This guy is incredible - and self-taught, no less:
Sashimi Artist Designs Incredible Food Art From Raw Fish And Other Edible Ingredients
BoredPanda, Food category, 2019
Sashimi Food Art
Sashimi as Art ... as opposed to food.
I have a difficult time imagining eating any of that - none of it looks appetizing to me, and I love sashimi. Some of it is interesting as art, and some of it looks like kitsch.
I had a similar reaction, Lars, and hesitated to comment until seeing your post. Attractive artistically, but the medium is very offputting.
Not my kind of art. Not my kind of sashimi.
But the guy must have an incredibly sharp knife.
I would gobble that up in a heartbeat.
Going to sushi has been sadly very difficult during the pandemic.
John, I hear they’re serving it at the local French school.
Almost all of them are beautiful and I could eat most of them, but I'd have to share. Some of them are a lot of the same fish. The ones that have evidence of too much handling and with too much skin I'd have to pass on.
We've not been cutting back on sushi and sashimi during the pandemic, as I feel very safe at the Japanese markets here. We buy most of our sashimi and sushi at Marukai, but also at Mitsuwa, Gelson's, and Bristol Farms. I have a good supply of shari rice for making sushi myself, as well as plenty of nori. I have trouble getting Japanese ingredients in Coachella Valley, and so I take them with me when I go there, except for the sashimi, which I can get at Gelson's in Rancho Mirage and Bristol Farms in Palm Desert. I've not found a reasonably priced decent Japanese restaurant in Coachella Valley like the ones we have in West L.A.
I can get stuff to make sashimi at home, but I miss sitting at the sushi bar. Takeout sushi is missing a lot of the experience.
I am afraid that my favorite sushi place won’t survive this.
Stunningly beautiful but I had to not think too much of fish lol
Gorgeous.... and yeah, I'd eat it. :O)
Knowing just how much manipulation was required to make these, I wouldn't want to eat them. Too much touching. Plus, put that down in front of a hungry eater and the artist quality is moot.
I don't really care for all that touching and fussing and body parts. Take away the awkward limbs and heads and animals and the plating is less touchy/fussy/creepy. I do think the betta fish is gorgeous. Then I realized a good chef would not decorate a plate that way...the greenery. Usually that greenery/flowers and such would be an edible pairing. Something refreshing and clean, not hot peppers with their seed.
Then I read the copy. Not a restaurant plating. It is a father at home teaching his son knife skills and having fun. Put the pics on his instagram feed. Probably good for practising/mastering chopsticks. All those small bits. Changes the story a bit. Cute.
Sushi chefs work quickly. Hands are warm. The betta fish works as a plating. Could be pulled off quickly without much fuss and looks rather natural on the black plate. I would eat that.
We also miss the counter seats. At one time we went at least every other Sunday.
I agree that as art most of it is kitsch--and most of it eurocentric--but it's fun! And skillfully executed. I never considered eating it! I did wonder at what point it would start to smell. :)