About Sushi Taro
100 Very Best 2014
100 Very Best 2019Some of the most coveted seats in Washington are at the omakase counter inside this sushi institution. (To snag them, you have to e-mail the place. A lot.) But once you’re there, the night—and the attention of a dedicated sushi chef—is yours. The evening begins with a procession of fascinating small plates (fugu aspic with pickled chrysanthemum, say) and builds to a presentation of wooden boxes filled with jewel-like arrays of fish. Pick however many you want, then watch them get slivered into nigiri and sashimi. Our chef’s recommendations led to the evening’s best bites—we never want to eat eel anywhere else. Very expensive.
Also great: Deep-sea red crab with jalapeño and soy; A5 Wagyu with sea urchin; octopus.
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.
