Washington D.C. · Sushi · omakase
Sushi Ogawa
Edomae omakase sushiJapanese-ownedKaloramaToyosu-sourced fishFugu licensed
Chef-owner Minoru Ogawa is a second-generation sushi master from Tokyo's Nippori district, where his family has operated a sushi restaurant for over 50 years. At this intimate Connecticut Avenue counter he presents edomae-style omakase using fish imported directly from Toyosu Market in Tokyo.
- Price
- ¥¥¥¥
- Area
- Kalorama / Dupont Circle
- Chef
- Minoru Ogawa
Plate № 09
About
Minoru Ogawa grew up watching his father and brother craft sushi in the Nippori neighborhood of Tokyo, where the family restaurant has operated for over five decades. Trained in Japan before immigrating to the US, he brings that deep hereditary craft to his Washington counter at 2100 Connecticut Avenue. Ogawa sources almost all his fish from Toyosu Market — the gold standard for Japanese sushi chefs — and holds a rare fugu (blowfish) preparation license, one of very few in the DC area. Named one of the twelve most authentic sushi restaurants in America by Men's Journal, Ogawa's omakase experience is quiet, precise, and resolutely old-school. Japanese-language reservations can also be made by calling the dedicated Japanese-speaking line.
Why it's on Washoku Guide
- Second-generation Nippori sushi family: Ogawa's craft is literally hereditary, passed down through 50+ years of Tokyo restaurant tradition.
- Fish air-freighted from Toyosu Market, Tokyo, weekly — the same source Japan's top sushi-ya rely on.
- One of few DC chefs licensed to prepare fugu, available seasonally to adventurous diners.
- Rare dual-language service — Japanese-speaking line available — making this a natural home for Japanese expats and visitors.
Confirmed authentic: Japanese-owned and led (Minoru Ogawa, Tokyo/Nippori native). Tock prepaid reservations. Chef also helms Kappo DC and Zeppelin.
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