sushi restaurant – Wong Eats

An invitation from two moderators of a Facebook group that I am a member of had totally slipped my mind. But their reminder that day hastened me to get ready and rush to downtown to meet these out-of-town guests. Furthermore, the choice of location was perfect as I had been wanting to taste and write about the sushi offerings at Kaz Sushi Bistro since I had been eyeing it for many years, but never had the chance to step through its doors.

Walking in, you sense the sleek minimalist decor and furniture, modern but not too stuffy or fussy. The space is quite crammed, much like stepping into a restaurant in Tokyo, thus lending a Japanese ambiance but in a modern sense. We quickly navigated through the menu which was quite familiar and well-designed for the hungry eyes. After ordering, we started off with a bottle of sake. Our waitress brought us an array of fine Japanese porcelain to choose from, which was an exquisite touch. One sip of that rice wine sent my taste-buds on high alert as I immediately recognized its refinement and superior quality by its smoothness and hint of fruit-like finish. For $70 a bottle, I guess one shouldn’t expect any less.

One of our starters was Cucumber and Smoked Mackerel Salad. The beautiful plate arrived with the marinated vegetable interspersed with flakes of smoked mackerel and bands of wakabe seaweed. It was an interesting combination of sweet and sour flavors as well as textures. The smokiness from the fish was not overpowering as it acted as a foil to the other flavors. The accouterments of red mini chilies were a sensational pop as well as the dabs of Japanese mustard, akin to the English one but sweeter, that added more bold flavors to the mix. This dish was already sending me the first road sign of the direction that the meal was heading towards.

The other appetizer was Jicama and Seaweed Salad. The bowl arrived with thin julienned strips of the jicama root, a dark seaweed, sesame seeds, lettuce, and microgreens. I enjoyed the combination of the slightly sweet crunchy jicama together with the seaweed that exuded its iodine sea aroma. The dressing was a light sweet and sour combination that did not overwhelm, but it was too similar to the above salad; a different flavor profile of the dressing would have made this dish a perfect accompanying partner to the above order.

Now, Sushi Time. My friends decided to go a la carte and I chose a set plate from the chef’s special menu. Their order looked beautiful not only by the visuals, but I sensed the quality and the proper treatment of the seafood pieces just by their appearance. However, I did not try a piece and relied solely on their sense of contentment while they were eating them. My order was the Chef’s Sushi 009, as it was highly recommended by our waitress. Each sushi piece was not only a different piece of seafood, but they were adorned with flavor elements comprising of Japanese mustard, citrusy yuzu, green peppers, yuzu-marinated tapioca pearls, flavored jelly, and salted plum. These elements added an individual personal kick to each bite that were bold and exciting without overwhelming the delicate seafood; even the pickled ginger was saltier and stronger than usual. I enjoyed each bite for their flavor “personality” in addition to their exceptional quality that made it a truly remarkable sushi experience for me.

Just when we thought we had enough, my gracious friend ordered a couple of desserts. The first was Matcha Green Tea Tiramisu. The cocotte arrived with a topping of green tea powder and brunoise of fruit. Underneath was a moist and luscious rich cake that was balanced by the slightly bitter tannin of the tea powder that spoke of healthy antioxidants to dampen some of the guilt from the cake; I appreciated the tea powder that reminded me of a fresh cup of quality green tea that I have drunk before. The pieces of fruit were well macerated and they lent some light fruitiness to the whole mix, making this a truly decadent yet not overwhelming sweet.

The other dessert was their version of Molten Chocolate Cake. Despite sitting on the table for some time as we were engrossed in our conversation, it oozed out its goodness onto the plate when we cut into it, an indication of it being perfectly cooked. Each mouthful exuded its rich dark chocolate flavor with a smooth mouthfeel from the use of butter. The side raspberry coolie was not perfunctionary since it was concentrated with a good tanginess in each drop that rivaled the strong chocolate. Despite having eaten two rich and excellent desserts, we were adequately sated without feeling overindulged.

My meal at Kaz Sushi Bistro was a superior experience that confirmed my hunch, as well as other reviews, of this establishment. The ambiance was inviting and polished with a wait and sushi staff (complementary aperitif from the sushi chef) that are charming and personable without being intrusive. The seafood was of exceptional quality that was treated with differentiated flavors that were creative yet true to the cuisine with bold flavors that matched the delicate pieces. As for the desserts, they did not play second fiddle as they were made to impress the diner at every level. Price-wise, I think that this level of dining was well-priced and worth the extra for the quality of seafood and the dining experience one gets here. I would easily return here to re-experience this level of fine dining.

A bit more than a year ago, a close friend invited me to partake in a coupon deal at a Japanese restaurant in an up-and-coming part of town that has recently gone through some urban development. I found the offerings delicious and authentic, but we were rather put off by the overall value of the dishes, and we did walk out a tad hungry, partly due to the lack of a single grain of rice served with our meal. When another coupon offer surfaced again, I quickly bought the deal and decided to pay this establishment another visit for a second look at the food.

Located in the Mount Vernon Square neighborhood near Chinatown, it sits in a newly built building that hosts other new and trendy restaurants which has become the center of social life in this part of town. Kushi toutes itself as a Izakaya and Sushi restaurant. The word Izakaya is rather novel in the local culinary scene, borrowed from Tokyo and Osaka meaning a place that is neither a bar or restaurant, but more like a neighborhood place that caters to everyone from all walks of life, from the working professional to the local resident. With this type of clientele in mind, Kushi offers a wide variety in their offerings and this is reflected in the cooking styles. The menu is divided into these traditional culinary techniques: Sushi, Kushiyaki Charcoal Grill, and Robata Wood Grill. For this review, my visit during lunch time was however limited since the menu only offered only the first two categories during the day time.

The sashimi and non-sushi dishes are categorized under the Raw Bar section in the menu. I decided to order everything from here to get a sampling of their raw offerings. The raw oysters hail from Bedec Bay, Canada, and these medium size shells came with milky white oysters swimming in a shallow pool of briny liquor. The oysters tasted very clean and rather mild in flavor, which is a good indication of the freshness and purity of the waters that it came from. One not to risk any chances with raw oysters (I’ve heard enough scary stories from others), this did not feel like playing with seafood Russian Roulette and there was a sense of confidence worthy of bestowing one’s favorite hairdresser.
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The next raw dish was Tuna Tataki. A piece of tuna has been quickly seared then marinated in vinegar for a while to impart some flavor into the fish. The dish came with slices that revealed the opaque outer ring around the raw interior, sitting on a pool of soy sauce that was imbued with some dashi sauce made from bonito flakes. The slices tasted slightly sour from the marination, and pieces of mild-tasting garlic chips along with some spicy grated daikon turnip added the interesting textural as well as flavor components. Soft sheets of Wakame seaweed added further interest in the dish. This small plate was definitely a hit for me on many levels.
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The other small bite was a bowl of Peel n Eat Shichimi Garlic Blue Shrimp. The Blue Shrimp were transformed into fiery red from both the cooking and sprinkling of the red-hued Japanese Shichimi spices. This crimson mix comprises of coarsely ground red chili pepper, Sichuan peppercorn, roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger, and dry seaweed. The cool-temperature shrimp were rather large, cooked perfectly with the flesh still moist and plump with the spices adding a distinctive slightly smokey flavor to the dish. It is not quite as salty or heady like the typical Old Bay boiled shrimp, and I appreciated the natural sweetness coming through in these bites.

For the last cold dish, I ordered the Sashimi Trio. This beautiful dish arrived with small plates of maguro tuna, hamachi yellowtail, and salmon. The pieces of nearly translucent yellowtail tasted very clean with a faint hint of its mild flavor, with a topping of spicy shaved daikon radish with bits of crispy rice pebble. The salmon was quite fatty which imparted a certain level of lusciousness to the tongue along with the distinctive salmon omega 3 richness. But the star of this trio was the tuna whose large pieces of ruby-like meat tasted pristine in both freshness and in the unique lean tuna flavor which peaked my interest and I could not get enough of it – if pieces of ruby stones could be eaten, this is what I would imagine what they would taste like. For $13, I feel that this dish is worth every penny – a must order in my books.

From cold to hot, and raw to cooked. For the other half of my meal, I went for the Kushiyaki charcoal grilled items. It was a pity that the wood grilled items were not available for lunch, but I was quite happy to settle for the charcoal version. Visually, I will start describing from the right of the picture to the left. The first item was the Chicken Breast with Shiso and Wasabi. The pieces of poultry were mildly seasoned, enhanced by the slightly bitter minty Shiso leaves and the biting grated Wasabi. Next was the Chicken Breast with Shiso Leaves and Plum sauce. It tasted similar to the previous skewer except in this case the plum sauce added a nearly cloying sweet tanginess to the bites. Following it is Negima/Chicken and Scallion. The pieces of chicken breast were well grilled punctuated by the smokiness and slight sweetness of the charred scallion pieces that added the necessary interest to the plain protein. Next to it is the Kamonegi/Duck Breast and Scallion. This stick proved to the most tasty among the poultry items due to the moist and dark flavors of the meat while the grilled scallion imparted the same sweet charred qualities as in the previous bite, while lacking the usual gaminess that duck may carry.

Moving away from poultry, I ordered the Pork Belly which had cubes of equally proportioned fat to lean meat on the stick. The pieces of Berkshire Pork (considered one the best) were very savory with a slight sweetness and saltiness flavor in the moist and tender pieces which made the fatty parts delectable and even enjoyable and beyond sinful. For the final skewer, I could not resist ordering the Wild Boar Sausage. This delicately made sausage was moist and not firm with a mild tasting meat well seasoned with hints of herbs (rosemary and sage?) and a hint of sugar to round the flavors off. All the skewered meat carried the distinctive smokey flavor imparted from having spent some time on the charcoal grill, boosted by dippings into the sides of sea salt, English mustard, and Shichimi spices. These tasty bites took me to the city alley ways of Japan where these delights would be served for the hungry professional after a long day’s work. For the dinner menu, the sausage is replaced by the popular chicken thigh skewer, commonly known as Yakitori. The best deal for these grilled meats is the lunch set which serves four of your choices with rice, soup, and salad for $15 – definitely top of my list for lunch here.

Kushi is definitely not the traditional Japanese eating establishment that most of us are used to. It offers an amazing variety of traditional styled dishes in the cold and hot dishes, either raw or grilled on charcoal or wood. It is one of the few places in the DMV that showcases traditional Japanese grilled dishes, which brings a breath of fresh air to the run-of-the-mill Japanese menu. But the stars in this place are the quality ingredients and their attentive and knowledgeable treatment by the skilful kitchen, from the fresh Canadian oysters, the extremely fresh sashimi items, and to the tasty hot skewers of chicken, duck, pork, and the sausage bites. However, here is a note to the post-carb diner: do yourself a great favor and order a bowl of rice to make the meal complete and for you to walk out satisfied.