Sashimi is the Japanese treat known for its freshness that exudes great flavours. While eating raw fish may vary according to preference, once you get on board, it is likely you will go down with the ship. The number one most important thing for sashimi is the freshness, because it requires very little else. The thickness is another important part that contributes to the presentation; the usual thick slices or the hair-thin strips that are wonderful nonetheless. The serving varies from one type of seafood to a variety, but with the same side dip of soy sauce, wasabi and grated ginger, though it is completely optional to use.
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Uokatsu is a quaint establishment in Sri Hartamas that serves a great array of Japanese food. Known for a lot of flavourful and affordable dishes, the sashimi here is also one of the talks of town. Served fresh, the selection of fishes depends as the months go by but the freshness of each is a guarantee. The Yellowtail Hamachi is decadently fatty and oily while the Botan Ebi and Uni deserves all the recognition and love it gets. What used to be a fish and seafood supermarket is now a functional restaurant that remains humble in its decoration and preparation.More info
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