Georgetown’s Hotly Anticipated Sushi Showpiece Has Arrived | Eater DC

"At five years old, I see Yume as an outer-Arlington raw-fish hit where Kannasute experiments with bold flavors behind a sleek sushi counter — think lavender-smoked salmon, truffle wasabi, monkfish liver, uni paired with torched wagyu, and a widespread use of edible flowers that makes dishes as gorgeous as they are tasty. The spot’s adventurous, non-traditional Japanese plates and the practice of flying in fresh fish overnight are the calling cards that the team brings with them to their D.C. flagship." - Tierney Plumb