Rice Market · Lower Level · 1608 14th Street NW · Washington DC
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.
Where can I buy sushi-grade fish in Washington DC?
Rice Market at 1608 14th Street NW, Washington DC sells sushi-grade fish two ways: the in-store fish counter offers Salmon ($2.57/oz), Tuna ($3.32/oz), and Hamachi ($3.94/oz) with 1-day advance order; and Sashimi DC inside the market sells premium Japanese imports — Nagasaki Bluefin, Sasshu Salmon, Hokkaido Uni — for same-day pickup or delivery.
Rice Market Fish Counter
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. You can make sushi at home with sushi-grade fish available at Rice Market — the same fish used at Rice Restaurant upstairs.
* 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
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.
Nagasaki Bluefin Tuna — Core Cuts · Goto Islands · Hosei Suisan


Nagasaki Bluefin Tuna — Rare Cuts · Market Price


Other Sashimi-Grade Fish


Same-day delivery areas
◑ Partial — road-adjacent addresses only. Full Virginia coverage →
◑ Partial — road-adjacent addresses only. Full Maryland coverage →
Background
"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 →