Omakase at Barracks Row

Chef Ricky Wang builds personal relationships with Japanese seafood brokers through regular visits to Tokyo's Toyosu market, and the results arrive at his intimate 14-seat Capitol Hill counter as a 20-course seasonal procession. Dishes might include sea bream with an eight-hour sake sauce or premium Hokkaido sardine prepared with quiet precision and genuine reverence for the ingredient. Service director Gabriel Enjamio, an alumnus of Minibar and Disney World, brings a showman's energy to the counter that transforms the meal into genuine theater.