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The omakase counter seats just two parties a night, each with a dedicated chef and a spread of peak-season seafood arranged in lacquered boxes you pick from yourself. It's a full Japanese restaurant in Dupont Circle that runs from handmade udon to grilled black cod, but the nigiri is the point, along with a specials list that turns up geoduck and cod milt when the season cooperates.
The awards strongest first
- Washingtonian #24 · 100 Very Best Restaurants
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Handmade udon noodles
“The kitchen can do it all, from handmade udon noodles to grilled sake-marinated black cod to soy-cured abalone liver.”
Washingtonian, 2026 -
Grilled sake-marinated black cod
“The kitchen can do it all, from handmade udon noodles to grilled sake-marinated black cod to soy-cured abalone liver.”
Washingtonian, 2026 -
Soy-cured abalone liver
“The kitchen can do it all, from handmade udon noodles to grilled sake-marinated black cod to soy-cured abalone liver.”
Washingtonian, 2026 -
Live geoduck
“a specials list that’s full of lesser-seen fish and other delicacies, such as live geoduck or cod milt.”
Washingtonian, 2026
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