jstevens75

First no one other than you are making those comparisons and just by stating that they don't compare doesn't make it so, and second, why the need to compare the sushi restaurants here with the ones in New York? So you don't like them, and prefer other places in the area to either Kaz or Sushi-Ko, I simply brought them up as a point of reference for the spicy tuna.

Trying to emphazie simple point, I feel sushi in this city is overrated for the most part. It is nice to find neighborhod places that are pretty good

1. Aji Nippon-Bethesda

2. Sushi Momo-Old Town Alexandria

3. Momoyama-2nd St NW

4. Murasaki-Tenleytown

5. Momiji-Chinatown

Im not that familiar with all the Virginia ones in the strip malls but have been to Yama and thought it was okay, have been to Joss's and Tsunami in Annapolis and thought they werent bad, but again not hurrying back.

All in all the answer as with any place recommend here is if it interest you, try it for yourself and tell us what you think right here.

Thanks,

J

I would be interested to see where anyone has ever compared either of these restaurants to those. They are not even close to the same price point.

Are you sure it was not frozen? Almost all Tuna, even those used at Nobu and Masa were put into deep freeze at some point, and eating raw salmon that has not been frozen has some health risks involved. You can read all about what Shin Tsujimura (sushi chef at Nobu), and Masa Takayama have to say about the subject of frozen fish and sushi here.

Okay then they are not even close to Blue Ribbon or Bond St. As for frozen, more so what I meant is the flavor actually is consistent with some of the better fish that I have had. There have been to many instances where fish has been kept at the wrong temperature in this city and that causes major problems with quality consistency, not speaking of wrong health wise, just wrong taste wise. It is not easy to get a high quality sushi chef, as I am sure some of the sushi proprietors in the city an attest to.

Here is a link, hopefully they will post something more than just the hours, phone number, and address soon, but then again some places have a hard time even making these easy to find on their websites.

The consistency of the spicy tuna, with the right amount of spice, the right amount of scallions and the right freshness in comparison to other places that have a processed tub of spicy tuna that rarely seems fresh. I personally thought Kaz was vastly overrated, and sushi-ko while having quality chefs and interesting fish, I really dont run to. These places are supposed to be the DC equivalent of Nobu and Masa. They are not even remotely close. We do have high quality sushi places in the region, including Sushi Sono and Murasaki. Im sure everyone has their favorite, and my lost horrible meal at Tachibana may have been the same night somebody had their best. Im not great at descriptions on the menu, I can tell you that it is not often that I see attention to detail with sushi in this region, and I find it at a nice neighborhood place in my area. Freshness was first rate, they use high quality California Uni instead of that Maine garbage, none of their fish tasted frozen, and the piece of Salom Sushi I got was the about 5 inches. I would be happy to answer any other questions that I can, and I did take some pictures that I can try to get up at some point in the future.

I have eaten at Momiji twice now in the last two weeks. I have been more impressed with the quality both times. I can happily say they have two chefs brought in from NY area that have an extremely high attention to detail. They also have some of the fresher fish and more creative rolls that I have had in the city. The portions were beyond generous. They may also have some of the best spicy tuna around. I know this all sounds too good to be true, but people I believe the city has a new sushi gem. I live in the area so it is definitely a bonus and in 25 years of eating sushi including over 30 restaurants in the DC/MD/VA area, I can highly recommend Momiji to any and all sushi lovers.

Going to see Cirque du Soleil at the National Harbor this Saturday afternoon. Unfortunately, due to the lack of interesting restaurants, we're slated to suck some ventworm nuts. Will report back on the texture of them nuts.

Rosa does suck outside of the guac. Native Californian here, who actually thinks Austin Grill is way better except for the guac. Rosa is a factory pure and simple, and now comes the rumor that the chef has ordered them to use less avocado in the their guac. By the way the deal for Chevy Chase location is dead.

We've been going to Tachibana for 22 years. We were there last Saturday for lunch and had the sashimi lunch special also. Three of us split that, a beef negimaki and some sushi and were out of there for $67, including drinks (not including the tip). The sushi and sashimi slices are huge and we have always found them very fresh.

The last meal I had at Tachibana was a joke. They brought out some sort of salmon that was pale pink in color and said it was from a different part of the fish, nothing I had seen in 25 years of eating sushi. They brought out an order of yellow tail belly and it looked like it was cut in half. I dont know what the problem was that night, but in conjunction can someone please explain to me why their spicy tuna is brown??? I will not be back to my one of my old favorites for a long long time. When I told the older manager lady, she was pretty much indifferent as well.