One of the dishes that the Japanese are most acquainted with is the sashimi. To say that sashimi is "just cutting raw fish" would be ignorant. Since its birth in the Heian Period roughly 1,000 years ago, it has been passed down through generations of chefs, with the technique being refined to an art form. We will take a look at the superb knife skills of a master and the secret to plate selection in creating awe-inspiring presentation. We will also take a look at sashimi specific to different regions in order to fully understand and appreciate its simplistic beauty.