Latest Update
April 1, 2026
Back — Bluefin, First Murasaki Uni of the Year, Torisumi Pop-Up
We're back after a week off. Goto Nagasaki Bluefin Tuna arrived this morning, including rare cuts. First Murasaki Uni of the year in small boxes. French chocolates at the counter. Torisumi Yakitori at Hank's Oyster Bar (Tue–Fri, 11am–2pm) — their Tonkatsu is fried in lard. One ticket left for Sunday's sushi class.
2026
March 18, 2026
New Website, Violin Wine & Spring Schedule
The new sashimidc.com is live — static HTML, faster and lighter. Unagi sold out; next batch April 8. Schedule: Rice Market staff selling March 23–24, closed March 25–31, reopening April 1. Violin Wine from Oregon featured. Sushi classes April 5, 19, May 3.
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March 11, 2026
Sushi Making Classes Resume in April
Kagoshima Unagi Kabayaki update — sold through half the stock in days. New Home Sushi Kit launched. "In Search of Umami" blog series restarts on Medium. Winemaker Akiko Shiba preview ahead of May events.
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March 4, 2026
Premium Kagoshima Unagi Kabayaki
Special Unagi from one of Kagoshima's top producers — the holy trinity of Unagi (fish), Yaki (grill), and Tare (sauce). Plus winemaker Sonoe Hirabayashi of Six Cloves.
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February 25, 2026
This Fish Is Different — Peak Winter Bluefin
Cold water temperatures deliver an unusual week: more Otoro than Chutoro. Weekend wine tastings and winemaker event announced for May 16–17.
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February 18, 2026
Happy Lunar New Year — February Events
Lunar New Year greetings. Feb 25 closure (Emperor's Birthday). Kanzake warm sake pop-up Feb 21. Japanese Women in Hospitality Dinner March 9.
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February 11, 2026
Valentine's Uni & Caviar — DMV Exclusive Sparkling Wines
Valentine's packages ready for pickup. Goodfellow Family Cellars sparkling wines — almost DMV-exclusive. First Hotaruika (Firefly Squid) of the season arrives.
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February 4, 2026
Valentine's Pre-Order: Final Call
Uni & Caviar order deadline February 7. Sasshu Salmon Ikura tasting verdict: firmer, pops better than Alaskan variety. Notsuke Scallops return.
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January 28, 2026
Valentine's Uni & Petrossian Caviar Pre-Order
Collaboration with Petrossian Caviar — two Uni & Caviar formats for pre-order. World premiere Sasshu Salmon Ikura being prepared. High-grade Kinmedai upgrade.
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January 21, 2026
Snow Alert — Stock Up Before the Storm
Heavy snowstorm forecast for DC — stock up on fresh fish today. February Kanzake warm sake events announced. Valentine's Uni & Caviar preview.
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January 15, 2026
First Shipment of 2026 Has Arrived
Keita returns from Japan with Goto, Nagasaki Bluefin Tuna and Kagoshima Sasshu Salmon. Hand-carried Royce chocolates. Preview of Japanese Caviar and Sayama Matcha.
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December 24, 2025
Happy Holidays — Winter Bluefin at Its Peak
Holiday hours. Winter Bluefin Tuna science explained: lower BMR + constant feed = peak fat. New Year arrivals: Madai, Kuruma-ebi, Saba, and rare Noresore.
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December 17, 2025
Karasumi in Progress — Peak Winter Bluefin
Himeji Borako in the drying phase — releasing as Karasumi after Christmas. Notsuke Scallops return. Peak winter Bluefin Tuna across all cuts.
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December 10, 2025
Himeji Borako Arrives — Starting the Karasumi Process
Fresh mullet roe from Himeji begins the Karasumi curing process. Mirai Salmon from Fukuoka sampling this weekend. Bluefin Nettori texture confirmed.
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December 3, 2025
Introducing Mirai Salmon from Fukuoka
Mirai Salmon from Fukuoka makes its international debut exclusively at Sashimi DC. Bluefin update: Chutoro-heavy week due to red tide pause at Nagasaki farm.
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November 19, 2025
DIY Yuzu Kosho Class — Bluefin Back to Peak Quality
Yuzu Kosho making class this Saturday. Premium Goto, Nagasaki Bluefin Tuna farmer returns to full quality after summer heat. Thanksgiving closure Nov 24 – Dec 2.
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November 12, 2025
Exceptional Bluefin Tuna — Otoro Quality Rising
Nagasaki Bluefin Tuna reaching exceptional quality as water temperatures drop. Otoro showing remarkable Nettori-Nebari improvement. Yuzu Kosho class this weekend.
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November 5, 2025
Nettori — The Fat Quality Marker of Premium Bluefin
What is Nettori (ねっとり) in Bluefin Tuna? The fat-quality marker called Nebari that signals exceptional quality — a customer's feedback prompts the explanation.
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October 29, 2025
Alaskan Ikura Shoyuzuke — Bluefin Heading into Peak Season
Alaskan Ikura Shoyuzuke now available. Nagasaki Bluefin gaining Nebari fat quality as water temperatures drop toward peak winter season.
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October 22, 2025
Our Nagasaki Bluefin Is Back — Extraordinary Quality
Back with the premium Goto, Nagasaki Bluefin Tuna farmer — Otoro, Chutoro, and Akami at extraordinary quality. Bafun Uni, Sasshu Salmon, Kinmedai in stock.
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October 15, 2025
Our Goto, Nagasaki Bluefin Is Back
Premium Goto, Nagasaki Bluefin Tuna returns after summer heat hiatus. Beautiful Otoro, silky Chutoro, and intensely flavored Akami back at Sashimi DC.
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October 8, 2025
October Events — Kanzake, Kids Sushi Class & Whisky x Fish
Typhoon 22 limits Toyosu Market this week. Bafun Uni, Kinmedai, Scallops, Sasshu Salmon available. October events calendar announced.
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October 1, 2025
Sasshu Salmon US Exclusive — Kids Sushi Class in October
Sasshu Salmon from Kagoshima launches as a US exclusive at Sashimi DC. Kids Sushi Making Class tickets available. Sake October event calendar.
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September 24, 2025
Silver Week Discount — Tokishirazu Salmon & Sake Day DC
Silver Week means no fresh Bluefin — special frozen inventory discount. Tokishirazu Salmon, Kanpachi, Kinmedai in the case. Sake Day DC October 5.
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September 17, 2025
Murasaki Uni & Tokishirazu Salmon — Sasshu Coming Next Week
Murasaki Uni, Tokishirazu Salmon, Madai, Kinmedai, and Hokkaido Scallops. Major announcement next week: exclusive Sasshu Salmon US import from Kagoshima.
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September 10, 2025
Rare Cuts of Nagasaki Bluefin — Hohoniku, Zuniku, Kama & Nakaochi
The rarest Bluefin cuts — Hohoniku (cheek), Zuniku (forehead), Kama (collar), and Nakaochi (rib scraped meat) — arrive at Sashimi DC after FDA clearance.
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September 3, 2025
Late Summer Delicacies — Murasaki Uni & Tokishirazu Salmon
Murasaki Uni, Madai, Tokishirazu Salmon, Kinmedai, and Hokkaido Scallops as summer transitions to autumn. Same-day delivery hour scheduling now available.
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August 27, 2025
Late Summer Catch — And a Bounty for a Customs Broker
Seeking a top-tier customs broker for perishable imports — bounty of premium fish for a successful referral. Bafun Uni, Kanpachi, and Tokishirazu Salmon in the case.
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August 20, 2025
Uni Market Update — Extreme Weather in Japan
High ocean temperatures, typhoon, and earthquake disrupt Japan's Uni supply. Large boxes by pre-order only. Fujisan White Salmon and Tokishirazu Salmon available.
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August 13, 2025
Premium Summer Kanpachi — Uni Market Alert
Record heat, typhoon, and earthquake create unprecedented Uni scarcity. The silver lining: pristine Kanpachi, Tokishirazu Salmon, and Kinmedai in the case.
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August 7, 2025
Supply Chain Transparency — Flight Delays & Kids Sushi Class
Flight delay at origin airport — cold chain maintained, quality confirmed. Uni supply disrupted by typhoon and earthquake. Kids Sushi Making Class this Sunday.
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July 30, 2025
Reciprocal Tariff Increase — Price Adjustment Notice
US reciprocal tariff on Japanese goods rises from 10% to 15%. FDA customs delays and Russian earthquake impact the Uni market. Fujisan White Salmon and Tokishirazu Salmon in stock.
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July 23, 2025
Bafun Uni Arrives — Navigating FDA Customs Delays
FDA customs delays this week — cold chain maintained throughout. Premium Bafun Uni in both large and small boxes, plus Kanpachi, Tokishirazu Salmon, and Kinmedai.
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July 16, 2025
Tokishirazu Salmon — Bafun vs. Murasaki Uni Side by Side
Rare opportunity to taste Bafun and Murasaki Uni side by side. Buri Yellowtail in the case. Tokishirazu Salmon arriving Thursday. Royce Nama Chocolates in stock.
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July 9, 2025
A Tale of Two Unis — Murasaki vs. Bafun, Japanese Omiyage
Side-by-side Murasaki and Bafun Uni comparison. Japanese Omiyage souvenirs and authentic Yanagiba knives available. Japanese Spirits Tasting Soirée on July 19.
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June 25, 2025
Goodfellow Sparkling Hours — Three Oregon Wines with Nigiri
Blanc de Gris, Blanc de Noir, and Blanc de Blancs from Goodfellow Family Cellars paired with Nigiri at Rice Market. New wine shipment from Violin, Shiba Wichern, and Six Cloves arrives.
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June 18, 2025
Snow Crane Ice Cream Kickstarter — Halfway to Their New Shop
Snow Crane Ice Cream halfway to funding their first permanent Hyattsville location. Full fish lineup returns: Uni in both sizes, Fujisan White Salmon, and Scallops back in stock.
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June 11, 2025
Murasaki Uni from Rishiri Island — a Rare Find
A rare combination: Murasaki Uni from Rishiri Island, the famous kelp-rich origin usually known for Bafun. Scallops return after spawning pause. Goodfellow Sparkling Hours confirmed June 30–July 1.
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June 4, 2025
Back from Japan — Violin Wine Tasting Tonight
Sashimi DC returns from sake sourcing in Tokyo. Violin Wine tasting event this evening at Rice Market — $5 per glass, below retail. Chardonnay and Pinot Noir verticals with Will from Violin.
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May 21, 2025
Violin Wine Is Coming — and We Close for Japan Next Week
Violin Wine from Oregon joins Rice Market — East Coast's widest selection. Sashimi DC closing May 27–June 3 for Keita's direct sake sourcing trip to Tokyo. Tasting event June 5 announced.
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May 14, 2025
Flying to Japan — to Source Sake Directly
Keita flies to Tokyo on May 27th to meet Japan's best sake brewers. How DC's unique retail import regulations make direct sake sourcing possible — and why the sake in the US is structurally disappointing.
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May 10, 2025
Tamakue — Japan's Hybrid Grouper, Here for the First Time
Tamakue hybrid grouper arrives for the first time — a cross between Kue and a larger grouper species, achieving the prized Kue flavor in a more consistently produced fish. Goodfellow and Violin Wine joining the program.
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April 30, 2025
Wine & Fish Pairing Relaunches — and Seats for Loyal Customers
The revamped Wine & Fish Pairing format relaunches. Reserved seats for existing customers before public release. Golden Week supply note: small Uni boxes only this week, Saturday delivery next week.
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April 23, 2025
Ayu — First Arrival, for Cooking Not Sashimi
Ayu Japanese sweetfish arrives for the first time — available for grilling at home, not sashimi. The shioyaki method explained. Six Cloves and Shiba Wichern wines now in stock at Rice Market.
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April 16, 2025
Japanese Trade Delegates in DC — A Note from the Counter
Japanese trade delegates in Washington discussing tariffs with US counterparts. A candid note from the fish counter. AAPI Heritage Tasting May 4 still has seats. Goodfellow coming to Rice Market.
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April 9, 2025
A Transparent Note on Prices — and the Wine Pairing Returns
A small price increase to absorb new US tariffs on Japanese seafood and exchange rate movement — explained plainly. Wine & Fish Pairing events resume April 28 with three Japanese female winemakers.
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April 2, 2025
Premium Pre-Tariff Uni & Keiko et Jérôme
Higher-grade Uni imported before the new tariff structure takes effect. Keiko et Jérôme — natural wine from Albi, France by a Japanese-French couple — joins the AAPI Heritage Wine Tasting May 4.
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March 26, 2025
Tariff Watch — Last Pre-Tariff Shipment & Six Cloves Wines
Last shipment at pre-tariff duty rates. Six Cloves Wines introduced — California wine by Japanese winemaker Sonoe Hirabayashi. AAPI Heritage Wine Tasting announced for May 4th.
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March 19, 2025
Import Permit Obtained — Shiba Wichern Cellars Is Coming
DC government import permit obtained — wines from Shiba Wichern Cellars and Six Cloves on the way. Kuruma Ebi Japanese tiger prawn this week. Hotate off menu due to spawning season.
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March 12, 2025
Octopus Roe — Rare, Ready Thursday
Octopus roe arrives at the storefront — a rare ingredient available for limited days. Shiba Wichern and Six Cloves wine logistics nearing completion. Meet-the-producers event in discussion for May.
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March 5, 2025
Prices Stabilize — Bafun Uni and the Last Weeks of Peak Bluefin
Toyosu market prices stabilize after weeks of weather disruption. Bafun Uni, Kanpachi, and Hotate Scallops this week. Last weeks of peak winter Bluefin season — how to order Uni for a future date.
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February 27, 2025
Mahata Grouper at Peak — and What Controlled Aging Does
Mahata sevenband grouper at peak flavor after five days of controlled aging. Shipment schedule note: Bluefin arrives Thursday next week. Shiba Wichern and Six Cloves wine logistics update.
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February 19, 2025
Second-Best Bluefin of the Season — February Peak
The second-best Nagasaki Bluefin of the season arrives. Why aged fish is sometimes better than fresh. Boston Natto from Aya's Culture Kitchen restocked at Rice Market.
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February 12, 2025
Valentine's Week — Special Uni & Chocolates at Rice Market
Special Uni allocation secured for Valentine's Day despite weather-disrupted Japanese market. Hotaruika continuing. United Flavors chocolates and Eddie Loves baked goods available at Rice Market.
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February 5, 2025
Hotaruika Season Opens — First Squid from Hamasaka
The 2025 Hotaruika firefly squid season opens with the first shipment from Hamasaka Port, Hyogo. Hours shortened to 11:30am–8pm. Boston Natto from Aya's Culture Kitchen arrives at Rice Market.
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January 29, 2025
Lunar New Year — An Uni Tasting Flight
Extended Uni varieties for a home side-by-side tasting — Bafun vs Murasaki, different origins. Closed January 30th for live fish demonstration at Japanese Embassy.
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January 22, 2025
Sazae — and a Memory from Izu Oshima
Sazae turban shell arrives for the first time. The story behind it: a childhood lunch at a restaurant called Koma on Izu Oshima, a garden full of Sazae lids, the first taste. Bafun Uni from Rausu, winter Suzuki, Madai Kobujime.
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January 16, 2025
Best Bluefin of the Season — January at Its Peak
The best Nagasaki Bluefin Tuna of the season. Why January cold water produces the most fat-rich fish of the year. Full lineup: Hokkaido Uni, Fujisan White Salmon, Scallops, and Kinmedai.
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July 2, 2025
Happy Fourth of July — Market Recovery & Fujisan White Salmon
Closed July 4th. Japan market conditions improve — Uni in both large and small boxes. Fujisan White Salmon back. Snow Crane Ice Cream Kickstarter success.
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December 28, 2024
Thank You for 2024
Year-end thank you. Full winter lineup: Kue, Kochi, Buri, Uni, Ikura, Scallops. A look back at the year Sashimi DC moved to Rice Market, reached 200 reviews, and appeared in Washingtonian Magazine.
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December 18, 2024
Kue — The King of White Fish
Kue Japanese grouper from Ehime arrives — one of Japan's most prized and expensive white fish, rarely available in the US. How it differs from other white fish, and why Hokkaido scallops are different from American ones.
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December 11, 2024
Isaki from Ehime — a Rare White Fish Worth Torching
Isaki from Ehime — a fish almost never available in the US. Best prepared skin-on with a torch: the aroma released by the skin under heat is something the raw fish doesn't have.
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December 4, 2024
Our Bluefin Akami at Anju — and December Fish at Its Peak
Our Nagasaki Bluefin Akami on Anju DC's Ganjang Guksu — buckwheat noodles, smoked soy, pear, buchu, and smoked roe. December Bluefin at its winter peak: why now is the best time to order Otoro.
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November 27, 2024
Thanksgiving Week — Madai, Kinmedai & Fresh Yuzu
Closed Thanksgiving Day. Madai sea bream and Kinmedai available. Fresh yellow Yuzu now at Rice Market — seasonal window for Yuzu-Pon, Kobujime, and the classic Japanese winter bath ritual.
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November 20, 2024
Shimaaji Returns — and Warm Sake This Weekend
Shimaaji from Ehime is back after a power outage disruption. Warm sake and Ankimo pop-up at the counter this weekend. Yakitori Omakase and Vinomorphy cocktail events at Rice Market.
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November 14, 2024
Kagoshima Kanpachi — Fatty, Firm, and Worth Torching
Autumn Kanpachi from Kagoshima at peak fat content. Why torching the skin unlocks an aroma the raw fish doesn't have. Weekly fish now added to the online shop.
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November 7, 2024
Fresh Real Wasabi — Now at the Counter
Fresh hon-wasabi (real wasabi root) is now available at the storefront. What real wasabi tastes like, why the heat fades within minutes, and how it differs fundamentally from the horseradish paste served elsewhere.
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October 30, 2024
Uni Season Ends for 2024 — a Note Before It Goes
Hokkaido Uni closes out for 2024. Last chance to order before it leaves the weekly menu. Kanpachi joins the lineup — what autumn Kanpachi tastes like and how to prepare it.
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October 23, 2024
Hotaruika from Toyama — Firefly Squid & How to Cook It
Hotaruika firefly squid from Toyama and Madai from Hyogo arrive. How to make the most of Hotaruika as an oil-based pasta — the preparation that transfers the squid's flavor most completely into the dish.
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October 17, 2024
Ikura Shoyuzuke, Knife Sharpening & Another Instant Sellout
Ikura Shoyuzuke ready Saturday. Knife sharpening service returns — why a sharp knife is a prerequisite for sashimi, not a luxury. November 18 Wine Pairing sells out in 30 minutes.
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October 10, 2024
Ikura, Green Yuzu & a Sold-Out Wine Pairing
Ikura Shoyuzuke and Hokkaido Uni this week. Green Yuzu arrives at Rice Market — the seasonal window for homemade Yuzu-Kosho and Yuzu-Pon. Wine and Fish Pairing event sells out instantly.
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October 2, 2024
Fujisan White Salmon Returns — and Sudachi Is Here
Fujisan White Salmon from Shizuoka is back after selling out. Sudachi — rare Japanese autumn citrus — now at Rice Market DC. The only place in DC currently carrying it.
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September 9, 2024
Open at Rice Market — and the Fish Is Back
Sashimi DC is now open at Rice Market, 1608 14th St NW, Lower Level, Washington DC. Full fish lineup returns: Bluefin Tuna from Hosei Suisan and Hokkaido Uni back after summer disruptions.
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September 3, 2024
Moving to Rice Market — Our New Permanent Home on 14th Street
Sashimi DC announces its permanent move to Rice Market, 1608 14th St NW Lower Level, starting next week. Weight-based pricing, reusable bag policy, and upcoming September events.
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August 26, 2024
Typhoon Shanshan & Red Tide — An Honest Supply Update
Typhoon Shanshan and red tide disrupt August supply. An honest account of what's available and what isn't. San-J Open House September 15 in Richmond VA.
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August 5, 2024
Bafun Uni from Rebun Island — and What Summer Heat Does to Bluefin
Bafun Uni from Rebun Island, Hokkaido — the cold-water kelp-fed origin. Record Kyushu summer heat explained: what it means for Bluefin fat content, and what red tide actually is.
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July 29, 2024
Murasaki Uni in Smaller Boxes — Understanding the Price Spike
Murasaki Uni in smaller boxes as Hokkaido prices spike. Why Uni prices fluctuate — the tidal and temperature conditions that contract supply explained plainly.
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July 22, 2024
200 Five-Star Reviews — Thank You
200 Google reviews, all five stars. This week's Uni: Bafun from Rishiri Island, fed on prized Rishiri Kombu. Kinmedai rice mix added to the souvenir selection.
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July 16, 2024
Summer Bluefin from Goto — A Candid Quality Report
An honest account of the summer Goto Bluefin — what the seasonal fat cycle means, how to read the signs, and which cuts to order in summer vs winter. Murasaki Uni in half-size boxes.
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July 8, 2024
Bafun Uni, Yuzu-Oroshi & Our Akami at Anju
Bafun Uni from Hokkaido this week. Yuzu-Oroshi cold noodle dressing added to souvenir selection. Our Bluefin Akami appears on Anju DC's summer Bibimguksu — their top-selling dish at launch.
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June 24, 2024
Murasaki Uni from Miyagi — And What to Do Beyond Sashimi
Murasaki Uni from Miyagi. Recipe ideas for cooking with Bluefin: Tuna Bolognese, Tuna Kyiv, Tuna Niçoise, Tuna Sichuan — and why Sujitoro is underrated for cooked preparations.
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June 17, 2024
Bafun Uni & the Aburi Technique — Seared Sashimi at Home
Bafun Uni from Hokkaido. Summer Bluefin unusually fatty. Three Japanese pasta sauces in the souvenir shop. How to torch your sashimi at home — the aburi technique, cuts that respond best, timing, and distance.
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June 10, 2024
Bafun Uni from Hokkaido & Our Loyalty Program
Bafun Uni from Hokkaido. Summer Bluefin quality notes and what changes in the warm season. Hamaya Father's Day coffee added to souvenir selection. Catch Point loyalty program launches: 4–6% return.
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June 5, 2024
Kita Murasaki Uni from Miyagi — The Elegant Side of Sea Urchin
Kita Murasaki Uni from Miyagi Prefecture — more nuanced and contemplative than Bafun. New souvenir items: Shottsuru fish sauce and aged Yuzu Kosho. USFWS direct import process underway. Shiso seedlings planted.
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May 31, 2024
Shio-Koji, Shottsuru & Our Fish at Gravitas
New Japanese souvenir items: Shio-Koji making kit, Shottsuru fish sauce, aged Yuzu Kosho. Our Hamachi on the menu at Michelin-starred Gravitas DC — charred with Yuzu-Kosho aioli and daikon.
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