Usu-Zukuri is a Japanese term that means “thinly-sliced.”
It’s used in reference to fish cut paper-thin.
The fish used will be a white fish.
If the fish is specified, the name of the fish will appear along with this term. For instance, halibut (which is “hirame” in Japanese) would be “Hirame Usu-Zukuri.”
Otherwise on a menu, it will just be listed as Usu-Zukuri, with the fish used probably being “catch of the day” or a combination of fish.
When served, the fish slices are arranged on a plate, usually in a circle. The fish slices are so thin you can see the pattern of the plate underneath them.
It is served with garnishes and with a dipping sauce such as ponzu sauce.
Usu-Zukuri is sometimes translated in English as “fish carpaccio” or in French as “carpaccio de poisson.”