micro-slivers of some kind of white fish? strange. but I bet it’s much more authentic than my spider roll smeared in wasabi and soy sauce.

the chef looks legit.

Probably sashimi (sliced raw fish) on a bed of shredded daikon radish. Being raw makes it more transparent than a cooked slice of similar thickness. Wikipedia’s page on sashimi has a picture of a plate of fugu sashimi that is, if anything, sliced even finer than what our chef is displaying.