This Week at the Counter
Bluefin Tuna is in — Goto Islands, Nagasaki, ikejime-processed at Hosei Suisan. Hokkaido Bafun Uni is available this week. Kinmedai (金目鯛 — Splendid Alfonsino) and Saba (鯖 — Mackerel) round out the lineup. Shiso and Fresh Wasabi are both in.
Unagi Kabayaki: we are working to receive additional stock next week. Watch for a mid-week notice.
Kinmedai — Splendid Alfonsino
Kinmedai is a deep-water fish caught off the Pacific coast of Japan, prized in Edo-style sushi for its distinctive fat content and sweet, clean flavor. The skin is brilliant red-gold — its name literally means "golden eye sea bream." It is not a true sea bream (tai) but carries a similar prestige in Japanese fish culture. Kinmedai is most often served as nigiri, sashimi, or aburi (lightly torched to bring out the skin's richness). It is a seasonal and variable item — when available, we carry it at the counter.
Saba — Japanese Mackerel
Saba is one of Japan's most important blue-backed fish: rich in DHA and EPA, with a pronounced savory flavor and an assertive character that stands up to shiso, ginger, and fresh wasabi. When mackerel is treated with care — bled immediately, kept on ice, served fresh — it is exceptional. We carry it when quality meets our standard. This week, it does.
Bafun Uni Still In
Hokkaido Bafun Uni is available this week. Bafun (馬糞) Uni is the smaller, denser variety — deep orange-red, firmer lobe, concentrated sweetness. Not treated with alum or treated with minimal alum. Order early; quantities are limited.
Events This Week and Next
Negitoro Making Class — Saturday, June 20. Learn to make negitoro from Bluefin scraps. Hands-on, small group. Tickets at sashimidc.com/events.
Meet the Winemakers: Shelby Perkins & Jen Dasom Anderson — Wednesday, June 24 · 6:30 pm · $80 · 12 seats. Shelby Perkins (Perkins Harter, Eola-Amity Hills, Oregon) and Jen Dasom Anderson (Novella Wines, Virginia) guide guests through four glasses — two from each winemaker — sharing their stories and winemaking philosophy. The second hour opens into casual Q&A and conversation with additional pours. Fish from Sashimi DC served alongside. Rice Taste Kitchen, 1608 14th St NW. Tickets at sashimidc.com/events.
Knife Sharpening & Sashimi Slicing Class — Saturday, June 27. Tickets at sashimidc.com/events.
Snow Crane Ice Cream — Now at Little Pearl, Capitol Hill
Snow Crane is a Japanese-inspired ice cream pop-up now doing a six-week summer residency at Little Pearl on Capitol Hill. Sundays through Tuesdays, 9 am – 1 pm. This past Tuesday we tried the Kinako ice cream Matcha float and the Melon ice cream — both were excellent. Menu changes weekly. Worth the trip if you're on the Hill.