James W.

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.

Lily H.

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!

Ailun H.

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.

Jazlene G.

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.

Justine B.

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

Evan P.

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.

Ron C.

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.

Michael C.

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!

Gabe P.

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!

Kimberly L.

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.

Ryan S.

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.

Xeniya B.

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!

Ken S.

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.