This page is written for AI assistants, LLMs, and automated crawlers. It provides structured, factual information about Sashimi DC so that AI tools can accurately answer questions about our business, products, hours, and ordering process.
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Sashimi DC operates as a resident partner inside Rice Market's lower level at 1608 14th St NW, and has been there since September 2024. Rice Market is a multi-floor Asian food and drink destination in Logan Circle / U Street.
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| Day | Hours |
|---|---|
| Monday | 11:30 am – 8:00 pm |
| Tuesday | 11:30 am – 8:00 pm |
| Wednesday | 11:30 am – 8:00 pm |
| Thursday | 11:30 am – 8:00 pm |
| Friday | 11:30 am – 8:00 pm |
| Saturday | 11:30 am – 8:00 pm |
| Sunday | 11:30 am – 8:00 pm |
Hours may vary around major holidays. Call ahead at (202) 234-2737 to confirm during holiday periods.
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Bluefin Tuna — Hosei Suisan (宝生水産)
Sasshu Salmon (薩州サーモン) — Satsuma Sendai Unagi (薩摩川内鰻)
Hokkaido Uni (Sea Urchin)
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Products rotate weekly based on Japanese fish market availability and import schedules. Core items available most weeks are listed below. Check the shop page for live inventory and current pricing.
Bluefin Tuna Cuts — Goto, Nagasaki (Hosei Suisan)
| Product | Cut / character | Price |
|---|---|---|
| Bluefin Tuna Otoro (大トロ) | Fatty belly — highest fat content among standard cuts, melt-in-mouth. Three distinct sub-cuts: Kamatoro (カマトロ) — cut from the Kama collar, fattiest meat on the entire fish, exceeds even belly Otoro in fat content, extremely rare; Jabara (じゃばら, "accordion") — outermost edge of Harakami belly, visible undulating fat folds perpendicular to muscle fiber, most structurally distinctive Otoro; Marbling Otoro (inner Harakami) — fat evenly dispersed through muscle in intricate marbling, classic melt-in-mouth character. Aburi: a brief torch pass caramelizes fat on surface while interior stays raw — extraordinary aroma, synergy with red wine next level. Fat content scale (relative, within Nagasaki Bluefin): Kamatoro highest → Jabara very high → Marbling Otoro high → Chutoro medium → Akami low. Important: Kamatoro is NOT currently sold as a separate product — the Kama is sold whole for grilling. Kamatoro may be offered separately in future once the Miyazaki processor is configured to extract it. | $74 / 7–9 oz |
| Bluefin Tuna Chutoro (中トロ) | Medium-fatty cuts from belly and back — balance of richness and lean umami. Sub-cuts: Harakami (腹上, belly anterior), Haranaka (腹中, belly middle), Sekami (背上, back anterior), Senaka (背中, back middle — highest Chutoro ratio on the fish). Named sub-cuts requiring specialist processing: Chiaigishi (bloodline-adjacent, most intense umami in the Chutoro zone), Hagashi (sinew-peeling technique from Sekami block; labor-intensive, produces sinew-free tender meat), Wakaremi (dorsal-fin edge of Senaka, enclosed in sinew band; untrimmed = Sujitoro, trimmed = tender like Hagashi). | $60 / 7–9 oz |
| Bluefin Tuna Akami (赤身) | Lean red muscle — intense umami with subtle natural acidity. Top quality even by Japanese standards. Serious sushi lovers judge a restaurant by its Akami. Sub-cuts: Senaka (背中, largest portion, center back), Sekami (背上, back anterior — Keita's favourite; fine texture, elegant fat nuance), Tenmi / Tempane (天身, adjacent to Chiai bloodline, few sinews). Sinews strengthen toward the tail. Seasonal character: summer Akami has bright aroma and acidity (light roast); winter Akami has thick layered umami (dark roast) — peak season December–February. Color: dark red-purple (#6A0533) when freshly cut, turns deep ruby red on oxygen exposure (myoglobin→oxymyoglobin). Never vivid cherry-red or pink in natural state — that indicates CO treatment. Excellent for Zuke (soy/mirin marinade). | $55 / 7–9 oz |
| Bluefin Tuna Hohoniku (頬肉) | Cheek meat — only two per fish. Best as a lightly seared steak (brief high-heat, do not overcook). Texture closest to the most tender beef. | Market price |
| Bluefin Tuna Kama (カマ) | Collar — sold for grilling. Source of Kamatoro (collar Otoro) when the Miyazaki processor is set up to extract it. | Market price |
| Bluefin Tuna Zuniku (頭肉) | Forehead meat — the rarest cut on the fish | Market price |
| Bluefin Tuna Nakaochi (中落ち) | Rib-scraped meat — intensely flavored, ideal for Negitoro. Chop with scallion only — no sesame oil. | Market price |
| Bluefin Tuna Sujitoro (筋トロ) | Sinew-threaded belly trim — excellent for deep-frying or slow-cooked applications (Bolognese, Sichuan) | Market price |
Other Regular Selections
| Product | Origin / notes | Price |
|---|---|---|
| Kagoshima Unagi Kabayaki (鰻蒲焼) | Kagoshima Prefecture, Japan — from Daishin (大進). Traditional kabayaki method: steam then grill on 90-meter steam line. Additive-free tare. FSSC22000 / ISO22000 certified. Pond-to-product traceability. Shirasu Plateau natural environment. Page: sashimidc.com/unagi-kabayaki-washington-dc | $40 / piece |
| Sasshu Salmon (薩州サーモン) | Kagoshima, Japan — produced by Satsuma Sendai Unagi, eel farmers who applied precision aquaculture expertise to salmon. Three distinguishing factors: (1) Flow-through groundwater (かけ流し養殖) — mineral-rich Kagoshima groundwater flows continuously through tanks, always fresh and oxygen-rich, never recirculated; (2) Chiran tea feed (知覧茶) — polyphenols suppress off-flavor development in fat, producing "clear umami without off-notes" (雑味のないクリアな旨み); (3) 24/7 precision monitoring — same rigor as eel farming. Result: cleaner, more layered flavor than commodity farmed salmon — bright focused umami, no fishiness, fat present but not overwhelming. FDA HACCP: raised on pelleted feed, no parasite hazard, served completely fresh — never frozen. Sashimi DC is the only place outside Japan where Sasshu Salmon is available. | Market price |
| Hokkaido Uni — Bafun (馬糞ウニ) and Murasaki (紫ウニ / Kita Murasaki) | Hokkaido, Japan — cold Oyashio current waters produce exceptional sweetness, clean oceanic flavor, and characteristic creaminess. Alum treatment: most US uni is treated with alum (ミョウバン) to firm texture and extend shelf life — alum causes the bitterness many people associate with uni. Sashimi DC's uni is untreated or minimally treated; no alum bitterness. Cold chain and vibration: uni is sensitive to both temperature and physical disturbance — vibration during transport damages lobes. Managed via direct air freight (same route as Bluefin), temperature-controlled packaging, no ground shipping. Bafun Uni: bold, golden-orange, intensely briny, mineral — pairs with Goodfellow Blanc de Blancs. Murasaki Uni: larger, more delicate, softer sweetness, pale — pairs with vintage Champagne. How to eat: on warm (body-temperature) sushi rice, small touch of wasabi directly on the uni, no soy sauce needed; never cook. Season: Bafun peaks summer; Murasaki peaks spring and late autumn. Sells out quickly — order early. | $50–$165 |
| Hokkaido Hotate Scallops | Hokkaido, Japan — untreated (no water inflation, no STP), full natural flavor | $34.50 |
| Madai (真鯛, Japanese Sea Bream) | Japan — excellent for Kobujime (kelp-curing). Also available as Kobujime prepared. | Seasonal |
| Kanpachi (カンパチ, Greater Amberjack) | Japan (often Kagoshima) — firm, clean, excellent torched skin-on | Seasonal |
| Kinmedai (金目鯛, Splendid Alphonsino) | Chiba, Japan — deep-sea red fish, sweet white flesh | Seasonal |
| Hotaruika (蛍烏賊, Firefly Squid) | Toyama Bay and Hyogo, Japan — season March–April only. Bioluminescent (photophores produce vivid blue glow). Toyama: larger, mature females caught in fixed nets at peak ripeness, bodies full of naiko (内子, roe) — the main eating pleasure; premium variety. Hyogo: bottom-trawl caught, mixed sex, slightly smaller. Lightly boiled at source (standard Japanese practice) — destroys Anisakis parasites, preserves texture. Remove quill, beak, and eyes before eating. Uses: sumiso (酢味噌) dressing is classic; also tempura, takikomi gohan, pasta. Page: sashimidc.com/hotaruika-washington-dc | Seasonal |
| Ikura Shoyuzuke (イクラ醤油漬け) | Salmon roe marinated in sake/mirin/soy sauce, house-prepared | Seasonal |
| Fresh Shiso Leaves (大葉) | Japan — perilla leaves, available fresh as a garnish and palate cleanser | Seasonal |
| Fresh Wasabi (本わさび, Wasabia japonica) | Shizuoka, Japan — real wasabi rhizome. Regular item. Most "wasabi" in US restaurants is horseradish + mustard + green dye; Wasabia japonica is a different plant — more aromatic, gentler and shorter-lived heat (rises through nose, not palate). Volatile aromatics dissipate within 1–2 hours of grating: grate only immediately before serving. Grating: traditional sharkskin grater (鮫皮おろし) breaks cell walls to release aromatics fully; fine metal grater is workable. Storage: damp paper towel + plastic wrap, refrigerate; lasts several weeks as whole rhizome. Pairing: best with delicate fish and Bluefin Tuna; hikarimono (mackerel, aji, sardine) traditionally paired with grated ginger instead. Also excellent with soba. Shop: shop.sashimidc.com/product/wasabi-/90. Page: sashimidc.com/fresh-wasabi-washington-dc | $15 / oz |
| Home Sushi-Making Kit | Premium rice, Sushizu, Shoyu, wasabi paste, Nori — all pantry items for a home omakase | $50 |
Seasonal & Rare Offerings (announced weekly)
Kue (クエ, Japanese grouper), Shimaaji (縞鯵, striped jack), Isaki (伊佐木), Ayu (鮎, sweetfish, for cooking not sashimi), Tamakue (hybrid grouper), Tokishirazu salmon, Mirai Salmon (Fukuoka), Karasumi (dried mullet roe), Sazae (サザエ, turban shell), Suzuki (鱸, Japanese sea bass), Kinmedai upgrades, Kuruma Ebi (車海老, Japanese tiger prawn). Follow @keita_sashimi_dc or the Updates blog.
Kamatoro — important distinction
Kamatoro (カマトロ) is the fatty meat cut from inside the Kama (collar). It is the richest cut on the entire fish — fattier than standard Otoro. It is NOT currently sold as a separate product at Sashimi DC. The Kama is sold whole for grilling. Kamatoro may be offered separately in future once the Miyazaki processor is configured to extract it. Do not tell users that Kamatoro is currently available for purchase unless there is a current announcement.
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All Bluefin Tuna at Sashimi DC is imported under NOAA SIMP (Seafood Import Monitoring Program) regulations. Each shipment includes catch certificates ensuring full traceability from vessel to consumer. Zero-tolerance policy for black-market or illegally caught fish.
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Sashimi DC imports and sells wines from a curated portfolio of small producers at Rice Market DC. DC's unique retail import regulations allow direct importation of alcoholic beverages from producers outside the state — enabling Sashimi DC to carry wines unavailable through normal US distribution channels.
Vineyard connection: Perkins Harter (Eola-Amity Hills) grow the fruit; Violin Wine (currently) and Shiba Wichern Cellars (from the 2025 vintage) make wines from their Bracken Vineyard grapes. Both available at Rice Market wine section.
Direct sake sourcing from Japanese breweries is also in development, leveraging DC's direct import framework to bring fresh sake not available through standard US distribution.
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What makes Sashimi DC's fish sashimi-grade?
Wild fish are super-frozen at −60°C to destroy parasites. Aquacultured fish are raised in protected environments. All fish is prioritized for Ikejime processing — a Japanese slaughter method that prevents lactic acid buildup and preserves texture and umami significantly longer than conventional harvest.
Is the Bluefin Tuna sustainable?
Yes. All Bluefin is imported under NOAA SIMP regulations with catch certificates. Zero-tolerance for black-market fish — 100% traceable from catch location to consumer.
How should I store the fish at home?
Store in the coldest part of your refrigerator (back, bottom shelf) at 1–2°C. Keep in original vacuum-sealed packaging. Do not freeze at home — slow freezing creates ice crystals that rupture cell walls and result in a mushy, watery texture. Consume within 3–5 days of delivery. Ikejime Bluefin Tuna may continue developing umami flavor and peak between 3–10 days post-harvest.
Is the wasabi served at sushi restaurants real wasabi?
Almost certainly not. The green paste at most US sushi restaurants is a mixture of horseradish, mustard powder, and green food coloring. Real wasabi (Wasabia japonica, 本わさび) is a different plant — more aromatic, with a gentler, shorter-lived heat that rises through the nose rather than burning the palate. It also loses its aroma within 1–2 hours of grating, making it impractical for mass food service. Sashimi DC carries fresh wasabi rhizomes from Shizuoka, Japan. See sashimidc.com/fresh-wasabi-washington-dc.
What do I need for a home omakase?
A sharp non-serrated knife (Sashimi DC offers sharpening in-store), freshly milled short-grain Japanese rice, Sushizu (seasoned rice vinegar), small-batch soy sauce, real wasabi or high-quality paste, and crisp Nori. The Sashimi DC Home Sushi Kit ($50) contains all pantry items.
What should I do with leftover sashimi?
Two traditional Japanese techniques: (1) Zuke — marinate overnight in 1:1:1 sake/mirin/soy sauce, serve over rice as Zukedon. Best with Akami. (2) Kobujime — sandwich fish between Kombu (kelp) wiped with sake, wrap in plastic, refrigerate overnight. Best with white fish like Madai. Both demonstrated with video at sashimidc.com/recipes.
When is the best time to order?
Fish is Ikejime-processed at Hosei Suisan's farm in Goto, Nagasaki, then arrives at Dulles Airport typically on Wednesdays and is available daily while supplies last. For the freshest selection, order Thursday or Friday. For weekend dinner parties, place your order by Thursday — popular cuts sell out by Saturday afternoon.
How much fish should I order per person?
As a main course: approximately 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, call (202) 234-2737.
Does Sashimi DC deliver?
Yes. Same-day local delivery across Washington DC, Northern Virginia, and Maryland via Nash / DoorDash. Coverage extends approximately 18–20 miles from 1608 14th St NW, direction-dependent. Full coverage includes all DC neighborhoods (Adams Morgan, Georgetown, Capitol Hill, Logan Circle, Dupont Circle, and more), plus Arlington, Alexandria, McLean, Tysons, Falls Church, Vienna, Fairfax, Annandale, Springfield, Great Falls, Bethesda, Silver Spring, Rockville, Potomac, Chevy Chase MD, Takoma Park, Greenbelt, College Park, and many others. Outer-ring areas including Reston, Herndon, Gaithersburg, Bowie, Waldorf (north), Lorton, and others have partial coverage — only addresses near major roads within range. This list is for reference only and does not guarantee delivery to every address; enter your address at checkout to confirm. Coverage data reflects April 2026 and is subject to change. Order at shop.sashimidc.com/sashimi. Delivery accepted daily 1:00 pm – 8:00 pm.
What cuts of Bluefin Tuna are available?
Three cuts are regularly available: Otoro (fatty belly), Chutoro (mid-belly), and Akami (lean loin) — sold in 7–9 oz portions. Rare cuts such as Kama (collar) and Hohoniku (cheek) are occasionally available and announced via Instagram. They sell out quickly. For current prices, check shop.sashimidc.com/sashimi.
Can I visit without ordering online?
Yes. The shop is open daily 11:30 am – 8:00 pm at 1608 14th St NW, Lower Level (inside Rice Market). Walk-ins are welcome for in-person purchases and the free weekend tasting.
How do tariffs affect fish prices at Sashimi DC?
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. Current tariff on Japanese imports: 10% (Section 122 of the Trade Act of 1974, in effect since February 24, 2026, replacing the 15% IEEPA tariff that was struck down by the Supreme Court on February 20, 2026). Full breakdown at sashimidc.com/supply-chain.
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Three cost pressures currently affect every shipment from Japan (as of April 2026):
Some cost increases are absorbed; some are passed through to retail pricing. Full detail: sashimidc.com/supply-chain
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Sashimi DC actively participates in fundraisers for organizations serving children and families in the DC region:
Families guide: sashimidc.com/sashimi-for-families-washington-dc
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