OK, I've browsed through the messages and it looks like these are the
ones that come up a lot. But they are also mostly from posts 7-10
years old

Yaohan in San Jose
Murawa in San Francisco
Tokyo Fish Market, in Berkeley (on San Pablo)
Yaoyo San, in Berkeley/El Cerrito (further north on San Pablo)

Any opinions on these places, and/or other suggestions.

I am new to making sushi myself. My absolute favorite is sake....
NON-SMOKED, raw salmon. It is heaven to me, and I'd love to be able
to eat it ALL THE TIME...

Also, any tips on safety with the raw fish are much appreciated. I
know you're supposed to keep it cold, and serve soon after buying it.
but tips, like... should I use a cooler, and ice to transport the
fish? can it be frozen? please forgive these possibly ignorant
questions, but... I am new to this, and will, over time, learn.

Thanks for any help.