Fresh fish
Bought at auction.Every day.
Domo buys fresh fish at auction daily, 100% Hawaiian ahi, and builds the menu around what is good that day.
Fresh fish from auction dailySashimi grade is a standard, not a certificate
No agency issues a sashimi grade. There is no stamp, no inspector, no paperwork that makes fish officially raw ready. The term describes a judgment the seller makes, which means it is only as good as the seller.
That is why who buys the fish matters more than the label. Domo buys its fish at auction daily and breaks the ahi down in-house, so the people who choose the fish are the same people who prepare it.
Want to know where a particular fish came from today? Ask at the counter.
The fish
What you will see on the menu
Ahi, salmon and hamachi carry most of the menu. The premium fish depend on what is available, so a few items ask you to call first.
- AhiLean and clean with a mild sweetness. The base of most of the poke on the menu and the reference point for everything else.
- SalmonRicher and softer, higher in fat, which is why it takes so well to being torched in the aburi items.
- HamachiJapanese yellowtail. Buttery with a firmer bite and a finish that hangs around longer than ahi.
- Hokkaido scallopSweet and delicate. Appears on the Premium Nigiri and Hotate platters and in the seared scallop bowl.
- Uni and ikuraThe premium end. Uni is rich and briny; ikura pops and salts everything around it. Both move with what comes in.
- Unagi, ebi, ika, masagoThe cooked and cured range that rounds out nigiri sets and keeps platters interesting for mixed groups.
Preparation
Nothing is prepared until you order
Poke is cut into cubes and mixed with sauce when you order it. Sashimi is sliced and left alone. Aburi nigiri is torched on top, which renders a little fat and adds a light smokiness, then finished with kabayaki sauce.
Wasabi is always served separately rather than spread under the fish, so nobody at your table gets a surprise.
Handling sushi after pickup
Sushi is at its best within a couple of hours of being made, and it does not improve overnight. Three habits cover most of it:
- Keep it cold and covered from pickup until it goes on the table.
- Carry platters flat.
- Serve the same day, and do not leave a platter sitting out through a long party.
Refrigeration is a tradeoff worth knowing about: it keeps fish safe and firms up the rice, which changes the texture. For a long event, ask us about splitting the order into two pickup times so the second wave is as fresh as the first.
Full detail in how to handle sushi after pickup.
Order it
Where the fish shows up first
Four items that put the fish first.
Menu number #5Nigiri & Sashimi Trio Platter
24 pieces of ahi, salmon and hamachi nigiri and 24 pieces of the same as sashimi.
$81.95
Ahi, salmon and hamachi sashimi over greens with avocado and a Japanese style sesame dressing.
$21.95
Go deeper
Fish guides
What Does Sashimi-Grade Fish Mean?
There is no government agency that grades fish for raw eating. Here is what the term means and what it takes to earn it.
How to Handle Sushi After Pickup
Cold, covered and eaten the same day. What to do with a platter between the counter and the table, and why the rice suffers first if you get it wrong.
Ahi, Salmon and Hamachi: How to Choose
The three fish that carry Domo's menu, compared on texture, fat and flavor, plus what each one suits best raw, seared and in poke.
Who buys it
We buy it and break it down ourselves
Domo buys its ahi at the local auction and breaks it down in-house for the sushi, poke and sashimi. The people who run the stores choose the fish themselves, without shortcuts.
Where it ends upSee the sashimi See all poke See all sushi
Fish questions
Where does Domo get its fish?
Domo Cafe sources fresh, sashimi-grade ahi from the local auction and breaks it down in-house for our sushi, poke, and sashimi. We also source whole air-flown salmon, premium uni and scallops from Hokkaido, and, when available, fresh bluefin tuna from Japan and Australia. Domo's printed menu also states the ahi is 100% Hawaiian ahi. That daily buying is also why a few items ask you to call ahead: they are built around whatever came in.
Is sashimi grade an official grade?
No. No government agency issues a sashimi grade or sushi grade. It is a standard a seller sets for the fish they are willing to serve raw. Domo’s promise is always sashimi grade fish for everyone to enjoy. The full explanation is here.
What is the difference between sushi and sashimi?
Rice. Sashimi is fish on its own; sushi includes rice. Longer answer.
What is aburi?
Nigiri that is torched on top before it reaches you. At Domo the aburi items are finished with kabayaki sauce, and you can ask for it left off. More on aburi.
How should I hold sushi between pickup and the table?
Cold, covered and eaten the same day. Handling guidance.
Can I eat raw fish while pregnant or immunocompromised?
Ask your doctor. If raw fish is off the table, ask the store what suits you: the printed menu marks the cooked fish sides and the seared scallop bowl as cooked, and Domo counts masago as raw fish.
Why do some items need a call first?
Because they depend on what came in. Domo’s Ashley Kaisen Don is built around Hokkaido uni, scallop and ikura, so the store confirms availability before you order it online.
Taste it
Sashimi, poke or a platter
Always sashimi grade fish for everyone to enjoy. Order from Kahala or Pearl Kai, or plan a platter for a group.