The seven-month-old Japanese hit serves a lineup of several one-bite tacos, all encased in delicate potato chips. Our favorite filling is the most luxurious of the bunch: bits of fatty tuna with yuzu, truffle, and caviar ($18).
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 Logan Circle.
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.