Ping by Charlie Chiang's, Arlington

Koshihikari rice, which some deem the best Japanese short-grain rice, is prized for its sweet, nutty taste and slight stickiness, characteristics that make it an ideal rice for building sushi. The three sushi chefs at Ping by Charlie Chiang’s each rely on more than 16 years of experience when working with this premium rice, rolling it with fresh fish and then painting their creations in savory dressings, such as a wasabi tartar sauce and mango-eel glaze.

At sleek wood-topped tables, diners carefully scoop up these artistically plated creations and pan-Asian dishes such as the popular fried rice mixed with mozzarella, five-spice Peking duck, and lemongrass jumbo shrimp. Behind the bright red bar, which sits below a warm, hardwood ceiling, bartenders de-cap more than 80 bottled beers and pour more than a dozen sakes.