Begin by ensuring you have the freshest, sushi-grade fish. This is crucial for sashimi since the fish is consumed raw. Keep the fish chilled in the refrigerator until you’re ready to slice. Prepare a clean, flat surface for slicing the fish.

With a very sharp knife, slice the fish against the grain into even pieces, approximately 1/4 inch (6 mm) thick. Each slice should be smooth and uniform in size to create an aesthetically pleasing presentation. For best results, use long, even strokes without sawing.

Prepare the garnish. Julienne the daikon radish into thin, long strips, and arrange them in small piles on each serving plate. Thinly slice the cucumber into delicate rounds. Both the radish and cucumber help cleanse the palate between bites of sashimi.

Place one shiso leaf on each serving plate, either underneath the fish slices or alongside the garnish. Shiso adds a refreshing and aromatic touch to the dish and can be eaten with the fish if desired.

Carefully arrange the sashimi slices on each plate next to the garnishes. Ensure that the slices are not stacked but laid out flat to show off the beautiful texture and colour of the fish.

Prepare small dipping bowls with soy sauce for each guest. Place a small dollop of wasabi beside the soy sauce on each plate, allowing guests to mix the wasabi into the soy sauce according to their preference.

For added authenticity, include pickled ginger (gari) on the side of each plate. This helps cleanse the palate between bites, allowing diners to fully appreciate the flavour of each fish variety.

Serve the sashimi immediately, ensuring the fish is at the right temperature, chilled but not frozen. For presentation, consider serving on chilled plates to maintain the fish’s freshness. Optionally, accompany with a light, dry sake to enhance the experience. Enjoy this elegant and simple dish that embodies the purity of Japanese culinary tradition.