Bluefin Tuna: Exceptional Quality — Especially in Otoro
Our premium Bluefin Tuna from Goto, Nagasaki, continues its impressive progression. We have received another shipment of high-quality fish, with the Otoro showing particularly remarkable improvement as water temperatures continue to drop.
Truly high-quality Bluefin exhibits a "ねっとり" (nettori) texture — what we also refer to as "Nebari" — a sign of exceptional richness and depth in the fat that only the best fish possess. I personally sampled each cut this week and found the difference utterly astonishing.
While Bluefin Tuna is traditionally at its absolute peak in the coldest winter months (December–February), the quality is significantly improving as we head into the colder season.
Also in Stock
Ikura Shoyuzuke from Alaska
Hokkaido Bafun Uni in extra-small boxes
Kinmedai (Splendid Alfonsino)
Sasshu Salmon from Kagoshima
DIY Yuzu Kosho Class This Weekend
The fresh yellow Yuzu has just arrived at Rice Market. We are hosting mini DIY Yuzu Kosho making classes this Saturday and Sunday — 6 people per slot at 3:00 PM and 4:00 PM each day. Come visit us to sign up.
Holiday Reminder
We will be closed the week of Thanksgiving. Store closes November 24th and reopens December 3rd with our first post-holiday fresh fish delivery.
Common Questions
How does dropping water temperature improve bluefin tuna quality in autumn?
As Goto Islands water temperatures drop through autumn, bluefin tuna shift from expending energy to accumulating intramuscular fat in the belly. This produces the nettori (ねっとり) and nebari texture that define premium Otoro and Chutoro. Quality improves noticeably from October and peaks in December–February.
What is Yuzu Kosho and how is it served with sashimi?
Yuzu Kosho (柚子胡椒) is a Japanese condiment made from yuzu zest, chili peppers, and salt, briefly fermented. The result is intensely fragrant, citrusy, and spicy — a classic accompaniment to sashimi, hot pot, and grilled fish. Sashimi DC hosts occasional DIY Yuzu Kosho classes at Rice Taste Kitchen using fresh yellow yuzu.
What is Bafun Uni from Hokkaido and why does it come in small boxes?
Bafun Uni (馬糞ウニ) from Hokkaido is the premium Japanese sea urchin variety — deep orange, intensely sweet and briny. It is harvested in smaller quantities than Murasaki Uni and typically arrives in smaller boxes (100–120g). Smaller boxes also allow customers to taste without committing to a full portion.
