About Himitsu
Petworth’s hip new 23-seat Japanese destination is much more fun than your typical sushi spot. Barmini alum Carlie Steiner mixes up oddball cocktails (sake with smoked green tea and pineapple vinegar), while former Pineapple and Pearls line cook Kevin Tien adds international flavors to a menu of sushi, sashimi, and shareable hot and cold plates. Japanese yellowtail crudo takes a Thai spin with chili/fish-sauce vinaigrette and orange segments, and buttermilk fried chicken goes Korean with a sweet gochujang glaze. Vegetarians will also find much to love, particularly eggplant or quail-egg nigiri. When in doubt, order dishes marked by unicorn and squid emojis—the owners’ and chef’s favorites. Expensive.
Also great: tuna tartare with quail egg and sesame-rice cracker; agedashi tofu; cabbage-and-roasted-peanut salad with spring-onion vinaigrette.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
