We're back.
We took a week off. The fish didn't wait. It arrived this morning from Goto, Nagasaki, cleared customs at IAD, and is on the counter now.
French chocolates at the counter
I brought back chocolates from France — available to taste at the storefront today. Come in.
This week's fish
Bluefin Tuna (Goto, Nagasaki)
Goto as always. Ikejime-processed, never frozen, fully traceable. Otoro, Chutoro, and Akami available today. Rare cuts — Hohoniku, Kama, Zuniku, Nakaochi — also available this week. Ask at pickup.
Murasaki Uni — first of the year
Hokkaido Murasaki Uni is back for the season. Available today in small boxes only — the right amount for one or two people, without committing to a full tray. Murasaki is milder and creamier than Bafun, with a clean oceanic finish. No bitterness.
Uni moves fast. If you want it, order early or come in before it goes.
Torisumi Yakitori — pop-up at Hank's Oyster Bar
Our collaborator Torisumi Yakitori has launched a lunch pop-up at Hank's Oyster Bar (Dupont Circle). If you've had their yakitori here, you know what they do. If you haven't — this is a good reason to go.
Their Tonkatsu is fried in lard. Real lard, not oil. This is how it's done in Japan — the reason the crust is different, the reason the pork tastes different. How many places in the US actually do this? Few, if any. Torisumi is one of them.
- Tuesday through Friday, 11am – 2pm
- Hank's Oyster Bar, Dupont Circle
- Online order available — scroll to "Katsu" section
Order online → · Torisumi website · @torisumiyakitori
Wine this week — Goodfellow Family Cellars
This week we're featuring Goodfellow Family Cellars, a small Oregon winery working with Pinot Noir and Chardonnay from the Willamette Valley. Their approach — minimal intervention, estate-focused — produces wines that don't overpower the fish. Which is the point.
About Goodfellow Family Cellars →
Sushi making class this Sunday — one spot left
Sunday April 5th. One ticket remaining. The class covers Shari technique, slicing, and hand rolls — with Goto Bluefin to work with. If you've been thinking about it, now is the time.