Ika sōmen is a traditional dish originating from Hakodate, Hokkaido. Although the word ika means squid and the word sōmen refers to the famous wheat flour noodles, this is actually a seafood dish in which raw squid is thinly sliced and cut into the shape of noodles, as a type of sashimi.

Once prepared, it's served with grated ginger and soy sauce on the side. There are also variations that replace the soy sauce with a combination of uni and soy sauce or wasabi and soy sauce. When eating ika sōmen, it's recommended to slurp up the sliced squid, just like noodles should be eaten.

Rui-be is a traditional dish originating from the indigenous Ainu people of Hokkaido. The dish consists of seafood that's frozen, sliced just like sashimi, then served with water peppers, soy sauce, and wasabi. Ruibe is usually prepared with wild salmon, and in the past, fishermen left the fish to freeze in the snow, but they didn't wait until spring to enjoy it – they plaed the sliced pieces of fish in their mouth and let it melt – and ruibe was born.

The word ruibe means melted food and it's said that it tastes like nothing else due to its texture that's both creamy and frozen.

Torisashi is raw chicken sashimi, made by slicing chicken meat that's sometimes only been lightly seared on the exterior, while the interior remains pink, making most of us fear for our lives. The name of this notorious dish is a compound – tori means bird or chicken, while sashi refers to sashimi.

In the Kagoshima prefecture, torisashi has a cult-like following, and it's usually served with ground ginger or mirin-sweetened soy sauce on the side. In other parts of the country, these pink slices of chicken are accompanied by sesame seeds, salt, green onions, or wasabi. 

Katsuo no tataki is a traditional dish originating from Kochi. It consists of lightly broiled, sliced bonito (skipjack tuna) that's served with ginger, garlic, and spring onions on the side. The dish is seasoned with vinegar, citrus, and either salt or soy sauce.

The fish is broiled over a straw fire until the exterior becomes visibly grilled. By using this method, only the surface is cooked while the interior remains raw, and the smoke from the straw gives the meat a nice smoky flavor. Katsuo no tataki is especially popular at izakaya bars in the area. 

Odori ebi is a traditional sashimi dish prepared with live baby shrimps. A live shrimp is first shelled, its head removed, and it's then served to diners while it's still twitching. The dish is very expensive because it requires skillful and quick preparation.

The shell and head of the shrimp are often deep-fried, then served on the side. The shrimp is typically dipped into sake, then into a dipping sauce before consumption (chewing). Funnily enough, the name of the dish, odori ebi, means dancing shrimp.