About Sushiko
This veteran sushi restaurant features superb renditions of typical yellowtail or salmon nigiri, but it’s the list of daily specials where you’ll find the greatest delights, such as rich fatty tuna or sea urchin flown in from Hokkaido, Japan. Vegetarian nigiri will also make you rethink a standard order, especially the wild-mushroom and pickled-radish varieties. Co-chefs and brothers Handry and Piter Tjan dutifully fuss over an expansive à la carte menu that’s well worth exploring for finds including hot-rock-seared Wagyu or yellowtail crudo with grapefruit segments and orange ponzu. Moderate to expensive.
Also great: salmon ceviche; smoked-mussel/miso soup; Element Roll (tuna, avocado, and potato crisp); toro taku roll (fatty tuna, pickled radish, and shiso).
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.
