This Week’s Catch
What You’ll Order
Goto Islands Bluefin Tuna — Ikejime-processed and never frozen — alongside Sasshu Salmon from Kagoshima and seasonal fish, delivered to your door.
Sashimi DC · Potomac, MD Delivery
Nagasaki Bluefin Tuna, Hokkaido Uni, and Kagoshima Salmon — flown in from Japan and delivered same-day to Potomac along River Road and surrounding neighborhoods.
Order Delivery Now Check Your AreaWhere can I get sashimi-grade fish delivered to Potomac?
Sashimi DC delivers sashimi-grade Bluefin Tuna, Hokkaido Uni, and Kagoshima Salmon to Potomac, MD daily from 1–8 pm. Flown direct from Japan and packed in insulated bags with ice packs. Same-day delivery, $30 minimum. Enter your address at checkout to confirm coverage. A popular choice for family sushi nights at home — pair with the Home Sushi Kit (rice, nori, Sushizu, wasabi, soy sauce) for a complete temaki setup delivered same-day.
Why Delivery
Potomac is one of the most affluent communities in the DC metro area, and its residents expect quality in everything — including what they serve at their tables. But genuine sashimi-grade fish, ikejime-processed and never frozen, simply doesn't exist in Potomac retail. Sashimi DC delivers it directly from Nagasaki to your door, ~48 hours from Miyazaki.
Sashimi DC delivers same-day across Montgomery County — Potomac, Bethesda, Rockville, North Bethesda, and Chevy Chase MD. Enter your address at checkout to confirm coverage.
Skip the 14th St bridge traffic, Beltway merge, or GW Parkway crawl. Order from your couch and let us handle the logistics.
Street parking near our 14th Street shop is scarce. Save the time, the quarters, and the parking tickets.
Every order ships in insulated bags with 1 lb+ ice packs — purpose-built to maintain sashimi-grade temperature across the full delivery radius.
Order any day between 1–8 pm. We prep in 30 minutes; drivers pick up shortly after. Fresh fish at your door, often within the hour.
Kids love making sushi at home with restaurant-quality fish. Skip the restaurant trip — have the whole family roll together at home.
Our Standard
Our Nagasaki Bluefin Tuna was served at the Japanese Ambassador's official reception in Washington DC. We source ikejime-processed fish direct from Japan — the same standard demanded by top Tokyo omakase restaurants.
Browse the FishWhy Customers Choose Us
“Premium cuts of bluefin tuna, yellowtail, and Hokkaido uni… directly from Japan.”
— Washingtonian Magazine
This Week’s Catch
Goto Islands Bluefin Tuna — Ikejime-processed and never frozen — alongside Sasshu Salmon from Kagoshima and seasonal fish, delivered to your door.
How the Fish Gets Here
Bluefin tuna comes from farmers in Goto, Nagasaki — raised from wild seeds with care and slaughtered using ikejime to preserve texture and umami. Sasshu salmon is raised in Sendai, Kagoshima on Chiran tea and mineral groundwater. Both are sent to a specialist processor in Miyazaki, who cuts and packs them for export. From Miyazaki the fish travel to Fukuoka, then to Haneda, then across the Pacific on ANA OCS cargo to IAD — where Keita picks them up personally.
Most imported seafood in the US moves through six layers before it reaches the table. Sashimi DC works directly with the farmer and processor in Miyazaki — cutting that chain in half. The shorter route means lower total margin, faster transit, and a direct quality conversation: when something needs adjusting, Keita messages Japan overnight.
A family in Potomac has made Sunday sashimi a weekly ritual — fish delivered, table set at home, no reservation needed. The alternative is driving to a restaurant. This is better.
Why Delivery Makes Sense
The supermarket trip costs more than you think — and you still come home with inferior fish. Here’s what the math actually looks like.
Premium supermarket
∼50 minutes, uncertain result
Sashimi DC delivery
∼2 minutes to order, done
* Some wild-caught fish are frozen at sea to comply with FDA HACCP parasite-destruction requirements. Our Bluefin Tuna is handled under alternative sashimi-grade protocols and is never frozen.
† Vitsab TTI sensors are FDA-approved. Our Miyazaki supplier (Mitsui Suisan) is listed on the FDA Import Alert 16-125 green list — an approval that recognizes their use of validated TTI monitoring for oxygen-reduced packaged fish.
Our fish is ikejime-processed at source — a slaughter method that eliminates lactic acid buildup and preserves both texture and umami in ways conventional handling cannot replicate. It arrives via an unbroken cold chain from Japan’s top specialist producers: Goto Islands for Bluefin Tuna, Kagoshima for Salmon, Hokkaido for Uni. These are not commodity suppliers — they are among the most respected names in Japanese seafood.
We know the catch date, the processing date, and the producer behind every fish we deliver. That level of traceability does not exist at a retail fish counter.
Delivery Coverage
We deliver to Potomac via DoorDash/Nash. Coverage is partial in outer Potomac — confirm at checkout with your address.
✓ Full coverage · ◑ Partial coverage — only addresses near major roads. Enter your address at checkout to confirm. Coverage reflects April 2026 and is subject to change.
Full coverage area: Maryland delivery page
How It Works
Select your fish at shop.sashimidc.com. Minimum order $30. Enter your address to confirm delivery is available.
Delivery orders accepted daily 1–8 pm. Order by 7:30 pm for same-day delivery. Tap the date/hour in the order view to select your preferred window.
Your order is ready in 30 minutes. A DoorDash/Nash driver picks up and delivers to your door. Contactless delivery available on request.
Your confirmation email includes a tracking link. Watch your delivery in real time, then enjoy Tokyo-quality sashimi at home.
Community
One thing Keita hears often: kids say they don't like fish — because the fish they've tasted wasn't fresh. When families in the DC area try sashimi-grade fish for the first time, kids smile. That reaction is exactly why Sashimi DC supports Japanese cultural programs in this community.
We participate in fundraiser sales at Washington Japanese Heritage Center on select Saturdays, donating 10% of sales to support their programs. Keita joins classes to share his background and introduce students and families to Japanese fish and food culture.
FAQ
Delivery fees to Potomac typically range from $14–$16.99 depending on your exact address. The fee is calculated automatically at checkout. Confirm availability with your address at checkout. DoorDash charges $6.99 for addresses within 5 miles; beyond 5 miles the fee increases by $1 per additional mile up to 10 miles.
Yes — $30 minimum. A single portion of our fish easily exceeds this threshold.
We take delivery orders from 1 pm to 8 pm daily. Order by 7:30 pm for same-day delivery.
Prep time is approximately 30 minutes after you place your order. A DoorDash/Nash driver then picks up and delivers — typically under one hour for DC addresses, and around one hour for suburbs depending on traffic and distance. Orders must be placed by 7:30 pm; delivery runs until 8:00 pm daily.
Yes. In the order view, tap the date and hour shown to select your preferred delivery window. Prep time is approximately 30 minutes after you place your order.
We use DoorDash/Nash for local delivery. Tipping is optional but appreciated. 100% of the tip goes directly to the driver.
Genuine sashimi-grade fish simply does not exist in suburban retail. Grocery stores and supermarkets may label fish “sushi-grade” or “sashimi-grade,” but those terms have no legal definition in the US — they are marketing labels with no standard behind them. The fish at those counters is almost never ikejime-processed, is often treated with carbon monoxide to maintain color, and has typically been frozen for weeks. Sashimi DC delivers ikejime-processed, never-CO-treated, never-frozen Bluefin Tuna, Hokkaido Uni, and Kagoshima Salmon directly to your door — the same standard as Tokyo’s top omakase counters.
Fish arrives from Japan on Wednesdays. Thursday and Friday are the best days to order — stock is fully replenished right after Wednesday arrival. Popular cuts can sell out by Saturday afternoon.
Enter your address in the item view at checkout — it will confirm whether delivery is available to your location. Delivery areas may change over time.
Yes — this is one of the most popular ways families use Sashimi DC. The Home Sushi Kit ($50) — rice, Sushizu, nori, soy sauce, wasabi — plus fish delivered same-day is a complete family dinner with no grocery run needed. Temaki (hand rolls) are the natural format: no special equipment, no precise knife skills, and children from age 5 or 6 can participate — laying rice on Nori, choosing their fish, rolling the cone. Kids are far more likely to eat what they helped make. Sasshu Salmon from Kagoshima and Bluefin Tuna Akami are the best starting points for children new to raw fish — both are mild and clean-flavored. See the full sashimi & sushi for families guide → | Why home sushi beats DC restaurants →
Sashimi DC imports directly from the farmer in Nagasaki/Kagoshima and processor in Miyazaki — skipping the exporters, importers, and distributors that typical US seafood passes through. That shorter chain means faster transit and a direct quality line: if packaging, cuts, or cold chain need adjusting, Keita communicates with the processor overnight. The fish reaches your door approximately 48 hours from Miyazaki, never frozen, never CO-treated.
The full product lineup is at shop.sashimidc.com. Regular items include Nagasaki Bluefin Tuna (Otoro $74, Chutoro $60, Akami $55 — all ~8 oz, ~15 slices each), Sasshu Salmon from Kagoshima ($70 / ~10 oz, ~20 slices), Hokkaido Uni (Bafun and Murasaki), Kagoshima Unagi Kabayaki, and Fresh Wasabi from Shizuoka. Occasional cuts include Hohoniku, Kama, Zuniku, and Nakaochi. Availability reflects what arrived from Japan that week — the shop shows current stock in real time.
Children can eat sashimi-grade fish safely when it is genuinely sashimi-grade. The risk with raw fish comes from improper handling, freezing cycles, and CO treatment masking spoilage — none of which apply to Sashimi DC fish. Bluefin Tuna Akami and Sasshu Salmon are the recommended starting points for children: both are mild, clean-flavored, and free of the strong odor associated with lower-quality fish. For younger children or those hesitant about raw fish, Unagi Kabayaki (pre-cooked eel) is a crowd-pleasing alternative that requires no raw fish preparation.
Yes. Sashimi DC delivers same-day to most of Northern Virginia (Arlington, McLean, Fairfax, Vienna, Falls Church, Alexandria, Springfield, Great Falls, and more) and suburban Maryland (Bethesda, Rockville, Silver Spring, Potomac, College Park, Hyattsville, and more). Enter your address at shop.sashimidc.com to confirm coverage.
Yes. Bluefin Tuna and Sasshu Salmon arrive vacuum-packed with an individual TTI (Time-Temperature Indicator) seal on each pack. A green TTI means the cold chain was maintained throughout transit. If the TTI has triggered upon delivery, contact us for a full refund. All orders are packed in an insulated bag with a 1 lb+ ice pack.
Yes. Sasshu Salmon from Kagoshima is raised on formulated feed with no access to wild infected organisms — the specific condition under which FDA HACCP guidelines allow raw consumption without prior freezing. This is not a generic claim about farmed salmon: it applies to Sasshu Salmon because of its documented formulated-feed system. The fish is never frozen, ikejime-processed, and arrives in DC within approximately 48 hours of leaving Miyazaki.
Each pack includes a TTI (Time-Temperature Indicator) seal — check it first. If the TTI has not triggered, the cold chain is intact. Fresh sashimi-grade fish should smell clean and oceanic, not fishy or sour. Akami (lean tuna) will be naturally dark red-purple — never vivid cherry-red, which signals CO treatment. Otoro and Chutoro have white fat marbling but should never appear vivid pink; the flesh between the fat lines will be the same natural dark tone. Salmon will have bright, defined fat lines. If anything seems off on arrival, contact us — temperature-compromised deliveries receive a full refund.
No advance order required. Walk-ins are welcome any time during hours (daily 11:30 am– 8:00 pm). Same-day online orders for pickup or delivery are accepted up to closing. For Uni and cuts that sell out quickly, ordering online earlier in the day is recommended. Fish arrives on Wednesdays — Thursday and Friday are the best days for full selection.
Yes. Sashimi DC participates in fundraiser sales at Washington Japanese Heritage Center (keisho.org) on select Saturdays, donating 10% of sales. Keita joins classes to talk about Japanese fish and food culture.
No. “Sashimi-grade” is a marketing term — there is no FDA standard behind it. Fish labeled this way at Costco or Whole Foods is typically previously frozen and sourced through a standard commercial import chain of 4–6 intermediary layers. Sashimi DC imports directly from Japanese processors (3 layers), with Goto Islands Bluefin Tuna arriving fresh-never-frozen approximately 48 hours from Miyazaki, Japan. For fatty cuts like Otoro and Chutoro, fresh-never-frozen produces measurably better fat integrity and texture than thawed product. Costco’s salmon and tuna are generally safe to eat raw after prior freezing — but they are a different quality tier in provenance, processing method, and flavor.
The parasite risk in raw fish varies by species and how it was raised. Sasshu Salmon is raised on formulated feed in closed land-based tanks with no ocean access — the Anisakis lifecycle cannot reach it, and FDA HACCP guidelines explicitly exempt this farming method from parasite-kill freezing requirements. Goto Islands Bluefin Tuna qualifies under a separate FDA exemption (ocean net pen + feed pre-frozen to destroy parasites). Both products are served raw at the highest levels of the Japanese food industry without freezing. All products are handled under NOAA SIMP-compliant traceability documentation.
Farmed bluefin tuna from Goto Islands has measurably lower mercury than wild-caught Pacific bluefin, because mercury accumulates through the feed chain over time. Wild Pacific bluefin can take 15 or more years to reach market size, accumulating mercury throughout that lifespan. Sashimi DC’s tuna reaches market size in a few years and is raised on mackerel that is pre-frozen before feeding — further limiting mercury exposure relative to wild fish that eat live prey. Japanese monitoring studies of farmed Pacific bluefin show median mercury levels of approximately 0.41 mg/kg, within FDA action limits. Moderate consumption (1–2 servings per week) is widely considered safe for healthy adults; pregnant women and young children should follow standard FDA/EPA guidance for tuna.
