Chefs Piter and Handry Tjan’s Kobo tasting counter is the ultimate splurge here (see page 82), but you can still have a memorable—and affordable—meal at this sleek Japanese restaurant. Delicacies abound, especially among daily specials that include prizes from the sea (Hokkaido uni) and land (foie gras nigiri). Don’t miss artful composed plates such as yellowtail crudo with orange-infused ponzu. Vegetarians, take note: The kitchen offers one of the best selections of meatless Japanese fare in town. Moderate.
Also great: Smoked-mussel miso soup; tempura squash blossoms; hot-rock Wagyu; soft-shell-crab roll.
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.
