Daisuke Nakazawa's DC outpost of his celebrated New York omakase counter — the chef famously trained for over a decade under Jiro Ono before opening his own room. The DC location runs the same 20-course nigiri-driven omakase as New York, with fish flown in directly from Toyosu. Counter seating only, hushed, exacting. For sushi as ritual, executed by one of the most disciplined practitioners in America.