How long does it take to make Karasumi (bottarga) and when is it ready?
Karasumi production takes 3–6 weeks. Mullet roe (Borako) is first cleaned of blood, then salt-cured for several days, de-salted, and finally dried slowly in controlled conditions. The drying phase is critical — too fast and the exterior hardens before moisture leaves the center. Sashimi DC makes Karasumi in-house from Himeji Borako, released when curing is complete.
Notsuke Scallops Are Back
We have finally resumed the importation of scallops. Catches in Notsuke, Hokkaido, have restarted this month, bringing prices back to a stable level. Sweet and tender — welcome back.
Bluefin Tuna: The Pinnacle of Winter Quality
The Bluefin Tuna we received today is truly the finest of the winter season, showcasing exceptional fattiness and exquisite taste. From the rich Akami to the velvety Chutoro and the magnificent Otoro, all cuts are superb.
Our premium Bluefin makes for an effortless, impressive option for any host — minimal prep time, extraordinary results.
Karasumi in Progress
Our mullet roe (Borako) from Himeji, Hyogo, is progressing beautifully towards becoming traditional Karasumi. After extensive blood removal, careful curing, and de-salting, the roe is now in the drying phase. They look stunning, and we are aiming to release these coveted delicacies to you after Christmas.
Knife Sharpening
For those who appreciate a finely honed edge, bring your knives to the store and we will sharpen them for you.
Chef's Pantry
Fresh Shiso and fresh Wasabi are readily available to complement your culinary creations.