Raw Omakase

The story

Raw Omakase Washington DC – Chef Johnny’s Intimate Edomae-Style Japanese Dining

An Evening of Refined Japanese Omakase in Washington DC

At Raw Omakase in Washington DC, the experience is built on a simple but profound promise: dining with finesse meets the comfort of home. This is not a restaurant that shouts; it invites. Chef Johnny, a veteran with 16 years of experience, leads the kitchen with a quiet confidence shaped by training under some of the most respected names in the craft—Nakazawa in DC and Masa Takayama in New York City. He was also the opening chef for Takara 14, and now, at Raw Omakase, he brings that accumulated knowledge to a space that feels personal and unhurried.

The format is pure omakase: two seatings each evening, at 6:00 pm and 8:15 pm, with an 18-course tasting menu priced at $150 per person. There are no à la carte choices, no distractions—just the steady rhythm of the chef’s counter and the progression of small, precise courses. The cuisine is classically Japanese, with an emphasis on raw fish and the subtle techniques that define Edomae-style sushi.

The setting is intimate—counter dining and table service are both available, and the restaurant is available for private parties and catering. The atmosphere is welcoming without being fussy, the kind of place where the chef’s presence is felt in every course.

Raw Omakase has earned a Michelin Recommended award, a recognition that aligns with the restaurant’s commitment to precision and hospitality. It is a quiet destination for those who value craft over spectacle, and a strong addition to Washington DC’s Japanese dining scene.