Expertly sliced sushi, tables full of chatty business types, and Japanese-fusion dishes that really work: Not much has changed at chef Kaz Okochi’s 14-year-old Japanese restaurant near George Washington University. We’re fine with that. From simple seared-scallop nigiri topped with lemon and salt to the Bird’s Nest—baby calamari with uni, quail egg, and truffle-soy sauce—Kaz’s culinary mash-ups continue to impress. Weekdays at lunch, generous (and takeout-friendly) bento boxes and swift service make the place a steady option for office dwellers in search of a fresh-fish fix.
Open: Monday through Friday for lunch and dinner, Saturday for dinner.
Don’t Miss: Foie gras nigiri with plum-wine gelée; seared salmon belly with lemon and soy sauce; hijiki-seaweed-and-jícama salad; creamy seaweed salad; sweet botan shrimp with yuzu tapioca; tuna with black truffle; ginger-ice-cream sandwich.