 Okay, this is James P. Madonna of the Facebook group Everything is Food and I'm here at the Royal Hibachi Supreme Buffet and on Route 46 West and south of New Jersey. And I'm about to have what I usually have at the end of my lunch buffet, which is sushi sashimi. Here I have tuna, as you can see, with salmon sashimi. And I picked two nice sized unagi sashimis. Unagi is roasted eel. You really can't eat raw eel because eel lives in fresh to brackish water which has a higher bacterial content in that water. So it has to be cooked, but it's very good just the same. I'm going to show you what I do, which might be different than what others do, but what I do is more practical. Alright, here's some two very nice chopsticks which I will be taking home. Very a multi-purpose item. Okay, I will take the wasabi, the horseradish, right? And I will place it in the soy sauce. Alright, you got that, your broonies? Alright, then I will stir it up. For dipping or sometimes I'll just pour this mixture over the sushi. Alright, I'm trying not to spill anything because as you can see I keep a very clean table for the staff here. Got my lemonade going. I put half a dozen lemon wedges squeezed in there. Okay, I like to say greetings to my dear Natalia. Okay, speaking of lemonade, I know she loves freshly made lemonade. Alright, so anyway, back to the... So you stir it up until it's well mixed. I know I'm going, oh, I spilled it, I have to clean that up. I am a very meticulous, meticulously neat and clean person. And I will... No, a little comedy here for the video, right? Little comedy, but I will clean that up. Anyway, you get the gist. And then what I'll do is... The problem is I put too much wasabi in the soy sauce. Alright, that's the problem. But nevertheless, I will... Well, I could dip it. But if I dip it, it will make everything dark. You won't be able to appreciate the colors of the raw salmon. And no, tuna. There's the tuna, of course, and there's the salmon. And that's the unagi to roast the eel. Okay, so that's about it. I think I'm going to dip it this time as opposed to pouring it on everything and ruining the beauty of the dish.