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.
The sushi senseis at Nippon Japanese Restaurant tuck innovative tastes into Japanese dishes and a vibrantly stocked sushi menu that includes two dozen varieties of the chef’s signature rolls. Launch sushi adventures with the firecracker roll’s eel, avocado, and cream cheese contents crowned by salmon and spicy crab salad ($10.95). The Hottie Surprise’s shrimp tempura, crab, and cucumber ($11.95) giggle beneath a blanket of spicy tuna and crunchy yam, waiting to jump out and startle the tonsils, who will then chastise the naughty ingredients. Chefs slice the sashimi of the day into 15 thin pieces for the sashimi deluxe entree ($24.95), and pack a selection of bento boxes with choice meats alongside sautéed veggies, fried shumai, a mashed-potato croquette, and savory sides. Adventurous duos can commandeer a Nippon sushi boat for two ($51.95), which sets sail with a motley 18-piece sushi crew captained by a chef's special roll with peg legs made of chopsticks.
It's early in the day when the airplanes land on Virginia soil, bearing fresh seafood from such far-off places as Maine, Hawaii, and Japan. Lumbering trucks transport the cargo to the town of Sterling, where Hooked chefs await to fillet and prepare the catches for the night's dinner. The sushi chefs carve plump morsels of tuna and yellowtail in traditional Japanese style before rolling them into intricate rolls adorned with mango, caviar, and tempura. Meanwhile, the kitchen chefs tend to grills of sizzling teriyaki dishes and simmering pans of lemongrass halibut and hand-cut steak. The Hooked team has been crafting these fresh dishes and innovative specialties for the last seven years, earning accolades from Northern Virginia Magazine and Taste of Reston in the process.
Vibrant photographs of the chef's dishes flash across the flat screen in the sleek dining room, casting a glow across the contemporary dining room. Cushy booths surround vibrant red tables, and glimmering curtains dangle above the dining room. On the outdoor patio, a dancing fountain gushes with streams of water alongside a central fireplace roaring with flames. The staff strives to recreate an apropos oceanic atmosphere at the restaurant, lighting up seating areas in shades of turquoise and sea-green and requiring all servers to master basic seal calls.
Otani Japanese Steak & Seafood falls into a familiar rhythm around mealtimes. Chefs man tabletop hibachi grills and sear platefuls of filet mignon, scallops, or chicken right in front of patrons while entertaining them with witty banter, dexterous displays of culinary skill, and their ability to peel shrimp telepathically. Meanwhile, the sushi chefs avoid open flames entirely as they carefully tuck lobster, spring mix, or wasabi aioli into their signature rolls. The entire staff matches the friendly, energetic service of the chefs, striving to greet every guest by name by their second or even first visit.
Duk Wo's sleek, casual confines are adorned with Chinese calligraphy, small black booths, and a lively sushi bar. Warm up tongue buds with an order of chicken lettuce wraps, served on a bed of vermicelli and infused with delicate spice, sautéed chicken, and peppers ($6.95 for four, $8.50 for six). The half peking duck is a house specialty, seasoned and slowly grilled until the skin is crispy, and then served with five pancakes, spring onions, and plum sauce to quiet the enthusiastic quacking of hungry stomachs ($14.95). Take a delectable dip with an order of shrimp with lobster sauce, an all-swim of water chestnuts, mushrooms, green peas, and carrots in an egg-white lap pool ($8.95 or $10.95). Sushi is served on Fridays and Saturdays from 5 p.m. to 9 p.m., and the roll library includes classic titles such as spicy tuna ($4.50), as well as novel bundles such as the eel-topped tempura fantasy roll ($8), a favorite of the Loch Ness monster. Check out the full menu of non-sushi nosh here.
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.