This Week's Fish — Kuruma Ebi, Suzuki, Kinmedai, Bafun Uni
A varied week. Bafun Uni from Hokkaido is available — reserve online as always. The weekly fish lineup includes Kuruma Ebi (車海老, Japanese Tiger Prawn) — one of the most prized shrimp in Japanese cuisine, with a firm, sweet flesh and a clean brine that makes it exceptional as live sashimi when available fresh. We also have Suzuki (鱸, Japanese Sea Bass) and Kinmedai (Splendid Alphonsino) from Chiba. Nagasaki Bluefin Tuna in all cuts as always.
One note on Hotate Scallops: they are laying eggs this month, which shifts their flavor and texture in a way that doesn't suit sashimi well — the roe consumes energy that would otherwise go into the muscle, producing a less concentrated flavor and a softer texture. We have taken them off the menu temporarily and will bring them back when the spawning cycle concludes, typically in a few weeks.
We Have the Import Permit — Wines Coming
A milestone worth announcing: we have obtained the import-transport permit from the DC government, which clears the regulatory path for bringing wines directly from Oregon and California producers to Rice Market. The wines are now being prepared to ship.
DC has a specific regulatory structure that, unlike most US states, allows retailers to directly import alcoholic beverages from outside the country and the state. This is what makes our arrangement with the winemakers possible — we can act as both importer and retailer in a way that wouldn't be legal in most other US markets. When the wines arrive, they will be available at Rice Market and used for our Wine & Fish Pairing events.
Introducing Shiba Wichern Cellars — Oregon
One of the two producers whose wines we are importing is Shiba Wichern Cellars, based in the Willamette Valley, Oregon. The winery is led by Akiko Shiba, who studied viticulture and enology at Hochschule Geisenheim University in Germany — one of the most technically rigorous wine programs in the world — before returning to craft wine in Oregon.
What distinguishes Shiba Wichern is the degree of hands-on involvement at every stage: pruning, canopy management, picking — all done by Akiko and her team rather than contracted labor. The philosophy is not about efficiency but about staying intimately connected to each vine and each vintage. The results are wines of exceptional precision: own-rooted plantings, white field blends, vineyards interwoven with Oregon white oaks, and a commitment to regenerative farming that keeps the soil alive rather than dependent on inputs.
For fish pairing specifically: Shiba Wichern's Pinot Noirs have a structural minerality and a restrained fruit profile that pairs across a wider range of fish cuts than most red wines would. The tannins are fine enough not to clash with raw fish fat; the acidity cuts through richness cleanly. We have tasted them against our Bluefin and the results are genuinely interesting.
On Kuruma Ebi: Japanese tiger prawn is best eaten immediately — the flavor deteriorates faster than almost any other seafood once removed from the live tank. If you are at the counter when it arrives, ask to taste it. The difference between live Kuruma Ebi and a day-old prawn is as stark as the difference between fresh and frozen fish.