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Fourteen seats at a counter, up a set of metal stairs past paintings made by pressing inked fish onto rice paper, which is either the best possible preview of dinner or a very specific art movement. This Michelin-starred omakase pulls seasonal seafood from Tokyo's Toyosu market, and the chef trained under Nakazawa before landing here. A Minibar alum walks you through each piece with the care of someone who means it.
The awards strongest first
- Michelin Guide 1 Star
- Washingtonian #4 · 100 Very Best Restaurants
- The Infatuation #6 · Top 25: The Best Restaurants In Washington, DC
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Hay-smoked Spanish mackerel
“It's all impressive, from the Boston surf clam finished with kumquat kosho to the hay-smoked Spanish mackerel sourced from the Carolinas that's bold but balanced.”
Michelin Guide -
Miso soup
“Even miso soup is rich and complex, made with the heads and bones of all the fish served throughout the meal, plus a raw filet of black sea bream that gently cooks from the heat of the broth.”
Washingtonian, 2026 -
Poached sweet shrimp
“Chef Wang's omakase features a few otsumami, perhaps poached sweet shrimp in a smoked Maine uni sauce, before progressing to nigiri.”
Michelin Guide
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The neighbors closest first
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- Rose's Luxury Eat · 92
- Chiko Eat · 79
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