The Washington Post
Critic rating
Neighborhood: U Street/Cardozo
Cuisine: Japanese
Price: $ ($14 and under)
Sound check: 76 decibels (Must speak with raised voice)
Chef Hiroshi Seki is a relative newcomer to Washington but not to fresh fish and sharp knives. Pictured: the chef’s poached squid with basil sauce.
Our Review

2013 Fall Dining Guide
By Tom Sietsema
October 10, 2013

Having spent more than 50 years in kitchens, Hiroshi Seki, 66, is a prime example of practice making perfect, or at least becoming very good at what one does, which in his case is buying and slicing fresh fish in such a way that attracts Japanese speakers in droves even mid-week.

Sashimi is one reason to drop by this serene Japanese restaurant, just 40 seats on two floors and watched over by the chef's daughter, Cizuka Seki. The small-plates menu beckons with ruddy tuna splashed with a garlicky soy sauce, plump chicken meatballs made fluffy with mountain potato and glazed with house-made teriyaki sauce, and braised pork belly and silken tofu served with spicy mustard.

Budgeteers, take note: $5 gets you a beer or soju and a bite to eat (tuna sashimi, skewered chicken) during happy hours Tuesday through Thursday.

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