Don’t be afraid to try it at home. Just (like Mark says) be sure to get sashimi grade at your local fish monger.
I like to make a “tuna tartar”
Chop the tuna, add scallions, toasted sesame oil, tamari and if you have it, some truffle oil (not to much). Careful not to chew on your fingers as you inhale this dish.
(I also have some smoked salmon dishes on my site if you’re interested)

Have a great weekend everyone.
Marc

What about rice in the Japanese diet? My sense is the Asian culture doesn’t actually eat as much rice (i.e. carbs from grain source) at each meal as we might in the U.S. with a standard Chinese takeout dish or that we think they do. Any information on that? If they do eat a lot of rice, how do we square that with a long (and presumably healthy) life expectancy?