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Edible flowers scattered across the rolls give away that this Georgetown sushi spot isn't playing it straight. Tucked into Cady's Alley, Kyojin is the flashier sibling of an Arlington raw fish staple, with a full kitchen that lets the Bangkok-born chef push into hot izakaya territory alongside the maki. Truffle wasabi and torched wagyu over uni are the kinds of details that either excite you or make you very tired, depending on the day.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Truffle wasabi
“Kannasute’s calling cards like truffle wasabi, monkfish liver, uni with torched wagyu, and widespread use of edible flowers show up across a lengthy list of rolls”
Eater -
Monkfish liver
“Kannasute’s calling cards like truffle wasabi, monkfish liver, uni with torched wagyu, and widespread use of edible flowers show up across a lengthy list of rolls”
Eater -
Uni with torched wagyu
“Kannasute’s calling cards like truffle wasabi, monkfish liver, uni with torched wagyu, and widespread use of edible flowers show up across a lengthy list of rolls”
Eater
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