Wasabi Zen's chefs slice, dice, and coil savory morsels of crab, eel, salmon, and fried shrimp into more than 50 sushi rolls splashed with mild and spicy sauces. Pay homage to Mother Nature without building her another recyclable spice rack by sampling the Green Tree roll ($10.95), an epicurean jungle lush with crab, cucumber, eel, and masago. The Hawaiian Sunset roll ($11.95) invokes tropical vistas through its plethora of salmon and pineapple, and the Hot Knight roll ($14.95)—an off-menu item available by request— jousts taste buds with fried shrimp and spiced shrimp and crab. Alternatively, dishes of traditional aged tofu ($5.95) or edamame ($4.95) offer meat-free options that forgo the tossing and turning of salads and soy-tracked rollercoasters.
Yosaku Japanese Restaurant on Wisconsin Avenue is all about their fresh fish. The top-grade sushi and sashimi joint in the Tenleytown neighborhood offers happy hour specials, lunch deals and casual dinner options for anyone seeking recently caught fish, be it in sushi roll form or as part of the restaurant’s expanded dinner menu. Inside the smallish space, eaters will find tight seating and a few token Japanese touches, like a stand of fake bamboo or the rock-filled straw basket that rests near the front door. Little else gets in the way at Yosaku, which offers teriyaki bowls, noodles and soups in addition to the rolls from the sushi bar in back. Despite the no-frills décor, this spot has been a popular local option for inexpensive sushi and cheap bento boxes since the 1980s.
Filling a need in the District for appealing pan-Asian eats, the Satay Club has obviously struck a pleasing note with a broad spectrum of locals. Slipping in at lunchtime, patrons will find tables filled with students from nearby American University, business folks out for an inexpensive bite and neighborhood pals chatting over a plate of sushi or pad Thai. For the serious eater, the menu offers such offbeat dishes as Malaysian rendang, a spicy beef stew, and gado gado, a fan-favorite Indonesian salad with lots of steamed vegetables. More familiar dishes include bowls of ramen, Chinese lo mein noodles, and roasted Peking duck. For anyone who doesn’t have time to relax inside the long red-walled and wood-heavy eatery, online ordering and quick pick-up options are available.
Visitors to EN Asian Bistro And Sushi Bar can't help but widen their eyes when met with the sight of spicy General Tso shrimp and specialty sushi rolls stuffed with roasted duck. It's tempting to order the first thing listed on the menu, and those who are patient will have a difficult time choosing from dishes that put an experimental twist on the culinary traditions of Thailand, China, and Japan.
At the sushi counter, chefs prepare more than 35 varieties of fresh sashimi and specialty rolls. Meanwhile, the spicy aromas of Thai chicken and Mongolian beef fill the air. And yet some of the bistro's most unusual dishes don't include meat at all—EN's chefs specialize in turning vegetables into imitation chicken, beef, and dragon, all of which serve as the base for their vegan interpretations of traditional dishes.
Red paper lanterns dangle from the ceiling at Ikko Sushi, casting a warm glow on careful arrangements of colorful sushi. Displays of fresh fish line the sushi bar, where chefs assemble salmon, eel, and crab into kaleidoscopes of texture and color, adorning them with extravagant flourishes of spicy sauce, wasabi, and shredded Japanese currency. Meanwhile, in the kitchen, pots bubble with rice and noodles, as grills sizzle with teriyaki beef, chicken, and pork. Servers tote dishes and cups of imported beer and sake out to tabletops that speckle both the interior and outdoor front patio.
When he's not busy passing down the history and art of sushi making to his students, executive chef Hiro-san practices what he preaches behind the bar. He incorporates ingredients such as cured mackerel and bean curd into his hand-formed nigiri, and his traditional and fusion maki include components such as shiitake mushrooms and fried jalapeño rolled in seaweed. Diners also can order sushi alternatives, from vegetable udon to broiled chilean sea bass marinated in sake seasoning. An extensive selection of sake, beer, and wine washes down meals, which unfold in Obi Sushi's spacious lower dining room. Upstairs, three shoji screens shelter private feasts for up to 25 people, creating more privacy than a group of sumo wrestlers guarding the table.