Zach Heng
Google
The Kusshi team has done it again with a brand DC new spot and rolling out the red carpet for sushi enthusiasts with a quaint and cozy dining atmosphere that's as inviting as a warm bowl of ramen. With about 10 tables and an additional 10 seats around the sushi bar, this new neighborhood gem offers an intimate setting perfect for savoring some of the city's finest sushi and Japanese dishes.
Starting with the appetizers, the Agedashi Tofu was a symphony of textures, combining the crunch of fried silken tofu with the umami depth of dashi and a sprinkle of bonito flakes--definitely a to-fu-tastic start! The Sashimi Salad was a vibrant dance of diced salmon, ponzu, and sesame oil, perfectly paired with seaweed salad. Each bite was a refreshing dip into the ocean of flavors that Kusshi masters so well. The Kusshi Tartare, featuring decadent A5 Wagyu with cucumber and masago doused in ponzu, was a melt-in-your-mouth experience that had us wagging for more. Ika Geso's crispy fried squid tentacles, served with a side of spicy mayo, were a tentacular delight, and the Chicken Karaage, with its double-fried perfection and creamy garlic aioli, was nothing short of clucking awesome.
The pièce de résistance, however, was the Hamachi Kama. This broiled yellowtail collar, nestled atop a bed of seasonal veggies and dressed in ponzu, was so good that I'd come back just for this dish.
On the sushi front, Kusshi wowed us with a parade of rolls. The Got Beef roll was a carnivore's dream, layering katsu and seared A5 Wagyu with a medley of mushroom, avocado, and a touch of kewpie mayo, topped with kizami wasabi and tobiko for that extra oomph. The Samurai roll was a fierce contender, too, boasting a dynamic combination of lump crab, salmon skin, and a smoky finish thanks to the smoked salmon and eel sauce.
The Cherry Blossom roll was a beautiful bouquet of flavors, blending yellowtail, salmon, and tuna with avocado and seaweed salad, all tied together with a wasabi aioli that bloomed with every bite. Meanwhile, the Norfolk and Firecracker rolls continued the explosive theme, packing a punch with ingredients like lobster, softshell crab, and a dynamite blend of spicy tuna and salmon.
For those inclined towards the finer things, the A5 Miyazaki Wagyu topped with quail egg (served as nigiri) was a luxurious indulgence, while the Scallop Sashimi and Chutoro (medium fatty tuna sashimi) were so buttery and smooth, they practically swam down our throats. The Seared Fatty Salmon nigiri was also highlight. The salmon was expertly seared, bringing out a rich, buttery flavor that melted on the tongue, served over perfectly vinegared rice that complemented its lushness without overpowering it.
Kusshi in Glover Park is a delightful splash in the DC dining scene, offering meticulously crafted Japanese cuisine with a side of great service. Whether you're a sushi novice or a seasoned sashimi samurai, this spot is sure to impress with its quality, creativity, and charm. It's a place where every dish is a journey to Japan, no passport required!