Capitol Hill
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Japanese
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$$$$
Chef Ricky Wang goes to great lengths to source the best seasonal seafood from Japan’s Toyosu market at his 14-seat omakase counter, while Minibar alum Gabriel Enjamio acts as the master of ceremonies, carefully detailing what makes each bite so special. You might try ivory rainbow trout raised in the melted snow of Mount Fuji or be instructed to immediately eat mackerel pike—it defies the fishy stereotype—so its fat melts on your tongue. 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.
Price
Based on dinner for two, including tax and 20-percent tip:
Very expensive: $300 or more
Locations
522 8th St SE, Wasington DC,
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