Omakase @ Barracks Row serves an intimate, 21-course sushi journey crafted by Michelin-starred Chef Ricky Wang, with fresh Japanese imports and exquisite sake pairings.
"Raw Omakase DC, an eight-seat sushi counter on Takara DC’s third floor, offers two nightly seatings: a 15-course tasting for $125 at 6pm, and an 18-course for $150 at 8:15pm. The menu, which changes daily, features cuts of tuna, mackerel, snapper, salmon, squid, and wagyu." - omnia saed
"Sushi chef Ricky Wang puts his knife skills to work at his sleek tasting room that just earned a Michelin star during its first year of service. The Minibar and Sushi Nakazawa alum co-owns the two-level venture with Chris Zhu (Han Palace, China Garden, Ginza, and Live K). The 21-course menu, which features sushi, hand rolls, and specialties, runs $180 per person. Omakase@Barracks Row sits on the second and third floors above Han Palace, with 14 seats across each. Small bites are followed by a nigiri tasting of 15-plus pieces of sushi; think otoro, hay-smoked Spanish mackerel, and other rare delicacies like Japanese barracuda and uni from Rishiri Island in Northern Japan. Wang pays special attention to the rice, blending multiple kinds of koshihikari rice from Japan. Reservations required via Resy." - Missy Frederick, Tierney Plumb
"An intimate omakase experience awaits high above 14th Street NW. The new upper-level tasting room comes from chef Johnny Yi, a 16-year sushi vet who runs Takara 14 below. The third floor is now home to Raw Omakase DC, an 8-seat counter with just two reservation times each evening. Yi works with imported delicacies from Tokyo’s famed Toyosu Market to create a symphony of seafood courses. The first seating consists of 15 courses for $125; the second seating is a little longer, featuring 18 courses for $150. Diners can opt in for curated wine and sake pairings." - Tierney Plumb, Emily Venezky
"Sushi Nakazawa alum Ricky Wang puts his knife skills to work across a prix fixe menu full of Japanese delicacies at this 14-seat spot. The 21-course menu, which features sushi, hand rolls, and specialties, runs $180 per person. Small bites are followed by a nigiri tasting of 15-plus pieces of sushi; think otoro and other rare delicacies like Japanese barracuda and uni from Rishiri Island in Northern Japan. Wang pays special attention to the rice, blending multiple kinds of koshihikari rice from Japan. Reservations required via Resy." - Tierney Plumb, Emily Venezky
"A small omakase counter where Sushi Nakazawa alum Ricky Wang offers pricey prix fixe menus full of Japanese delicacies." - Tierney Plumb
