What Do You Really Know About Sashimi?

While Beluga caviar is adored for whetting the appetite and Cristal champagne is a choice elixir to enliven the spirit, there is still no rival for the one delicacy that is quickly becoming the world’s most beloved food when it comes to nourishment, delicate taste, and happiness of mind. We are talking about sashimi.

Through my recent visit to Paris and in working with the chef of one of France’s top restaurants, I have noticed that some of the region’s most coveted dishes (like foie gras with white truffles and steak tartare) are waning in popularity, while Japanese restaurants are flourishing. Meeting the insatiable demand for the finest cuts of raw fish—the top-prize going to Bluefin O-Toro (the most expensive grade of tuna used for sashimi)—these establishments are becoming the new favorites among the French elite. 

Dennis Payne

Editor-In-Chief at CityRoom. Dennis is a seasoned adventurer, talented businessman, wine enthusiast, and Kona coffee expert. His unique ability to construct well-thought-out, informative, and playful stories about topics of life enjoyment appeals to marketers and dreamers alike. When he is not chasing his vagabond children across faraway lands, he lives in Port Townsend on the Olympic Peninsu...(Read More)

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