Omakase at Barracks Row
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This is my favorite omakase spot, and worth the price! Reservations are really hard to get so you'll have to be quick with it when they open those up. Chef Ricky is always super kind, funny, and explains everything well. The quality of everything is always super fresh and flavorful. I like how the menu switches up depending on the season. The seating inside is limited, but everything is always clean and decorated well.
Such an intimate venue - well worth the high price tag. From the moment you're seated, multiple folks are catering to your needs, whether it's topping off their house made pickles, pouring you more water, or informing you where the chef got the next dish from. I came here for a belated birthday dinner with a friend and loved everything I had! They rotate out their dishes about every 6-8 weeks depending on what's seasonal. I got the uni special add-on, which featured three different levels of uni (what they called bar uni, mid-tier uni, and then uni that needed no additional dressings/flair - the top grade uni). Each selection was delicious and I can't wait to come back.
Phenomenal experience start to finish - great food, expert knowledge, with elegant service touches. Gabriel is an absolute master at storytelling throughout the meal - educational yet funny. We barely talked to each other the whole night as we were eagerly listening to chefs and Gabriel. The fish is deliciously fresh and flavors were full of umami. Also appreciated dessert courses were thoughtful and not just random sweets fillers. The anagi was unique and thoughtful placement. Apparently every seating everyday differs based on the fresh fish allotment available. Would love to come back try a different menu at some point!
Reservations are hard to get -- my friend and I booked one within a minute they were released (14 days prior at 8:45 AM). We were one of 11 guests this past Friday's 5:30 PM reservation where we enjoyed a phenomenal journey of eating and story-telling. It was a 19-course omakase if you don't get any additional courses for a base price of $180 per person. There was an option to add on a wagyu nigiri (+25) and/or uni flight (+50). 1 - FLAMED JELLY FISH SHOT Jelly fish was crunchy, but the other ingredients (red algae, bonito, vinaigrette, etc.) added depth and complexity. Brightened by the citrusy yuzu -- a refreshing and energetic start to the meal. 2 - HAMO Hamo was lightly fried, soft and still had a crisp even though it was sitting on a deeply savory dashi broth. Chrysanthemum stems and leaves added a slight bitterness that complemented well. 3 - SEAFOOD DONBURI Uni was mixed into the rice, which gave it a rich creaminess. Snow crab was sweet, sea grapes were reminiscent of caviar, and shiso blossoms had nice floral notes. Very briny and packed with umami. 4 - MADAI (JAPANESE SEA BREAM) Light and buttery, mixed with subtly seasoned rice -- clean and delicate bite. 5 - KIJIHATA (HK GROUPER) Slightly chewy and not very flavorful on its own, mostly tasted the rice. 6 - KOREAN FLOUNDER Lime zest was bright and the bite was citrus-forward. Slightly chewy texture, but refreshingly sweet. 7 - ENGAWA (FLOUNDER FIN) Each fin only makes about 7-8 bites. Lightly torched with a buttery texture and smoky finish. 8 - MISO SOUP The intermission before the start of the fattier cuts. An aged red miso soup blended in the dashi made from all the heads and bones of the fish we ate thus far -- incredibly comforting broth that was very sea-sweet. Piece of black sea bass filet was silky and tender. Best miso soup I've ever had. 9 - YELLOWTAIL AMBERJACK Creamy texture, brightened by yuzu and a touch of heat from the wasabi. 10 - SPANISH MACKEREL Cold-smoked the night before, it was soft and rich with a well-balanced smokiness that enhanced the flavor of the fish. 11 - BLUE MACKEREL (OSHIZUSHI) Salt-cured, vingar pickled, and aged over 12 days. Flavors were sweet and pickle-y. One of the top bites of the night. HOKKAIDO UNI FLIGHT 3 uni bites, two greens and purple in the middle. Starting from left to right, the first was the sweetest, creamy with a bit of white miso vinaigrette. The middle was very earthy, citrusy and bright from the kumquat zest -- my favorite of the 3. The last uni was simply seasoned with soy sauce and wasabi, sweet, a bit smoky, and complex. 12 - SALMON WITH BURGUNDY TRUFFLE Lightly torched, the salmon melted instantly on the tongue. It was paired perfectly with the earthy truffle flakes, a phenomenal combo. Another top bite. 13 - AKAMI (LEAN TUNA) Very buttery despite being a lean cut, extremely fresh and clean-tasting. 14 - CHUTORO Luxuriously soft and melted in my mouth instantly, balanced well with the seasoned rice. 15 - OTORO Surprisingly light for the belly cut -- rich but not overwhelming. Hints of mustard added contrast and cut through the fat. 16 - SPICY TORO HAND ROLL Super crisp nori, folded with soy fermented miso and chili, pickled radish, shiso mint, and creamy spicy tuna. Flavorful with a clean finish. ICED MUGICHA (BARLEY TEA) A refreshing palette cleanser before the start of dessert. Tasted subtly like iced coffee, very nutty. 17 - SALTWATER EEL Very delicate, the eel was poached in broth from skins and spines with a lightly sweet sauce that was reduced for 72 hours into eel gelatin. 18 - TAMAGO CASTELLA Sponge-like texture, very light and subtly sweet. Made with egg, sugar, mountain yam and even a bit of minced fish. 19 - STRAWBERRY SORBET Topped with peeled strawberries (which made it 20x sweeter) and egg roll crisps, the peels were used to give the sorbet its vivid red color. A clean treat to end a beautiful meal. We appreciated the background info on all the courses, ranging from where the ingredients were sourced and how they were prepared. The pacing was perfect, and we were done within two hours. We both agreed that this omakase experience is worth a return in the future.
I see why this spot has a Michelin Star! Truly a great and intimate experience. With an attentive staff of four-ish, they were able to cultivate an experience where we can not only eat, but learn about the fish and food that we are eating - why they are prepared the way that they are and why they taste a certain way. Shoutout to Gabriel, we were IMPRESSED by his knowledge about Japanese culture and any of the food that was being prepared today. AND to have one main sushi chef and sous chef serving a group of 11, and still maintain quality sushi is Overall, sushi was QUALITY and FRESH. You know it's good when it almost starts to feel like it melts in your mouth in that first bite.
Finally was able to snag a reservation for two and dined here on a Tuesday night in September. I immediately loved the ambience which was very intimate and the service was excellent. The host for the night was very informative and really knew his stuff. I believe there were about 12 diners and the host provided options for sake and wine pairings as well as tea, pairings, and upgrades for sushi to include Uni and Wagyu and caviar. In total, I believe there were 19 courses and I did opt for the Uni flight upgrade which included three types of Uni presented three different ways. I love Uni so this was the highlight of my night. Overall, I thought the experience was good, not great. While everything tasted good, afterwards, I realized that it was mostly fish meaning there were no scallop or crab options. Besides fish, there was one shrimp nigiri -- I feel like an Omakase experience is not complete without raw scallop. I was celebrating my birthday so at the end of the night, the chef put a little bit of caviar on top of my savory cake along with a sparkler, which was nice
Loved every minute of this 21-course tasting menu! From the get-go, this was an experience. The staff was warm, welcoming, knowledgeable, and funny. I walked away learning a lot about the food and culture and with a deeper appreciation of what it takes to put together this menu. The food was delicious and seeing it made right in front of your eyes just added to the experience. While pricey, it was worth it for the quality and experience.
Chef Ricky has made this a really great experience here in DC, the fresh selections and traditional flavors are hard to beat for the price. The parking is what it is in DC, you are lucky if you can find something within one block away for a busy night. The flavors and the variety were really a delightful combination and we left full and satisfied. The DC area needs to have more Omakase places like this one, with a prefix menu that surprises you in every corner, I love this concept and visit many Omakase restaurants. The best part is not picking your dishes and letting the chef go wild. If you have never tried an Omakase before, you should try Omakase at Barracks Row.
I've been a long time patron of Sushi Nakazawa and I know Chef Ricky from there. I was stoked to find out he opened up his own restaurant on Barracks Row and I finally made it there last night. I can appreciate they charge you up front for this meal as it is truly something special and need to plan ahead. I paid $180 plus $18 in taxes up front ($198 total). The setting and service are absolutely amazing, topping Nakazawa in my opinion. I paid an extra $25 for the Wagyu with Truffle and $50 for the Uni Flight. I also paid $100 for the sake tasting which consisted of 5 different sake's that you should drink with about every 5 pieces or so. The service director was very attentive and explained each meal and sake in great detail. There wasn't one thing I didn't love. The pickle dish with 4 different options to cleanse your palate is very unique and amazing. The ambiance, service, and food deserve to be a 2 or 3 star Michelin experience in my opinion. I typically eat at Nakazawa for lunch only so this is my new dinner Omakase place as they don't serve lunch here as there aren't enough people in this area to support lunch service.
Arguably one of the best omakase experiences I've had in the US, outside of NYC. Great price point, fresh and tasty fish, and perfect execution on each course. The sake pairing was exquisite--every new pour with each few courses complimented the flavor profiles incredibly well. Spot on pairing, props to Gabriel for curating that experience. Staff were all very nice, prompt, and helpful. This is a must-try omakase, you will be glad you came!
Hands down one of the best restaurants in DC. Well deserving of their Michelin star. Having eaten many omakases and sushi, including in Japan itself, Omakase at Barracks Row is among the top. The food, as you would expect, is of the highest class. 20-ish dishes of the highest quality ingredients make for some of the best sushi and bites you will ever eat. Highlights for my partner and I were the tempura eel in dashi, the sea bream, and the skilfish. We also got the A5 wagyu with caviar addition and it was my partner's favorite bite as well! Chef Ricky and team definitely curated an amazing experience for us. The space itself is wonderful. Clean, sleek, but also open and spacious. We did never feel crowded and had an amazing view of the chefs and the kitchen. Every thing from the chairs to the dishes were carefully thought out to enhance the experience. The service here is what elevated this place for me as well. Gabriel, our server, and his team provided one of the best services I've had at a restaurant. Gabriel himself is professional and extremely knowledgeable, having helped create the experience. He was able to go into the history and details of every dish we ate, something that enhanced the experience. He helped curate the drink menu as well and his sake recommendations were amazing. They were attentive to the degree where if we noticed we were low on water or pickled vegetables, it would be replenished without even asking. I will absolutely recommend this place to anyone and everyone and I look forward to coming back again!
A Truly Exceptional Omakase Experience at Barracks Row My partner and I celebrated our anniversary at Omakase at Barracks Row, and it could not have been more perfect. The moment we walked in, we were welcomed into a warm, intimate space--soft lighting, calm atmosphere, and an immediate sense that we were about to experience something special. Chef Ricky and his partner were extraordinary. They prepared and presented each piece with such care, explaining where the fish came from, how it was sourced, and what made that specific preparation unique. The experience never felt rushed; instead, it felt like being personally guided through the best of the season. There was also another member of the team who presented the menu and spoke about the pairings. Although we didn't order alcohol, the way he described the sake and wine options was absolutely captivating. He spoke about flavor, texture, and intention with such clarity and passion that it added a deeper appreciation to every course. He had a gift for storytelling that made the meal feel immersive. And the food -- unforgettable. Every piece was balanced and thoughtful, but a few stood out: * The seared otoro was incredibly rich and delicate, practically melting the moment it touched my tongue. * The uni course was a revelation. It featured three different expressions of uni, and since it was my first time trying it, I was amazed by how creamy, clean, and nuanced each piece was. It was one of those rare food moments you remember long after the meal ends. The entire experience felt personal and celebratory -- exactly right for our anniversary. We left feeling not only full, but deeply appreciated and cared for. Reservations are limited -- just one or two seatings a night -- which only adds to its special, almost hidden quality. It makes the experience feel exclusive and precious, something you look forward to long before and remember long after. I would return in a heartbeat. Omakase at Barracks Row is more than a meal -- it's a memory I'll always carry with me.
If you are looking for the ultimate dining experience in Washington D.C. then you must go to Omakase at Barracks Row. This 12 seat, counter only experience is second to none. With Chef Ricky crafting amazing sushi and sourcing it from only the best places in the world there is no way you can go wrong. While eating some of the most amazing food in the world you are spoiled with the amazing service that is led by Mr. Gabriel. Both Chef Ricky and Gabriel have both refined their craft at such places like Minibar (2 Michelin stars) and Sushi Nakazawi (1 Michelin star), so you know the food and service are going to be flawless. With only 12 seats you get a very personalized experience. Nothing goes unnoticed, and the attention to detail is perfect The restaurant itself is gorgeous..... It's all very clean, simple and does not distract you from the food. If available opt in for the additional wagyu and uni. This takes a 10 out of 10 meal to a 11 out of 10 meal. Amazing restaurant, very deserving of a Michelin star. This a place that I can say with all honesty that I can't wait to get back to.
What an experience!! First things first... you absolutely need a reservation. They open them about three weeks out at midnight, and this is not a casual "I'll check tomorrow morning" situation. Set an alarm. Wake up. Question your life choices. Smash the reserve button. Go back to sleep. Because if you wait until breakfast, everyone else has already taken your sushi. And after eating here... I understand why. Omakase on Barracks Row turns tiny slices of fish into an entire evening. Every bite feels incredibly deliberate. The fish is delicate, beautifully prepared, and paired with different seasonings, spices, local ingredients, and whatever other culinary sorcery they're practicing behind that counter. Even better, somehow each piece seems to get better as the night goes on. You eat one and think, "Well, that's probably the winner." Then the next one shows up and immediately starts redecorating the podium. You'll end up with somewhere around 15 beautifully curated bites, plus several little surprises along the way. And yes, describing dinner as "15 bites" sounds like something I'd normally follow by stopping at Taco Bell on the way home... but this is different. It's paced perfectly and feels like an experience rather than simply a meal. There's genuine care and joy behind every piece they serve, and you can taste it. Absolutely worth setting a midnight alarm for. I could not recommend this place more. read more
1 month ago
What an incredible experience at Omakase at Barracks Row! I can see why they have a Michelin star. We got the best seat in the house at the end of a long counter. There aren't any tables here - you all sit at the counter. That way you can watch Chef Ricky make every piece of delicious sushi. Omakase means "I'll leave it up to you" so there's no menu. You just sit down and eat what's handed to you. You have to be adventurous and open minded! And they change the menu seasonally so you might not have ever have the same meal twice. Everything was delicious and beautifully plated. There are 19 courses of small plates or nigiri. We started with a delicious octopus salad, marinated tuna and uni dishes. I was in awe of how nicely plated and delicious everything was! The nigiri was so fresh and every piece melted in my mouth. After 19 courses I was comfortably full and not too stuffed. The pacing of the meal was really good. We had a delicious strawberry sorbet for a refreshing dessert. I can't wait to come back! read more
The BEST sushi I've ever had.Their sushi is fresh and flavorful. We left feeling full and satisfied. You get to watch a show along with your dinner. The chefs grate fresh wasabi in front of you. As they make the sushi, they tell you about the sushi in Japan and how to eat sushi authentically (with your hands) The waiter was a sake connoisseur. He was able to recommend a sake we would both like. read more
This is my favorite omakase spot, and worth the price! Reservations are really hard to get so you'll have to be quick with it when they open those up. Chef Ricky is always super kind, funny, and explains everything well. The quality of everything is always super fresh and flavorful. I like how the menu switches up depending on the season. The seating inside is limited, but everything is always clean and decorated well. read more
3 days ago
10 months ago
Such an intimate venue - well worth the high price tag. From the moment you're seated, multiple folks are catering to your needs, whether it's topping off their house made pickles, pouring you more water, or informing you where the chef got the next dish from. I came here for a belated birthday dinner with a friend and loved everything I had! They rotate out their dishes about every 6-8 weeks depending on what's seasonal. I got the uni special add-on, which featured three different levels of uni (what they called bar uni, mid-tier uni, and then uni that needed no additional dressings/flair - the top grade uni). Each selection was delicious and I can't wait to come back. read more
Phenomenal experience start to finish - great food, expert knowledge, with elegant service touches. Gabriel is an absolute master at storytelling throughout the meal - educational yet funny. We barely talked to each other the whole night as we were eagerly listening to chefs and Gabriel. The fish is deliciously fresh and flavors were full of umami. Also appreciated dessert courses were thoughtful and not just random sweets fillers. The anagi was unique and thoughtful placement. Apparently every seating everyday differs based on the fresh fish allotment available. Would love to come back try a different menu at some point! read more
Reservations are hard to get -- my friend and I booked one within a minute they were released (14 days prior at 8:45 AM). We were one of 11 guests this past Friday's 5:30 PM reservation where we enjoyed a phenomenal journey of eating and story-telling. It was a 19-course omakase if you don't get any additional courses for a base price of $180 per person. There was an option to add on a wagyu nigiri (+25) and/or uni flight (+50). 1 - FLAMED JELLY FISH SHOT Jelly fish was crunchy, but the other ingredients (red algae, bonito, vinaigrette, etc.) added depth and complexity. Brightened by the citrusy yuzu -- a refreshing and energetic start to the meal. 2 - HAMO Hamo was lightly fried, soft and still had a crisp even though it was sitting on a deeply savory dashi broth. Chrysanthemum stems and leaves added a slight bitterness that complemented well. 3 - SEAFOOD DONBURI Uni was mixed into the rice, which gave it a rich creaminess. Snow crab was sweet, sea grapes were reminiscent of caviar, and shiso blossoms had nice floral notes. Very briny and packed with umami. 4 - MADAI (JAPANESE SEA BREAM) Light and buttery, mixed with subtly seasoned rice -- clean and delicate bite. 5 - KIJIHATA (HK GROUPER) Slightly chewy and not very flavorful on its own, mostly tasted the rice. 6 - KOREAN FLOUNDER Lime zest was bright and the bite was citrus-forward. Slightly chewy texture, but refreshingly sweet. 7 - ENGAWA (FLOUNDER FIN) Each fin only makes about 7-8 bites. Lightly torched with a buttery texture and smoky finish. 8 - MISO SOUP The intermission before the start of the fattier cuts. An aged red miso soup blended in the dashi made from all the heads and bones of the fish we ate thus far -- incredibly comforting broth that was very sea-sweet. Piece of black sea bass filet was silky and tender. Best miso soup I've ever had. 9 - YELLOWTAIL AMBERJACK Creamy texture, brightened by yuzu and a touch of heat from the wasabi. 10 - SPANISH MACKEREL Cold-smoked the night before, it was soft and rich with a well-balanced smokiness that enhanced the flavor of the fish. 11 - BLUE MACKEREL (OSHIZUSHI) Salt-cured, vingar pickled, and aged over 12 days. Flavors were sweet and pickle-y. One of the top bites of the night. HOKKAIDO UNI FLIGHT 3 uni bites, two greens and purple in the middle. Starting from left to right, the first was the sweetest, creamy with a bit of white miso vinaigrette. The middle was very earthy, citrusy and bright from the kumquat zest -- my favorite of the 3. The last uni was simply seasoned with soy sauce and wasabi, sweet, a bit smoky, and complex. 12 - SALMON WITH BURGUNDY TRUFFLE Lightly torched, the salmon melted instantly on the tongue. It was paired perfectly with the earthy truffle flakes, a phenomenal combo. Another top bite. 13 - AKAMI (LEAN TUNA) Very buttery despite being a lean cut, extremely fresh and clean-tasting. 14 - CHUTORO Luxuriously soft and melted in my mouth instantly, balanced well with the seasoned rice. 15 - OTORO Surprisingly light for the belly cut -- rich but not overwhelming. Hints of mustard added contrast and cut through the fat. 16 - SPICY TORO HAND ROLL Super crisp nori, folded with soy fermented miso and chili, pickled radish, shiso mint, and creamy spicy tuna. Flavorful with a clean finish. ICED MUGICHA (BARLEY TEA) A refreshing palette cleanser before the start of dessert. Tasted subtly like iced coffee, very nutty. 17 - SALTWATER EEL Very delicate, the eel was poached in broth from skins and spines with a lightly sweet sauce that was reduced for 72 hours into eel gelatin. 18 - TAMAGO CASTELLA Sponge-like texture, very light and subtly sweet. Made with egg, sugar, mountain yam and even a bit of minced fish. 19 - STRAWBERRY SORBET Topped with peeled strawberries (which made it 20x sweeter) and egg roll crisps, the peels were used to give the sorbet its vivid red color. A clean treat to end a beautiful meal. We appreciated the background info on all the courses, ranging from where the ingredients were sourced and how they were prepared. The pacing was perfect, and we were done within two hours. We both agreed that this omakase experience is worth a return in the future. read more
1 year ago
I see why this spot has a Michelin Star! Truly a great and intimate experience. With an attentive staff of four-ish, they were able to cultivate an experience where we can not only eat, but learn about the fish and food that we are eating - why they are prepared the way that they are and why they taste a certain way. Shoutout to Gabriel, we were IMPRESSED by his knowledge about Japanese culture and any of the food that was being prepared today. AND to have one main sushi chef and sous chef serving a group of 11, and still maintain quality sushi is Overall, sushi was QUALITY and FRESH. You know it's good when it almost starts to feel like it melts in your mouth in that first bite. read more
1 year ago
Finally was able to snag a reservation for two and dined here on a Tuesday night in September. I immediately loved the ambience which was very intimate and the service was excellent. The host for the night was very informative and really knew his stuff. I believe there were about 12 diners and the host provided options for sake and wine pairings as well as tea, pairings, and upgrades for sushi to include Uni and Wagyu and caviar. In total, I believe there were 19 courses and I did opt for the Uni flight upgrade which included three types of Uni presented three different ways. I love Uni so this was the highlight of my night. Overall, I thought the experience was good, not great. While everything tasted good, afterwards, I realized that it was mostly fish meaning there were no scallop or crab options. Besides fish, there was one shrimp nigiri -- I feel like an Omakase experience is not complete without raw scallop. I was celebrating my birthday so at the end of the night, the chef put a little bit of caviar on top of my savory cake along with a sparkler, which was nice read more
Loved every minute of this 21-course tasting menu! From the get-go, this was an experience. The staff was warm, welcoming, knowledgeable, and funny. I walked away learning a lot about the food and culture and with a deeper appreciation of what it takes to put together this menu. The food was delicious and seeing it made right in front of your eyes just added to the experience. While pricey, it was worth it for the quality and experience. read more
Chef Ricky has made this a really great experience here in DC, the fresh selections and traditional flavors are hard to beat for the price. The parking is what it is in DC, you are lucky if you can find something within one block away for a busy night. The flavors and the variety were really a delightful combination and we left full and satisfied. The DC area needs to have more Omakase places like this one, with a prefix menu that surprises you in every corner, I love this concept and visit many Omakase restaurants. The best part is not picking your dishes and letting the chef go wild. If you have never tried an Omakase before, you should try Omakase at Barracks Row. read more
I've been a long time patron of Sushi Nakazawa and I know Chef Ricky from there. I was stoked to find out he opened up his own restaurant on Barracks Row and I finally made it there last night. I can appreciate they charge you up front for this meal as it is truly something special and need to plan ahead. I paid $180 plus $18 in taxes up front ($198 total). The setting and service are absolutely amazing, topping Nakazawa in my opinion. I paid an extra $25 for the Wagyu with Truffle and $50 for the Uni Flight. I also paid $100 for the sake tasting which consisted of 5 different sake's that you should drink with about every 5 pieces or so. The service director was very attentive and explained each meal and sake in great detail. There wasn't one thing I didn't love. The pickle dish with 4 different options to cleanse your palate is very unique and amazing. The ambiance, service, and food deserve to be a 2 or 3 star Michelin experience in my opinion. I typically eat at Nakazawa for lunch only so this is my new dinner Omakase place as they don't serve lunch here as there aren't enough people in this area to support lunch service. read more
8 months ago
Arguably one of the best omakase experiences I've had in the US, outside of NYC. Great price point, fresh and tasty fish, and perfect execution on each course. The sake pairing was exquisite--every new pour with each few courses complimented the flavor profiles incredibly well. Spot on pairing, props to Gabriel for curating that experience. Staff were all very nice, prompt, and helpful. This is a must-try omakase, you will be glad you came! read more
Hands down one of the best restaurants in DC. Well deserving of their Michelin star. Having eaten many omakases and sushi, including in Japan itself, Omakase at Barracks Row is among the top. The food, as you would expect, is of the highest class. 20-ish dishes of the highest quality ingredients make for some of the best sushi and bites you will ever eat. Highlights for my partner and I were the tempura eel in dashi, the sea bream, and the skilfish. We also got the A5 wagyu with caviar addition and it was my partner's favorite bite as well! Chef Ricky and team definitely curated an amazing experience for us. The space itself is wonderful. Clean, sleek, but also open and spacious. We did never feel crowded and had an amazing view of the chefs and the kitchen. Every thing from the chairs to the dishes were carefully thought out to enhance the experience. The service here is what elevated this place for me as well. Gabriel, our server, and his team provided one of the best services I've had at a restaurant. Gabriel himself is professional and extremely knowledgeable, having helped create the experience. He was able to go into the history and details of every dish we ate, something that enhanced the experience. He helped curate the drink menu as well and his sake recommendations were amazing. They were attentive to the degree where if we noticed we were low on water or pickled vegetables, it would be replenished without even asking. I will absolutely recommend this place to anyone and everyone and I look forward to coming back again! read more
1 month ago
4 months ago
10 months ago
A Truly Exceptional Omakase Experience at Barracks Row My partner and I celebrated our anniversary at Omakase at Barracks Row, and it could not have been more perfect. The moment we walked in, we were welcomed into a warm, intimate space--soft lighting, calm atmosphere, and an immediate sense that we were about to experience something special. Chef Ricky and his partner were extraordinary. They prepared and presented each piece with such care, explaining where the fish came from, how it was sourced, and what made that specific preparation unique. The experience never felt rushed; instead, it felt like being personally guided through the best of the season. There was also another member of the team who presented the menu and spoke about the pairings. Although we didn't order alcohol, the way he described the sake and wine options was absolutely captivating. He spoke about flavor, texture, and intention with such clarity and passion that it added a deeper appreciation to every course. He had a gift for storytelling that made the meal feel immersive. And the food -- unforgettable. Every piece was balanced and thoughtful, but a few stood out: * The seared otoro was incredibly rich and delicate, practically melting the moment it touched my tongue. * The uni course was a revelation. It featured three different expressions of uni, and since it was my first time trying it, I was amazed by how creamy, clean, and nuanced each piece was. It was one of those rare food moments you remember long after the meal ends. The entire experience felt personal and celebratory -- exactly right for our anniversary. We left feeling not only full, but deeply appreciated and cared for. Reservations are limited -- just one or two seatings a night -- which only adds to its special, almost hidden quality. It makes the experience feel exclusive and precious, something you look forward to long before and remember long after. I would return in a heartbeat. Omakase at Barracks Row is more than a meal -- it's a memory I'll always carry with me. read more
If you are looking for the ultimate dining experience in Washington D.C. then you must go to Omakase at Barracks Row. This 12 seat, counter only experience is second to none. With Chef Ricky crafting amazing sushi and sourcing it from only the best places in the world there is no way you can go wrong. While eating some of the most amazing food in the world you are spoiled with the amazing service that is led by Mr. Gabriel. Both Chef Ricky and Gabriel have both refined their craft at such places like Minibar (2 Michelin stars) and Sushi Nakazawi (1 Michelin star), so you know the food and service are going to be flawless. With only 12 seats you get a very personalized experience. Nothing goes unnoticed, and the attention to detail is perfect The restaurant itself is gorgeous..... It's all very clean, simple and does not distract you from the food. If available opt in for the additional wagyu and uni. This takes a 10 out of 10 meal to a 11 out of 10 meal. Amazing restaurant, very deserving of a Michelin star. This a place that I can say with all honesty that I can't wait to get back to. read more
Omakase at Barracks Row is truly deserving of its Michelin star! The atmosphere is intimate and elegant, creating a fantastic setting for a memorable dining experience. The chefs are incredibly skilled, and every dish is beautifully presented (see the photos). Chefs can also be funny and crack really funny jokes. The atmosphere is incredible. Their sake pairing is worth it, also the staff is so knowledgeable about sake and what to pair it with. Ask questions and you may learn a lot new! That said, the menu is quite large, and you can get full rather quickly. I found myself wishing there was an option for a smaller menu to better pace the experience. Overall, it's a phenomenal spot for sushi lovers and a must-visit for anyone seeking a refined omakase experience in the city. Highly recommend! read more
KenScale: 8.25/10 Visits: May 2025 New York City seemingly has an endless number of super-premium sushi restaurants nowadays where $400 per head for an omakase dinner (before drinks, tips and taxes) is not that shocking. While my wife Jun and I love sushi, we have been reluctant to shell out that much money when we were in the city. On the other hand, DC certainly has no shortage of sushi restaurants but the number of places offering premium-grade fish is much smaller, but that doesn't necessarily mean you cannot find a quality omakase experience. One restaurant that I have been looking to check out is the fairly new Omakase @ Barracks Row by chef Ricky Wang, who used to work at Sushi Nakazawa before opening his own place on Barracks Row. The entire omakase menu is still at a fairly reasonable price of $180 per person, and Jun and I had plenty to like from the offerings of chef Ricky. The meal at Omakase starts with a few small-sized otsumami dishes before transitioning to nigiri pieces. First came octopus tako salad with seaweed, followed by hamo (pike conger eel) tempura with chery tomato and okra, and then a mini donburi with sea urchin, sea grape and ikura. All three dishes had balanced flavor and texture raising expectations on what chef Ricky will bring to the table. Most of the fish from the nigiri series are sourced from Japan. I would probably say the size of each piece (both the fish and the rice) was slightly smaller than what I remembered eating at other sushi restaurants, but the quality of the fish was generally high while I really liked the texture of the koshihikari rice from a giant pot at the center of the counter. Some of my favorite pieces included red drum (from the Atlantic Ocean, not Japan), cured in sakura leaf that gave a fascinating cinnamon flavor, horse mackerel (aji) with ginger and seared king salmon from New Zealand with summer truffle from Italy on top. Other more conventional pieces were also delicious and well-executed with moderate seasoning and freshness of the fish consistent throughout our meal, most notably honmasu (Japanese trout) with citrus and bamboo salt on top, madai (red sea bream) with sake sauce and kelp, blow torched gindara (sablefish) with citrus and flaked salt and straw smoked sawara (Spanish mackerel). This being the mackerel season, in addition to the horse mackerel and Spanish mackerel I mentioned, chef Ricky also brought out a unique box-style pressed sushi (oshizushi) with cured shime saba (blue mackerel). For the o toro, he used a double piece of tunas to show that even within the fatty tuna grade, there are different levels of fattiness you can appreciate. We also opted for a supplement of wagyu beef (from Okinawa) with caviar and it was a luxurious treat. Our meal concluded with a piece of tamago and a dessert of peeled strawberry, strawberry yuzu sorbet and crumbled coconut egg roll cookies. Omakase has quickly risen to become a hot sushi destination in DC, so I would definitely book in advance (the reservation opens two weeks in advance each morning at 8:45 a.m.). I liked the minimalistic setting of the counter located on the second floor where chef Ricky's craftmanship is the center (as it is supposed to be) of the entire experience. There is a decent list of sake options, both available by bottle and glass options. I do wish the restaurant would give more efforts to expand the wine list for those who enjoy complementing their omakase dinner with a crisp glass of champagne or white wine. Chef Ricky was very friendly and whenever we had questions about a particular dish he was glad to answer them. Jun actually recognized him serving us on our past visit to Nakazawa, so that was a nice surprise, too. Overall, we were very impressed with our experience at Omakase. Perhaps we would love to see a few more showstopper pieces but I am confident that Omakase will be one of our go-to options when we need a sushi fix. read more
Personally, I don't recommend going here if you want authentic and great tasting high end sushi. If I hadn't been to Sushi Nakazawa and other higher end sushi restaurants around the world, I would have thought that this place is similar to all other high-end restaurants out there. The rice is hard compared to other sushi restaurants, and it feels like I was served mediocre food at a high-end restaurant. The shrimp is bitter and raw, and I can taste the staleness that I've never tasted in other high end sushi restaurant. The uni doesn't taste fresh, as two out of three uni courses I had doesn't have that sweetness sea taste and had the similar stinky taste of seafood that almost reaches its expiration. Sushi Nakazawa isn't the best in my rankings at the moment, but at least they have more varieties of tastes in terms of fish and their rice isn't hard as wax and sticks together nicely, whereas this restaurant, perhaps the only selling point might be the mackerels, which is only three or four items out of 20+ total items on the menu that is up to par to the standards held by high end sushi restaurants. In addition to that, wagyu with caviar was extremely salty and underwhelming in flavor. Miso soup was serviceable and the strawberry sorbet dessert was slightly refreshing, but other dishes failed to leave an impression. The other side dishes are just dry (anyone had dry ginger? At least other high end sushi restaurants had some moisture to the ginger, but this is just plain desert dry). For a starred restaurant, I expected more consistency and finesse across the board. In addition to that, I'm not sure if it was just me, but I threw up my dinner on the way home. No allergies, but I guess my stomach just doesn't sit well with the hard wax rice from this restaurant. As for service, there is none, and the staff pushed me to my seat while I'm not even readily seated in my chair. Luckily, I'm skinny enough so that I don't get hurt when my body reaches the table, but wow, looks like I need insurance in case something like this happens! 3.9/10 for the food altogether, and most of that score was due to the mackerels and the okay desserts. Service is non-existent, but I'll round that up to two stars. If you had the time, I'd recommend just taking a trip to New York for a better sushi experience for a similar price to this one. read more
Came here to celebrate my wife's birthday. Getting a reservation was not easy, but luckily one opened up on Resy. Street parking was a breeze. The dining experience was very intimate, and we really enjoyed how each course was explained in great detail. This is probably the best omakase I've had ever. The menu features a set 21 course tasting menu with no a la carte options. There were two extra specials, and we opted for the uni flight. This was an amazing omakase experience. A must for any sushi lover! read more
Such a great experience! We loved the expertise of the team here, from the explanations to the live preparations, every detail seemed well thought out and curated. We didn't have a bite we didn't like. I also discovered a new fish I love and will now have to keep searching for! The ambiance inside is also very clean and modern and we loved the sake recommendations! We will surely be back! read more
2 years ago
A New Rival to Sushi Nakazawa and recent michelin 1 star. I was excited to try the new sushi omakase spot in the area. Chef Ricky and Chef Aaron's attention to detail, paired with the informative and engaging Gabriel explaining each course, made this a great sushi experience. The sake pairing was well thought out and enhanced the flavors of each dish. Every course was a revelation--except for the one that tasted like sardines, which I found a bit challenging. It's one of those things that may just be an acquired taste, but I appreciate the opportunity to try it nonetheless. One note: the meal will take you at least 2-3 hours, so come prepared for a leisurely dining experience. While I thoroughly enjoyed the pacing, I do wish it could have been a bit faster, maybe closer to the 2-hour mark. A couple at our seating repeatedly ordered extras (one after another instead of all at once) which cause some pauses in the flow of the meal for the rest of us. They offered add-ons like 3 types of uni and wagyu. But all in all, the quality of the fish, the knowledge of the chefs, and the overall vibe of the place made it a memorable evening. If you're in the mood for a great sushi experience, I highly recommend checking it out--but do come with patience and an appetite for both the sushi and the experience. read more
Chef Ricky and the extremely knowledgeable staff made this the best Omakase experience we have ever had! Each bite was perfectly curated by Chef Ricky. I experienced fish that I thought I knew in a completely different light. I cannot forget that bite of mackerel I had. I'm still in disbelief. The setting is spacious and very well lit but still very intimate. Chef Ricky and his staff encourage fun and set a playful tone around dinner. While chef Ricky is making us art, Gabriel, the maitre d, gave us history, background, and great sake pairing recommendations. He definitely does his research! If you're worried about spending too much and not getting your money's worth, don't. I can guarantee you it'll be worth it. Already planning to go back in the fall. I'm so happy this is not a pop up anymore! read more
I've been to several Michelin omakase and this one stands out because of the personality and engagement of Chef Yi. Beyond the delicious nigiri and otsumami, this is a fun and delightful tasting experience. The banter with Chef Aaron adds to the evening. Service is great and the staff is knowledgeable. The rice is a bit more vinegar heavy than I have experienced but absolutely delicious. If you are able to spend a bit, this is the best sushiya in the DMV. read more
Amazing omakase experience in DC! You can tell Chef Ricky is very knowledgeable about fish, what's seasonal, where to source the best - and passionate about making sure each piece is paired with the right sauce, toppings, if things need to be aged to bring out more flavor, etc Absolutely get the uni flight add-on (generous amounts of uni and all of them taste different!) & the melon at the end of the meal was JUICYY read more
LOVE! We didn't have any issues getting some parking but it is very hard getting a reservation here. Tip is to look for reservations on the 1st day of the month for the following month. Prepayment required. They only do this omakase 4x a week and 2 time slots per day. It is absolutely worth it and an amazing experience. I opted for the saki pairing and we did the add ons as well. The add ons were worth it in my opinion and absolutely delicious. It's on the 2nd floor and we had to ring the doorbell to be escorted to a 10 top counter. Quiet and relaxing like you're in a home. Everyone was so nice and everything was so good. I highly recommend the saki pairing as well. If you can get a reservation here, do it! The chefs are great and friendly as well. All the ingredients and items were very fresh and just an unmatched flavor. read more
Getting reservations was pretty difficult but you just need to check periodically and I think it only opens up 2 weeks in advanced. Location was pretty easy to find on barracks row. You're greeted and let into the restaurant 10 min ahead of your reservation. It was a cozy sushi bar seating about 10 people. I liked the clean look and there were some decor that was simple and added some color. The staff was very helpful and friendly. Chef Ricky was also entertaining and explained each dish. We got to learn a little more about the selection process he goes through and how he brings in the freshest ingredients. I appreciated the mix of traditional pairings and the modern tastes. You had the option to add on uni or wagyu this night. There were about 20 different courses and we enjoyed each one of them. There were different fishes (and parts used) including salmon, tuna (toro), mackerel, brem, yellowtail, eel, scallop. The menu depends on what Chef Ricky orders, which depends on what's fresh and in season. We enjoyed dining here and will come back for a future celebratory event, since it is a little pricey. read more
Absolutely worth it! With tax and tip this restaurant is going to run you about $200 per person, but the intimate setting, delicious and unique fish, and interactions with the chef made our trip an amazing experience. The sushi is the best I've ever had. The chef works directly with buyers from the Tokyo fish market and creates unique dishes with a variety of fish. Reservations are available 2 weeks in advance, and I definitely recommend planning ahead and booking your reservation as soon as possible. read more
2 years ago
New style Omakase paying homage to the old ways while bringing some unique flare to the forefront. Sake pairings were a delight. Educational and theatric explanations of each course and pairings were greatly appreciated! Chef was engaging and lighthearted. A great new and relaxed take on the traditional Omakase experience. Definitely check them out and don't shy away from asking questions about sake. They will guide you to something you enjoy and expand your pallet! read more
2 years ago
Wow wow wow what a journey I was taken on. This was such a very unique omakase experience and I loved every single bite. Was a 2 man job & they delivered such a fantastic dining experience. Everything from the explanation on every dish to the sake pairings to the presentation was OUT of this world. The inside is pretty small but very cozy so you get to know the couple next to you. Everyone was great and was making jokes. Such a great time and everything was delicious, the Salmon and tuna were my favorites along with the uni flight. Stop in to Omakase at Barracks Row IMMEDIATELY for one of the best dining experiences you've ever had!!! read more
2 years ago
Amazing 1 Michelin star omakase experience! The service director was very articulate and informational in describing each dish. Total dishes was about 21 including dessert. Very unique tastings in each piece. Definitely recommend everyone to come! Ambiance is good. read more
This was such a wonderful experience! Chef Ricky and crew were so knowledgeable and served us the best cuts of some of the freshest fish I've ever had. We got the sake pairing and they all went perfect with each dish and we also got a brief description of each one. There was not one bite that I didn't enjoy. The service here is so amazing and I felt so welcome. The gentleman who was on the mic who described everything in such detail. He was very entertaining and made it a very fun experience. The restaurant itself is very cozy and clean. It's very expensive but so worth it. I cannot wait to come back here and see what Chef Ricky and crew serve up next! read more
I went here for dinner on Saturday night as a treat to myself just because. I had a wonderful experience from start to finish. I had to make a reservation about a month out as even though this place is new it is very popular. There are two seating's, a 5:30 PM and a 8:15 PM seating. I went with a 5:30 PM seating. I was greeted by Gabriel, who allowed me, and another gentleman who arrived early to come inside. We were able to hang our coats up on hooks that were neatly aligned behind the seating, and there was a container to store our wet umbrellas in. I was directed to my seat and provided with a drink menu consisting of assorted sake and green teas. I ordered a green tea and I appreciate that it was allowed to steep before it was brought to me so that I could immediately enjoy it once it arrived. The Omakase consisted of flights of different fish, and shellfish with an optional A5 Wagu and Uni supplement. There is also the option of a flight of sake that complements each of the segments of the Nigiri being served. Throughout each of the courses, Gabriel (I hope I did not misspell his name) gives a good description of the dish being served as well as some cultural information surrounding the dish. For those that chose the sake flight, he also gives an in-depth history and backstory on the sake. Everything that I had here was delicious, from start to finish. Chef Ricky and his staff have curated an amazing experience with delicious food and an inviting ambiance. I am happy to have had the opportunity to eat here, and I look forward to returning again. Highly recommend. read more
1 year ago
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522 8th St SE
Fl 2
Washington, DC 20003
Capitol Hill
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https://www.omakasedc.com
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the cost of the menu does not include tax/tip
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Omakase at Barracks Row - sushi - Updated September 2026
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