I viewed beef sashimi with the same trepidation as I did chicken sashimi whilst I was in Tokyo, but despite its intimidating “I’m primal, manly and gym at Virgin Active” appearance the Hida wagyu sashimi turned out to be relatively approachable, tasting like soft tuna sashimi at the start but revealing a slightly tender and raw side as your teeth gnashes and grinds. The scallop was a delight, really soaking up the lime as if the lime was the Infinity Pool and the scallop a pan-Asian bikini beauty, while the fresh seaweed provided a crunchy, refreshing change from the tired choice of radish for plate gardening.

This was a hosted meal, courtesy of Chotto Matte.

http://secretlifeoffatbacks.com/2015/06/omakase-chotto-matte/