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Dazzling Japanese fare, a vast selection of sake (more than 125 labels), and splendid, urbane environs oft populated by affluent, fashionable beings have contributed to this District hot spot's skyrocketing popularity. Skip the smoky teppanyaki station, reserve a regular table, and opt instead for the sushi, sashimi, and salads—beautifully plated marvels of freshness, simplicity, color, and composition, albeit pricey little portions of perfection. The mifune roll (soft-shell crab, tobiko caviar, scallions, daikon, and spicy mayo) is brilliant, while great carnivorous dishes include Australian black Angus tenderloin with black-truffle ponzu; Wagyu skirt steak with shiso-marinated shiitake mushrooms and black pepper–wasabi sauce; jidori (loosely defined as free-range) chicken; and braised short ribs or pork. Try the tiramisu, with extra-creamy kinako ice cream and honey-like kuromitsu syrup, for dessert.
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