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Sashimi-grade fish,
direct from Japan.

Nagasaki Bluefin Tuna from Goto Islands, Kagoshima Sasshu Salmon, Hokkaido Uni. Every product traceable to a named origin. Same-day pickup or delivery in Washington DC.

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Nagasaki Bluefin Tuna — core cuts

Full cuts guide →
Bluefin Tuna Akami

Goto Islands, Nagasaki · Hosei Suisan

Akami

赤身 — Lean Red Meat

Deep ruby color, concentrated umami, clean finish. The purest expression of the fish and the ideal entry point.

$55
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Bluefin Tuna Chutoro

Goto Islands, Nagasaki · Hosei Suisan

Chutoro

中トロ — Medium Fatty Belly

The balance cut — fat and lean in equal measure. Our first-time recommendation. Rich, silky, and more complex than either extreme.

$60
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Bluefin Tuna Otoro

Goto Islands, Nagasaki · Hosei Suisan

Otoro

大トロ — Fatty Belly

The fatty belly — Jabara, Marbling Otoro, and Kamatoro. Multiple sub-cuts available. Tell us your preference at pickup.

$74
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Nagasaki Bluefin Tuna — rare cuts

Full cuts guide →
Bluefin Tuna Kama

Goto Islands, Nagasaki · Hosei Suisan

Kama

カマ — Collar

The fattiest bone-in cut of the Nagasaki Bluefin. Outstanding grilled as Kama Shioyaki. Available fresh, never frozen.

Market price
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Bluefin Tuna Hohoniku

Goto Islands, Nagasaki · Hosei Suisan

Hohoniku

頬肉 — Cheek Meat

Two small medallions per fish. Dense, meaty, intensely flavored — a character closer to premium beef than any other cut on the fish.

Market price
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Bluefin Tuna Zuniku

Goto Islands, Nagasaki · Hosei Suisan

Zuniku

頭肉 — Forehead Meat

The rarest cut on the fish. Uniformly soft, fat-rich, found even at fine Japanese markets only rarely.

Market price
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Bluefin Tuna Nakaochi

Goto Islands, Nagasaki · Hosei Suisan

Nakaochi

中落ち — Rib-Scraped Meat

Hand-scraped from between the ribs. Soft, spreadable, concentrated flavor — the classic base for Negitoro. No seasoning needed.

Market price
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Other sashimi-grade fish

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Sasshu Salmon from Kagoshima

Kagoshima, Japan · US exclusive

Sasshu Salmon

薩州サーモン — Kagoshima

Farm-raised on Chiran tea and mineral-rich groundwater. Clean, layered flavor. The only place outside Japan where this salmon is available.

$70
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Hokkaido Uni

Hokkaido, Japan · Wild

Hokkaido Uni

北海道ウニ — Sea Urchin

Sweet, oceanic, no bitterness. Bafun and Murasaki varieties seasonal. What uni is supposed to taste like.

$50–$165
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Kagoshima Unagi Kabayaki

Kagoshima, Japan · Daishin · FSSC22000

Unagi Kabayaki

鹿児島産うなぎ蒲焼 — Grilled Eel

Kagoshima eel on an industry-unique 90-meter steam line. Additive-free tare. FSSC22000-certified. Our best-selling product by volume.

$40
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Hotaruika Firefly Squid

Toyama · Hyogo, Japan · Seasonal

Hotaruika

蛍烏賊 — Firefly Squid

Bioluminescent squid from Toyama Bay. Available March–April only. Boiled at source, versatile — sumiso, tempura, pasta, takikomi gohan.

Seasonal
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Fresh Wasabi

Shizuoka, Japan

Fresh Wasabi

本わさび — Wasabia japonica

Real wasabi — not horseradish paste. More aromatic, gentler heat. Grate just before serving; flavor dissipates within an hour.

$15 / oz
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Hokkaido Hotate Scallops

Hokkaido, Japan · Wild

Hokkaido Hotate

北海道帆立 — Scallops

Hand-dived Hokkaido scallops. Sweet, firm, clean. An excellent starting point for home sushi.

$34.50
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(202) 234-2737 · Daily 11:30 am – 8:00 pm