Bluefin and yellowfin tuna are commonly used for sashimi, but the flavor and texture can vary depending on which of the three most common cuts is used.

Jeffrey Kim’s sashimi bowls are perhaps the least flashy in town—but for good reason. The lunchtime bowls at his Aji Fish ...

FUKUYAMA, Hiroshima Prefecture--To save on costs and reduce food waste, some sashimi retailers are cutting back on the small strips of radish that have long served as a garnish in packages of the ...

Downstairs in The Star Grand Lobby, meanwhile, Brisbane has gained a “sashimi florist” at Sokyo, a new outpost for one of The Star Sydney’s finest eateries. Korean-born chef Alex Yu has worked in top ...