Sushi making classes, wine and fish pairing dinners, and winemaker tastings — held at Rice Market and partner venues across Washington DC.
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Workshop
Sashimi DC · 1608 14th St NW
Bring your kitchen knife — we'll sharpen it together on Japanese whetstones, then put it straight to work slicing sashimi-grade fish. You leave with a sharp knife, new technique, and fresh-sliced fish to take home.
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Hands-on whetstone sharpening followed by slicing sashimi-grade Japanese fish. Participants left with a sharpened knife and fresh-sliced fish to take home.
A two-hour wine tasting at Rice Taste Kitchen. Shelby Perkins (Perkins Harter, Eola-Amity Hills, Oregon) and Jen Dasom Anderson (Novella Wines, Virginia) guided guests through four glasses — two from each winemaker — paired with fish from Sashimi DC.
Hands-on class making authentic Negitoro — bluefin tuna tartar — from Sujitoro, the sinew-rich cut set aside from sashimi service.
Hands-on whetstone sharpening followed by slicing sashimi-grade Japanese fish. Participants left with a sharpened knife and fresh-sliced fish to take home.
Hands-on whetstone sharpening followed by slicing sashimi-grade Japanese fish. Participants left with a sharpened knife and fresh-sliced fish to take home.
Hands-on class making authentic Negitoro — bluefin tuna tartar — from Sujitoro, the sinew-rich cut set aside from sashimi service.
Hands-on class making authentic Negitoro — bluefin tuna tartar — from Sujitoro, the sinew-rich cut set aside from sashimi service.
Hands-on class making authentic Negitoro — bluefin tuna tartar — from Sujitoro, the sinew-rich cut set aside from sashimi service.
Fish and wine pairing panel celebrating AAPI Heritage Month. Akiko Shiba (Shiba Wichern Cellars), Sonoe Hirabayashi (Six Cloves Wines), and Jen Anderson (Novella). Three sessions at the Transpacific Future Center.
Fish and wine pairing and tasting celebrating AAPI Heritage Month with women winemakers of East Asian heritage. Held at Rice Taste Kitchen, 2nd floor of Rice Market.
Hands-on sushi making with Keita Miyaki using Bluefin Tuna, Sasshu Salmon, and Hokkaido Uni. All materials included.
Hands-on class making authentic Negitoro — bluefin tuna tartar — from Sujitoro, the sinew-rich cut set aside from sashimi service.
Hands-on class making authentic Negitoro — bluefin tuna tartar — from Sujitoro, the sinew-rich cut set aside from sashimi service.
Hands-on sushi making with Keita Miyaki using Bluefin Tuna, Sasshu Salmon, and Hokkaido Uni. All materials included.
Hands-on sushi making with Keita Miyaki using Bluefin Tuna, Sasshu Salmon, and Hokkaido Uni. All materials included.
Hands-on workshop making yuzu kosho from scratch — a Japanese fermented citrus-chilli condiment. Participants took home their own jar.
Two-day run of the Yuzu Kosho workshop. Participants learned fermentation basics alongside the citrus and chilli sourcing behind the condiment.
A family-friendly sushi making class for young cooks, with age-appropriate instruction on rice, nori rolls, and simple nigiri.
Sake District × Keita Seafood: a warm sake (kanzake) and sashimi pairing evening exploring how temperature transforms sake expression alongside Bluefin and Sasshu Salmon.
A summer run of the family sushi class. Hands-on techniques for young participants using sashimi-grade fish from Sashimi DC.
$35 · Two-day sparkling wine tasting with Marcus and Megan Goodfellow (Goodfellow Family Cellars, McMinnville, Oregon), paired with sashimi-grade fish from Sashimi DC.
$175 · A seated dinner pairing Ikejime Bluefin Tuna and Sasshu Salmon from Sashimi DC with wines from partner winemakers, hosted by Keita Miyaki.
$20 · Will Hamilton of Violin Wine (Eola-Amity Hills, Oregon) poured alongside sashimi-grade fish from Sashimi DC. Focused on cool-climate Pinot Noir and low-iron whites.
$175 · Seated pairing dinner with sashimi-grade Bluefin Tuna and Sasshu Salmon alongside wines selected by Keita Miyaki.
$5 · An accessible AAPI Heritage Month tasting featuring Pacific Rim and Japanese American winemakers, paired with fish from Sashimi DC.
$175 · Pairing education followed by a DIY dinner format — guests assembled their own omakase from the fish selection alongside guided wine pours.
$70 · An intimate winter solstice evening combining haiku readings, natural wine, and sashimi-grade fish — a cross-disciplinary gathering at Rice Market.
An encore evening of the December pairing series, with sashimi-grade Bluefin Tuna and Sasshu Salmon from Sashimi DC paired with wines chosen by Keita Miyaki.
Three-evening pairing series with Ikejime Bluefin Tuna, Sasshu Salmon, and Hokkaido Uni alongside wines from Sashimi DC's partner winemakers.
A monthly pairing series spanning four weeks, exploring how different wine styles interact with the rotating fish selection at Sashimi DC.
An evening pairing session with sashimi-grade fish and wines guided by Keita Miyaki — one of the earliest public pairing events at Sashimi DC.
A longer-format evening combining a sushi technique class with a seated dinner using sashimi-grade Bluefin Tuna and Sasshu Salmon from Sashimi DC.
Sashimi DC hosts Fish & Wine Pairing dinners, sushi making classes, knife sharpening and fish slicing classes, negitoro making workshops, and sake & fish pairing evenings. Events are held at Rice Market (lower level) and Rice Taste Kitchen (2nd floor), both at 1608 14th St NW. All events use fish imported directly from Japan.
Sashimi DC events — Fish & Wine Pairing dinners, sushi classes, knife skills workshops, negitoro classes — are ticketed here at sashimidc.com/events. Other Rice Taste Kitchen events (cooking classes, sake sessions, Rice Market-led events) are ticketed on TicketLeap at events.ticketleap.com/events/ricemarket.
Most events are at Rice Market (lower level) or Rice Taste Kitchen (2nd floor), both at 1608 14th St NW, Washington DC — Logan Circle / U Street area. The nearest Metro is U Street/Cardozo (Green/Yellow lines), about a 5-minute walk. Occasional events are held at partner venues across DC.
Fish & Wine Pairing dinners have run 8+ editions since 2024 and recur throughout the year. Each pairs a rotating selection of Sashimi DC's direct-import Japanese fish with wines from partner winemakers in Oregon, California, Virginia, and France. Dates are announced here and typically sell out.
Events use the same fish sold at the Sashimi DC counter — direct-import from Japan, never frozen. Regular features include Goto Islands Bluefin Tuna (Nagasaki, ikejime-processed), Sasshu Salmon (Kagoshima, tank-raised), and Hokkaido Uni. Fish arrives approximately 48 hours from Miyazaki, Japan.
Sashimi DC's 7 winemaker partners — from Oregon, California, Virginia, and France — are the most frequent collaborators, featured in Fish & Wine Pairing dinners and one-on-one winemaker tastings throughout the year. Scott Movens of Sake District (@sakedistrict) leads sake and fish pairing evenings.
Order sashimi-grade Bluefin Tuna, Sasshu Salmon, Hokkaido Uni, and more — for pickup or same-day delivery across DC, Virginia, and Maryland.