Sashimi can be made with almost any fresh saltwater fish. Buy only sashimi-quality (''1-plus'') fish from a reliable fishmonger; don't use fish that is bruised or discolored, or that smells fishy; keep fish refrigerated; and slice just before serving.
- 6 Tbsp. soy sauce
- Niban-dashi (see Niban-Dashi recipe)
- Yuzu (a type of citrus fruit), or lemon
- 1⁄4 lb. (1''-thick) tuna fillet
- 1⁄4 lb. flounder fillet
- 1⁄4 lb. fillet cleaned, giant squid
- 1 chrysanthemum flower