Carpaccio, also known as Italian-style thinly sliced raw beef, is a dish in Italian cuisine where raw meat is thinly sliced and topped with sauce before consumption. In Japan, it is often made with seafood such as tuna, salmon, white fish, or scallops instead. It is dressed in olive oil or lemon as a seasoning sauce, giving it a different flavour than soy sauce-based raw fish slices.