Koryouri Urara

Chef Urara Iwasaki describes her food as homestyle Japanese cooking, but her eight-to-ten-course menu turns comfort classics into something far more elevated. While the black-and-white Georgetown dining room can feel a bit stark, Iwasaki—a former international flight attendant—brings a warm presence to the tasting counter, where she might showcase amberjack sashimi with dashi jelly or fried Wagyu-pork meatballs with slices of shiitake mushroom and lotus root tucked inside. 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. A sushi omakase tasting shares the counter on some weekdays, and the casual patio offers rolls and sake cups.