Yoshida Omakase

Yoshida Omakase on Massachusetts Avenue serves an eighteen-course dinner at the sushi counter, with chef Tony Cao choosing seafood according to the season and market. His approach includes controlled aging of fish and rice seasoned with aged vinegars. Sitting at the counter lets you watch each course being prepared, which is a large part of the reason to book. Sake and wine are available, but outside alcohol is not permitted. The seafood-centered menu cannot be made vegetarian or vegan, so check dietary needs with the restaurant before reserving. Guests must be at least sixteen. Standard bookings accommodate up to six people; larger groups require a full restaurant buyout.