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100 Best Restaurants 2012: Kushi
From soulful bistros to high-gloss steakhouses, there's lots of good eating in DC, Maryland, and Virginia
Reviewed By Todd Kliman, Cynthia Hacinli, Ann Limpert, Rina Rapuano
Comments () | Published January 23, 2012
Best Breakfasts 2012 100 Best Restaurants (2011) 100 Best Restaurants 2012 Happy Hour

Kushi
Address: 465 K St., NW, Washington, DC 20001
Phone: 202-682-3123
Neighborhood: Penn Quarter/Chinatown, Downtown
Cuisines: Sushi, Tapas/Small Plates, Japanese, Breakfast
Opening Hours: Open for lunch Monday through Friday 11:30 AM to 2:30 PM, Saturday noon to 2:30; Sunday brunch 11:30 AM to 3 PM. Open for dinner Monday through Thursday 5:30 PM to 11 PM, Friday and Saturday 5:30 pm to midnight, Sunday 5:30 PM to 10 PM. Open late night Thursday through Saturday 11 PM to 2 AM.
Wheelchair Accessible: Yes
Nearby Metro Stops: Mt. Vernon Square/7th St.-Convention Center, Gallery Place-Chinatown
Price Range: Expensive
Dress: Informal
Noise Level: Rowdy
Reservations: Recommended
Best Dishes Live uni; live scallop; nigiri or sashimi of sweet shrimp, o-toro, yellowtail belly, and mackerel; bari chirashi; grilled meatballs; skewered foie gras; quail stuffed with duck sausage; crispy leg of duck; Meyer-lemon sorbet with shochu; sea-salt gelato;
Price Details: Grilled items $3 to $30, sushi and sashimi $4 to $12.
Special Features:
Wheelchair Accessible, Late Night, Weekend Brunch, Party Space, Good for Groups
Scene:
Food Specials
Happy Hour Details:
Monday through Friday, 5:30 PM to 8 PM; $4 rail drinks, $5 select small plates
Happy Hour Days:
Mondays, Tuesdays, Wednesdays, Thursdays, Fridays

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Tokyo's club kids would feel at home in this trendy space with its blaring indie tunes. The izakaya, as it's called in Japan, is an after-work hangout for drinks and eats--that's when the hordes descend for sake shots, sushi, and charcoal-grilled nibbles called kushiyaki.

The charcoal fire pit and surrounding U-shaped bar dominate the room. But don't ignore the raw items--sushi and sashimi are almost always pristine. Besides the regular roster, chef/owner Darren Lee Norris offers such delicacies as fresh scallop and sea urchin straight from the shell several times a week.

What to get: Braised pork-belly rolls; bara chirashi, cubes of raw fish over a bowl of rice; sashimi of o-toro and yellowtail belly; duck sausage; pork belly; asparagus with blood-orange oil from the charcoal grill; sea-salt gelato.

Open daily for lunch and dinner. Expensive.

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Posted at 12:00 AM/ET, 01/23/2012 RSS | Print | Permalink | Washingtonian.com Restaurant Reviews