About Sushi Taro
100 Very Best 2014
100 Very Best 2019Washington has seen a boom in Japanese restaurants. Even so, we can’t stay away from Nobu Yamazaki’s 32-year-old institution. The serene space is versatile. Join the line for happy hour, when sushi is half price. Or snag an omakase reservation—there are only six a night—where guests are rewarded with a personal chef. Cedar boxes filled with cuts of rare and seasonal fish are presented, and you can choose however many you want for sashimi or nigiri. Our current favorite way to dine here involves a booth and the à la carte menu—delicacies include grilled ginkgo nuts, house-made udon, and one of the most decadent sashimi platters in town. Expensive to very expensive.
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.
