Peel the skin off the daikon radish and slice it finely using a mandolin or sharp slicer. Layer 3-4 slices of the daikon and cut them into extremely thin strips. Place these julienned pieces in a bowl of cold water and let them soak for about 15 minutes to add a crisp texture. Drain the water and pat the radish dry to remove any excess moisture.

Cut the tuna and yellowtail into slices around 1/4″ to 1/3″ (6 mm-8 mm) thick, ensuring uniformity. For the salmon, slice it thinly at a slight angle to enhance its presentation.

Arrange the sashimi on a serving plate, accompanied by the daikon radish, Shiso leaves, and a small amount of wasabi. Pair it with soy sauce for dipping and enjoy this fresh, vibrant dish.