It is natural that Japanese sushi and sashimi are fresh. Fishes landing from the fishing port are brought to Japanese chefs by high level logistics system and high preservation technology.
Japanese chefs cook them carefully. Especially when building sashimi, high-quality Japanese knife is always used, knife with good sharpness does not break the material cells. A beautiful gloss comes out in the cross section of the sashimi cut by a high-skill chef with a good knife.