Sashimi

Sashimi demands the highest-quality ingredients and knife skills, as thinly sliced raw fish is served without rice, focusing entirely on the fish's purity. Dating to the Muromachi period in the 14th century, maguro (tuna) is the most prized variety, with a single bluefin tuna fetching over $1 million at the Tokyo New Year auction. Each slice is cut to 3 millimeters thick for optimal texture, and the chef's blade must be sharpened daily to 15 degrees angle.