Caché is a fancy-ish French spot in the Sunset with great seafood dishes.

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?

Jeffrey Kim’s sashimi bowls are perhaps the least flashy in town—but for good reason. The lunchtime bowls at his Aji Fish ...

The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish. 1. Cut the tuna, slicing straight down, using the hira-zukuri cut. Cut the sea bream ...