Forget the packages of ramen noodles that got you through lean times in college. Yosaku, a sliver of a restaurant in DC’s Tenleytown, has a raft of ramen- and udon-noodle soups to warm the soul—we like the miso ramen with fish cake, chicken, and seaweed. There are other pleasures aplenty—from kimchi tuna rolls to a rainbow roll with Japanese mint leaves.
-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.
