1624 Q Street, NW
“Dear PoPville,
There is a new Tonkatsu lunch venue on Q st, inside Hank’s. A Yakitori chef, Blake, started a lunch Tonkatsu pop-up from Tue to Fri at Hank’s Oyster Bar when they are not open. I think we haven’t had the real Tonkatsu in Washington DC until last month; the Tonkatsu at Katsu Kyu is fried in lard, which makes the deep flavor. Their Tonkatsu (I tried Loin) is thick, unlike thin slices you usually find in restaurants. Cooking thick meat perfectly requires knowledge and experience.
It opened 3 weeks ago and the website still lists only Yakitori as their business. Their instagram added a post about Tonkatsu.
Hope this information helps the neighbors discover a good weekday lunch option.”
“Tori Sumi Yakitori is a Japanese popup concept dedicated to introducing American diners to the craft of grilled chicken on a stick. We strive to showcase whole animal butchery in a fun, approachable environment with the goal of eventually opening a full service restaurant showcasing izakaya cuisine.
Common throughout Japan, yakitori is traditionally skewered chicken pieces that are carefully roasted over a extremely hot charcoal called binchotan (備長炭). Like most of the world’s best cuisines, yakitori has evolved from a humble street food into a Michelin starred fine dining experience elevating the craft of roasting chicken to an artform.
Catch Blake and his team slinging skewers at pop-ups across the DMV area.
Tori Sumi is also offering private in-home catering showcasing seasonal ingredients and a traditional yakitori tasting menu experience.”