Why did Sashimi DC's bluefin tuna taste fattier in the middle of summer?
Yes — this was unusual. Summer Bluefin Tuna from the Goto Islands typically runs leaner with brighter acidity, but this delivery arrived with noticeably fattier marbling closer to winter character. Nothing changed on the sourcing side; it reflects natural variation from Hosei Suisan's farm that cycle. Order at shop.sashimidc.com.
A Fattier Bluefin, Despite the Season
Summer Akami usually runs brighter and leaner — more lifted acidity than the dense, layered umami we see in winter. This week's Bluefin Tuna from Goto Islands broke that pattern: noticeably fattier marbling than the last delivery, despite the calendar. We did not change anything on our end — this is simply what arrived from Hosei Suisan this cycle. If you have been curious about Otoro or Chutoro but held off assuming summer fish runs lean, this is a good week to try.
Large Hokkaido Uni Boxes This Week
We received large boxes of Hokkaido Uni this week, not the smaller format we sometimes carry. More lobes per tray, and a good week to compare the deeper reddish-orange male against the brighter, higher-moisture female — most trays arrive as a mix of both. Order at shop.sashimidc.com.
Sashimi DC on Japan's Food Supporter Store Directory
Sashimi DC is now listed on the Embassy of Japan's directory of Japanese Food and Ingredient Supporter Stores, a certification program operated under guidelines set by Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF). In the DC-Maryland-Virginia area, only two establishments currently hold this certification: Sushi Taro and Sashimi DC. We carry authentic Japanese seafood with full traceability from source to counter — this listing is another confirmation of that from Japan's own government.
DC Sake Co — Japanese Spirits Tasting Soiree
A shoutout to our friends at DC Sake Co for their upcoming Japanese Spirits Tasting Soiree. Taste your way through Shochu, Awamori, Japanese Gin, Vodka, and Whisky — 30+ spirits from Japan's distilling tradition. Early bird pricing expires July 9, so grab a ticket soon if you are curious about spirits beyond sake.
Doyo no Ushi — Order Your Unagi Ahead of July 26
In Japan, Doyo no Ushi no Hi marks the custom of eating unagi during the hottest, most humid stretch of summer. This year it falls on July 26. The tradition dates to the 19th century, when it was promoted as a way to eat something highly nutritious during the season when appetite tends to drop — Washington DC's summer humidity is not so different. Our Unagi Kabayaki comes from Daishin in Kagoshima, steamed on a 90-meter line for even tenderness and glazed with an additive-free tare of domestic hon-mirin and honjozo soy sauce. It has become our highest-volume product by units sold — place your order ahead of the 26th so we can plan around demand.
This Week's Lineup
Bluefin Tuna from Goto Islands, Nagasaki (fattier than usual this week); Hokkaido Uni (large boxes); Sasshu Salmon from Kagoshima; Hokkaido Scallops; Unagi Kabayaki; Fresh Wasabi. Everything else as usual this week. Best days to order are Thursday and Friday — fish arrives Wednesday and popular cuts move quickly by Saturday afternoon.