30 replies to this topic

[Food Nomad]

One of the more pleasant dining experiences, I've had in a long time. The space is simple, clean and serene which is a great reflection of the food. I went early so it wasn't so crowded but I'm guessing that this place will be consistently packed. If you had to try one dish, get the grilled Mero with miso. It's sea bass that has a nice char on the outside but comes out tasting smooth and creamy. My full post is below;

Izakaya Seki

[TedE]

I'm very excited to try this place; it looks like what I had hoped Kushi would be (not to knock Kushi, we go there often, but it's a different vibe).

[holdtheline]

The Wife and I have made two recent trips to Izakaya Seki, and we are eager to return. This is the type of Japanese food I have been craving in DC; I don't think there is another place like it here in atmosphere, quality and price.

These dishes are fantastic

- Grilled Mero with miso
- Special of Hamachi sashimi
- Cold soba noodles
- Fried rice with garlic and shiso leaf
- Tsukune (chicken meatballs)

Question: is there another restaurant in the DC area that serves freshly made Soba noodles? I've only had these twice before visiting Seki, once in NYC and once in LA. I love Soba, but I'm not expert enough to know how Seki's stack up. I do know there is a big difference in fresh vs. packaged.

Good but not great

- Cream croquettes (béchamel, crab and corn, served with a mole sauce. Yes you read that right.)
- Assorted roasted mushrooms (The Wife figures out that mixing the mushrooms with the fried rice was a good combination, I don't know if the chef would be horrified by our actions or not)
- Kyona salad (I think I'm just not a big fan of mizuna, otherwise this salad may rate higher. Nice balance with the vinaigrette and egg.)

Price is quite reasonable -- we spent an average of about $70-75 for 5-6 dishes, though we didn't order any alcohol either visit.

Both times we ate upstairs, and service was decent, friendly. I would not order all of my food at once, as they don't seem to have the timing down: on our first visit all the food came at the same time. I want to eat at the counter downstairs on my next visit.

[Bob Loblaw]

Question: is there another restaurant in the DC area that serves freshly made Soba noodles? I've only had these twice before visiting Seki, once in NYC and once in LA. I love Soba, but I'm not expert enough to know how Seki's stack up. I do know there is a big difference in fresh vs. packaged.

Are you sure it was fresh soba? The menu doesn't indicate that it is, and soba is a pretty specialized thing, so I'd be surprised if they were making their own. I don't know of any places in the area that make fresh soba (if anyone else does - do tell!).

Good but not great

- Cream croquettes (béchamel, crab and corn, served with a mole sauce. Yes you read that right.)

I tried these on a recent visit. I think that was actually a Japanese curry sauce. Although lacking in crab flavor, I thought the croquettes were very good. Nicely fried -- in fact everything coming out of the fryer that night looked great.

We were very happy with all the items we tried and can't wait to go back to explore the rest of the menu. Standouts were the shime saba and hamachi kama. The only disappointment was the free appetizer of fried then marinated horse mackerel. Even though it was marinated, it was actually pretty bland and a little tough. I imagine some people might find it intimidating to eat the whole fish - head, bones, and all. It was a generous portion with two small fish per person. I would've actually preferred one. I can't really complain though -- it was free, after all.

Seki is a welcome addition to the scene, and helps fill the void left by the old Sushi Taro. I would definitely recommend sitting at the counter, if you can, to watch all the chefs in action.

[holdtheline]

Are you sure it was fresh soba? The menu doesn't indicate that it is, and soba is a pretty specialized thing, so I'd be surprised if they were making their own.

I asked our waiter and he claimed they are fresh soba. I think I also discussed this with the owner (daughter of the chef, she plays hostess, brings food to and busses the tables upstairs, generally hustling all the time to keep things running smoothly) as well.

I tried these on a recent visit. I think that was actually a Japanese curry sauce.

Our waitress referred to the sauce as a mole. It definitely tasted of chocolate. I made a comment to the owner that it's not very Japanese to use a mole sauce, and she agreed with a smile. It's possible the sauce was different than the one you had.

[hillvalley]

I just asked and was told the soba was imported. The saga continues.....

[Marty L.]

I just asked and was told the soba was imported. The saga continues.....

I was told the same last night. The soba was actually the least intriguing thing we ate (in part because I had just had fantastic soba at SobaKoh in NYC the week before). I would report that it was a wonderful meal, and a delightful learning experience sitting in front of Chef Seki, except that he doesn't want to attract long waiting lists, and I'd really like to be able to drop in and grab a seat at the bar when I fancy. So I think I'll just say that Kliman is right, and leave it at that.

[sheldman]

Very very nice.

Highlights included house-made vinegar-cured mackerel; udon noodles with dashi etc.; sashimi special, with excellent quality and variety (the selection apparently changes rapidly, even during the course of an evening); burdock and lotus salad. Excellent use of shiso in a couple of dishes (leading to informative conversation with chef on the proper cultivation of shiso, after I told him that my backyard has been overtaken by it).

Very welcoming place. Not too crowded to sit at the bar on the early side (630). Check it out.

[dpamlin]

I am looking forward to going... I used to go to Chef Seki's small sushi restaurant in St. Louis when I was in college. It really was an important step on my road to sushi expert (self-appointed, natch). I have heard nothing but great things about his new place in DC.

[Marty L.]

Just to keep expectations in order-- there's no sushi here. Indeed, Chef Seki insists that he is decidedly not a sushi chef. (his St. Louis restaurant served sushi as a concession to the market there.)

[willyfung]

Went in for dinner last night and had a great meal. Tried a few dishes and was pleased to very impressed with them.

- Ankimo (Monkfish liver) - a bit on the firmer side but still a nice rich taste. It is in season now as the livers are usually very fat and tasty this time of year.
- Kurobuta pork sausage - Lovely texture to the skin and the sausages themselves had more bounce to them than any that I've had before. The texture was better than the taste
- Beef Tongue - Nice dish but it used the same yuzu/miso mustard as the ankimo, and a bit pricey at $12 for 3 pieces
- Grilled pike mackerel - Quite a treat, very simple dish but nice to see a simple whole grilled fish on the menu. Avoid the belly part if you don't like a bitter taste. Pike mackerels are also in season so give it a try, it's quite a majestic looking fish.
- Rock shrimp fritters - Solid tempura skills, right amount of batter and ingredients ratio to hold the fritters together

Had a couple of Japanese bottled beers that I haven't seen around the area. Unique selection but a bit on the pricey side.

Overall a great experience, the service was warm and welcoming. Would definitely go back to try some of the other dishes that we were too full to try this time.

First post on the site, hope this is the feedback you guys like to read!

[chefgunshow]

I was at the bar when Willy Fung came in. I also thought it was awesome. The wife and I had the chicken meatballs, calamari salad, uni with quail egg, cold soba noodles, and plenty of the bambi sake.

We sat at the bar and enjoyed the simple food and casual service. I think this is my new monday hangout.

[willyfung]

Chefgunshow was quite taken with the cute bambi sake glasses that you get to take home after your meal. I was intrigued by the uni dish, how many pieces come on an order?

[chefgunshow]

I'm collecting the whole set. It was at least 8 pieces.

[Albert Yi]

So I've started coming here before shows at the 9:30 Club since the location is convenient. Tonight I had the grilled mackerel pike (saury) and the cold soba.

The saury was served with some grated daikon and (I believe) a shishito pepper. It was okay. I think it needed more salt but it was fine on its own. Be aware that you'll spend a lot of time picking out the cartilage. I'm more used to the canned version where everything is calcified enough that you can eat it all comfortably. But my mom used to serve saury a lot and this dish brought back some fond memories.

The soba was fine. Dressed with more grated daikon and some scallions. I think the dip was a bit too salty but it's easy to adjust.

I drank all of this with an Orion, which was mediocre, typical of Japanese macro lagers. Seki does have a decent Japanese craft beer list (Coedo and Hitachino are well represented) but the bottles are ridiculously priced. $11 for Hitachino White? I didn't pay that much even in Bethesda.

I was more impressed by my previous meal which included ankimo, bacon wrapped scallops, and kakiage. The ankimo was a little mealy and cold and honestly there wasn't enough yuzu dressing to balance the flavors. The scallops were pretty conventional but good. The kakiage was outstanding, crispy and not at all greasy. I'm eager to try their karaage.

[The Doctor]

Chefgunshow was quite taken with the cute bambi sake glasses that you get to take home after your meal. I was intrigued by the uni dish, how many pieces come on an order?

What does one have to do in order to get the take home glasses?

[Arlene Ivana]

What does one have to do in order to get the take home glasses?

I'm speaking out of turn since I haven't been here and don't know what preciesly what they're referring to but there are sakes sold as singles in reusable jars with cute designs, sorta like those jam jars that were popular when I was younger. Maybe they're these http://www.sakedisco...urai-at-ippudo/ ?

[darkstar965]

Is it easy to get tables here on weeknights or has it moved into Little Serow and Toki type queue madness? Don't think they take reservations if yelp is right.

[chefgunshow]

I went two Mondays in a row and had no problem getting two seats at the bar.

[foodobsessed6]

they take reservations only for parties of eight. I was there tonight and originally had a reservation for 8 people. I had three late cancellations so we showed up with 5 people and they were not happy. not sure what the problem wasm since we were there early and there a number of empty tables upstairs. had some really delicious food- particularly fried rice and garlic chips, grilled bbq beef short ribs, spinach goma, tuna sashimi, and salmon tataki. oh and mero grilled with miso. I should just list everything we had- it was all pretty great.

[sheldman]

Another really good dinner. Highlights were

1) a somewhat challenging but delicious fermented squid dish (a special) - I think I am correct in saying that it was called squid shio kara - with a small cup of a sake that they recommend as a pairing

followed by

2) the comfort food to beat all comfort foods, fried rice with garlic and shiso - the shiso cut into such tiny little slivers, making it beautiful as well as tasty

The bar area was hopping by about 630

[Marty L.]

We have to coordinate our Seki outings sometime, Sam! I have noticed one distinct trend in recent meals that might be helpful for those who haven't tried it yet: The specials have been much stronger than the menu items. Some of the latter can be hit-or-miss or merely ok; perhaps they're starting to go through the motions more on those (except the arugula-based salad, which has been a hit every time). Virtually every single special, though, including the sashimi of the day, has been fantastic.

Another really good dinner. Highlights were

1) a somewhat challenging but delicious fermented squid dish (a special) - I think I am correct in saying that it was called squid shio kara - with a small cup of a sake that they recommend as a pairing

followed by

2) the comfort food to beat all comfort foods, fried rice with garlic and shiso - the shiso cut into such tiny little slivers, making it beautiful as well as tasty

The bar area was hopping by about 630

[Bart]

Can anyone explain a little more about the seating/lack of reservation policy?

 

How do you go about sitting at the bar on a weeknight (2 people)?

 

My understanding is it's like Little Serow......no reservations, first come, first served.  The difference is that all the seats in Little Serrow are basically the same (i.e. no bar area).  If I showed up and there were no bar seats, could I wait for one?

 

And is that even worth it?  My wife and I generally like watching the "show" so I'm thinking about trying to snag bar seats, but maybe it's better to be upstairs?

 

Can someone clue me in?

 

Thanks!

[DCDuck]

I've only eaten there twice, both times on weeknights, so somebody else might be better able to offer advice. Both times we ate at Izakaya Seki we had no trouble just walking in and snagging seats downstairs at the bar. And having seen the upstairs space I believe that for two people the bar would be preferable. It's cool to be able to watch your food (and other people's food) be put together in front of you, and you may see something in the process that you want to add on to your order. 

[darkstar965]

Can anyone explain a little more about the seating/lack of reservation policy?

 

How do you go about sitting at the bar on a weeknight (2 people)?

 

My understanding is it's like Little Serow......no reservations, first come, first served.  The difference is that all the seats in Little Serrow are basically the same (i.e. no bar area).  If I showed up and there were no bar seats, could I wait for one?

 

And is that even worth it?  My wife and I generally like watching the "show" so I'm thinking about trying to snag bar seats, but maybe it's better to be upstairs?

 

Can someone clue me in?

 

Thanks!

 

We've been here at least 6 times since it opened. Love it and think it brilliantly occupied a niche yet unfilled among the legions of Japanese spots in the city. Most recent visit a week or so ago.  I'm not sure that I've ever posted on it. Maybe. I'll check and, if not, I probably should just to share some of what we've experienced and why we're big fans.

 

To answer your question though, it's not quite the free-for-all, first-come-first-serve approach that LS and maybe Toki are.

 

They will take a reservation for parties over a certain size. I believe the minimum is 6 for a booking. I think (not 100% sure), I've done that once.  Otherwise, it is first-come-first-serve with a list and cell-phone-call-back approach. But, different from LS, at least still now, Seki is popular but not mobbed.  On weeknights you'll typically walk in and get a table or counter spots with no trouble. Busier days like holidays, Fridays and weekends, just go earlier and you'll be fine.  Worst case, you'll maybe wait an hour or two if you get there with four people at 7:30 on a Saturday night.

 

Tables upstairs and counter seats downstairs are all fungible.  You just indicate any preference and they'll honor it. Or can specify first available.

 

Seki isn't a huge place and doesn't have large tables though some can be pushed together.  Best for minimizing wait time is with two people.  3 or 4 isn't too bad but you'll note a difference if you go regularly since there are only a few tables that can accommodate four.

 

Oh, and in my opinion, and especially if you go solo, or with no more than three in your group, the bar is very much worth it. The chefs will answer questions and interact with customers.  And, as with any place doing interesting and different cooking, the show is a lot of fun to watch.

 

Hope that helps.

[Bart]

Thanks Darkstar!  Just what I was looking for.

 

This will be a birthday dinner for my wife so it will be just two of us.  That's also why I wanted to sit at the counter.......dinner and a show!

[DPop]

My favorite seat in Washington, DC right now is the one in the middle of the bar right in front of Chef Seki and my favorite dish is the Hamachikama, which I have gotten in the habit of tearing apart and devouring shamelessly like a great piece of fried chicken at a picnic.

All that said, nothing to see here. Stay in line at Toki and Little Serow....

[DonRocks]

All that said, nothing to see here. Stay in line at Toki and Little Serow....

 

Uh, huh ...

[Kev29]

Updated:
 

All that said, nothing to see here. Stay in line at Toki and Little Serow Daikaya Izakaya....

[turbogrrl]

Our original destination didn't pan out tonight, so on a whim we redirected here. Lovely space. Standouts of the evening were the Hamachikama, the short ribs, the fried rice, the agedashi tofu, and the aki and shrimp tempura. A couple of the dishes were served with candied kumquats, which were intense and awesome. 

 

They were out of the uni and the black sesame flan, which made me sad, but we had a great dinner. I think if we still lived at 9th and V we'd be here every week.

[astrid]

After two fantastic visits here, I definitely agree with the above opinions.  Definitely my favorite *Asian* place in DC right now (Bangkok Golden might be a close second, but I need another visit or three to, ergh, affirm that opinion).  Every dish we tried was as good as the best of Daikaya, Sushi Taro, Kaz, or Kushi.  Plus, the wait staff is extremely pleasant and helpful by Japanese restaurant standards. 

 

Just need to get a second job to pay for future visits here.