This is a review for the Sushi Omakase menu. The sushi was good, but the barebones decor and…read moreservice and ridiculous alcohol prices mean I can't recommend it over other omakase restaurants (and its location in Georgetown is not as easy to get to). The omakase menu costs $120 per person (+22% tip and 10% tax) and requires an advance reservation with a $50/person non-refundable deposit later applied to the check. We visited on a Tuesday for the 5:30 PM seating with an advance reservation. The ambiance was disappointing. The decor is very sparse and does not feel like a fancy restaurant; it feels more like someone's kitchen. The vibe was very subdued because there were only four guests in the entire restaurant. Service was also a let down. The sushi chef had very little showmanship. He quietly told us the name of the fish he was serving, and that was it. The other server only refilled water and brought one round of drinks. They did not give us a printed menu at the end. The lackluster service was unacceptable for 22% auto-grat. If the decor and service were better, this could have felt like an exciting, intimate experience. Instead, it just felt a bit sad. The alcohol prices are completely out of touch with the restaurant atmosphere and the omakase pricing. No sake bottle was under $100, no glass of wine was under $20, and it was $14 for a basic Orion beer. I normally order at least two drinks at dinner, and we only ordered one per person. It seemed the other couple was similarly holding back. I was shocked at the pricing. The sushi itself was good. There were about 18 courses, including one dessert course that came with some tea. I took photos of many, but not all, courses. They were mostly nigiri and also one soup; one small bowl of fish, roe, and egg; one oyster; and one handroll. The sushi quality might be on par with other omakase counters, but the decor and service is not. Cannot recommend.

Koryouri Urara has been on my list ever since it first opened last year, and I finally experienced…read moretheir 10-course tasting menu (which features a variety of Japanese comfort food) this past Friday. Even though I arrived 20 minutes late for my reservation, the staff was incredibly accommodating. I was seated and fortunately arrived before the first course. The interior is simple and without frills, almost cafe-like in its casualness. However, the staff was very hospitable and attentive, and the experience was engaging (with Chef Urara) and intimate. CHAWANMUSHI This was incredibly seaweed rich, which added strong "sea sweet" and umami. The egg was silky and soft underneath an abundant of warm and flavorful broth. Incredibly flavorful, but a bit too salty. Great course to begin with. SEA TROUT SALAD The salad was cool and refreshing, composing of a couple pieces of sea trout sashimi, sea jelly dressing, and cucumber. Flavors were bright and citrusy, also pretty herb-forward from the shiso mint. Very playful salad. SABLEFISH TEMPURA The sablefish tempura was light and perfectly crispy with buttery fish underneath. It was prepared with bits of seaweed for a subtle brininess, served alongside a creamy yuzu kosho sauce. The sauce was bright and lightly sweet with lingering yuzu notes. The flavors of fish and sauce worked harmoniously without being overpowering. This was definitely one of my favorite courses of the night. BLACK SNAPPER FISH The black snapper was clean and delicate, accompanied by blanched crown daisy on the side, which added a lovely earthiness and crunch. Both were topped with a nutty sesame dressing that enhanced the flavors of the fish and the slight bitterness of the greens. HARUMAKI The harumaki featured tender pork belly and crunchy lotus root wrapped with cheese and Tokyo leeks. Served with a side of rice vinegar and karashi (spicy Japanese mustard), it was the richest course thus far -- decadently fried but perfectly balanced by the sauce's slightly acidic tang. The contrast between the tender pork and the snap of the lotus root made every bite delicious and addictive. SASHIMI This course featured pieces of lean tuna (akami), fatty tuna (otoro), topped with uni from Hokkaido. The uni was incredibly creamy and on the sweeter side. While the akami was smooth, the standout was the otoro, which melted instantly in my mouth and was incredibly satisfying. On the side, the dashi-forward greens was refreshing and complemented the umami-rich uni perfectly. WAGYU The A5 wagyu was marinated in a savory red miso sauce and grilled right before our eyes. It was served with a vibrant side of celery and watermelon radish, which provided a nice crunch and a hint of spice. The beef was grilled to perfection -- tender, with a delicate char, it melted in my mouth instantly. The salad's bright, soy-based dressing paired well with the fatty marbling of the beef. MISO SOUP Unlike most restaurant-served miso soups, this version was incredibly hearty, packed with carrots, homemade meatballs, and lots of onions. It was sweet and flavorful, with a subtle acidity from the onions. Much more robust than your typical miso soup, it felt warm and homey. TAKANA MESHI This course was just as homey and unpretentious as the miso soup. The flavors were beautifully mild, highlighting light dashi flavors and subtle umami. Rather than being fried, the rice felt steamed, similar to a claypot preparation. This was a light, delicious conclusion to the savory portion of the tasting menu. The simplicity and homey flavors was so comforting it left me wanting more. Fortunately, there was still some left in the pot, and Chef Urara offered me a second serving -- say less. DESSERT To end the night, we were served green tea ice cream over a red bean base, topped with mochi and a drizzle of brown sugar syrup. It wasn't too sweet, and the green tea ice cream was very smooth and pleasantly tea-forward. The mochi was chewy without the excessive stretchy stickiness I don't enjoy. Very good. As we wrapped up the meal, we were served a warm hojicha, which was the perfect roasty-ness and strength. The courses were delicious and playful, often with heavier bases paired with something bright and refreshing to balance out the rich flavors. Overall, this was a phenomenal experience that I enjoyed on my own, and I would love to come back for a different tasting menu or for their sushi omakase.

We were greeted with friendly staff and service was great too. A nice and large restaurant. We sat…read moreat the sushi bar and got their Lychee & Elderflower Martini which was delicious. We shared their Black Cod Butter Lettuce which had great flavor and was crispy. The Crispy Rice with Spicy Tuna didn't have a lot of flavor to it. Then the Salmon Nigiri, House Special, and Shrimp Tempura were all good. A good sushi spot with some great drinks and friendly staff.

The Sunday AYCE brunch is such a good deal. For $80 a person, you get to enjoy lots of their…read morepopular food items. Their sushi selection is fantastic with lots of salmon, tuna, kanpachi nigiri and various rolls. They also have Strip loin (ask for a fork and knife), salmon, their famous Black cod, rock shrimp, cocktail shrimp, noodles, miso soup, and some veggies (Bok Choy, potatoes, brussel sprouts). One of my favorites were the baby spinach salad with yuzu truffle dressing. It was so good. I stuffed myself with lots of sushi, black cod, miso soup, rock shrimp, cucumber salad, strip loin and finally their desserts. I really liked their raspberry panna cotta and chocolate mousse. I had to get seconds! The decor is very nice and they do offer valet parking for $27, but since it was a Sunday, there was plenty of free street parking nearby. Can't believe it's taken me this long to dine at Nobu. I love the Nobu 57 location in NYC and the Vegas locations. Service was fantastic as well.

The restaurant was modern but minimal and not obnoxious design. They do have bag hooks under the…read morecounter at the bar. They have tables and seats but better to experience at the bar. They had pop music with upbeat vibes (not too loud you can hear the person next to you). Lights were normal so you can see which is nice compared to some other dimly lit places. Decent place to experience omakase if you've never done it before. Not too fancy. Lady who was host/service was very attentive at refilling drinks and taking dishes in a timely manner. The two chefs were amazing. One prepped while one prepared the dishes. Overall the food for the price was eh. $156 for 20 courses (2 appetizers, 18 nigiri). I think it was decent to not be overly full or struggling to get to the last one. They did amazing with the salmon and bluefin tuna. Most pieces of nigiri had a small hint of wasabi. The chawamushi had an excellent flavor/texture. The tamago (egg) at the end was delicious (usually I'm picky with tamago), but they pulled it off.

Came in for a Tuesday lunch just after opening. Nearly had the place to ourselves for the first…read more15-20 mins. Friendly service in this no nonsense little sushi shop. Enjoyed a few small rolls, nigiri, edamame and green tea. Loved their little ceramic fan plates. Didn't love their single-use plastic water cups, which didn't seem to make sense with all of the other reusable/washable wares.

What an incredible experience at Omakase at Barracks Row! I can see why they have a Michelin star…read more We got the best seat in the house at the end of a long counter. There aren't any tables here - you all sit at the counter. That way you can watch Chef Ricky make every piece of delicious sushi. Omakase means "I'll leave it up to you" so there's no menu. You just sit down and eat what's handed to you. You have to be adventurous and open minded! And they change the menu seasonally so you might not have ever have the same meal twice. Everything was delicious and beautifully plated. There are 19 courses of small plates or nigiri. We started with a delicious octopus salad, marinated tuna and uni dishes. I was in awe of how nicely plated and delicious everything was! The nigiri was so fresh and every piece melted in my mouth. After 19 courses I was comfortably full and not too stuffed. The pacing of the meal was really good. We had a delicious strawberry sorbet for a refreshing dessert. I can't wait to come back!

The BEST sushi I've ever had.Their sushi is fresh and flavorful. We left feeling full and…read moresatisfied. You get to watch a show along with your dinner. The chefs grate fresh wasabi in front of you. As they make the sushi, they tell you about the sushi in Japan and how to eat sushi authentically (with your hands) The waiter was a sake connoisseur. He was able to recommend a sake we would both like.

I made a reservation on Resy to Omakase Room by Tadayoshi where I enjoyed a 20-course omakase for…read more$200. There were only two others at my reservation time, so it was a pretty intimate experience. We all made small talk about the unbearable DC humidity and our weather preferences. Once the meal began, the chatting ceased, which I was fine with. Throughout the courses, the chef would briefly mention what we're eating, but nothing too specific. SHU-SAI We started our omakase with five Japanese-style small dishes: * Kanpachi with sesame sauce - Texture was phenomenal -- soft and practically melted in my mouth. The sesame sauce paired well but overpowered the fish's subtle flavor. * Daikon with miso sauce - Refreshing and flavorful, the daikon soaked up the miso nicely, but the piece was so large that it was hard to get much sauce in each bite. * Spinach & anchovy salad - Anchovies added a pleasant sea flavor, but the dashi dressing leaned saltier than I would've liked. * Pike eel - Just okay. Really didn't like the texture. * Chawanmushi with marinated crab - Warm and packed with lots of crab, but I was hoping for more depth from the dashi. A bit bland. Before we got started with the nigiri, the chef explained that we'd be enjoying two different rice styles throughout the meal. We sampled both modern and traditional-style rice on its own before trying it as nigiri. NIGIRI WITH MODERN-STYLE RICE The rice itself was warm, soft, and slightly more acidic from the blend of two vinegars. * Ika (squid): Fresh with a pleasant chew, the wasabi was balanced nicely. * Kanpachi (amber jack): Smooth and delicate, but I would've preferred it without the pickled turnip. * Kisetsu no sakana (seasonal fish): The seasonal fish was skipjack, which I've never had. It was buttery, fresh, and subtle -- one of my favorites. * Masu Saikyo-Zuke (miso-marinated trout): Ridiculously buttery and smooth, instant melt-in-your-mouth experience. The miso was a bit gritty, but it complimented the trout well. * Mini Donburi (small rice bowl): This was topped with uni, ikura, and scallops. Excellent rice bowl, but small. Uni was velvety, ikura was clean and not overly fishy, and scallops tasted like it just got shucked off the shell. OWAN In between modern and traditional-style nigiri, we enjoyed prawn with dashi broth topped with enoki mushroom. It was simple but comforting, I enjoyed the stronger dashi flavor here. NIGIRI WITH TRADITIONAL-STYLE RICE The rice itself tasted a bit more dry and was the savory end, with the acidity coming through later. * Madai (red snapper): Delicate and pleasant, pretty typical. * Kisetsu no sakana (seasonal fish): The seasonal fish was horse mackerel, which was rich and buttery with a savory finish. Cleaner and less aggressively briny compared to other mackerels. * Akami (lean tuna): This was okay. It had a weird aftertaste that I don't like in most tunas. * Toro (fatty tuna): Soft and rich, but it didn't quite melt in my mouth the way I expected. * Makimono (sushi roll): This was a tuna handroll with some shiso wrapped in. It added a refreshing herbal note that worked well. SOUP The miso soup was nice and warm, slightly acidic from the fermentation. Very clean tasting. WAGASHI For dessert, we were served a pair of Japanese jelly desserts. I peronally preferred the roasted green tea for its deep roasted flavor, while the red bean had an interesting contrast between the smooth jelly and the gritty bean paste. While some of the courses were a bit hit-or-miss for me, the fish quality was good and fresh. However, my biggest issue was the pacing. From my first bite to my last bite was just 55 minutes, which left very little time to appreciate each course. I barely finished the toro before the tuna roll was already in front of me. Instead of savoring each bite, it felt like I was constantly trying to keep up. The chef was fairly quiet throughout the meal, which didn't bother me as much. The server, however, offered very little interaction beyond delivering and clearing dishes and came across disengaged. While the service was efficient, it lacked the warmth and hospitality I'd expect from a $200 omakase experience. Looking over at the counter, many of the pieces had already been sliced in advance. By the time we got to dessert, the chef was already preparing fish for the next seating. At this price point, I expected a more relaxed omakase experience. There were several memorable bites, such as the miso-marinated trout, mini donburi, and horse mackerel. Unfortunately, the misses, rushed pacing, and impersonal service kept the overall experience from living up to the price.

Came here for a belated birthday dinner with my wife, and it was a pretty enjoyable experience. My…read morewife made the reservation on Resy and it was a little challenging to find availability. That's why I went over 2 weeks after my actual birthday. We found parking on the street and walked a couple blocks to get to the restaurant. Having gotten there early, we were led to our seats after waiting in the lobby area for a little bit. The place looked very nice and intimate. There was a private room behind our seats, and we were told they would open that up for private dinners next year. We spoke with the chefs briefly as we waited for guests to arrive. Chef Tadayoshi and the staff were very friendly. I ordered a non alcoholic Yuzu sparkling drink, and that was really refreshing. The meal started with a 5 dish platter that was really delicious. My favorites from this were probably the amberjack and the daikon radish. Next we did the modern take nigiri pieces, and my favorite would have to be the scallop. It was a generous cut and it tasted so good! Then there was a warm dish, with the sea bass, mushroom, and snow pea. The bass and the mushroom were delectable! Later came the classic pieces of nigiri, and I had a lot of favorites from this part of the meal. The gizzard shad is my favorite fish pretty much every place I go to. Also memorable were the uni, and the otoro. The meal finished with a shrimp soup and a barley tea jelly dessert. All in all, it was a pretty good omakase. I will say that if I didn't ask questions, or talk with the chefs and diners, it would have been very quiet. The chef tells us the name of the dish, but not much detail is provided into how the fish are prepared, unless you ask. They play classical music in the background, which is nice. I'm glad I gave this place a try. It was an overall good experience.

A wonderful experience. Definitely worth a try and a perfect place to have a celebration -…read morebirthday, anniversary, etc. The service was impeccable and down to every detail, they were attentive. Since it's a smaller establishment, the focus really is on each and every table or group. You will never feel like you are forgotten. They present each course with an explanation on each item and ingredient and most of it is imported from Japan. The menu is seasonal and they change it ever so often. You may think it's not a lot of food, but the fattiness of the wagyu will fill you up. I was surprised how full I felt after the meal - and I am the type to eat 60-70 pieces of sushi at a sushi buffet. The meal was definitely worth it. As for parking, there is paid parking across the street. It's about 6.99 for 2 hours. I would come back again. This time bring my camera because the dishes are all so beautiful.

Big shoutout to the management team and Ari for turning around my first experience at Kappo. I came…read moreback to celebrate my 40th and admittedly I was a bit nervous. I wanted this meal to be amazing since we were celebrating a big birthday. It felt good coming back since the space was something I really enjoyed and thought was unique. We were greeted right away by the host and the staff took great care of us that night. My wife and I both opted in for the caviar and uni supplement. I love caviar, but we were both on the fence about uni. This experience made us both uni fans. This meal was superb. One of the gripes I had about my first experience was how hard it was to eat the steak course since the pieces were cut into huge chunks. Plus they don't really give you knife's and I remember it being very undercooked. This chef got it right, and he was super young only 24yo. The steak course this time was probably my favorite. We got to try the filet, ribeye and cap. The chef also created a beef tar tar for my wife since she's gluten sensitive and couldn't have the wagyu norimaki arare. The citrus hints and the flavors were just something my taste buds loved. The Tamago tofu was also a hit. Honestly, there wasn't any course that disappointed. We also got extras. My wife couldn't even finish her portion because they fed us so well. Loved the hospitality and the epic meal we got to experience for me to bring in the new decade. Thank you Ari and Kappo for the unforgettable experience!

For my very first fine in experience at Kaz, I was thoroughly impressed. From the moment I entered…read morethrough the front door to be greeted until my exit, the service was impeccable and the environment was clean. I dined with a friend at the regular sitting area but we have already decided for our next visit we will sit at the chef's counter. We ordered quite a few drinks but our favorites were the ume-pon and the lychee sake-tini. They were perfectly tangy but not too strong for the lunch hour we were there. Unbeknownst that we would receive a miso soup to start, we eagerly ordered calamari salad and a salmon tempura roll. The portions were great and the salad was very filling. I appreciated most that the calamari salad was not overly bursting with pineapple flavor. For our entree, we did a tasting of a few rolls and loved most of them. Some things to note: the snow crab roll has a miso butter that is a bit on the sweeter side but pairs well with a palate cleanser if you have one. The only roll that we could have done without was the spicy salmon roll. It wasn't quite near spicy enough. We finished our large spread just in time to add dessert which we got an ice cream trio! We tasted the green tea tequila, brown sugar, and yuzu flavors which were all delectable! Again, love this spot and will be going back. Do not remember our waitress' name but she answered every single question we had without complaint and even gave some helpful recommendations as well.

We had a smattering of delights here. Crunchy shrimp roll -…read morethe texture really came through and while the shrimp amount may not be a lot, I liked this Clam tempura - partner got this along with their miso soup, it looked appealing Cabbage okonomiyaki - good portion of the slightly greasy shredded cabbage with bonito flakes, a bit on the heavy side for my taste Arctic char nigiri - just two pieces but very rewarding and the highlight of my meal Lychee sake-tini - liked the skewered lychee and refreshing light taste of this Desserts: matcha tiramisu, green tea crepes with ginger ice cream, AND banana tempura with raspberry ice cream. I think tiramisu was the favorite of these, the crepes (which I got) were good and creatively encircled the ice cream in the form of sushi (but ice cream probably not a wise choice after having the citrusy lychee sake-tini). Banana was the heaviest dish. Rounded down a star for water with ice cubes (a personal peeve) Most welcoming was the more quiet room for our early Thursday dinner.

Omakase in the city with rooftop views, yes please!…read more I made reservations for a solo omakase tasting located at the CitizenM hotel near Capitol Hill. I was staying at the other CitizenM location which was about a 15 minute uber ride. I did arrive early for my 7pm reservation, so I decided to get a cocktail and enjoy the amazing views. I went with the Can't Be Tamed which was a tequila based drink that was tangy from the lime but refreshing from the tamarind. It had a hint of heat but was really good but strong. The server was bit dismissive and not the friendliest as I arrived first but sat others prior to me. I booked the signature 12 course for $70. I do wish I would've upgraded to their 17 course but I'll know for my next visit. The omakase experience was really nice and relaxing as the chef prepares each tasting and explains the flavor profiles. I highly recommend this. Before I left, I ordered the wagyu dumplings which the chef explained was one of his creations and was so proud to talk to me about it. I really enjoyed these. They were filling and good in size and the sauce was delicious! It was a truffle sauce that made the dumplings even more flavorful. Sushi Bou has several locations including one in Boca, so I will definitely check it out. However, I have this place bookmarked for my next visit to DC.

I attended a private event at Sushi by Bou and was disappointed by the overall service. While the…read morefood itself was enjoyable, the hospitality did not match the quality of the dining experience. The staff seemed disorganized and inattentive throughout the event. There were long periods where guests were left waiting without communication, and it often felt like our group was an afterthought despite the event being planned in advance. For a private gathering, I expected a much more coordinated and welcoming experience. A private event should feel seamless and well-managed, but unfortunately that wasn't the case. I hope the restaurant takes guest feedback seriously and improves its service, because the food has the potential to make the overall experience much better.