Step Down Into Georgetown’s Hot New Basement Sushi Destination | Eater DC

"Occupying a subterranean Georgetown space at 1338 Wisconsin Avenue NW (the former Donahue cocktail lounge), this modestly small counter aims to blend modern elegance with traditional Japanese artistry: delicate orchid plants atop polished wooden counters, minimalist wall panels with ink-brushed calligraphy, bamboo accents, stone plateware and tailored mood lighting create an intimate, softened setting just blocks from busy M Street. Chef Yoshi Ota — born in Hokkaido, whose career began at ANA International Tokyo and who spent decades honing knife skills (notably at New York’s Sushi Den) — has returned to D.C.; he holds one of the area's few preparation licenses for fugu (pufferfish). In his words, “I am so honored to join this historical area in Washington,” says Ota, in a statement. “I am planning to serve traditional sushi as well as a different style that our guests have never seen before.” The menu mixes recognizable fare and inventive rolls: a signature traditional edo-style nigiri made with akazu (dark vinegar), sushi rice, and fish, alongside regular nigiri on white sushi rice, maki and casual Japanese plates. Sashimi is offered in bulk plates of at least 10 or smaller four-piece portions (featuring mackerel, tuna, squid, scallop, fatty tuna and other cuts); nigiri comes in two-piece platters. Starters include edamame, green salad, seaweed salad and spring rolls, while cooked proteins run from grilled eel and grilled black cod to shrimp tempura, fried oyster and hamachi kama. A reservation-only omakase (not launching for at least two months while the team readies it) is planned as a very fermented ancient-style sushi tasting, starting at $180 per person and featuring four appetizers, 12 pieces of premium nigiri and dessert. The beverage program includes four opening cocktails (notably the Royal Fizz: rum, lime juice, umeshu, saline and prosecco; and the Gaku Breeze: tequila, almond liqueur, lime juice, cucumber syrup and mint leaves), sake by the carafe and bottle, wine and Sapporo beers. Developer Bethany Kazaba of Neighborhood Retail Group was tapped to help realize the space." - Vinciane Ngomsi