You can find raw fish served in bigger slabs and for smaller tabs. But here you put yourself in the hands of sushi purists who make sure the rice is perfectly seasoned and doesn’t clump and that the salmon and yellowtail are carved with delicacy. Pay attention to the specials, which recently included an excellent spot prawn. The good wine list includes a crisp, fruity Godello from Telmo Rodríguez for $30 and a superb white Burgundy from Shaps & Roucher-Sarrazin for $50.
This appeared in the July, 2009 issue of The Washingtonian.
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.
