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

Japanese Wagyu Beef
& Sashimi-Grade Fish

Two premium offerings at Rice Market's lower level — authentic Japanese Wagyu beef steaks sourced via Wagyu Sommelier, and Sashimi DC's direct fish imports from Japan, including Nagasaki Bluefin Tuna and Sasshu Salmon, for same-day pickup or delivery.

Rice Market Japanese Wagyu
Top Round & Strip Loin
$6.75–7.50 / oz
View details →
Sashimi DC
Bluefin Tuna & Salmon
$45–74 / pc
Shop online →

Where can I buy Japanese Wagyu beef in Washington DC?

Rice Market at 1608 14th Street NW, lower level, Washington DC carries Japanese Wagyu beef steaks sourced via Wagyu Sommelier. Strip Loin at $7.50/oz and Top Round at $6.75/oz, sold by the ounce. No reservation needed — available during Rice Market hours (11:30am–10pm daily, to 10:30pm Fri–Sat).

Where can I buy sushi-grade fish in Washington DC?

Sashimi DC inside Rice Market sells premium Japanese imports — Nagasaki Bluefin Tuna, Sasshu Salmon, Hokkaido Uni — for same-day pickup or delivery. Order at shop.sashimidc.com/sashimi or visit the lower level at 1608 14th Street NW, Washington DC. Open daily 11:30am–8pm.

Rice Market · Lower Level

Japanese Wagyu
Beef Steaks

True Japanese Wagyu — sourced via Wagyu Sommelier, a specialist in authentic Japanese Wagyu procurement. No reservation needed; available at the Rice Market lower level counter during regular market hours. Sold by the ounce.

Japanese Wagyu is distinguished by its intense marbling (shimofuri), lower-melting fat rich in oleic acid, and the distinct Wagyu-ko flavor — sweet, buttery, with notes of peach and coconut. Unlike American or Australian "wagyu," true Japanese Wagyu must come from one of four Japanese cattle breeds raised entirely in Japan.

Japanese Wagyu beef steaks at Rice Market
Strip Loin
$7.50 / oz
Top Round
$6.75 / oz

How to Purchase

Location Rice Market, lower level · 1608 14th Street NW, Washington DC
Reservation No reservation needed — walk in during market hours
Hours 11:30am–10pm Sun–Thu · 11:30am–10:30pm Fri–Sat
Phone 202 234 2737
Sourced via Wagyu Sommelier — specialists in authentic Japanese Wagyu

Resident Partner · Japan Direct · MAFF Certified — Japanese Food & Ingredient Supporter Store

Where Is Premium Sashimi-Grade Fish Available?
- Sashimi DC

Keita Miyaki imports sashimi-grade fish directly from Japan every week. Processed in Miyazaki → Fukuoka → Haneda → IAD Wednesday — ~48 hrs from processing. Never frozen. Traceable to a named producer on a named island. Same-day pickup or delivery in Washington DC, Virginia, and Maryland.

Order Online sashimidc.com Delivery Info →

Pickup & Delivery

Order shop.sashimidc.com
Pickup Same day at Sashimi DC inside Rice Market, Lower Level
Delivery Same day — Washington DC, Virginia, and Maryland
Origin Processed in Miyazaki → Fukuoka → Haneda → IAD Wednesday — ~48 hrs from processing
Frozen? Never frozen — aquacultured on pelleted feed, FDA HACCP compliant
Instagram @keita_sashimi_dc

Certified by Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF), administered by JETRO (Cert. J000-001-410) — one of two certified establishments in Washington DC, and the only certified fish retail counter in the city.

Nagasaki Bluefin Tuna — Core Cuts · Goto Islands · Hosei Suisan · 2× Nagasaki Prefecture Award Winner

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 / ~8oz
Details →Order
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 / ~8oz
Details →Order
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 / ~8oz
Details →Order
Bluefin Tuna Sujitoro
スジトロ
Sujitoro
Belly Flap
Sinew-streaked belly flap — the fattiest, most intensely marbled cut. Bold, lingering finish. An underrated entry point.
$45 / ~8oz
Details →Order

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
Details →Order
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
Details →Order
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
Details →Order
Bluefin Tuna Zuniku
頭肉
Zuniku
Forehead Meat
Only two per fish — taken from the frontal skull. Richer in fat than Otoro, uniformly silky edge to edge. Among the rarest cuts in any Japanese market. Lightly seared or raw.
Market price
Details →Order

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.
$65 / ~9oz
Details →Order
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
Details →Order
Fresh Wasabi — Real Wasabia japonica from Shizuoka
本山葵
Fresh Wasabi
Real Wasabia japonica · Shizuoka
Real Wasabia japonica from Shizuoka Prefecture — not the green paste found everywhere else. Grate immediately before serving. $15/oz.
$15 / oz
Details →Order
Kagoshima Unagi Kabayaki
鰻蒲焼
Unagi Kabayaki
Kagoshima · Japan Food Selection Grand Prix
Eel kabayaki from Daishin, Kagoshima. Additive-free tare — no colorings, no MSG. 90-meter steam line for uniform tenderness. Japan Food Selection Grand Prix, December 2025.
$40 / pc
Details →Order
Hokkaido Scallops Hotate
帆立貝
Hokkaido Scallops
Hokkaido · No phosphate treatment
Dry Hotate from Hokkaido — no STPP/phosphate treatment. Two peak seasons: summer (Okhotsk) and winter (Funka Bay). The difference from treated scallops is immediate.
$34.50 / ~5 oz
Details →Order
Shop all Sashimi DC fish →

Same-day delivery areas

Adams Morgan Anacostia Bloomingdale Brookland Capitol Hill Chevy Chase DC Cleveland Park Columbia Heights Dupont Circle Foggy Bottom Georgetown H Street Corridor Logan Circle Mount Pleasant Navy Yard / The Wharf NoMa Penn Quarter Petworth Shaw Southwest Waterfront Takoma DC Tenleytown / AU Park U Street Corridor Van Ness Woodley Park

All DC neighborhoods →

Arlington Alexandria McLean Tysons Annandale Falls Church Merrifield Vienna Springfield Kingstowne Burke Fairfax Great Falls Mount Vernon Reston ◑ Herndon ◑ Lorton ◑ Occoquan ◑ Chantilly (East) ◑ Sterling (Sugarland) ◑

◑ Partial — road-adjacent addresses only. Full Virginia coverage →

Silver Spring Bethesda Rockville Potomac North Bethesda Chevy Chase Hyattsville Takoma Park Colesville Burtonsville Laurel Greenbelt College Park Lanham Seabrook Largo Clinton Fort Washington Mitchellville Gaithersburg ◑ Olney ◑ Sandy Spring ◑ North Potomac ◑ Fulton (Maple Lawn) ◑ Bowie ◑ Upper Marlboro ◑ Brandywine ◑ Waldorf (north) ◑ Crofton ◑

◑ Partial — road-adjacent addresses only. Full Maryland coverage →

Background

What Is Japanese Wagyu?

The word Wagyu (和牛) literally means Japanese beef — Wa (Japanese) + Gyu (beef). Japan defines Wagyu as one of four specific cattle breeds raised entirely in Japan. What you'll find at most restaurants labeled "wagyu" in the US is American or Australian cattle with a small percentage of Wagyu genetics — a far cry from the real thing. Pair your Wagyu with sake or wine from Rice Market's 100+ label selection.

Japanese Wagyu cattle are raised for 30–36 months (vs ~20 months for American beef), fed original farm recipes, and often tended individually on small farms averaging just 54 head. Each animal carries a 10-digit traceability number recording its birth date, farm, and entire chain of custody. For deeper context on breeds, brands, and procurement, visit Wagyu Sommelier — our sourcing partner.

01
Shimofuri Marbling
Japanese Wagyu is genetically the most marbled cattle breed in the world. The fat is distributed in intricate webs throughout the lean meat — so fine it appears like a thin frost (shimofuri). This creates a texture similar to fatty tuna: silky, tender, with structure.
02
Wagyu-ko Flavor
Wagyu has a distinctive flavor profile unlike any other beef — richer, sweeter, with high lactone content that brings notes of peach, coconut, butter, and green plants. When cooked, it releases an intensely beefy, nutty flavor, often with a caramel finish.
03
Heart-Healthy Fat
Japanese Wagyu fat has a lower melting temperature and a higher concentration of oleic acid — the same monounsaturated fat found in olive oil — than any other beef, and more than most vegetable oils. It melts at near body temperature, creating the famous melt-in-your-mouth experience.

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. Pair your fish with sake from Rice Market's 100+ label selection, or join a Fish & Wine Pairing event at the Taste Kitchen.

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.

Frequently Asked Questions

Japanese Wagyu
Where can I buy Japanese Wagyu beef in Washington DC?
At Rice Market, lower level, 1608 14th Street NW, Washington DC. Japanese Wagyu beef steaks — Strip Loin $7.50/oz and Top Round $6.75/oz — are available at the counter with no reservation needed. Open daily 11:30am–10pm (Fri–Sat to 10:30pm). Sourced via Wagyu Sommelier.
What cuts of Japanese Wagyu are available at Rice Market?
Strip Loin at $7.50/oz and Top Round at $6.75/oz, sold by the ounce. No reservation needed — available at the lower level counter during market hours: 11:30am–10pm daily (11:30am–10:30pm Fri–Sat).
What is the difference between Japanese Wagyu and American Wagyu?
Japanese Wagyu must come from one of four specific cattle breeds raised entirely in Japan. American "wagyu" is crossbred cattle with a small percentage of Wagyu genetics — the marbling, flavor, and fat quality are substantially different. Rice Market carries only true Japanese Wagyu sourced via Wagyu Sommelier.
Do I need a reservation to buy Wagyu at Rice Market?
No. Japanese Wagyu is available for walk-in purchase at the Rice Market counter, lower level, 1608 14th Street NW, during regular market hours: 11:30am–10pm daily (11:30am–10:30pm Fri–Sat).
Sashimi-Grade Fish & Sashimi DC
Where can I buy sushi-grade fish near me in Washington DC?
At Rice Market, 1608 14th Street NW, Lower Level, Washington DC — home to Sashimi DC, offering Japanese-import Bluefin Tuna, Sasshu Salmon, Uni, and more. Order at shop.sashimidc.com for same-day pickup or delivery.
What is Ikejime and why does it matter for sashimi?
Ikejime (活け締め) is a Japanese harvest technique that immediately neutralizes the fish via brain spike and spinal cord, preventing lactic acid buildup in the muscle. This preserves umami, texture, and freshness significantly longer than conventional methods. All fish at Sashimi DC is Ikejime-processed at source in Japan.
Where does Sashimi DC's Bluefin Tuna come from?
Goto Islands, Nagasaki Prefecture — one of Japan's premier Bluefin fishing grounds. Harvested by Hosei Suisan, flown Fukuoka–Haneda–Dulles, and available at Sashimi DC within approximately 48 hours of processing. Never frozen.
When is best to buy sashimi-grade fish at Rice Market?
Sashimi DC fish arrives from Japan typically mid-week (Wednesday). Best selection is Thursday and Friday. Popular cuts sell out by Saturday afternoon.
Can I place a delivery order for sashimi-grade fish?
Sashimi DC delivers sashimi-grade fish daily 1:00–8:00pm, same-day delivery, to addresses in Washington DC, Northern Virginia, and suburban Maryland.
Is Sashimi DC's fish CO-treated?
No. Sashimi DC never uses CO (carbon monoxide) treatment. Their Akami is naturally dark red-purple — the true color of fresh Bluefin Tuna. Vivid cherry-red tuna has almost certainly been CO-treated to preserve color artificially. CO treatment is banned in Japan, the EU, and Canada; it is legal in the US.
What makes Sashimi DC different from other fish counters in Washington DC?
Sashimi DC imports directly from named producers in Japan — Goto Islands Bluefin Tuna (Hosei Suisan, Nagasaki), Kagoshima Sasshu Salmon (US exclusive), Hokkaido Uni. Fish is Ikejime-processed, never CO-treated, NOAA SIMP certified, and arrives ~48 hours from processing. It is certified by Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF), administered by JETRO — one of only two certified establishments in Washington DC.
Is there sashimi-grade fish available in Washington DC?
Yes. Rice Market at 1608 14th Street NW, Washington DC is home to Sashimi DC, a specialist importer bringing Ikejime Bluefin Tuna from Nagasaki, Sasshu Salmon from Kagoshima, and Hokkaido Uni directly from Japan. Open daily 11:30am–8pm.
Where can I buy fish for sushi or poke in Washington DC?
Rice Market (1608 14th St NW, Lower Level) is home to Sashimi DC, which carries premium Japanese imports including Bluefin Tuna, Sasshu Salmon, and Hokkaido Uni with same-day pickup or delivery.
Where can I get sushi nigiri tuna near me in Washington DC?
Sashimi DC inside Rice Market (1608 14th St NW) offers Ikejime Bluefin Tuna from Goto Islands, Nagasaki — Akami ($55), Chutoro ($60), and Otoro ($74) — sold as 7–9 oz cuts, ideal for slicing into sashimi or nigiri at home. Available daily 11:30am–8pm for same-day pickup, or delivery 1–8pm. Best selection Thursday–Saturday as fish arrives mid-week. Why home sushi beats restaurants in DC.
Does Sashimi DC's fish need to be frozen to be safe to eat raw?
No. Two FDA exemptions apply. Sasshu Salmon is raised in a closed land-tank system on formulated pelleted feed with no ocean access — carrying no parasite risk, no freezing required. Goto Islands Bluefin Tuna is raised in ocean net pens fed pre-frozen mackerel, which destroys any Anisakis larvae before ingestion — qualifying under the aquaculture exemption (FDA Food Code 3-402.11(B)(2)). Neither fish is ever frozen. Full details: Raw Fish Safety Guide →
Is Sashimi DC's Bluefin Tuna lower in mercury than wild tuna?
Yes. Goto Islands Bluefin is farm-raised and reaches harvest size in 2–3 years. Wild Pacific Bluefin can live 15+ years, accumulating mercury throughout. Japanese monitoring studies report farmed Pacific Bluefin at a median of ~0.41 mg/kg muscle mercury — below the FDA action level of 1.0 µg/g. The selenium-to-mercury (Se:Hg) ratio is also significantly better in farmed fish, providing additional protection against methylmercury toxicity. Pregnant women and young children should follow FDA/EPA tuna guidelines.
What is a TTI and why is it in every Sashimi DC delivery pack?
A TTI (Time-Temperature Indicator) is a color-change label that tracks cumulative time-temperature exposure throughout transit. Vacuum-packed raw fish creates anaerobic conditions — if the cold chain breaks, Clostridium botulinum can grow without producing visible signs or off-smell. A green TTI confirms the cold chain held within safe limits. If the TTI has triggered on arrival, do not eat the fish — contact Sashimi DC for a full refund.
What is histamine poisoning and how does Sashimi DC prevent it in tuna?
Tuna has high levels of free histidine in its muscle. If temperature control fails, bacteria convert histidine to histamine — causing scombroid poisoning (flushing, headache, nausea, heart palpitations). Histamine is heat-stable: once formed, cooking cannot eliminate it. Tuna causes ~34% of fish-associated foodborne outbreaks in the US. Sashimi DC's Miyazaki processor histamine-tests every individual Bluefin upon receipt; any fish at or above 35 ppm is rejected. That threshold has never been triggered.
Does Sashimi DC's uni contain alum?
No, or only minimal alum. Alum (ミョウバン / myoban) is widely used in the uni industry as a preservative and firmness agent, but imparts bitterness and a waxy texture. Sashimi DC sources Hokkaido Bafun and Murasaki Uni from producers who minimize or avoid alum — preserving the naturally sweet, creamy profile of premium uni.
Where can I buy sashimi-grade tuna for home sushi in Washington DC?
Sashimi DC at Rice Market carries Ikejime Bluefin Tuna from the Goto Islands, Nagasaki — Akami, Chutoro, and Otoro — available daily at 1608 14th Street NW, Washington DC. The fish is never frozen, never CO-treated, and arrives approximately 48 hours after processing in Japan. Best selection Thursday–Saturday as fish arrives mid-week. Order for same-day pickup or delivery at shop.sashimidc.com.