Omakase at Barracks Row

Chef Yi Ricky Wang, who trained under Chef Nakazawa before running a series of pop-ups, is now settled in at this counter, located up a set of metal stairs in an industrial-chic space. Take special note of the paintings that line that staircase—they're nods to a longstanding tradition of fishermen brushing their catch with ink and pressing it into rice paper—and you may be presented with a similar piece at your meal. Chef Wang's omakase features a few otsumami, perhaps poached sweet shrimp in a smoked Maine uni sauce, before progressing to nigiri. It's all impressive, from the Boston surf clam finished with kumquat kosho to the hay-smoked Spanish mackerel sourced from the Carolinas that's bold but balanced. Musk melon with strawberries imported from Japan is a satisfying finale.

Ultra-intimate counter dining: a 14-seat omakase counter

• The restaurant operates a 14-seat sushi bar serving a 21-course omakase, all served to guests at the counter by Chef Ricky Wang, who trained under Daisuke Nakazawa.

Michelin-starred by the Michelin Guide

• Omakase at Barracks Row has earned Michelin stars, confirming its status among DC's top dining experiences.

Counter-only experience with fixed two-seatings via Resy

• All seating is counter-only (no tables) with two nightly seatings at 5:30pm and 8:15pm available via Resy; the full omakase experience is designed around the counter, with no tables.

Signature Ingredients

• Fatty yellowtail (hamachi): Described by The Infatuation as a fatty, buttery yellowtail that melts in the mouth, making it a centerpiece of Omakase at Barracks Row's 21-course tasting and a hallmark of the restaurant’s high-quality seafood sourcing.
• Tempered sardines: Noted by The Infatuation as impeccably tempered, illustrating a distinctive technique that tempers the fish to achieve a delicate texture and balanced, nuanced flavor.
• Bluefin tuna: Referred to as did-you-catch-this–this-morning bluefin tuna in the same review, signaling the use of ultra-fresh, premium bluefin cuts (likely otoro/chutoro) that define the meal’s indulgent, signature courses.