“You could say that I accidentally stumbled upon the idea of my sashimi art when I tried using different kinds of fish to recreate the crane arrangement that typically only uses thinly sliced fugu,” he said.

“It’s really easy to get fresh seafood in Matsuyama,” Mikyou said. “So my family and I often eat sashimi, and we’re quite picky about the flavor.”

“As a result, I usually do a lot of preparation before I make the sashimi art so that I can arrange it as quickly as possible after slicing,” he added.

“I used to enjoy watching my younger son get embarrassed and upset when I would create something too pretty,” he said. “But at this point, they hardly react to my creations. They just quietly eat them up.”

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This post was translated from Japanese.