The basics
What is sashimi-grade fish?
"Sashimi-grade" is a food safety standard indicating the fish is safe to eat raw. It is not a regulated certification — it describes a set of handling and processing practices that eliminate parasites and preserve freshness.
For wild-caught fish, this means super-freezing at −60°C, which kills parasites without damaging flesh the way household freezing does. For aquacultured fish, it means raising fish in protected environments where parasite exposure is controlled from birth.
Ikejime — At Sashimi DC, all fish is prioritized for Ikejime processing. This Japanese slaughter technique immediately immobilizes the fish's nervous system at the moment of harvest by spiking the brain and severing the spinal cord. This prevents the fish from thrashing — which generates lactic acid and heat — preserving umami compounds and muscle texture for significantly longer than conventional methods. The difference is noticeable: Ikejime fish has a cleaner flavor and firmer, more satisfying texture when eaten raw.
Fish at Sashimi DC is shipped via specialized cold chains from Japan, typically arriving in DC within 24–48 hours of processing. This is the same quality standard used by high-end omakase restaurants in Tokyo and New York.
Sourcing
Why source fish from Japan?
Japan has developed infrastructure for premium seafood handling over centuries that is currently unmatched anywhere else in the world. This includes the Ikejime slaughter method, cold chains designed specifically for preserving raw fish quality, and access to fisheries that produce the most prized species — the Goto Islands of Nagasaki for Bluefin Tuna, the waters of Hokkaido for Uni and Scallops.
The precision extends to fish markets: Toyosu in Tokyo operates with grading and temperature control standards built entirely around the assumption that fish will be eaten raw. That infrastructure simply does not exist at the same level elsewhere.
A Bluefin Tuna caught off the Goto Islands, Ikejime-processed on the boat, and air-shipped to Dulles Airport will arrive in Washington DC with more umami intact and firmer texture than a locally caught fish handled with standard methods — even if the local fish was caught the same day.
Responsibility
Is your Bluefin Tuna sustainable?
Yes. All Bluefin Tuna at Sashimi DC is imported under NOAA SIMP (Seafood Import Monitoring Program) regulations. Every shipment arrives with catch certificates that document the fishing vessel, catch location, date, and method — providing full traceability from ocean to your kitchen.
We maintain a zero-tolerance policy for black-market or illegally caught fish. Pacific Bluefin stocks have shown recovery in recent years under international quota management, and our sourcing exclusively from quota-compliant Japanese fisheries supports this recovery.
If you ever want to verify a specific shipment, ask us for the catch certificate. We keep documentation for every import. Transparency about sourcing is non-negotiable — you should know exactly where your fish came from.
At home
How to store your fish.
Store in the coldest part of your refrigerator — the back of the bottom shelf, away from the door where temperature fluctuates. Keep the fish in its original vacuum-sealed packaging until you are ready to use it. Plan to consume within 1–2 days of purchase for optimal quality.
Do not freeze at home. Standard household freezers freeze slowly. This causes ice crystals to form inside the fish's cells — the crystals expand, rupture the cell walls, and destroy the delicate texture that makes sashimi-grade fish exceptional. Professional super-freezing at −60°C happens so rapidly that no damaging crystals form. Home freezing always degrades quality.
If you receive more fish than you can eat in two days, the Zuke and Kobujime techniques on the Recipes page are specifically designed to transform day-two sashimi into something even better.
Preparation
Should I wash my fish?
No. Do not wash sashimi-grade fish with water.
Washing raw fish under tap water introduces bacteria from the sink and can cross-contaminate surrounding surfaces. It also damages the delicate surface texture of the fish.
All fish at Sashimi DC is processed and handled under strict hygiene conditions before packaging. No cleaning is necessary. If you want to clean the surface before slicing, gently pat with a clean dry paper towel. That is all that is needed.
Preparation
Is the wasabi served at sushi restaurants real wasabi?
Almost certainly not. The green paste served at the vast majority of sushi restaurants in the US — including most Japanese restaurants — is a mixture of horseradish, mustard powder, and green food coloring. Real wasabi (Wasabia japonica, 本わさび) is a different plant entirely.
Real wasabi is more aromatic and more complex than horseradish. Its heat is gentler and shorter-lived — it rises through the nose rather than burning the back of the palate. And it is highly perishable: the volatile compounds responsible for its aroma dissipate within an hour or two of grating, which is why it is impractical for mass food service.
Sashimi DC carries fresh wasabi rhizomes sourced from Shizuoka, Japan — the traditional growing region, fed by snowmelt from Mount Fuji. Grate just before serving using a fine grater or traditional sharkskin grater (鮫皮おろし). Do not prepare in advance. Full guide to fresh wasabi →
Setup
What you need for a home omakase.
Great sashimi-grade fish needs very little. The goal is to remove obstacles between the fish and your mouth — not to add complexity. Here is what actually matters.
The Sashimi DC Home Sushi Kit — $50. Everything except the fish.
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Sharp non-serrated knife A yanagiba (single bevel) is ideal. A sharp chef's knife also works. We offer professional knife sharpening in-store for customers — bring yours when you pick up your order.
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Short-grain Japanese rice Freshly milled short-grain rice. Milling date matters — older rice loses moisture and doesn't absorb vinegar evenly.
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Ready-to-use Sushizu (seasoned rice vinegar) Pre-mixed with the right sugar and salt balance for sushi rice. No measuring required.
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Shoyu Small-batch brewed soy sauce. Mass-produced soy is too sharp and overwhelms delicate fish flavors. The difference is significant.
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Nori Crisp, full-sheet Nori for Temaki. Cut into quarters with kitchen shears.
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Wasabi paste Real wasabi root is ideal when available. High-quality paste is included in the Kit.
Day two
What to do with leftover sashimi.
Day-two sashimi is not a problem — it is an opportunity. Two traditional Japanese preservation techniques transform leftover fish into something distinct and often better than eating it fresh.
Zuke (soy marinade) — Microwave equal parts sake and mirin to cook off the alcohol. Cool completely, then add an equal part of soy sauce for a 1:1:1 marinade. Place leftover sashimi slices in a zip-lock bag with the marinade, refrigerate overnight. The next day: firm, deeply savory fish served over warm rice as Zukedon. Works especially well with Akami (lean Bluefin). Recipe and video on the Recipes page →
Kobujime (kelp cure) — Wipe two pieces of dry Kombu with a cloth lightly dampened with sake. Sandwich leftover white fish between them, wrap tightly in plastic, refrigerate 8–24 hours. The Kombu draws out moisture and transfers concentrated glutamates (umami) into the fish — firming the texture and deepening the flavor. Ideal for Madai (sea bream), Kanpachi, or Kinmedai. Recipe and video on the Recipes page →
Planning
When is the best time to order?
Sashimi DC receives Japanese fish shipments weekly. Fish arrives at Dulles Airport typically on Wednesdays, clears customs, and is available for pickup or delivery anytime while supplies last.
For the freshest fish and the widest selection of that week's catch, order Thursday or Friday. For weekend dinner parties, placing your order by Thursday is strongly recommended — popular cuts sell out by Saturday afternoon.
New arrivals and special seasonal items are announced via @keita_sashimi_dc on Instagram and the Updates blog.
Planning
How much fish should I order?
As a main course: 150–200g (5–7 oz) per person
As part of a spread with rice: 100–130g (3.5–4.5 oz) per person
Multi-fish home omakase: 80–100g of each variety for 2–3 people
When in doubt, lean toward ordering slightly more than you think you need. Leftover sashimi-grade fish keeps well for a second day and is easily transformed into Zuke or Kobujime.
For large parties or special occasions, call the shop directly at (202) 234-2737.
The fish
The cuts of Bluefin Tuna.
Bluefin Tuna from Goto, Nagasaki is available in three cuts that differ dramatically in fat content, texture, and flavor. All three are imported under NOAA SIMP regulations.
Left to right: Otoro, Chutoro, Akami — the full spectrum of Nagasaki Bluefin from Goto.
| Cut | Character | Best for | Price |
|---|---|---|---|
| Otoro大トロ · fatty belly | Highest fat content. Pale pink with heavy creamy marbling. Melts on the tongue. The most prized cut worldwide. | Sashimi, nigiri. Eat first while palate is fresh. | See shop |
| Chutoro中トロ · medium fatty | Medium fat with visible marbling. More structure than Otoro. Balances richness with a meaty, satisfying texture. | Sashimi, nigiri. Preferred by many experienced eaters for its balance. | See shop |
| Akami赤身 · lean loin | Deep red, minimal fat. Clean direct umami flavor. Firm, meaty texture. The traditional sushi bar tuna before Otoro became fashionable. | Sashimi, nigiri, Zuke (soy marinade). Excellent value. | See shop |
Beyond these three, rare cuts are occasionally available — Kama (collar), Hoho (cheek), and Noten (forehead) are exceptionally fatty and flavorful. These are announced via Instagram when available. They sell out quickly.
Pricing
How do tariffs affect fish prices?
We face cost increases not only from tariffs on Japanese imports but also from air cargo fuel surcharges and rising terminal charges at Dulles Airport. We try our best to absorb these costs — but have to pass some through to retail prices in order to continue delivering quality fish to our customers.
A full breakdown of the current tariff situation, fuel surcharge history, and terminal fee increases is on our Supply Chain & Import Costs page.
For learners
Sashimi slicing & sushi-making classes.
Hands-on classes offered exclusively for Sashimi DC customers — free with purchase. Sashimi knife technique for adults, Temaki hand-roll making for families and kids.