Omakase @ Barracks Row
Sushi restaurant · Capitol Hill ·
Intimate omakase tasting menu featuring fresh Japanese delicacies
Intimate omakase tasting menu featuring fresh Japanese delicacies
"Chef Yi "Ricky" Wang, who trained under Chef Nakazawa before running a series of pop-ups, is now settled in at this counter, located up a set of metal stairs in an industrial-chic space. Take special note of the paintings that line that staircase—they're nods to a longstanding tradition of fishermen brushing their catch with ink and pressing it into rice paper—and you may be presented with a similar piece at your meal. Chef Wang's omakase features a few otsumami, perhaps poached sweet shrimp in a smoked Maine uni sauce, before progressing to nigiri. It's all impressive, from the Boston surf clam finished with kumquat kosho to the hay-smoked Spanish mackerel sourced from the Carolinas that's bold but balanced. Musk melon with strawberries imported from Japan is a satisfying finale." - The MICHELIN Guide
"Sushi chef Ricky Wang puts his knife skills to work at his sleek tasting room that earned a 2024 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." - Tierney Plumb
"Dining at Omakase at Barracks Row isn’t just about enjoying top-notch sushi (though that’s really great too). It’s about the entire experience: You and 13 guests will be cozied up at the bar, sharing the journey as the staff and chef guide you through each dish. You’ll find yourself mingling with neighbors, toasting to birthdays and anniversaries—all with plenty of specialty sake to go around. The 21-course meal, starting at $180 per person, is a worthy adventure, featuring buttery yellowtail that melts on your tongue, impeccably tempered sardines, and fresh bluefin tuna. By the end you’ll be completely stuffed, but secretly wishing for another 21 rounds to keep the party going." - tristiana hinton, omnia saed
"The second floor of a nearly unmarked rowhouse building on Barracks Row isn’t necessarily where you’d expect to find a 14-seat restaurant serving a 21-course omakase. But Omakase At Barracks Row has become a favorite of couples who drive into the city from the suburbs to mark a special occasion. The restaurant’s space is a canvas so blank, you’ll think they just set up shop. But that just means there are fewer things to distract from the fish, which is flown in directly from Japan. If you can make room after 21 courses (and your bank account still has something left in it—the Omakase is $180 per person before drinks and additions), you’ll want to add on the option of a wagyu or caviar course." - madeline weinfield
"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
