Do they still need an introduction? Sushi (寿司) are delicate slices of raw fish gracefully placed atop a ball of seasoned rice.

Sushi rice is prepared by adding a blend of vinegar and sugar to the rice, which makes it sticky and gives it a distinctive flavour. Although the basic elements remain constant, there is an extraordinary variety of sushi.

On one hand, the number of fish species and other seafood caught off the Japon coast is astounding, and on the other, the ways of presenting them are endless: wrapped in a sheet of seaweed (maki-zushi, 巻寿司), with a touch of wasabi, or a sprig of fresh greens.

Contrary to what some might imagine, sushi are not appetisers, nor even a starter course, but rather constitute a complete meal—and I can assure you that no one leaves the table hungry.

And sashimi, you may ask, what's the connection? It is simply thin slices of raw fish, enjoyed as is, pure and simple, accompanied by soy sauce.

Uneasy about raw fish? This is understandable when you're not accustomed to seeing truly fresh fish, but I can assure you that the Japon are extraordinarily meticulous about the freshness of the fish they serve.

So, take my advice: give yourself over to the experience—you won't be disappointed!