In recent years, sashimi has become one of the world’s most beloved Japanese delicacies, captivating food lovers with its pristine freshness, delicate sweetness, and refined texture. Yet, how well do you truly know this culinary art form? Is sashimi identical to generic raw fish slices? What are the most common varieties of sashimi, and why do some diners fall instantly in love with its subtle flavours while others hesitate at the thought of raw seafood?
The Hari Hong Kong invites you to explore the world of sashimi—tracing its historical origins, detailing popular varieties, and sharing essential dining etiquette. Beyond simply enjoying a meal, this guide offers a deeper appreciation for the uncompromising craftsmanship, precision, and culinary philosophy behind this timeless Japanese tradition.
While sashimi is often synonymous with raw fish slices, the term encompasses a broader range of raw, finely sliced delicacies—including high-grade beef, poultry, and other proteins suitable for raw consumption. A quintessential staple of Japanese cuisine, sashimi consists of ultra-fresh, uncooked ingredients sliced into precise pieces, typically served alongside soy sauce, wasabi, or mustard to complement and elevate their natural flavours.
The origins of sashimi date back roughly 700 years to Japan’s Muromachi period. In an era when food preservation and transportation techniques were strictly limited, fresh seafood was an extraordinary luxury, particularly in inland regions. As a result, most fish was preserved through salting, air-drying, or pickling in vinegar.
During the Muromachi period, members of the aristocracy and samurai class began consuming raw fish served simply with salt or vinegar. Named sashimi, this style of dining placed supreme emphasis on the chef’s knife craftsmanship.
It was not until the Edo period, around 400 years ago, that sashimi gained widespread popularity. Advances in fishing and transport allowed abundant catches to reach markets in Edo (modern-day Tokyo) swiftly. Sashimi transformed into a delicacy enjoyed by everyday citizens, often served with Japanese mustard (karashi) rather than the wasabi widely favoured today.1
Sashimi boasts a rich variety of choices. Traditionally, seafood is categorised according to the colour, fat content, and flavor profile of the flesh—primarily divided into white fish (Shiromi), red fish (Akami), and silver-skinned fish (Hikarimono), alongside an exquisite selection of crustaceans and shellfish.
Characteristics: Translucent white or pale pink flesh with a lower fat content. The meat is renowned for its firm, delicate texture and subtle, sweet flavour profile—making it the ideal introduction for sashimi newcomers.
Classic Examples: Red Sea Bream (Madai), Olive Flounder (Hirame), and Japanese Amberjack / Yellowtail (Buri).
Characteristics: Vibrant crimson to deep red flesh. Due to the active nature of these migratory species, their muscle tissue contains higher levels of myoglobin. Akami delivers a robust, meaty flavour balanced by a pleasant, lightly iron-rich acidity—a quintessential staple of high-end Japanese dining.
Classic Examples: Pacific Bluefin Tuna (Maguro) and Skipjack Tuna (Katsuo).
Characteristics: Refers to blue-backed fish with shiny, iridescent silver skin. Characterised by bold, distinctive flavours, these species tend to spoil quickly. Traditionally, chefs lightly cure them with salt and vinegar—a technique that preserves freshness while cutting through richness and unlocking their unique umami depth.
Classic Examples: Horse Mackerel (Aji), Gizzard Shad (Kohada), and Pacific Saury (Sanma).
The world of sashimi extends far beyond fish, embracing a diverse array of ocean delicacies that introduce remarkable contrast in texture and sweetness:
Prawns & Shrimp: Varieties like Sweet Shrimp (Amaebi) and Botan Shrimp (Botan Ebi) offer a velvety, melt-in-the-mouth texture balanced by natural, delicate sweetness.
Shellfish: Delicacies such as Japanese Scallops (Hotate) and Surf Clams (Hokkigai) provide a wonderfully crisp, firm texture paired with sweet ocean notes.
Cephalopods: Squid (Ika) and Octopus (Tako) deliver a uniquely satisfying chew and pleasant springiness.
Sea Urchin (Uni): Highly prized for its rich, buttery texture and intensely sweet, creamy umami profile.
While many people assume sashimi and sushi are interchangeable, they are in fact distinct culinary traditions. Sashimi centers purely on highlighting the inherent freshness, texture, and natural flavor of raw ingredients, presented simply as expertly sliced seafood or meat. Sushi, on the other hand, is defined by the harmonious pairing of prepared toppings with seasoned vinegared rice (shari), layered to create a balanced range of flavors and textures.
Although sushi frequently features raw fish, its potential toppings extend far beyond raw seafood. From sweet rolled omelets (tamagoyaki) to poached prawns and glazed freshwater eel (unagi), sushi incorporates a vast array of cooked ingredients—offering a much broader spectrum of tastes and combinations.
Savouring sashimi is more than just enjoying a meal—it is an art form centered on experiencing the pure, natural flavor of each ingredient. Following a few simple guidelines will help you appreciate the subtle nuances and delicate textures of every slice.
To prevent rich, oily fish from overpowering lighter, more delicate varieties, sashimi should always be enjoyed in sequence—moving from subtle flavors to intense richness:
White Fish (Shiromi): e.g. Sea Bream (Madai), Flounder (Hirame)
Silver-Skinned Fish (Hikarimono) & Shellfish: e.g. Pacific Saury (Sanma), Scallop (Hotate)
Red Fish (Akami): e.g. Lean Tuna (Maguro Akami)
Rich, Oily & Indulgent Ingredients: e.g. Fatty Tuna (Toro), Sea Urchin (Uni)
Condiments are meant to enhance the natural umami of sashimi, not overwhelm it. To get the best out of your condiments, follow these traditional practices:
Wasabi & Mustard: The authentic way to enjoy wasabi (or mustard) is to place a small touch directly onto the slice of sashimi, then lightly dip an edge of the fish into the soy sauce. Avoid dissolving large amounts of wasabi directly into your soy sauce bowl; keeping them separate allows you to experience distinct layers of flavour—the natural sweetness of the fish, the sharp aromatic heat of the wasabi, and the savoury richness of the soy sauce—working in perfect harmony.
Soy Sauce: Dip only a small corner of the slice into the soy sauce. Avoid soaking the entire piece, as too much saltiness will mask the delicate flavour of the fish.
Pickled Ginger (Gari): Pickled ginger serves as a palate cleanser between different types of sashimi. Enjoying a slice of gari clears the residual flavours from your tongue, leaving your palate refreshed and ready to appreciate the distinct nuances of the next piece.
The thickness and size of each slice are meticulously calculated by the sashimi chef. Eating a piece in a single bite allows you to experience the full interplay of texture, fat distribution, and overall flavour. Biting a piece in half risks compromising its structure and balance.
The accompanying shiso leaves and shredded daikon radish are far more than mere decoration. Wrapping a slice of sashimi in crisp daikon radish adds a refreshing crunch, while the unique, herbaceous aroma of the shiso leaf subtly elevates the natural sweetness and depth of the fish.
As the crisp autumn air sets in, the season for indulging in seasonal delicacies arrives. Looking for the finest fresh sashimi in Hong Kong? Located within The Hari Hong Kong, Zoku Restaurant presents a luxurious taste of autumn sourced directly from Hokkaido.
Zoku invites you to sample these limited-time seasonal highlights:
Hokkaido Sanma Sashimi: Tender slices of seasonal saury are artfully paired with warm grated ginger, finely chopped spring onion, and a clear, refreshing Tosa vinegar gelée. The rich, savoury oils of the fish harmonize beautifully with the bright garnishes—delivering a balanced, clean flavour profile that showcases the vibrant sweetness and delicate fat of autumn saury at its seasonal peak.
Sanma No Umeshiso Makiage: Encased in a golden, crispy crust, succulent saury is wrapped with aromatic shiso leaves and complemented by a tangy plum dip. The tartness gracefully cuts through the fish’s rich oils, offering a beautifully layered taste experience.
To elevate this seasonal feast, Zoku offers expert beverage pairings. Choose between the smooth, rich depth of the Byakko Junmai or the crisp, dry finish of Gassan Junmai Houjun Karakuchi. Both pairings accentuate the fish’s exquisite oils, adding depth and finesse to your dining experience.
Reserve your table at Zoku today in Wan Chai, and immerse yourself in the ultimate Japanese culinary journey.
Improperly handled sashimi can carry a risk of food-borne illness. For this reason, the Food and Environmental Hygiene Department (FEHD) of Hong Kong strictly regulates sashimi—enforcing stringent standards across purchasing, transportation, storage, preparation, display, sale, utensil hygiene, and personal hygiene. To ensure a safe and high-quality dining experience, it is strongly recommended to enjoy sashimi only at licensed restaurants that hold specific FEHD endorsements to serve raw seafood.2
There are several theories regarding the origin of the term sashimi (which literally translates to “pierced flesh”). The most widely accepted account dates back to Japan’s Muromachi period. Fishermen, needing a way to identify skinned fish slices, would use bamboo skewers to pierce the corresponding skin or fins alongside the fish flesh as a marker—a practice that gave the dish its enduring name.
The most popular varieties of fish served as sashimi in Japan include tuna (maguro), salmon (sake), sea bream (tai), yellowtail (buri), and skipjack tuna (katsuo).
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