Sashimi plate


  • Imperadore Fish
  • Grated white radish with soy sauce
  • Chopped spring onion
  • Carrot as a garnish
  • Cucumber for garnish
  • Ponzu (Dashi soy sauce and vinegar)
  • Soy sauce (Dashi soy sauce for sashimi)


Sashimi cut
*Don’t throw the skin away, you can eat it if you boil it very lightly.


Don’t remove the skin, instead make a small cut then pour hot water over it to separate the skin.

Try his sashimi by Chef Miura at Rosan. We guarantee you’ll have the best imperadore sashimi at his restaurant in Sydney.

Imeradore Fish

Cooking Report

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