DCGourmet
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DCGourmet's Stats
 
  • Review Count
    8
  • Helpfulness Votes
    2
  • First Review
    January 25, 2014
  • Last Review
    April 19, 2014
  • Featured Reviews
    0
  • Average Rating
    4.8
 
 
DCGourmet's Reviews
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Phenomenal Sushi-bar experience
OpenTable Diner Since
Dined on 4/17/2014
 2002
Dined on 4/17/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"We sat at the sushi bar, as usual, and had an extraordinary sequence of dishes. My wife is usually very picky about sashimi, and she loved it all. The hamachi crudo with grapefruit sections was her favorite, and I especially loved the flounder-fin engawa. An altogether amazing experience!"
Dined on 4/17/2014
 2002
Special Features: romantic, special occasion, vibrant bar scene, notable wine list, fit for foodies, kid-friendly
+1point
1of 1voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Omakase!
OpenTable Diner Since
Dined on 03/29/2014
 2002
Dined on 03/29/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"We just asked Chefs Peter and Handry to prepare whatever they felt like making. They're like jazz musicians -- they improvise with whatever they think is best, and it's phenomenal!"
Dined on 03/29/2014
 2002
Special Features: fit for foodies, good for groups, vibrant bar scene, notable wine list, neighborhood gem, hot spot, special occasion
+1point
1of 1voted this as helpful.
 
There's a time each year when Rome shimmers with a celebration known as "White Nights." It's an all-night festival of culture and the arts, but most importantly to us, it's a celebration of food and drink! Notti Bianche and Executive Chef Michael Cassady embrace this spirit each day serving seasonal, reasonably priced Italian trattoria fare throughout the day!
 
Overall rating 
3 / 5
(Good) 3 / 5
Good for pre-theater Kennedy Center
OpenTable Diner Since
Dined on 03/19/2014
 2002
Dined on 03/19/2014
 2002
Food 
4 / 5
(Very Good) 4 / 5
Service 
3 / 5
(Good) 3 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Solid, if unspectacular, rustic Italian. I prefer Ancora or Campono in that neighborhood, however. Good wine list!"
Dined on 03/19/2014
 2002
Special Features: neighborhood gem
0points
0of 0voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Omakase!
OpenTable Diner Since
Dined on 03/05/2014
 2002
Dined on 03/05/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"We were four, and asked Chef Handry to just prepare whatever he felt like making. We had half a dozen small plates, none of which is on the printed menu, and all were absolutely amazing. One of them was flounder fin with uni served in a small hollowed-out lemon, which we all raved about. Fabulous stuff!"
Dined on 03/05/2014
 2002
Special Features: fit for foodies, good for groups, vibrant bar scene, notable wine list, neighborhood gem, hot spot, special occasion
0points
0of 0voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Fried Shiso, olive powder, truffles
OpenTable Diner Since
Dined on 02/21/2014
 2002
Dined on 02/21/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"Chef Handry has come up with more wonders from behind the Sushi bar. Simply stunning preparations using olive powder and truffles to highlight the various delicious fish he prepared for us. Amazing stuff. The toro tartare was unreal!"
Dined on 02/21/2014
 2002
Special Features: fit for foodies, good for groups, vibrant bar scene, neighborhood gem, notable wine list, hot spot, special occasion
0points
0of 0voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Escolar with black truffles!
OpenTable Diner Since
Dined on 02/08/2014
 2002
Dined on 02/08/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"We had Escolar with black truffles, which is a total umami bomb. What an amazing creation!"
Dined on 02/08/2014
 2002
Special Features: fit for foodies, good for groups, vibrant bar scene, notable wine list, neighborhood gem, hot spot, special occasion
0points
0of 0voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Bone marrow?! Amazing.
OpenTable Diner Since
Dined on 01/31/2014
 2002
Dined on 01/31/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Moderate
Moderate
"OK...I love sashimi as much as anyone, but Chef Handry came up with a small plate with bone marrow that was sensational. My hat's off to him and to Sushiko overall. Just a phenomenal experience all around. I dine here once a week or so, always at the sushi bar, and the inventive dishes never cease to amaze me. Wow!"
Dined on 01/31/2014
 2002
Special Features: fit for foodies, good for groups, vibrant bar scene, notable wine list, neighborhood gem, hot spot, special occasion
0points
0of 0voted this as helpful.
 
The Sushi Ko food philosophy is Cuisine of Subtraction. According to Creative Director Daisuke Utagawa, subtraction allows chefs to reveal the essence of each ingredient in it's most honest yet refined state. By subtly combining other ingredients, a taste sensation is created that demonstrates the complexity and beauty of nature for the eye and the palate.
 
Overall rating 
5 / 5
(Outstanding) 5 / 5
Burikama and eel!
OpenTable Diner Since
Dined on 01/23/2014
 2002
Dined on 01/23/2014
 2002
Food 
5 / 5
(Outstanding) 5 / 5
Service 
5 / 5
(Outstanding) 5 / 5
Ambiance 
5 / 5
(Outstanding) 5 / 5
Noise Level
Quiet
Quiet
"We had the sea-salt burikama (roasted yellowtail collar), which is amazing. Everybody loved it. Great stuff! The eel tatsuta-age was fabulous too. Love it!"
Dined on 01/23/2014
 2002
Special Features: fit for foodies, good for groups, vibrant bar scene, notable wine list, neighborhood gem, hot spot, special occasion
0points
0of 0voted this as helpful.