The menu at Kushi is swimming with savory sushi treats and grilled delicacies. Fresh maki is skillfully rolled with yellowtail and scallion or salmon and avocado ($7 each) before being sliced into six easily consumable pieces. Kushi provides a bevy of combination platters for indecisive eaters, such as the bara chirashi with assorted sashimi diced and mixed into sushi rice ($27), or the chef’s choice, which features twelve miscellaneous sushi creations ($40). The authentic robata charcoal grill produces refined tailgate-worthy treats, including salmon fillet ($9) and mahogany quail stuffed with duck-sausage ($12). Working on the basic principal that meals taste better on a stick, a variety of kushiyaki (skewered) eats are offered, such as pork-stuffed shishito pepper ($5). Round out the feast with a special house-blend seaweed salad ($6).
When it first opened in March of 2001, Tsunami Sushi & Lounge was on the vanguard of local businesses and shops to settle and thrive in the 14th street corridor near Thomas Circle. Today, the ultramodern lounge relishes in its place as a nerve center for nightlife, treating guests to fresh maki and nigiri, as well as lip-smacking udon, steak, and tempura dishes. Strings of sparkling crystal globes form huge overhanging chandeliers that cast twinkling light upon brick walls, eggshell-white armchairs, and black leather benches. Guests follow a glass-lined staircase up to the restaurant's second story, gazing out upon the bustling streetscapes and poorly hidden bald spots on the sidewalk below.
Wasabi cycles through a seasonally fresh assortment of bold ingredients, which come in plenty of forms beyond the roll variety. Most plates are moderately priced and portioned with the intention of pairing. Start out raw with fresh sashimi, such as salmon ($4) or yellow tail ($5), or snag a more complicated arrangement of wasabi and pork shumai dumplings in a vinegar chili soy sauce ($4). Give any plate wings by pairing it with a four-glass sake flight ($7–$20).
Rice Bar's trained chefs transform fresh, authentic ingredients into artfully crafted Korean delicacies. Creatively plated meals, such as shin ramen noodle soup ($8.95), launch eyes into frantic semaphore, preparing the tongue for imminent food landings. The talented chefs whip up a variety of authentic Korean and pan-Asian fare, though they specialize in the blending techniques of bibimbap bowls constructed from white rice, protein, veggies, and gochujang, a fermented red-pepper paste that ties all the flavors together. Diners can introduce taste buds to a signature bibimbap such as spicy chicken ($9.95) or kalbi ($11.49) or send chopsticks bobbing for personally chosen comestibles in a design-your-own bibimbap ($6.49).
Uni serves fresh sushi rolls and classic Japanese cuisine in a welcoming, lively atmosphere. Nudge napping taste buds with a starter such as black pepper calamari, crisply deep-fried and served with a spicy wasabi cocktail sauce ($5.95) before moving on to a cooked or uncooked entree. Sushi neophytes can opt for a teriyaki or tempura plate, or dip their toes into the seafood pool with a nibble of namesake sea urchin (uni) nigiri ($6.50). Snack on signature sushi offerings including the mango salmon roll filled with refreshing mint, mango, and cucumber ($6), or boldly joust the fiery red dragon roll sporting tasty twin flames of lobster and tuna ($12). Finish with a delectable dessert such as ice cream tempura, ice cream coated in a fried shell, and coated again in a tasty oxymoron.
Under red droplights that resemble Chinese paper lanterns, seared tuna glistens atop a Rising Sun roll. On the other side of the sushi bar, a uniformed chef slices more fresh fish, packing it into 1 of 17 specialty rolls that grace Wok and Roll’s menu. Out of view from the dining room’s lacquered tables and rows of sake, a wok sizzles with drunken noodles and chow mein, the other half of Wok and Roll’s pan-Asian offerings. Dishes such as peking duck and hong kong shrimp-wonton soup source recipes from across China and pair with beers from Thailand, Singapore, and Japan, as well as with daiquiris mined from the Earth’s liquid fruit core. In between bites, diners can put Wok and Roll’s karaoke system to use and belt out a tune from a catalogue of 50,000 songs.
True to its name, Hashi Sushi Georgetown's culinary craftsmen bundle and roll a variety of sushi rolls, but that's not the only recipe in the restaurant's cookbook. The chefs also acquaint diners with traditional Japanese and Korean dishes they may not have tried, such as fresh udon or ramen noodle soups tossed with breaded tonkatsu, or bento boxes of spicy bulgogi strewn with kimchi. On the weekends, the restaurant combines its dignified sushi-bar airs with a burst of nightlife fun replete with sake bombs and energetic crowds, before turning back into a pumpkin at 11 p.m.