Interview of Supporter Stores Sashimi DC

Sashimi DC, located in Washington, D.C., operates a dedicated sashimi-grade fish counter inside Rice Market, an Asian food and drink destination in the Logan Circle neighborhood. The shop offers fresh, never-frozen Japanese sashimi sourced through its own direct network and processed the ikejime method—a traditional Japanese slaughter technique that prevents stress-induced lactic acid buildup, preserving the delicate texture and umami that define top-quality sashimi. For customers in the US, where sashimi-grade fish is often either previously frozen or found mainly at an omakase restaurant, Sashimi DC offers something unexpected: exceptionally high-quality fish that can be picked up casually for dinner at home. Its quality has also been recognized by the chef of the Japanese Ambassador’s residence, where Sashimi DC's bluefin tuna has been served at official receptions.

Before launching Sashimi DC, owner Keita Miyaki spent nearly five years working in finance in Washington, D.C.. During that time, he became increasingly aware of a cultural gap: in Japan, buying fresh, high-quality fish and enjoying sushi or sashimi at home is an ordinary part of everyday life, while in the US, quality sashimi is often associated with expensive omakase restaurants. “In Japan, buying fresh fish on the way home and making sushi for dinner is completely ordinary,” Miyaki says. “I wanted people in the US to experience that same ease in Japan.” He came to believe that sashimi culture had yet to fully take hold in the US because sushi-grade fish remains limited and expensive at supermarkets, and because the rise of omakase has reinforced the idea that sushi is something to be eaten out rather than prepared at home. To Miyaki, the issue was not simply that good fish was hard to find; it was that sashimi had come to feel special, formal, and expensive. Determined to make Japan’s everyday fish culture more accessible in the US, Miyaki founded Sashimi DC.

Sashimi DC is known for two signature offerings: bluefin tuna from the Goto Islands in Nagasaki Pref. and Sasshu Salmon, a premium salmon from Kagoshima pref. The bluefin comes from Hosei Suisan, an award-winning producer in the Goto Islands, while Sasshu Salmon is raised in Satsuma Sendai, Kagoshima, with feed supplemented by Chiran Tea and Kagoshima mineral groundwater. Both are processed using the ikejime technique immediately after harvest—often right on the boat—and shipped directly to Washington, D.C., arriving in roughly 48 hours fresh and never frozen. This creates a streamlined supply chain: no exporter, no importer, no distributor between the producer in Japan and the Sashimi DC. With roughly half the intermediary layers of a typical US seafood import, Sashimi DC, can move faster, reduce added margins, maintain strict quality control, and communicate directly with the source. That direct relationship matters. If a shipment looks even slightly different from the usual standard, Miyaki can contact the producer in Japan, trace what happened, and make adjustments before the next shipment arrives. The payoff is fish packed with umami, free from unpleasant fishy odors, and approachable even for children sensitive to strong smells.

Sashimi DC’s mission goes beyond selling high-quality sashimi: it is about making Japan’s at-home sushi culture feel accessible in the US. Through at-home sushi kits, sushi classes, and sushi-and-wine pairing classes, the shop makes sashimi more approachable for American diners. For many customers, wine offers a familiar entry point into an ingredient that may otherwise feel intimidating. By pairing sashimi with thoughtfully selected wines, Sashimi DC helps turn it from something unfamiliar into something intuitive and enjoyable. The selection goes beyond tuna and salmon to include Hokkaido scallops and splendid alfonsino from the Boso Peninsula. It also plan to introduce seasonal products based on what is in season throughout the year. The classes also give customers practical confidence: how to handle sushi rice, choose condiments, pair flavors, and serve sashimi at home without feeling overwhelmed. With sashimi from Sashimi DC and sake or small plates from Rice Market, customers can create a self-guided omakase at home—no tipping, no dress code, just a relaxed way to enjoy sushi on their own terms. Miyaki said that he will continue to promote high-quality Japanese sashimi and Japanese food culture as a Japanese Food Supporter.