Singles hang out at the bar with its roster of boutique sakes, while families fill the red-and-teal dining room, where service can be sluggish. Still the crowds keep coming for such innovations as oyster-and-tofu tempura; robatayaki, grilled bits of ginkgo, vegetables, and seafood; and bright stir-fries including ginger pork. There’s also sushi and sashimi by the piece or platter.
-March, 2008
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
