Sushi-Ko

A group of us (5) had dinner at Sushi-ko in Georgetown last night. Our table was in a dark corner, the lighting was poor, and the decor miserable. Service was good but the food was a major disappointment. The grilled octopus was very good, but the sushi was thinly sliced, tasteless and overpriced. I had better sushi at Wholefoods sushi counter. To top it all, they had added 18% service charge to our bill. We will never go back there again! more

I heard alot rumor how good this place were but very disspointed diner, sushi nigiri were very thin cuts(small), slumy not fresh at all. The server was very good with recommadation but the sushi quality were the worst sushi I ever ate in my life... how in the world you guys served the fish been like 3-4 day. Realy dissapointed and embrrasing our japanese culture. more

The endamame was good and the warm spinach & mushroom salad was delicious. The rolls - California, spicy scallop, eel and eel deluxe (forgot the name on the menu) all were blah, and honestly fairly tasteless. I'm surprised that this restaurant fell flat. No hurry to go back -- you can do better. more

Sushi-Ko was Washington's first sushi place. It is the ""grande dame"" of sushi places. It is simple and spare like being in your Japanese ""obaasan"" (grandmother's) house eating very well put together, fresh fish. For someone eating sushi for the first time, they will get great, impeccably fresh fish. Pros: Always dependable Cons: Never surprisingly great more

By Tom Sietsema Washington Post Magazine Sunday, Oct. 14, 2007 "Omakase" has become my mantra at most Japanese restaurants, and here's why: When you ask the cooks behind the sushi counter for what translates as "chef's choice," you get to see what they think is best at that particular moment. And so it was that I found myself on a stool at the city's premiere (and longest-lived) sushi bar recently, enjoying course after fresh little course: raw salmon garnished with bright orange roe and sweet red onions; see-through slices of flounder decorated with crunchy bits of fried sweet potato; a warm mushroom salad; two bites of marinated, fried eel atop a tiny salad of diced cucumber and matchsticks of radish; piping hot rock shrimp in a light tempura, with dips of green tea salt and yuzu remoulade; plus a plate of sushi -- buttery toro, jackfish, pearly sweet shrimp and sea-fresh uni simply brushed with a sauce of mirin, sake and soy sauce. Each bite transported me. Cool aside: Head chef Koji Terano had the day off on my visit, but you'd never know by the look and taste of his underlings' fine handiwork. Better yet, there's more where that came from: Sushi-Ko is poised to open a bigger, sexier branch in Chevy Chase. more