It is important that the sashimi uses the fresh fish.
I try to express "sea itself" on a dish whenever
I cook a sashimi dish.
For example..sea bream.
I left the skin of sea bream partially and
set a fish to a dish.
I usuall try to show the fish fly up over the sea..
I take off the turban shell from a shell and I boil the bowels.
Also I make sashimi with a body of turban shell.
The lobster excludes and slices the body being raw and then boils the husk to use a beautiful color.
I do the best for all of ingredientss.
Then put together....
"The sea" is completed on a dish in this way.