Sashimi DC · For Private & Family Chefs
Portioned Goto Islands Bluefin Tuna, Sasshu Salmon and Hokkaido Uni — sashimi-grade fish direct from Japan, ready to slice. Special orders from Toyosu Market for professional kitchens.
Call (202) 234-2737 Browse the FishWhere can a private chef in Washington DC buy sashimi-grade Japanese fish?
Sashimi DC, Washington DC's specialist importer of sashimi-grade Japanese fish, supplies private and family chefs with portioned Goto Islands Bluefin Tuna (about 8 oz cuts), Sasshu Salmon and Hokkaido Uni. Special-order fish from Toyosu Market is arranged case by case for professional kitchens. Call (202) 234-2737 or visit 1608 14th St NW.
301
Google reviews · 5.0 average
~8 oz
ready-to-slice bluefin portions
~48 hrs
from Miyazaki to our counter
2×
Nagasaki Farmed Bluefin Tuna top-prize winner
Review count as of September 2026. Transit time is measured from the Miyazaki processor, not from harvest.
Why Chefs Buy From Us
Cooking for a household means serving fish that is both exceptional and easy to explain. Sashimi DC imports sushi-grade and sashimi-grade fish directly from Japan and sells it in portions sized for a family dinner or a small party.
Bluefin arrives as saku-cut portions of about 8 oz — Otoro, Chutoro, Akami and Sujitoro — cut by our processor in Miyazaki. No whole-fish breakdown, less trim, and far less prep time before service.
Farmer to processor to Sashimi DC — about half the layers of a typical US seafood import. Each bluefin shipment carries the Japanese government–issued catch certificate (ICCAT format, aquacultured) that NOAA’s Seafood Import Monitoring Program requires.
Goto Islands Bluefin Tuna and Sasshu Salmon are ikejime-processed and never frozen. The bluefin is never CO-treated, so the Akami shows its natural dark red-purple color.
Hohoniku, Kama, Zuniku and Nakaochi appear from time to time, along with seasonal fish such as Kanpachi, Karasumi and Hotaruika. Ask what is in this week.
Keita Miyaki can help you build a menu around what is in season, choose cuts for each course, and train you or your staff. We also offer free in-store knife sharpening for customers who buy fish.
Our 7 winemaker partners specialize in low-iron, cool-climate wines that pair with raw fish without a fishy aftertaste. The wines and a 100+ bottle sake selection are sold by Rice Market, in the same building.
For Professional Kitchens
Beyond what we stock, we can source special-order fish from Toyosu Market in Tokyo for professional kitchens, including premium-grade uni that we do not carry in the regular case.
What we can offer depends on the fish, the season and your kitchen, so every request is arranged case by case. Tell us what you are planning and we will tell you what is possible.
Call (202) 234-2737What We Carry
How It Works
Call (202) 234-2737 or stop by the lower-level counter. Share the menu, the number of guests and the day, and we will suggest cuts.
Fish arrives every Wednesday. Thursday and Friday are the best days to order, and popular cuts often sell out by Saturday afternoon. Order by phone, in person or at shop.sashimidc.com.
Pick up daily from 11:30 am to 8:00 pm, or choose same-day delivery from 1:00 to 8:00 pm. Orders are packed with a 1 lb+ ice pack and a time-temperature indicator.
Looking for something we don’t stock? Special orders and premium uni are arranged individually, so talk to us early.
Chef Testimonials
“I’ve relied on Sashimi DC’s Chutoro and Akami for private dinners — sometimes one pack, sometimes three. Being able to adjust quantities without pre-ordering is a huge help, and when I need something specific, Keita sources it quickly. You can literally feel and taste the difference in the fish. And his selection goes well beyond fish: I regularly pick up hon-wasabi, shiso, and other Japanese ingredients, and the freshness and quality are unparalleled.”
Chef Takeshi Nishikawa
Founder, Snow Crane Ice Cream
Snow Crane reimagines ice cream through Japanese tradition, drawing on the flavors and techniques of Central Japan. Chef Takeshi Nishikawa founded it after 20+ years in Michelin-starred kitchens. Flavors include kinako, black sesame and Okinawan sweet potato, alongside artisanal tea drinks you won’t find elsewhere in the DMV. Find Snow Crane at pop-ups and public events across the DMV, or book it for your own.
“I used Sashimi DC’s Madai skinless fillets for an event dinner featuring Tai Chazuke. My team didn’t have to break down whole fish. We just opened the package, marinated them and sliced to serve. The fish was fresh and excellent quality, and the dish was very well received. I also buy their bluefin tuna for my own dinners at home.”
Chef Masako Morishita
Executive Chef, Perry’s
Born in Kobe and raised in her family’s nearly century-old standing bar and liquor store, Chef Masako Morishita leads the kitchen at Perry’s in Adams Morgan, blending Japanese comfort food with global influences and a playful sense of nostalgia. A 2026 Food & Wine Best New Chef, 2024 James Beard Award winner for Emerging Chef and 2024 RAMMY Rising Culinary Star of the Year, she began her D.C. career as the first foreign-born captain of the Washington Commanders cheerleading squad.
“I use Sashimi DC’s Otoro, Chutoro, and Akami for my sushi catering. The saku blocks are easy to work with. I haven’t found anyone else who offers bluefin of this quality in small quantities. I call Keita ahead, and he selects the cuts best suited for my nigiri and has them ready for pickup. It’s always smooth.”
Chef Atsushi Kato
Owner, Katas, Inc.
Chef Kato is the owner of Katas, Inc., which offers sushi chef catering. He holds a Japanese chef’s license and has worked at many receptions and parties in the Washington area, including the Japanese embassy. The service is available for private groups only — a chance to experience authentic Japanese sushi at your own venue.
FAQ
Yes. Private and family chefs in Washington DC, Maryland and Virginia buy from Sashimi DC the same way any customer does: in person at our lower-level counter in Rice Market, by phone, or online at shop.sashimidc.com. Call (202) 234-2737 to talk through what your kitchen needs.
Goto Islands Bluefin Tuna comes as saku-cut portions of about 8 oz each (Otoro, Chutoro, Akami and Sujitoro), cut by our processor in Miyazaki, so there is no whole-fish breakdown. Sasshu Salmon is about 9 oz (roughly 18 slices). Hokkaido Uni is sold by tray size.
For professional kitchens, we can arrange special-order fish from Toyosu Market in Tokyo. What we can offer depends on the fish, the season and your kitchen, so each request is handled case by case. Tell us what you are planning and we will let you know what is possible.
Yes. Beyond the Bafun and Murasaki uni in our regular case, we can source premium-grade uni on request through our Japanese-food importers. Availability varies by season and lead time, so ask ahead.
Our Bluefin Tuna moves from farmer to processor to Sashimi DC, roughly half the layers of a typical US seafood import. Each shipment carries the catch certificate that NOAA's Seafood Import Monitoring Program requires, issued by Japan's Fisheries Agency in ICCAT format and classified as aquacultured (AQ).
Fish arrives every Wednesday. Thursday and Friday are the best days to order because the case is fully stocked, and popular cuts often sell out by Saturday afternoon. If you are planning a dinner, call ahead so we can confirm availability.
Yes. We deliver same-day, daily from 1:00 pm to 8:00 pm, across about an 18 to 20 mile radius of 14th St NW covering DC, Northern Virginia and Maryland. Order by 7:30 pm for same-day delivery; the order minimum is $30. Every order is packed in an insulated bag with a 1 lb+ ice pack and a time-temperature indicator, and temperature abuse is refunded in full.
Yes. Keita Miyaki, founder of Sashimi DC, can help with menu development and cut selection, and can train you or your staff. We also offer free in-store knife sharpening for customers who buy fish, and run sashimi slicing and knife classes. Ask us what is coming up.
Call or stop by the lower-level counter at Rice Market, 1608 14th St NW — daily 11:30 am to 8:00 pm.
Call (202) 234-2737