Sushi in District of Columbia

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Ask the chefs at Asian Spice about their countries of origin, and you'll hear tales of pristine beaches in Thailand, emerald mountains in Vietnam, and sleek cities in Japan. These chefs pull from their diverse culinary traditions to create a pan-Asian menu, folding fresh fish, tender duck, and juicy lamb into dishes from across Asia. Pots of Indian, Thai, and Malaysian curry simmer on stovetops, as chefs grill Korean barbeque and tender Laotian steak. They also plate lump crab cakes alongside Asian slaw and spicy remoulade, a locally inspired dish lauded by reporters from DC Metro Magazine. Meanwhile, behind the sushi station, chefs slice up fresh salmon, yellowtail, and eel for specialty rolls.

Out in the sleek three-floored dining room, bartenders take the reigns, skillfully whipping up specialty cocktails and doling out glasses of craft beer and champagne. As they dine, guests admire Asian artwork on the walls from seats at glossy black tables, their faces illuminated by flickering candles. And on warm days, diners can sup in the outdoor patio, where bright red umbrellas shade tables from the sun. The restaurant also hosts karaoke in their private dining area, ideal for guests who are eager to sing their favorite tunes for an audience rather than just polite mailmen and taxi drivers.

717 H St NW
Washington,
DC
US

Caf? Asia's menu reads like a jetsetter's dream itinerary. Thailand, Indonesia, Malaysia, Singapore, China, Japan, and Vietnam. These seven East Asian countries may be the starting point for the eclectic lineup of spring rolls, ramen, fried rice, panggang, and noodle bowls, but it's Caf? Asia's chefs who take it to new places. The Vietnamese grilled pork demands special attention; chefs marinate the meat overnight with lime, garlic, fish sauce, and pepper. Caf? Asia could easily stand on its own as a sushi bar, however. Contemporary twists on traditional rolls have led to creations such as the eight-piece cajun roll with crawfish tail, sriracha, spicy mayo, and diced jalape?o, which is the world's spiciest fish.

The food's diversity has won many fans. In an article published on January 3, 2011, Examiner.com rightly noted that the restaurant has "enough choices to please almost any palate." The Washington Post also noted that the restaurant has hosted such distinguished guests as Dr. Jill Biden. Two full-service bars and a lounge allow Caf? Asia to host a slate of special events each year, including its New Year's Eve party.

1716 I St NW
Washington,
DC
US

With chef Raynold Mendizabal at the helm, Fujimar Restaurant blends Asian and Latin American culinary traditions to form a menu heavy on fresh seafood, sushi, and ceviche. Its sashimi-quality fish are speared and hooked in the waters off Hawaii by divers mindful of sustainability, the environment, and Poseidon?s busy water-polo schedule. Much of this seafood is flown directly from Hawaii the day it?s caught, ensuring the freshness of Pacific delicacies such as light, crunchy Hapu?up?u and rich, flaky mero.

With an elegance to match the cuisine, Fujimar?s softly lit dining room seats guests at jet-black four-top tables with deep-red seating. Crystal chandeliers dangle teardrop-shaped trinkets. At the bar, a translucent, neon-orange candelabra emits a glow rivaling that of the candles it holds. Behind it, mixologists Ari and Micah Wilder craft complex drinks and synchronized cocktail-shaker routines with locally sourced and seasonal ingredients.

1401 K Street NW
Washington,
DC
US

With chef Raynold Mendizabal at the helm, Fujimar Restaurant blends Asian and Latin American culinary traditions to form a menu heavy on fresh seafood, sushi, and ceviche. Its sashimi-quality fish are speared and hooked in the waters off Hawaii by divers mindful of sustainability, the environment, and Poseidon?s busy water-polo schedule. Much of this seafood is flown directly from Hawaii the day it?s caught, ensuring the freshness of Pacific delicacies such as light, crunchy Hapu?up?u and rich, flaky mero.

With an elegance to match the cuisine, Fujimar?s softly lit dining room seats guests at jet-black four-top tables with deep-red seating. Crystal chandeliers dangle teardrop-shaped trinkets. At the bar, a translucent, neon-orange candelabra emits a glow rivaling that of the candles it holds. Behind it, mixologists Ari and Micah Wilder craft complex drinks and synchronized cocktail-shaker routines with locally sourced and seasonal ingredients.

1401 K St NW
Washington,
DC
US

The idea for sushi restaurant Oh Fish came in a sandwich shop. As chef Kaz Okochi moved through the line choosing his bread and toppings, he realized: why not sushi? He spent years figuring out how to translate the concept of customization to the sushi market (not to mention how to incorporate the diversity of ingredients he had encountered in Osaka). The result is a restaurant where, in addition to dining on crunchy shrimp, spicy tuna, and other [signature maki] http://www.ohfish.com/sign-maki.html), customers can design their own rolls for chefs to create in front of them as they shout "Thanks chef, you da man!" Starting with bases such as spicy salmon or shrimp salad, they add veggies such as cucumber, kimchee, cilantro, or carrots. They continue with sauces, making tough decisions between wasabi soy sauce and spicy mayo before finishing with bread crumbs, sesame seeds, or Japanese chili-powder.

1103 19th Street Northwest
Washington,
DC
US

Before guests to Japone—or its less-formal sister eatery, Café Japone, located upstairs—even take their first bites, they notice the restaurant’s unusually colorful environment: an attached lounge area dubbed Sango Sho surrounds patrons in oceanic hues and fiber-optic luminescence, and regular DJ performances keep toes moving so that they don’t get caught by a shark. Karaoke kicks off at 9:30 p.m. every night in both Japone and Café Japone, giving guests two places to show off their pipes on a continually updated list of the latest hit English, Japanese, and Spanish-language tracks.

To keep mouths happy, Japone's French-trained chef fuses Japanese and French flavors. Entrees include curried jumbo shrimp and scallops, plated with fresh veggies, japanese mushrooms, and a dollop of rice, while sushi specialties include the Arizona roll with shrimp tempura and carrot.

2032 P St NW
Washington,
DC
US