Sashimi is the Japanese treat known for its freshness that exudes great flavours. While eating raw fish may vary according to preference, once you get on board, it is likely you will go down with the ship. The number one most important thing for sashimi is the freshness, because it requires very little else. The thickness is another important part that contributes to the presentation; the usual thick slices or the hair-thin strips that are wonderful nonetheless. The serving varies from one type of seafood to a variety, but with the same side dip of soy sauce, wasabi and grated ginger, though it is completely optional to use.
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Ishin Japanese Dining
The crown jewel at any Japanese restaurant is the sashimi, more so the quality and freshness of the sashimi. Ishin Japanese Dining serves their Sashimi Moriawase of all the freshest fish; salmon, tuna, yellowtail, and sweet shrimp, decorated tastefully on a bed of ice. The texture of the fishes is delightfully soft and chewy, as well as it should be. The sweetness of the shrimp was obvious while the yellowtail was fresh enough that you could bite right through its fleshy meat. All the cuts are satisfyingly thick without being too much with a freshness of the sea that you can taste.
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Ishin Japanese Dining View restaurant
4 off, Persiaran Klang, Batu 3 3, 202, Jalan Kelang Lama, Taman Shanghai, 58000, Kuala Lumpur, Federal Territory of Kuala Lumpur
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