This Week's Fish — Hours Adjusted for Events
A note on hours this week: we will be closing slightly early on Friday, Sunday, and Monday to accommodate wine producer visits and event preparation. Normal hours (11:30 am – 8:00 pm) apply on all other days. Check @keita_sashimi_dc for same-day updates if you are planning to come in on those days.
This week falls during the Japanese Golden Week holiday period, which means higher prices and reduced supply from Japan — fishing and processing operations slow significantly during the nationwide holiday. We received only small boxes of Uni this week; the larger format is not available. We also have fresh Madai (Sea Bream). Nagasaki Bluefin Tuna is available as always — the Bluefin supply chain operates independently of the broader Japanese holiday calendar.
A logistical note: there will be no Wednesday shipment next week. The delivery will arrive on Saturday instead due to scheduling adjustments around Golden Week. Plan accordingly if you are ordering for a specific mid-week occasion.
Wine & Fish Pairing — Revamped and Relaunching
We launched the revamped version of the Wine & Fish Pairing event format earlier this week and the response has been immediately strong. The format has evolved from the October and November sessions: more structured pairing sequences, better documentation of the logic behind each pairing, and a clearer narrative through the evening that connects the fish and the wine rather than simply serving them side by side.
We are scheduling additional sessions in May. Tickets sell out quickly — the October sessions were gone in minutes. We are planning the May dates now and will release them with as much advance notice as possible.
Reserved Seats for Existing Customers
A specific note for customers who have been with us for a while: if you have purchased fish from us but have not enrolled in the Catch Point loyalty program, we are planning to allocate a small number of Wine & Fish Pairing seats specifically for existing customers before tickets go to the general public.
If this applies to you — you have bought fish from us, but you're not in the loyalty program — please message us directly through Instagram or by email. We want the people who have supported this business from the beginning to have access to the events before they sell out publicly. Enrolling in Catch Points going forward is simple and takes two minutes at the counter or online.
What the Revamped Format Looks Like
The Wine & Fish Pairing events are small — twelve seats per session, two sessions per evening. The format is not a tasting menu: it is a structured exploration of how specific fish cuts interact with specific wines, led by Keita with input from the winemakers when they are present. The questions we are asking: why does red wine sometimes work better than white with fatty fish? What does the structure of a Pinot Noir do to the fat of Otoro? Where does a natural wine's texture intersect with the umami of Akami? These are real questions with real, demonstrable answers — and the answers are more interesting than the conventional wisdom suggests.
Golden Week and fish supply: The Japanese holiday period in late April and early May (Constitution Day, Greenery Day, Children's Day) creates a predictable annual supply contraction. Prices rise, variety shrinks, and scheduling shifts. We navigate this every year — it's one of the known rhythms of sourcing fish from Japan. The Bluefin Tuna, farmed rather than wild-caught, is the most supply-stable item through this period.