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DC Yakitori Pop-Up: A Taste of Tokyo in the District ๐Ÿขโœจ

The moment the smoke hits your senses, you're transported to a tiny alley in Shinjuku. Torisumi Yakitori isn't just another DC pop-up - it's a culinary homecoming by a chef who's walked both sides of the Pacific. ๐Ÿ‘จโ€๐Ÿณ The Master Behind the Grill Trained at Rose's Luxury (Michelin-starred DC institution) Spent two years mastering binchotan techniques in Tokyo's hidden yakitori bars Currently operating through exclusive pop-ups while planning a permanent location ๐Ÿ”ฅ Why This Stands Out Authentic Binchotan Charcoal: Imported white oak charcoal burning at perfect 800ยฐF Whole-Bird Butchery: Utilizing every part from thigh to heart Seasonal DC Ingredients meets Edo-era techniques ๐Ÿ“ธ Must-Try Skewers Tsukune: Chicken meatballs with smoked egg yolk dip Negima: Alternating thigh and leek in perfect balance Kawa: Crispy skin that shatters like glass Special Cut: Today's butchers choice (usually oyster or heart) ๐Ÿ’ก Pop-Up Protocol Follow IG @torisumidc for location reveals (usually Shaw or Navy Yard) Reservations essential - typically released monthly via Tock $85-125 omakase style (12-15 courses, 90 minutes) Sake pairings available from curated list ๐ŸŒŸ The Vibe Imagine: minimalist warehouse space, the hypnotic sizzle of dripping fat hitting coals, and a chef who remembers your name after the first course. This isn't dinner - it's edible theater. #DCPopUp #YakitoriDC #TokyoInDC #DMVFoodScene #ChefLife

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Ethan Campbell
Ethan Campbell
20 days ago
Ethan Campbell
Ethan Campbell
20 days ago
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DC Yakitori Pop-Up: A Taste of Tokyo in the District ๐Ÿขโœจ

The moment the smoke hits your senses, you're transported to a tiny alley in Shinjuku. Torisumi Yakitori isn't just another DC pop-up - it's a culinary homecoming by a chef who's walked both sides of the Pacific. ๐Ÿ‘จโ€๐Ÿณ The Master Behind the Grill Trained at Rose's Luxury (Michelin-starred DC institution) Spent two years mastering binchotan techniques in Tokyo's hidden yakitori bars Currently operating through exclusive pop-ups while planning a permanent location ๐Ÿ”ฅ Why This Stands Out Authentic Binchotan Charcoal: Imported white oak charcoal burning at perfect 800ยฐF Whole-Bird Butchery: Utilizing every part from thigh to heart Seasonal DC Ingredients meets Edo-era techniques ๐Ÿ“ธ Must-Try Skewers Tsukune: Chicken meatballs with smoked egg yolk dip Negima: Alternating thigh and leek in perfect balance Kawa: Crispy skin that shatters like glass Special Cut: Today's butchers choice (usually oyster or heart) ๐Ÿ’ก Pop-Up Protocol Follow IG @torisumidc for location reveals (usually Shaw or Navy Yard) Reservations essential - typically released monthly via Tock $85-125 omakase style (12-15 courses, 90 minutes) Sake pairings available from curated list ๐ŸŒŸ The Vibe Imagine: minimalist warehouse space, the hypnotic sizzle of dripping fat hitting coals, and a chef who remembers your name after the first course. This isn't dinner - it's edible theater. #DCPopUp #YakitoriDC #TokyoInDC #DMVFoodScene #ChefLife

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Sai Yakitori
Sai YakitoriSai Yakitori