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Rice Market · Lower Level · 1608 14th Street NW · Washington DC

Sushi-Grade
Fish

Two distinct sources under one roof — Rice Market's counter for everyday sashimi-grade fish, and Sashimi DC's direct imports from Japan for those who want to go further.

Counter
Rice Market
Salmon · Tuna · Hamachi
Order details →
Japan Direct
Sashimi DC
Bluefin · Sasshu Salmon · Uni
Shop online →

Rice Market Fish Counter

Sashimi-Grade
at the Market

Three sashimi-grade fish available fresh at the lower level counter. Sold by weight, minimum 8 oz per type. Prices are approximate — the final price is confirmed at pickup based on the exact cut.

Sashimi-grade Salmon
Salmon
$2.57 / oz
approx. $41 / lb
Sashimi-grade Tuna
Tuna
$3.32 / oz
approx. $53 / lb
Sashimi-grade Hamachi
Hamachi
$3.94 / oz
approx. $63 / lb

How to Order

Minimum 8 oz (½ lb) per type of fish
Order by In person at Rice Market, or call 202 234 2737
Hours Between 1:00–7:00pm daily
Notice Order one day in advance for next-day pickup
Pickup Between 1:00–7:00pm the following day
Price Approximate — confirmed at pickup based on cut size. Price may change; we update you when ordering.
Freshness Please inspect quality at pickup before payment. We adhere to all FDA and USDA food safety guidelines.

* Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions. If unsure, consult your physician.

Resident Partner · Japan Direct

Sashimi DC —
Premium Import

Keita Miyaki imports sashimi-grade fish directly from Japan every week. Processed Monday in Kyushu, arriving at Dulles Wednesday. Never frozen. Traceable to a named producer on a named island. Same-day pickup or delivery in Washington DC.

Order Online sashimidc.com

Pickup & Delivery

Order shop.sashimidc.com
Pickup Same day at Rice Market, Lower Level
Delivery Same day — Washington DC area
Origin Processed Monday Kyushu → Fukuoka → Haneda → IAD Wednesday
Frozen? Never frozen — aquacultured on pelleted feed, FDA HACCP compliant
Instagram @keita_sashimi_dc

Nagasaki Bluefin Tuna — Core Cuts · Goto Islands · Hosei Suisan

Bluefin Tuna Akami
赤身
Akami
Lean Red Meat
Deep ruby color, concentrated umami, clean finish. The purest expression of the fish and the ideal entry point.
$55 / serving
Bluefin Tuna Chutoro
中トロ
Chutoro
Medium Fatty Belly
The balance cut — fat and lean in equal measure. First-time recommendation. Rich, silky, and more complex than either extreme.
$60 / serving
Bluefin Tuna Otoro
大トロ
Otoro
Fatty Belly
The fatty belly — Jabara, Marbling Otoro, and Kamatoro sub-cuts available. Tell us your preference at pickup.
$74 / serving

Nagasaki Bluefin Tuna — Rare Cuts · Market Price

Bluefin Tuna Kama
カマ
Kama
Collar
The fattiest bone-in cut of the Nagasaki Bluefin. Outstanding grilled as Kama Shioyaki. Available fresh, never frozen.
Market price
Bluefin Tuna Hohoniku
頬肉
Hohoniku
Cheek Meat
Two small medallions per fish. Dense, meaty, intensely flavored — character closer to premium beef than any other cut.
Market price
Bluefin Tuna Nakaochi
中落ち
Nakaochi
Rib-Scraped Meat
Hand-scraped from between the ribs. Soft, spreadable, concentrated flavor — the classic base for Negitoro.
Market price

Other Sashimi-Grade Fish

Sasshu Salmon
薩州サーモン
Sasshu Salmon
Kagoshima, Japan · US Exclusive
Farm-raised on Chiran tea and mineral-rich groundwater. Clean, layered flavor. The only place outside Japan where this salmon is available.
$60 / serving
Hokkaido Uni
雲丹
Hokkaido Uni
Sea Urchin · Seasonal
Bafun or Murasaki Uni from Hokkaido. Creamy, oceanic, intensely flavored. Seasonal availability — check current stock online.
Market price
Hokkaido Scallops
帆立貝
Hokkaido Scallops
Seasonal
Plump, sweet, and clean. Hokkaido scallops are the benchmark for quality — outstanding as sashimi or briefly seared. Seasonal availability.
Market price
Shop all Sashimi DC fish →

Background

What Is Sashimi-Grade Fish?

"Sashimi-grade" has no official US government definition — no federal agency issues a certification. The term is a self-imposed standard. When applied honestly, it rests on three non-negotiable pillars.

The difference between a mediocre piece of fish and a transcendent one often begins not in the kitchen, but on the boat — with how the fish was killed, bled, and cooled in the first minutes after harvest. Keita has written a detailed explainer covering all three pillars, the chemistry of umami, and why "fresh" is frequently misused.

Full article on sashimidc.com →
01
Cold-Chain Integrity
Unbroken temperature control from the moment the fish leaves the water to your plate. A single break — one warm truck, one hour without ice — degrades proteins and produces off-flavors that cannot be reversed.
02
Parasite Management
For wild-caught fish: FDA HACCP-compliant freezing (−20°C for 7 days or −35°C rapid freeze). For aquacultured fish raised exclusively on pelleted feed — including Sashimi DC's Bluefin and Sasshu Salmon — no freezing is required.
03
Ikejime Processing
A traditional Japanese harvest technique — brain spike, bleeding, spinal cord destruction, controlled cold storage — that prevents lactic acid buildup, preserves ATP, and maximizes the umami synergy between inosinate and amino acids 3–10 days post-harvest.