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Izakaya Seki
Japanese
The kitchen counter of this Japanese rowhouse izakaya seats you close enough to watch the grillwork happen in real time. The menu runs to sashimi, grilled collars, and hand-doodled specials that change on a whim, sake descriptions written for humans rather than sommeliers, and on Tuesday nights the upstairs flips into a natural-wine bar that hospitality workers seem to have claimed as their unofficial break room.
The awards strongest first
- Washingtonian #40 · 100 Very Best Restaurants
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Sashimi plate
“The pristine sashimi plate is a must”
Washingtonian, 2026 -
Crab-and-corn croquettes
“the menu is full of unassuming pleasures such as crab-and-corn croquettes and grilled hamachi collar”
Washingtonian, 2026 -
Grilled hamachi collar
“the menu is full of unassuming pleasures such as crab-and-corn croquettes and grilled hamachi collar”
Washingtonian, 2026 -
Monkfish liver
“We tend to gravitate toward the hand-doodled specials, which might include monkfish liver or beef tongue with miso.”
Washingtonian, 2026
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