Image: Roll with it.
Last Updated: November 2024
Overview:
Kyojin calls to mind a term that has fallen out of use: Chic. Carved into the hill below M Street and accessible through Cady’s Alley (behind Leopold’s Kafe), the space is cavernous and cool. The décor is moody with bold accents. You feel a little richer being in here – and brace to be a little poorer when you are done based on the setting.
The stylish nature shows up on the table too. Executive Chef Saran “Peter” Kannasute comes from Yume in Virginia, where he uses elements like lavender-smoked salmon, truffle wasabi, monkfish liver, uni, and wagyu. That approach continues here, often with many pieces combined to a single plated item. For example, a plate called The Winner off the signature list includes sushi rice, BBQ eel, seared foie gras, tuna rose, French caviar, truffle oil, eel sauce, pink ginger sauce, black bamboo sea salt and red lava sea salt. Rolls sound like sloppy messes (Shrimp tempura, avocado, soy paper spicy tuna, creamy jalapeño, sweet chili, tempura bits), but end up being refined, balanced pieces that are cut thinner than usual to make them an easy single bite.
The menu is hefty and supplemented with a QR code for specials and pictures that the servers really want you to open. Sections, even pages, are dedicated to special offerings at premium prices like pieces topped with caviar or foie gras. Special nigiri options that are single pieces going for $45 or more. Kannasute told Eater that they get fish flown in “fresh overnight from purveyors in Japan and around the world to slice the seafood the day it’s served.” Getting an order of traditional nigiri to start that takes advantage of the selection without the add-ons, can help keep the overall price reasonable.
Service is a constant flow of bodies taking orders, delivering dishes, clearing dishes and asking if you want to order more. The cocktail menu was developed by the team from Capo Deli’s speakeasy. One thing made us a bit cautious was the “dining policies” section on the webpage, that includes a 90 minute limit (not enforced on our visit), and a no kids rule: Sunday to Wednesday, we do not allow those under the age of 16 past 7:00 pm. Thursday to Saturday, we do not allow those under the age of 21 past 9:00 pm. So fair warning on that.
Other Guidance: It is located at ground level. Some vegetable dishes are available, but sushi is the centerpiece, so GF and pescatarians can do well, but vegetarians less so. The chic setting does not require dressing up, but it does justify it if you want.
Summary:
Cuisine: Japanese
Neighborhood: Georgetown
Address: 3315 Cady’s Alley NW Suite B, Washington, DC 20007
Website: https://www.kyojindc.com/
Reservations: Opentable
Other Critics/Voices:
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Washingtonian: Preview
Eater DC: 2023 Restaurant of the Year (!!)