Carpashimi, as some of you might believe, is a chronic and painful condition of the wrist caused by excessive and prolonged use of chopsticks. Wait, that can't be right (damn you, Wikipedia!). Carpashimi, as some of you might have figured out, is a coupling of carpaccio and sashimi, and can be found at AltaMar Restaurant on the west end of Lincoln Road. The raw fish specialty comprises thin shavings and meaty slices of pristine tuna that dazzle with drizzles of sesame-soy-accented vinaigrette and devilish dabs of wasabi mayonnaise. A plate of the carpashimi costs $9 and is an ideal means of starting out your meal here (only thing better would be if AltaMar added minced, highly seasoned tuna and presented it as tartacarpashimi). The rest of chef/proprietor Claudio Giordano's menu is rife with some of the freshest local seafood around, prepared with expertise and priced under $30 (open daily for dinner only, 5 p.m. till midnight).