06/09/2026
The season’s first Copper River Kings have arrived — and they are destined for sushi.
Each spring, a small number of these salmon ascend Alaska’s Copper River: glacial, swift, and unforgiving. The journey demands extraordinary reserves of oil-rich, deeply marbled flesh — the same lush, melt-on-the-tongue quality that makes Copper River King extraordinary raw. Sliced thin as nigiri or sashimi, it needs nothing more than a whisper of soy and a touch of wasabi. Clean, buttery, with a finish that lingers.
The first run is fleeting. The window is narrow, the harvest limited, and true first-run fish reach only a fortunate few. Of the ten our supplier received, three are now ours.
Experience it at its peak — pristine, raw, unforgettable — while the moment
