Sit at the sushi bar for the full Tachibana experience. It starts with hot towels and a ramekin of, say, chewy pickled squid and cucumber. Where it goes next depends on you. Ethereal shrimp and vegetable tempura? Buttery Chilean sea bass seared with miso and sake? Or an array of exotic, just-flown-in seafood from Japan? We like the sanma (mackerel pike) and aji (horse mackerel), grilled with salt or sashimi style.
© 2017 Washingtonian Media Inc.
All Rights Reserved