Sushiko’s been slicing raw fish since the '70s, but that doesn’t mean the restaurant is without new tricks like cherry-wood-smoked Tasmanian ocean trout tartare dotted with goat cheese. And the $90 chef’s tasting menu, served at the sushi bar, alternates between the kitchen and the sushi bar for nine whole courses. The front-and-center seat gives tasters a prime spot to watch chefs envelop tongues of uni with dashi gelée.
Daisuke Utagawa and executive chef Piter Tjan are the dynamic duo behind this Japanese restaurant that has stood the test of time in Chevy Chase, Maryland. The approach at Sushiko focuses on tradition as an art form with sushi. On the menu, you’ll find colorful bento boxes, creative services, and donburi bowls arranged as intricately for takeout as you would expect for dine-in service. Tjan’s mantra is to focus on the freshest ingredients and techniques, without losing sight of the preparation of Japanese tradition, and he does just that with the menu at Sushiko.