This attractive restaurant provides a very pleasant dining experience. The dining room is airy, with lots of blond wood. To the rear of the restaurant is a sushi bar under hanging blue lights. Diners at tables can admire the photographs on the walls. Service is efficient and respectful. Unexpected treats, such as a complimentary dumpling to start the meal, add to the welcome.

Very good sushi and sashimi are available à la carte or in set combinations for appetizers or main courses. Other good appetizers are the chicken yakitori, the crisp tempura (including soft-shell crab), and fried or steamed dumplings. A special treat is the broiled yellowtail jaw, an extremely tender cut of fish between the head and the body. For the main course, there are eight teriyakis, including beef and salmon, that range from $11.95 to $16.50. Breaded and deep-fried katsu and noodles, including stir-fried soba noodles, are a bit less expensive. Unusual Japanese curry, which comes with or without meat and is light on the curry flavor, resembles a stew of diced vegetables. Rounding out the menu are a dozen Korean specials.

— David Dorsen
Washingtonian Magazine