a flower-like assemblage of raw fish marinated in soy with a dash of karashi hot mustard and sesame oil. We order another bottle of chardonnay, and I attempt to ask another question. "That's a really pretty presentation, don't you think?" says Mr. Hass, admiring the dish that's just arrived. "Can we stop?" He then turns to my wife, who's a potter and chef, and asks, "What do you think about this presentation? And about saying this is carpaccio rather than sashimi?" Right about now I begin to feel as if we're inside a Robert Hass poem.
from Far Eastern Economic Review: The Bard of Berkeley
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