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A few steps below street level on MacArthur Boulevard, this intimate counter seats you facing the sunken kitchen where the team runs an eight-course Wagyu omakase. The style is Kappo, meaning the chef works in full view and the pacing feels personal rather than performative. Wagyu anchors almost every course, with seafood woven through, and the meal closes with Wagyu miso soup and rice that lands like the best part of coming home.
The awards strongest first
- The Rammys Finalist · Formal Fine Dining Restaurant of the Year
- Michelin Guide Selected Restaurant
- Eater The Best Tasting Menus in D.C. Right Now
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Wagyu tataki
“Wagyu tataki is lightly seared, tossed in an egg yolk soy sauce and topped with wasabi foam, then toro is set atop garlic ponzu and sided by a dashi-poached cherry tomato.”
Michelin Guide -
Wagyu miso soup
“Wagyu miso soup with rice and pickled vegetables is served as a set for a final course that feels like a warm hug.”
Michelin Guide
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