Alaskan Ikura Shoyuzuke — Bluefin Heading into Peak Season
Bluefin Tuna: Getting Even Better Towards Peak Season
Our premium Bluefin Tuna from Goto, Nagasaki, continues to evolve in quality. As water temperatures begin to drop, the tuna is steadily getting fattier — a characteristic known as "Nebari" by Japanese fishermen, indicating exceptional richness and depth in the fat.
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. I personally sampled each cut this week and found the difference utterly astonishing: * Otoro: Magnificent marbling and Nebari * Chutoro: Velvety texture * Akami: Rich, profound taste
New This Week: Alaskan Ikura Shoyuzuke
While salmon prices remain buoyant, we have secured a decent alternative for our Ikura lovers. We are now offering Ikura Shoyuzuke from Alaska — enjoy the rich, savory burst of these marinated salmon roe. Also in stock: Hokkaido Bafun Uni in small boxes, Kinmedai, and Sasshu Salmon.
Holiday Schedule Update
Due to misaligned holiday schedules between Japan and the US, we will be taking the last week of November off. Store closes that week. We anticipate our first fresh fish delivery after Thanksgiving to arrive on December 3rd.
Common Questions
What is nebari in bluefin tuna and how does it differ from nettori?
Nebari (粘り) refers to the deep, sticky complexity in high-quality bluefin tuna fat — a sign that fat is not just present but rich in structure. Nettori (ねっとり) is the textural expression of that fat on the palate. Japanese fishermen use both terms as quality indicators. Both are most pronounced in Goto Islands bluefin during winter months.
What is Alaskan Ikura Shoyuzuke?
Ikura Shoyuzuke is salmon roe marinated in soy sauce. Sashimi DC's version uses Alaskan salmon roe, marinated in-house. It delivers the briny burst of fresh ikura with a savory soy note. Available seasonally as an alternative when whole salmon prices are elevated.
Does Sashimi DC close for Japanese holidays?
Sashimi DC's supply chain is tied to Japanese fish markets, which close during major holidays including New Year and Golden Week. The store posts closures in advance in weekly updates. The last week of November is typically off to align with Thanksgiving and Japanese holiday schedules.
