Sashimi is the simplest thing on our menu — and the hardest to get right. There's no rice to hide behind, no sauce to cover up imperfections, no tempura crunch to distract you. It's just fish, a sharp knife, and the skill to bring them together. When sashimi is done well, nothing else in a sushi restaurant can match it.
Whether you're a longtime sashimi lover or you've been curious but unsure where to start, this guide will walk you through the essentials: what sashimi actually is, the most common types, how to spot freshness, and how to order it like you've been doing it for years.
Sashimi vs. Sushi: What's the Difference?
This is the question we hear more than any other, and the answer is straightforward. Sushi refers to any dish made with seasoned vinegar rice — that includes nigiri (fish on rice), maki (rolls), and other rice-based preparations. Sashimi is sliced raw fish served on its own, without rice.
Think of sashimi as the purest way to experience seafood. There's nothing between you and the fish. The cut, the temperature, the texture, the flavor — everything is laid bare. That's what makes it both intimidating and extraordinary.
At Raw Sushi Bar, our sashimi is sliced to order. Each piece is cut by hand to the exact thickness that best showcases that particular fish — thicker for rich, fatty cuts, thinner for delicate, lean varieties.
Know Your Fish: Common Sashimi Types
Walking up to a sushi bar and seeing a dozen types of fish can be overwhelming. Here's a guide to the varieties you'll find most often at Raw, along with what to expect from each one.
Tuna
MaguroThe cornerstone of any sashimi menu. Lean tuna (akami) is deep red with a clean, meaty flavor. Medium fatty tuna (chutoro) adds richness. Fatty tuna belly (otoro) melts on the tongue — it's the most prized cut in Japanese cuisine.
Salmon
SakeThe most popular sashimi in America for good reason. Salmon is buttery, rich, and approachable. Its vibrant orange color and smooth texture make it an ideal starting point for sashimi newcomers.
Yellowtail
HamachiSlightly firmer than salmon with a clean, mild sweetness. Hamachi has a delicate fat content that gives it a silky mouthfeel without being heavy. One of the most versatile and beloved sashimi fish.
Albacore
Shiro MaguroLighter in color and flavor than bluefin tuna. Albacore is creamy and mild, often served lightly seared (tataki style) with ponzu. It's a beautiful bridge between cooked and raw fish for cautious diners.
Octopus
TakoGently cooked before slicing, octopus sashimi has a satisfying chew and a subtly sweet, oceanic flavor. The purple and white slices are visually striking and offer a texture unlike any other sashimi.
Scallop
HotateSweet, tender, and almost creamy. Raw scallop sashimi practically dissolves on your tongue. It's one of the most luxurious bites in the sashimi world — sweet enough to eat with nothing but a touch of sea salt.
Chef's Tip: If you're new to sashimi, start with salmon or yellowtail. Both are mild, approachable, and showcase the clean flavors that make sashimi special. Once you're comfortable, work your way toward richer cuts like tuna belly or more adventurous options like octopus.
How to Tell If Sashimi Is Fresh
Freshness is everything. The difference between great sashimi and mediocre sashimi comes down to how the fish was handled from ocean to plate. Here's what to look for.
Appearance. Fresh sashimi has a natural sheen — a subtle glow that comes from the oils in the fish. The colors should be vibrant and distinct: deep red for tuna, bright orange for salmon, pale pink for yellowtail. Dull, matte-looking fish or any browning at the edges is a sign of age.
Smell. This might be the most reliable test. Fresh sashimi should smell like the ocean — clean, briny, and pleasant. If it smells "fishy" in a sharp or unpleasant way, the fish is past its prime. At Raw, our fish arrives smelling like seawater, and we intend to keep it that way until it reaches your plate.
Texture. When you pick up a piece with your chopsticks, it should hold its shape with a slight give. Fresh fish is firm but yielding. If it feels mushy, slimy, or falls apart easily, that's a red flag.
Temperature. Sashimi should be cool but not ice cold. Slightly chilled fish allows the natural fats to remain soft and flavorful. If it's served frozen or at room temperature, the texture and taste will suffer.
Chef's Tip: At a good sushi restaurant, you should never hesitate to ask your chef what's freshest that day. It's not a rude question — it's the smartest one you can ask. The answer will almost always lead you to the best thing on the menu.
Seasonal Sashimi: Why Timing Matters
Just like produce, fish has seasons. The fat content, flavor, and texture of any given species changes throughout the year depending on water temperature, migration patterns, and spawning cycles. Eating fish at its peak season means you're getting it at its absolute best.
Winter
Cold water means fattier fish. Winter is prime time for fatty tuna (otoro), yellowtail, and mackerel. The fish build up fat reserves to survive colder temperatures, which translates directly into richer, more indulgent sashimi.
Spring
As waters warm, lighter fish come into season. Spring brings excellent bonito, snapper, and the first runs of wild salmon. The flavors are cleaner and more delicate — perfect for enjoying the transition.
Summer
Summer is peak season for uni (sea urchin), octopus, and squid. The warmer months also bring exceptional scallops. Lighter preparations shine in summer — think thin slices with citrus and a light soy.
Fall
Salmon reaches its richest point in fall as fish prepare for spawning. This is also when mackerel and sardines are at their fattiest. Fall sashimi tends to be bold and satisfying — a natural match for the season.
How to Order Sashimi Like a Regular
Ordering sashimi doesn't have to be complicated. A few straightforward approaches will serve you well every time.
Start with the sashimi sampler. Most sushi restaurants, including ours, offer a combination plate with an assortment of fish. This is the best way to try several varieties in one order and discover what you like.
Ask what's best today. The chef knows which fish arrived that morning and which cuts are at their peak. This simple question consistently produces the best sashimi experience.
Order in small amounts. Sashimi is best eaten fresh from the knife. Ordering two or three types at a time and then ordering more if you want keeps each piece at its ideal temperature and texture.
Pair with sake. A clean, chilled sake is the traditional companion for sashimi, and there's a reason. The subtle sweetness and soft acidity of good sake enhance the natural flavors of raw fish without overpowering them. Ask your server for a recommendation that matches what you're eating.
Chef's Tip: When eating a sashimi platter, start with white fish and lighter varieties, then progress to richer, fattier cuts. Finish with the most flavorful pieces. This progression lets your palate appreciate each fish fully rather than jumping from strong to subtle.
Why Sashimi Matters to Us
At Raw Sushi Bar, sashimi is where we prove ourselves. Anyone can hide behind heavy sauces and deep fryers. Sashimi demands that every link in the chain — sourcing, storage, handling, cutting, and plating — be done with precision and care. A single misstep shows.
When you order sashimi at Raw, you're getting fish that was selected by hand, stored at exact temperatures, and sliced moments before it reaches you. It's the dish that reflects our standards most honestly, and it's the one we take the most pride in.
If you've been ordering rolls but never tried our sashimi, consider this your invitation. Let us show you what fresh fish, handled with respect and served with care, can really taste like.
The fish speaks for itself. We just listen carefully.
— Hoang
Founder, Raw Sushi Bar