Hokkaido Bafun Uni — Two Formats
We received a good supply of Hokkaido Bafun Uni this week. A few large boxes arrived, and we also have a limited run of small boxes (male only) to mark the Independence Day weekend. Male Bafun Uni has a deep reddish-orange colour, firmer texture, and less moisture than female — a different experience worth trying if you have not compared them side by side.
Bafun Uni is the sweeter, more intensely flavoured of the two Hokkaido species we carry. Our Uni is not treated with alum, or treated with minimal alum — none of the firmness that alum can add, and none of the bitterness it can leave behind. Order at shop.sashimidc.com.
Holiday Hours — Closed Saturday July 4
We are closed on Saturday, July 4. Open all other days. Normal hours apply: 11:30 am – 8:00 pm for pickup and delivery.
Heatwave This Week — Extra Ice Packs
A heatwave is forecast for the DC area later this week. If you are travelling home for the holiday and want to bring fish back, we have plenty of ice packs to keep everything chilled. We add more ice packs as temperatures rise — just let us know at the counter that you are travelling and we will pack accordingly. All deliveries also go out with insulated bags and ice packs plus a TTI indicator; temperature abuse means a full refund.
Japanese Wagyu Now at Rice Market
Rice Market has started carrying authentic Japanese Wagyu, sourced via Wagyu Sommelier, a specialist in Japanese Wagyu procurement. No reservation needed — available at the Rice Market lower level counter during regular market hours, sold by the ounce.
True Japanese Wagyu is distinguished by its intense marbling (shimofuri), lower-melting fat rich in oleic acid, and the distinct Wagyu-ko flavour — sweet and buttery, with notes of peach and coconut. This is not the same as American or Australian "wagyu," which uses the name loosely; Japanese Wagyu must come from one of four Japanese cattle breeds raised entirely in Japan. More information at ricedc.com.
Congrats Perry's and Chef Masako — Rammy Award
Congratulations to Perry's and Chef Masako Morishita on winning Upscale Casual Restaurant of the Year at the Rammy Awards. Chef Masako is the 2024 James Beard Award winner for Emerging Chef — well deserved recognition.
If you attend her upcoming collaborative dinner at Osteria Mozza with Chef Jeremy Barragan — part of the EAT250: America at the Table series marking 250 years of American dining — you will find our Bluefin Tuna featured in a special format. Chef Masako and Chef Jeremy's menu moves between Italian and Japanese traditions.
This Week's Lineup
Bluefin Tuna from Goto Islands, Nagasaki; Hokkaido Bafun Uni (large and male-only small); Sasshu Salmon from Kagoshima; Hokkaido Scallops; Unagi Kabayaki; Kinmedai; Saba; Fresh Wasabi. Best days to order are Thursday and Friday — fish arrives Wednesday and popular cuts move quickly by Saturday afternoon.