26 Comment

  • justinbc

    LOL this happens basically every night for the past half year or so. Can’t wait to check out their next location!

  • What’s the secret? Is the food just really amazing?

    • The restaurant is also really tiny. But yeah, it’s the only fresh, good, not insanely fancy sushi place I’ve been to in DC, and the service is pretty great too.

      • Not to be snarky, but “fresh” isn’t always best when it comes to sushi. Curious to try this place out.

        • Care to elaborate? I’m no sushi expert, but are there certain kinds of fish that are better “aged”? I found this place to be pretty legit, not big on the deep fried, cream cheese filled, super elaborate rolls that hide the taste of the actual fish.

          • Are you Indian, by any chance? I’ve found Indians use “fresh” to describe just about anything that they think is good or want you to eat. I find it kind of unappetizing because it makes me think of what the alternatives could be.

        • Different understandings of “fresh.” All sushi fish is frozen to kill parasites. Once thawed however freshness would mean how long it sits around after being thawed.

          • clevelanddave

            I do not think this is true. Tuna, for example, is not typically frozen when used in good sushi.

          • justinbc

            Unless you think that tuna is brought in live from Japan to DC, I can almost assure you that it’s frozen at some point.

          • Dave, the FDA requires that all fish served raw must have been frozen first.

          • Tuna and some other fish is exempt from the freezing regulation, and there is absolutely fresh, never frozen tuna shipped into the US.
            “Except for certain species of large tuna and raw molluscan shellfish, if fish are intended for raw consumption, they must be properly frozen before they are served. If this process is done off-premises, purchase specifications ensuring that proper freezing techniques are used to destroy parasites must be provided. Labeling should accompany the product to advise as to whether the product was frozen properly. This is necessary because fish from natural bodies of water may carry parasitic worms that can infect and injure consumers who eat such raw fish dishes as sushi, ceviche, green (lightly marinated) herring, and cold-smoked salmon. The worms are often deeply imbedded inside fish muscle. Thorough freezing kills these worms if the fish are subjected to a low enough temperature for a long enough time.”

          • justinbc

            Shipped into the US? Yes. Making it from California to DC the next day, without being frozen? No.

      • clevelanddave

        Kotobuki is pretty good, fresh, friendly and inexpensive, no?

      • Have to agree. Good sushi is all about the rice followed by the temperature. Timing is important too.

        Certain fish are better fresh. Certain fish have no flavor if “fresh” and are better aged. It depends on a lot of factors that are way beyond my understanding.

    • justinbc

      It’s the best quality sushi I’ve had in DC.

  • This place is fantastic and the service is top notch. The one time we were able to get out there we had to wait 40 minutes past our reservation. In return they comped our entire meal, including an expensive sake they recommended. And the food was so, so good. It’s worth the price.

  • Great for them! Even better that Kay Wigs is still in business! Lol 🙂

  • Did the Omakase there which was amazing. First time trying one, so cannot compare to Taro, etc., but the price ($45pp I think) blew Taro ($145pp) out of the water. I heard their new locations may be a bit more expensive though…

  • I live a couple blocks away but have never been– my girlfriend is loyal to Nooshi so we always go there. Can you order pieces/rolls a la carte (I don’t see that option on the online menu)? Or should we wait for a special occasion and try the omakase?

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