The sashimi platter consisted of six varieties of sashimi; geoduck, ika, hirame, aburi shiro maguro, and otoro, beautifully plated and served with Southpaw's special soya sauce brewed with sake and mirin. The sashimi platter was served with a small chrysanthemum flower, a stalk of mint leaf flowers, and radish flower bulbs. Roy recommended mixing the chrysanthemum petals, the mint leaf flowers and radish flower bulbs into the soya sauce to create a floral, mildly minty and slightly sharp multi-dimensional dipping sauce for the sashimi. The contents on the sashimi platter change with season, so there is always that element of surprise for the diner.