This Week's Fish — Bafun Uni, Madai, Kuruma Ebi, Kinmedai
This week we received Bafun Uni and Madai (真鯛, Sea Bream) as the primary weekly items. Kuruma Ebi (Japanese Tiger Prawn) and Kinmedai from last week are still available at the counter. Nagasaki Bluefin Tuna is available as always. Uni quantities are limited — reserve online before coming in.
Tariffs — What's Coming and When
The new US import tariffs that took effect on a range of goods in early April will not affect this week's fish. The shipment that arrives this week went through US Customs processing on April 1st — one day after the tariff implementation date — meaning it clears under the previous duty structure. We secured this timing deliberately.
The week after, however, is a different picture. We are monitoring the situation closely and depending on how the tariff structure settles, we may need to adjust prices on the following week's fish. We will communicate any price changes in advance, with a clear explanation of what drove them. We do not absorb tariff costs silently and then adjust quietly — when prices change, we tell you why.
The fundamental cost structure of importing premium fish from Japan is: Japanese market price at Toyosu, plus processing and handling in Japan, plus air freight (Fukuoka–Haneda–Dulles), plus US import duties, plus our margin. When any of those components moves significantly, the retail price moves. A tariff increase is one of the more direct and visible of those moves.
Introducing Six Cloves Wines — California
The second producer whose wines we are importing is Six Cloves Wines, based in California. The winery was founded by Sonoe Hirabayashi — a Japanese winemaker who brings deep roots in fermentation culture alongside experience in Napa, Sonoma, and beyond.
Six Cloves is built around a philosophy of balance and harmony inspired by Japan's approach to food and nature — precision without rigidity, craft without dogma. The wines reflect a specific aesthetic: refined California fruit disciplined by restraint. The Zinfandel in particular — bold, spice-forward, with enough natural acidity to cut through fat — has proven to be an unexpected but genuinely effective pairing with Otoro. The combination breaks the usual white-wine-for-seafood rule in a way that holds up to scrutiny.
AAPI Heritage Month Wine Tasting — May 4
We are planning an AAPI Heritage Month Wine Tasting on May 4th, featuring Sonoe Hirabayashi of Six Cloves Wines and Akiko Shiba of Shiba Wichern Cellars. Tickets will be announced soon through @keita_sashimi_dc and Rice Market. This will be a rare opportunity to meet both producers in person alongside their wines and our fish.
On tariffs and fish prices: Premium Japanese seafood is classified under specific HS tariff codes that have historically carried modest duties. Any significant increase affects the landed cost directly. We will update pricing transparently as the situation develops — and we will always explain the reason rather than simply changing a number.