Sashimi is a bit risky if the fish has been sliced for a while, and the temperature isn't as low as it should be. It quickly loses its texture. I personally avo

Sashimi is a bit risky if the fish has been sliced for a while, and the temperature isn't as low as it should be. It quickly loses its texture. I personally avoid it in such cases & hence only use a handful of brick & mortar joints who I know personally. Good quality, fresh sashimi can be very expensive. I had few pieces (2-4) of bluefin tuna last week & it set me back by ~$70. Issues are few but then the majority of worms & food poisoning cases are from the chain sushi/sashimi joints, where the items are just placed-replaced several times on the conveyor or the fish has been in the open to quickly serve incoming orders. They are affordable to have regularly but I will not recommend. Japan is generally very safe about food quality, but sometimes dark pockets do exist in food industry nevertheless. (P.S: If any of you are traveling to Tokyo in future, I will be happy to recommend specific places which might interest your tastes. My email is in my bio)