Hamachi Sashimi

Pat the hamachi fillet dry with paper towels. Inspect for any remaining pin bones and remove them carefully with tweezers. Slice the hamachi fillet against the grain into uniform 0.5 cm thick pieces.

Peel the daikon radish. Using a mandoline or sharp knife, julienne the daikon radish into very fine strands (tsuma). Rinse the daikon radish briefly in cold water and drain thoroughly to remove excess moisture and bitterness.

Gently wash the shiso leaves and pat them completely dry with paper towels.