Jewel-Tone Sashimi Platter

Prepare the daikon bed by cutting it into a very fine julienne (tsuma). Soak the shredded daikon in ice water for 10 minutes, then drain thoroughly. This will be the bed and garnish for your platter.

Ensure all fish blocks are well-chilled. Using a very sharp, long knife (a yanagiba is ideal), slice the tuna against the grain into pieces about 1/4-inch thick, drawing the knife toward you in a single smooth stroke.

Slice the salmon in the same manner, cutting at a slight angle to create wider pieces that showcase the marbling.

Slice the yellowtail into slightly thicker pieces, about 1/3-inch, as its softer texture benefits from a more substantial cut.

Slice the sea bream very thin, almost translucent, fanning the pieces in an overlapping pattern called usuzukuri.

Arrange the platter by creating small mounds of shredded daikon on a large wooden board or ceramic plate. Place shiso leaves as dividers between fish varieties.

Lay the sliced fish in neat, overlapping rows or fans on and around the daikon beds, grouping each variety together.

Garnish with daikon sprouts, lemon slices, and small mounds of freshly grated wasabi. Add pickled ginger to one corner of the platter.

Serve immediately with individual dishes of soy sauce for dipping. Instruct guests to place a tiny amount of wasabi directly on each piece of fish rather than dissolving it in the soy sauce.