About Sushi Taro
The second-floor dining room is as hushed as a day spa—only the tinkling fountains, the scentless candles, and the New Age music are missing. The staff, on the other hand, plays its part perfectly, with an ethereal quietness that makes you feel bad for speaking above a whisper.
The best meals are to be had by ordering heavily, if not exclusively, from the daily list of fish specials. Or opt for one of chef Nobu Yamazaki’s kaiseki, or tasting, menus, which embody the time-honored virtues of Japanese cooking—harmony, balance, color, delicacy, and pacing. And, not least, deliciousness.
Don’t miss:
- Hot or cold soba noodles with tempura or tororo (a sticky yam)
- Bara chirashi (an assortment of fish and vegetables over rice)
- Tonkatsu ramen (lunch only)
- Sushi and sashimi, including cured gizzard shad, premium yellowtail, live abalone, bay scallop, fatty tuna, and king salmon
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
