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Today’s Groupon gets you $40 worth of meticulously arranged raw-fish rolls for half price at Sushi-Ko Japanese Resturant. Sushi-Ko says it practices “cuisine of subtraction,” meaning each slice of yellowtail or wedge of whitefish work with the rice as simple, artful food compositions. It compares its culinary artistry to Ikebana, Japanese flower arrangements that emphasize the beauty of plants’ shapes.
Sushi-Ko, located at 2309 Wisconsin Ave., NW, has a huge selection of sushi, nigiri, chirashi, and sashimi. If you’ve never tried fresh wasabi, you’re in for a treat: real wasabi has a more subtle sting and sweeter flavor than the powdered horseradish and mustard served at most sushi spots. Sushi-Ko also has soups, salads, cooked entrees such as roasted beef tenderloin tataki, and a couple types of tempura for sushi-suspicious diners.
Sushi-Ko is the oldest Japanese sushi restaurant in DC. Diners and critics alike love its artful creations. It has been perennially listed in the Washingtonian’s 100 Best Restaurants in DC (here’s the proof for the last four years: 2006, 2007, 2008, and 2009). Yelpers give Sushi-Ko an average of 3.5 stars; Citysearchers give it four.
- I love Sushi Ko… I absolutely adore the mango salmon…finally, green tea ice cream- ahhhhh I love it! Im a fan – Natasha Giddens, Yelp
- We sat at the bar… It gave us a chance to talk to the sushi chef, who was really sweet and obviously took great care in what he was serving. I think the seaweed salad was the best I’ve ever had, and the nigiri was perfect. – Kathleen M., Yelp
- Like being in your Japanese “obaasan” (grandmother’s) house eating very well put together, fresh fish. – msjvd, Citysearch
The Raw Fish Industry
Many diners consider sushi chefs to be culinary miracle-workers because they can take an odd ingredient (cold, raw fish) and turn it into delicious cuisine. Other entrepreneurs have attempted to mimic their success by finding different ways to market raw fish: