100 Very Best 2017
100 Very Best 2019Much like the beets and mushrooms doodled around the handwritten specials menu, this Japanese sake-and-snack house is tiny, ultra-personal, and idiosyncratic. It’s the creation of Cizuka Seki (the co-owner and artist) and her father, Hiroshi (the chef). The menu moves from thick-cut raw fish to fried snacks to grilled wonders such as sake-and-miso-marinated mackerel. Don’t miss the Japanese-steakhouse-style New York strip sided with standout garlic fried rice. 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.
