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Koryouri Urara
Japanese
A tasting counter in Georgetown where the chef, a former flight attendant, runs eight to ten courses of Japanese home cooking that quietly refuses to stay in its lane. The room is spare and black-and-white, but the warmth comes from the chef herself, moving through dishes like fried Wagyu-pork meatballs and finishing the meal in a clay pot of salmon, ikura, and pickles. Dress neatly; the patio pours sake and rolls on a more casual register.
The awards strongest first
- Washingtonian #61 · 100 Very Best Restaurants
One number, weighted & current 64
How we scoreThe dishes from the writeups
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Amberjack sashimi
Washingtonian, 2026 -
Wagyu-pork meatballs
Washingtonian, 2026 -
Rice clay pot
“The meal culminates in a noodle soup or a giant rice clay pot, which on a recent visit was filled with salmon, ikura, and pickles.”
Washingtonian, 2026
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