Bluefin Tuna — Goto, Nagasaki
As we move toward summer, the Bluefin arriving from Goto, Nagasaki runs slightly smaller than the winter fish. This is a natural seasonal shift — the fish are younger and leaner heading into the warmer months. The quality remains exactly where it should be: Ikejime-processed at source, never frozen, fully traceable from Hosei Suisan to your counter.
If anything, the leaner summer fish produces Akami with a particular brightness — the acidity comes forward, the color is vivid, and the flavor is clean and direct rather than thick. Different from the concentrated December–February fish, and worth understanding on its own terms.
Proton-frozen Saba — Mackerel
This week we have proton-frozen Saba — Japanese mackerel processed using proton freezing technology, which freezes at the cellular level without the ice crystal formation that normally damages texture. The result is fish that thaws with its structure intact: the flesh holds together, the fat stays distributed, the texture is close to fresh.
My preferred way to eat it: Aburi. Saba has a thick layer of fat just beneath the skin. A brief pass of a kitchen torch caramelizes that fat — the aroma as it burns is extraordinary, completely different from raw or conventionally cooked mackerel. The skin crisps at the edges, the fat underneath softens and pools. Eat it immediately.
Torch technique: Pat the skin dry before torching. Hold the flame about 3–4cm from the surface and move steadily — you want the fat to caramelize, not char. 10–15 seconds per piece is usually enough. The color change from pale to golden-bronze is the signal to stop.
Meet the Winemaker — May 16 & 17
Tickets are now live for our AAPI Heritage Month Meet-the-Winemaker events. Three winemakers of East Asian heritage — Akiko Shiba (Shiba Wichern Cellars, Oregon · @shibawichern), Sonoe Hirabayashi (Six Cloves Wines, California · @sixcloveswines), and Jenn Anderson (Novella Wines, Virginia · @novellawines) — across two venues and two days. Unlimited pours, bottles available to purchase with winemaker signatures, and a sashimi platter from us to pair with the wines.
Saturday May 16 — Rice Market (1608 14th St NW, Lower Level)
Will Hamilton of Violin Wine joins the 1pm slot.
Saturday tickets →
Sunday May 17 — Transpacific Future Center (1816 Jefferson Pl NW)
Sunday tickets →
Sashimi DC on PoPville
We were featured this week on PoPville — Washington DC's longest-running neighborhood blog. If you've been meaning to tell someone about us, now's a good moment to share the link.