Nagasaki, Japan · Washington DC · Ikejime Processed
Every cut of the fish, available in DC. From the buttery melt of Otoro to the extraordinary rarity of Hohoniku and Zuniku — Nagasaki Bluefin — processed in Miyazaki, flown Fukuoka–Haneda–IAD, never frozen.
Shop Bluefin TunaNot all Bluefin Tuna is equal. Ours comes from the Goto Islands of Nagasaki Prefecture — one of the few regions in Japan where the cold currents, pristine waters, and meticulous Ikejime harvest technique combine to produce fish of extraordinary, consistent quality. Every piece is processed at a specialist Miyazaki facility, then flown Fukuoka–Haneda–IAD for same-day pickup or delivery in Washington DC, Maryland, and Virginia.
Unlike most "sashimi-grade" fish in DC, which arrives previously frozen, our Bluefin has never been frozen. The fat content, texture, and umami are fully intact — the same quality served at Japan's top-tier omakase counters, available at your table.
The Classic Three
Cut 01
大トロ — Ōtoro
The Ultimate Melt-in-Your-Mouth Luxury
Sourced from the pristine waters of Goto, Nagasaki — renowned for producing Japan's finest Bluefin — our Sashimi-Grade Otoro is the pinnacle of tuna. This premium belly cut features intricate marbling that dissolves on the tongue. Unlike standard fatty tuna, our Nagasaki Otoro offers a robust, complex flavor profile that perfectly balances its rich, buttery texture. Ikejime treated.
Cut 02
中トロ — Chūtoro
The Perfect Harmony of Fat and Lean
Our Nagasaki Chutoro offers the best of both worlds. Sourced from top-tier farmers in Goto, Nagasaki, processed in Miyazaki and flown to IAD, this cut features a lovely, silky texture that is lighter than Otoro but richer than Akami. It is the preferred choice for connoisseurs who appreciate a velvety mouthfeel combined with the sophisticated sweetness of premium Bluefin. Ikejime treated.
Cut 03
赤身 — Akami
Intense Flavor & Vibrant Color
Experience the soul of the fish with our Bluefin Tuna Akami. Harvested in Goto, Nagasaki, this lean cut is characterized by its stunning, deep ruby-red hue and a concentrated, meaty umami flavor. Because our fish is never frozen and handled with meticulous care from Japan to our shop, the texture remains firm and clean, offering a pure sashimi experience. Ikejime treated.
Rare & Specialty Cuts
These cuts are rarely seen outside Japan's top fish markets. We carry them when available — ask in-store or order online to be notified.
Cut 04
スジトロ — The Ultimate Tartar Cut
Heavily marbled belly meat scraped from between sinew fibers — more intensely flavored and buttery than even the finest Otoro. Perfect for world-class tartar or negitoro.
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Cut 05
頬肉 — Rare Cheek Meat
Only two small medallions from each fish. Unique meaty fiber structure remarkably similar to a premium beef tenderloin. The "Wagyu of the Sea." Exceptional as a quick-seared tuna steak.
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Cut 06
カマ — Premium Collar
The single fattiest bone-in cut, adjacent to the Otoro belly. When grilled, the exterior becomes crisp and golden while the interior stays succulent and dripping with fatty umami. Gold standard for Kama Shioyaki.
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Cut 07
頭肉 — Premium Forehead Meat
The crown jewel of the fish — incredibly soft, tender, and high in fat. Rare even in Japan's top markets. Shines with light cooking: a gentle sear caramelizes the exterior while maintaining a buttery, succulent center.
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Cut 08
中落ち — Rib Scraped Meat
Succulent meat meticulously hand-scraped from between the ribs, with bold, intense flavor, natural sweetness, and a soft, spreadable texture that is pure umami. The heart of the Bluefin.
Order at shop →Why Goto, Nagasaki
Washington DC has sashimi. What it hasn't had — until now — is Bluefin Tuna of the quality you'd find at the finest counters in Tokyo or Osaka, available fresh, direct, and affordable.
Our fish comes from Goto Islands, Nagasaki Prefecture. The farms operate in cold, clean, current-rich Pacific waters that produce Bluefin with exceptional fat marbling and flavor depth. The Ikejime-harvested whole fish is then transported to a specialist processor in Miyazaki — chosen for its exceptional hygiene standards and deep Bluefin expertise — where it is broken down into saku blocks. From there, it travels Fukuoka → Haneda → IAD, landing in Washington DC as fresh as fish can be.
The traditional Japanese nerve-spike harvest technique that preserves flesh quality, prevents lactic acid buildup, and extends shelf life without freezing.
The Ikejime-harvested Bluefin travels Nagasaki → Miyazaki (processing) → Fukuoka → Haneda → IAD. Fat content, texture, and umami are fully intact — the way the fish was meant to be eaten.
From the buttery melt of Otoro to the extraordinary rarity of Hohoniku, Zuniku, and Nakaochi — cuts that don't exist at other DC fish counters.
Order online for pickup at 1608 14th St NW (inside Rice Market) or same-day delivery in DC, MD, and VA. Daily 11:30 am – 8:00 pm.
Learn how to prepare it, find recipes, or build a complete home sushi setup.
Knowledge
Ikejime explained, the difference between fresh and frozen, how to store your fish, and how to set up a home omakase.
Read the guideInspiration
30+ video recipes for every cut — Zuke, Kobujime, Negitoro, Tartare, Tuna Steak, and classic sashimi presentations.
Browse recipesHome Setup
Everything you need alongside the fish — premium short-grain rice, Sushizu, Shoyu, real wasabi, and Nori. $50.
See the kitOrder online for same-day pickup or delivery in Washington DC, Maryland, and Virginia.
1608 14th St NW, Lower Level (inside Rice Market) · Daily 11:30 am – 8:00 pm · (202) 234-2737