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Sashimi

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Sashimi is raw fish on its own without rice.

sushi

The word sashimi means "pierced body", i.e. "刺身 = sashimi = 刺し = sashi (pierced, stuck) and 身 = mi (body, meat). This word dates from the Muromachi period, and was possibly coined when the word "切る = kiru (cut), the culinary step, was considered too inauspicious to be used by anyone other than Samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices in identifying the fish being eaten.

The word sashimi has been integrated into the English language and is often used to refer to other uncooked fish preparations. Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are actually distinct and separate. Sushi refers to any dish made with vinegared rice; and, while raw fish is one traditional sushi ingredient, many sushi dishes contain seafood that has been cooked, and others have no seafood at all.

Sake

It is the ideal drink to accompany sashimi.

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Sushi

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Sushi is usually a slice of raw or marinated fish on ball of vinegared rice.

It's more filling than sashimi.

Traditionally, sushi is served on minimalist Japanese-style, geometric, mono- or duo-tone wood or lacquer plates, in keeping with the aesthetic qualities of this cuisine.

In Japan, and increasingly abroad,[citation needed] sushi is served kaiten zushi (sushi train) style. Color coded plates of sushi are placed on a conveyor belt; as the belt passes customers choose as they please. After finishing, the bill is tallied by counting how many plates of each color have been taken. Newer kaiten zushi restaurants use barcodes or RFID tags embedded in the dishes to bill automatically and manage elapsed time after the item was prepared.

Looking for something to drink with sushi? Try an ice-cold beer or some

sake

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Sake

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Although sake is normally referred to as rice wine, it's a brewed drink.

It's the perfect accompaniment to our fine dining foods and lounge.

sashimi

and

sushi

Sake (play /ˈsɑːkiː/; from Japanese 酒 [sake] ( listen)) is an alcoholic beverage of Japanese origin that is made from fermented rice. It is sometimes spelled saki or saké.

In the Japanese language it is called nihonshu (日本酒).

To make beer or sake, the sugar needed to produce alcohol must first be converted from starch. The brewing process for sake differs from that of beer, in that for beer, the conversion from starch to sugar and from sugar to alcohol occurs in two discrete steps. But with sake these conversions occur simultaneously. Furthermore, the alcohol content differs between sake, wine, and beer. Wine generally contains 9%–16% ABV[1] while most beer contains 3%–9% and undiluted sake contains 18%–20% (although this is often lowered to about 15% by diluting it with water prior to bottling).