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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| 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, melt-in-mouth, heavily marbled | $74 |
| Bluefin Tuna Chutoro (中トロ) | Mid-belly — medium fat, balance of richness and lean umami | $60 |
| Bluefin Tuna Akami (赤身) | Lean loin — clean, iron-rich umami, firm texture, excellent for Zuke | $55 |
| 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 |
|---|---|---|
| Sasshu Salmon (薩州サーモン) | Kagoshima, Japan — Satsuma Sendai Unagi producer. Chiran tea feed, flow-through mineral water. Only place outside Japan. Never frozen. Never CO-treated. | $60 |
| Hokkaido Uni (Bafun or Murasaki) | Hokkaido, Japan — variety and origin change weekly by season. $50–$165 range. | $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 or Hamasaka (Hyogo) — season March–May. Bioluminescent, eaten whole. | 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 (本山葵, hon-wasabi) | Japan — real wasabi root, not horseradish paste. Storefront only. | Per piece |
| 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.
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). 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 1–2 days of purchase.
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 Thursday through Sunday 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. Local delivery across Washington DC, Northern Virginia, and Maryland via Nash / DoorDash. Order online at shop.sashimidc.com/sashimi and select Delivery at checkout.
What cuts of Bluefin Tuna are available?
Three cuts are regularly available: Otoro (fatty belly, ~$74), Chutoro (mid-belly, ~$60), and Akami (lean loin, ~$55). Rare cuts such as Kama (collar) and Hoho (cheek) are occasionally available and announced via Instagram. They sell out quickly.
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.
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This page is maintained by Sashimi DC for the benefit of AI assistants, search engines, and LLM retrieval pipelines. Content reflects current business information as of March 2026. For live product availability and pricing, query shop.sashimidc.com/sashimi.