Remove skin of Daikon radish. Slice thinly with a mandolin or slicer. Stack 3-4 layers of thin Daikon, and julienne very thinly. Put it in a bowl of water and leave for 15 minutes to make it crispy. Strain and remove moisture.

Slice tuna and yellowtail into 1/4"-1/3" thick (6 mm-8 mm) pieces. Slice salmon thinly at a slight angle.

Serve Sashimi on a plate with radish, Shiso leaves, and Wasabi along with Soy Sauce for dipping.