23-05-2025
Step Down Into Georgetown's Hot New Basement Sushi Destination
D.C. isn't exactly starving for sushi — with sleek omakase counters, Michelin-starred places, and quiet hole-in-the-walls in just about every neighborhood, the city's raw fish game is strong. But, there's no such thing as too much of a good thing. Enter Sushi Gaku, the latest contender to roll into the District that hopes to slice, dice, and impress its way into your weekly dinner rotation.
Occupying the subterranean Georgetown space formerly held by cocktail lounge Donahue (1338 Wisconsin Avenue NW), Sushi Gaku is the newest installment from chef Yoshi Ota — but it's not his first pass at the D.C. restaurant scene. Sushi Gakyu was a longtime favorite of Washingtonians, serving up similar rolls in a sleek spot near the White House until its closure this year. Its newest D.C. iteration, named Sushi Gaku, sits blocks away from always busy M Street, nestled along the less crowded corridor of Wisconsin Avenue NW.
'I am so honored to join this historical area in Washington,' says Ota, in a statement. 'I am planning to serve traditional sushi as well as a different style that our guests have never seen before.'
Born in Hokkaido Japan, Ota's culinary career began at ANA International Tokyo restaurant in Tokyo, Japan. He took his talents across the globe, spending the last four decades perfecting his knife skills across his home country and the U.S., notably at New York's legendary Sushi Den.
He is one of the only in the area to hold a preparation license for fugu, or pufferfish — the Japanese delicacy that contains a poisonous toxin.
For this new-look sushi spot in the nation's capital, chef once again called on Bethany Kazaba, CEO and Managing Principal at Neighborhood Retail Group, for help.
The space is modestly small, but the decor is on brand — striking a cultured balance between modern elegance and traditional Japanese artistry. Delicate orchid plants sit atop polished wooden counters, while minimalist wall panels adorned with ink-brushed calligraphy evoke a quiet sense of comfort. Bamboo accents and stone plateware add texture, all brought to life under tailored mood lighting that softens every corner and sets the tone for intimate conversations.
On the menu is a mix of recognizable fare and perhaps new-to-you rolls and sashimi. One signature dish is its traditional style nigiri sushi, prepared edo style with akazu (dark vinegar), sushi rice, and fish pieces. He will also serve regular nigiri with white sushi rice, as well as maki, and other casual Japanese plates.
Sashimi arrives in bulk by plates of at least 10 or smaller portions of four pieces per serving, featuring mackerel, tuna, squid, scallop, fatty tuna, and plenty more cuts. The same offerings are available for nigiri, except two pieces per platter. Starters consist of the classics: edamame, green salad, seaweed salad, and spring rolls. Cooked protein are pickings of grilled eel, shrimp tempura, fried oyster, grilled black cod, and hamachi kama.
Though not coming for at least two months, given it needs ample time for preparation, diners have an omakase course to look forward to. Chef plans to serve a very fermented ancient-style sushi. The reservation-only tasting, which starts at $180 per person, features four appetizers in addition to 12 pieces of premium nigiri and dessert.
To accompany the aforementioned options is a sprawling beverage program headlined by four opening cocktails. The cheeky Royal Fizz combines rum, lime juice, umeshu, saline, and prosecco while the refreshing Gaku Breeze blends tequila, almond liqueur, lime juice, cucumber syrup, and mint leaves for garnish. And it wouldn't be a proper Japanese establishment without sake by the carafe and bottle. For the simpler palates, there is plenty of wine and Sapporo beers.
Over on M Street NW, Georgetown is home to another great downstairs sushi cave called Kyojin, named Eater DC's 2023 Restaurant of the Year. And more raw fish is on the horizon across the city, with all-you-can-eat Sushi Sato coming to H Street in the next month.
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