eaten. Some diners lightly bite them, or let them slide down the throat, experiencing the odorigui sensation firsthand.
These dishes are usually found only at specialized restaurants or areas. While not traditional sashimi, they showcase the Japanese emphasis on freshness and the unique ways seafood can be enjoyed.
Shirouo, tiny transparent fish, swimming in water. Diners enjoy lightly biting them or letting them slide down the throat, experiencing Japan’s odorigui — “dancing eating” — firsthand.
Would You Try It?
Raw tuna may feel familiar, but sashimi can go far beyond fish: beef, horse, chicken, whale, and even luxury seafood like Ise lobster.
Plant-based options like konnyaku and Kyoto yuba offer delicate flavors, while odorigui dishes show the extreme freshness of Japanese seafood.
Japanese sashimi culture is all about trust in quality, respect for ingredients, and sometimes a touch of adventure.
tokie
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