Remember the time when sushi wasn’t sold at every corner, when eating raw fish was out of the question for the average Aussie? I remember tasting my first sushi and sashimi in the early Nineties while in Japan on a short exchange program. While I liked my first taste of sushi, I didn’t really think sashimi was anything to write home about at the time. It was just simply texture with not much taste, I thought.

How times have changed. I wouldn’t say that I’m a sushi/sashimi fanatic, but I do appreciate the good stuff. I don’t eat it often either, because to be honest good sushi and sashimi is a rarity in Sydney. A good sushi should be freshly made, with the freshest fish, and served at room temperature. A good sashimi is even rarer because it requires not only the freshest fish, but also the skill of the chef to slice it so that the flesh melts in your mouth. Add a little wasabi/soy sauce and pickled ginger, and it instantly becomes a feast.

The bottom line is, good sushi/sashimi doesn’t come cheap, but it’s worth every penny when you’re presented with a platter like this.