Sushi chefs wield their knives expertly at the curved sushi bars in this sprawling dining room, offering diners such treats as cucumber with octopus. Look to the specials board for fresh wasabi and monkfish-liver pâté, or stick to more familiar takes such as fatty tuna, crisp, greaseless tempura, and negimaki, the savory beef-and-scallion dish.
-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.
