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How about New England Seafood Company?

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-Josh

An amuse bouche at breakfast is called a Bloody Mary - Scott Manlin

Call the Fish Guy on Elston. They usually have some. If not, then Sea Ranch in Evanston or Wilmette.

Dirk's sells prepared sushi and this page on their website seems to indicate that they sell a lot of sashimi-grade fish.

As spinynorman99 said, The Fish Guy is another option.

I would have suggested Dirk's as an option, but OP indicates he has already struck out there.

Right. I was pointing out that since they sell prepared sushi, and their website indicates that they sell fish suitable for eating raw, it seems fishy that the OP was told that they don't sell sashimi-grade fish.

Even if it's out of stock, they will special order anything you need at Dirk's (although they normally have it on hand).

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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You can always try calling Reverend Moon:

http://www.trueworldfoods.com/

Which brings us full circle when discussing why we can't (I repeat, CAN'T) get quality sushi in Chicago. When will someone come along and order some great quality fish from another source. I'll continue my rant elsewhere.

I've had great luck with the salmon at Dirk's. We went through a phase where once a week we would slice it thin and top it with a thinner slice of lemon, let it sit for a couple minutes; then enjoy.

In New England Seafood Company's email update yesterday, they listed "Sushi Yellowfin Tuna" on special at $23.95/lb (normally $26.95). No idea if it's any good or not, but it's an option.

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-Josh

An amuse bouche at breakfast is called a Bloody Mary - Scott Manlin

I did some shopping around yesterday. Mitsuwa had hamachi for $33 a pound, and salmon for $26 a pound. Dirk's hamachi was $32 a pound, and salmon at $16 a pound. I went with Dirk's hamachi, and they sliced it up for me, which saved me quite a bit of prep time. Topped it with a drizzle of nuoc cham, a grapefruit olive oil mixture, diced strawberries, and micro greens.

Update: For about two years now we have been purchasing 'sushi grade' Yellowtail Tuna from Fresh Farms. They sell in large sections(2#'s or more) usually at $20/# or less if on sale. I purchase whole sections cut up and freeze myself in freezer paper. Cut up requires knowledge of how to cut for proper presentation and of course the proper knife, so it may not be for everyone. I would not expect the staff at Fresh Farms to be able to properly cut up smaller quantities. Storage time in a home freezer is about one month before some oxidation takes place on the surface which does affect eatability but only color. Quality is good and we have never been ill. It's the only 'sushi grade' fish they sell.
H-Mart quality continues to be (visually) substandard.
Mitsuwa continues to set the standards. That is where i purchase the rest of what I need in 'sushi grade'.-Dick

Mitsuwa used to be my go to for sashimi grade fish, now it is Tensuke.

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I did absolutely nothing and it was everything I thought it could be.

Tensuke has a nice little lunch counter which I've been frequenting about once a week for the last 10 months--ramen isn't up to Santoku standards but isn't bad at all and the sushi combos are fresh and well-prepared. Not necessarily a destination but if you're in the area and have a hankering for sushi/sashimi, Tensuke is a nice option.

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“The problem with people who have no vices is that generally you can be pretty sure they’re going to have some pretty annoying virtues.” Elizabeth Taylor

I took a sushi-making class at Dirk's a few years ago and Dirk was quite dismissive of designating fish as "sashimi-grade" or the like, stating that any fish he'd want to eat cooked should be fresh enough to eat raw, and even extended this to the king crab legs he receives seasonally. Ever since then, I haven't bought fish from standard grocery stores, even if it is marked for sushi. I'm wondering if someone at Dirk's specifically told the OP that their fish shouldn't be eaten raw, or just that it wasn't labelled as "sashimi-grade". I have bought tuna on several occasions over the years from Dirk's to serve raw in a salad with ginger dressing, and have never experienced them being out of it.

I bought some amazingly good Scottish-farm-raised Atlantic Salmon from Dirk's last week ($16/lb - not bad at all). Most of the piece was cured and smoked, but since Dirk's noted that this is the salmon they use for their homemade sushi, I gave some of it a try raw. It had a great texture and a full, rich flavor.