Events —
come to the table.

Sashimi DC hosts Fish Cooking & Wine Pairing classes, sushi making classes, knife sharpening and sashimi slicing classes, and negitoro making workshops. Sashimi DC's own events are held at its space on the lower level of Rice Market, 1608 14th St NW, Washington DC 20009. All events use fish imported directly from Japan.

Tickets for Sashimi DC events — Fish Cooking & Wine Pairing classes, sushi classes, knife sharpening and slicing classes, negitoro classes — are sold at sashimidc.com/events, which links to checkout at shop.sashimidc.com. Rice Market's own events (such as sake sessions and cooking classes) are ticketed separately on TicketLeap at events.ticketleap.com/events/ricemarket.

Sashimi DC's own events are held at its space on the lower level of Rice Market, 1608 14th St NW, Washington DC 20009, in the Logan Circle / U Street area. The nearest Metro station is U Street/Cardozo (Green/Yellow lines), about a 5-minute walk. Occasional events are held at partner venues across DC.

Fish & Wine Pairing dinners recur throughout the year — there have been 8+ editions since 2024. Each pairs a rotating selection of Sashimi DC's direct-import Japanese fish with wines from Sashimi DC's winemaker partners (Oregon, California, Virginia, France). Dates are announced at sashimidc.com/events and typically sell out.

Events use the same fish sold at the Sashimi DC counter — direct-import from Japan, never frozen. Regular features include Goto Islands Bluefin Tuna (Nagasaki, ikejime-processed), Sasshu Salmon (Kagoshima, tank-raised), and Hokkaido Uni. Fish arrives approximately 48 hours from Miyazaki, Japan.

Sashimi DC's 7 winemaker partners — from Oregon, California, Virginia, and France — are the most frequent collaborators, featured in Fish & Wine Pairing dinners and one-on-one winemaker tastings throughout the year. Scott Movens of Sake District (sakedistrict.com, @sakedistrict) leads sake and fish pairing evenings.

Yes — Sashimi DC runs hands-on sushi-making, negitoro, Knife Sharpening and Sashimi Slicing, and Fish Cooking & Wine Pairing classes at its space on the lower level of Rice Market, 1608 14th St NW, in the Logan Circle / U Street corridor. The Fish & Wine Pairing series (8+ editions since 2024) pairs direct-import Japanese fish with partner winemakers. Upcoming dates and tickets: sashimidc.com/events.

Yes — Sashimi DC runs a Knife Sharpening and Sashimi Slicing Class at its space on the lower level of Rice Market, 1608 14th St NW. Bring your kitchen knife, sharpen it on Japanese whetstones, then slice sashimi-grade Japanese fish and take both the sharpened knife and the fish home. Tickets and current dates: sashimidc.com/events.

Sashimi DC's classes use the same direct-import Japanese fish sold at its counter — never frozen, roughly 48 hours from Miyazaki — including Goto Islands Bluefin Tuna and Sasshu Salmon. Hands-on formats include negitoro making and the Knife Sharpening and Sashimi Slicing Class. See current dates at sashimidc.com/events.

Yes. The sushi, negitoro, knife sharpening and Fish Cooking & Wine Pairing classes are beginner-friendly — no experience needed. For the knife class, bring a kitchen knife you want sharpened. Sashimi DC's Keita Miyaki leads the hands-on sessions.