Image: Lining it up.
Last Updated: October 2026
Overview:
29 Omakase is flying under the radar. It deserves more recognition. The omakase service is one of the best in D.C. It is a transcendent, thoughtful series of dishes that plays with flavor and freshness. Housed in a humble, serene, sleek space on an alley in Georgetown (and recently joined by Alfie’s), the complexity is saved for the food.
There are two and a half ways to dine. A la carte is served at lunch and also available at dinner. The simple (though that is a misnomer) omakase can be ordered without advance notice. It is still an impressive display when the pieces are lined up along the counter (you might want to share). The more involved omakase must be booked in advance, involving a few extra courses and some special dishes.
The care and respect for the fish will come as no surprise to those who became familiar with the team’s take-out churashi bowls. For example, for the deluxe omakase, a shad-like fish that is so small 5 little fillets need to be arranged armadillo style to get to a full serving. Aging, smoking, curing, marinating all play a role. Hawaiian elements are subtlety woven into the preparation. The restaurant relies on six different sources to sustain the menu, which can change from day-to-day depending on what is best. The overall impression is stunning. From a fresh tomato tartare over tuna served with taro chips to start, through “snacks” that include a sliced octopus, a delicate tempura, and pickled vegetables including a slice of Japanese pumpkin. Then the fish dishes start in earnest with churashi, and about 16 pieces of nigiri.
The attention to details includes changing the rice recipe seasonally to complement the available fish. As they explained to Washingtonian, “for example, fattier, sweeter winter fish is paired with a more acidic rice seasoning. Leaner fish in springtime comes with more lightly dressed rice so it’s not overpowered by the vinegar. The chefs also use Okinawan black sugar in the seasoning to give the rice its darker color.”
The aforementioned bowls are truly beautiful, and the social media pictures helped the idea take off. The team of chefs Amy Phan and Zach Ramos did stints at various D.C. spots and met while working at Sushi Taro. They did a catering business on the side that eventually led to launching “homakase” service during the covid-era where they brought the experience to people’s homes. The morning coffee service that used to be run out of a service window in the alley has been discontinued, though the team that did that hopefully find a new home.
Other Guidance: Stairs to get up to the second-floor space. The fish and rice focus means GF can do well, but vegetarians are largely out of luck.
Summary:
Cuisine: Japanese
Neighborhood: Georgetown
Address: 1218 31st St NW suite B, Washington, DC 20007
Website: https://omakase29.com/
Reservations: Opentable (for Omakase dinner)
Other Critics/Voices:
Washington Post: No coverage yet.
Washingtonian: Preview.