Unagi Kabayaki Is Here to Stay
We have restocked Unagi Kabayaki from Daishin (大新), Kagoshima — and the supply line is now established. It is a permanent part of our lineup going forward.
Daishin is FSSC22000 certified, with a 90-meter steam line that produces a uniform tenderness you can feel when you cut through it. The tare is additive-free: 100% domestic hon-mirin and honjozo koikuchi soy sauce, no artificial colorings, no preservatives, no MSG. It won the Japan Food Selection Grand Prix in December 2025. $40 per piece. Order at shop.sashimidc.com.
This Week's Lineup
The regular lineup is unchanged: Bluefin Tuna from Goto Islands, Nagasaki; Sasshu Salmon from Kagoshima; Hokkaido Scallops; Kinmedai; Saba; Fresh Wasabi; and Shiso leaves. Best days to order are Thursday and Friday — fish arrives Wednesday and popular cuts move quickly by Saturday afternoon.
Early Close — Sunday, June 28
We will close early on Sunday, June 28. Delivery will be available until 3:00 pm; after that, Keita will not be at the counter. If you need fish after 3:00 pm on Sunday, the Rice Market staff will be able to help you. Normal hours resume Monday.
Knife Sharpening & Sashimi Slicing Class — Saturday, June 27
We have a knife sharpening and sashimi slicing class this Saturday at Rice Taste Kitchen. Details and tickets at sashimidc.com/events.
Meet the Winemakers — Fully Booked
Tonight's Meet the Winemakers event (Shelby Perkins and Jen Dasom Anderson) is fully booked. Thank you to everyone who joined us. We'll announce the next edition soon.
DC Sake cō. — Six Years
DC Sake cō. was founded in June 2020 and just marked its sixth anniversary. Nobody in DC sake retail knows as much about sake as their founder, Reiko. Their quality assurance is real: if a distributor delivers sake in poor condition, they notice and return the case. Happy anniversary. Find them at @dcsake.