Koryouri Urara — Restaurant in Washington

Several things make this restaurant stand out amongst others. It’s not just the food, but the care that’s taken to curate a remarkable dining experience. A lot of places just dump endless courses on you with the hope of grinding you into submission by giving you a few good courses and a lot of just OK ones before they push you out the door. That’s not the case here. My dinner started out with the most exceptional chawanmushi that set the tone for the rest of my meal. This chawanmushi was among the best that I’ve ever had and stood out even from the ones I’ve had in Japan. The dinner included hit after hit and was punctuated by the top-notch service that this place delivers. The food was great, but the drink pairings and recommendations from the servers were spot on. The wines were awesome and the knowledgable staff seemed to really understand my preferences and were able to take my experience to the next level. I can’t say enough good things about this place and they do a great job of delivering elevated Japanese flavor without being snobby or pretentious. The service is white glove and you do really feel the love and care that the chef is putting into the food. They’re not just pumping food out of the kitchen and dumping batched cocktails or mediocre overpriced wine options on your table. They are giving diners a carefully curated experience while delivering great value and demonstrating their commitment to quality. We need more places like this in DC where the people running the show care about the final product and experience you have from...

A fantastic new addition to the Georgetown dining scene, this spot showcases the depth and variety of Japanese cuisine through each of its thoughtfully crafted dishes. The wine list is particularly impressive, featuring selections from a few Japanese female winemakers—each wine pairing beautifully with the food. Some standout pairings include:

Chawanmushi with Six Cloves Chardonnay: This elegantly structured wine complements the delicate umami of the dashi in the Chawanmushi, creating a refined and harmonious pairing.

Shabushabu with Shiba Wichern Willamette Blanc: A distinctive wine that holds its own against the rich flavors of truffle and parmesan layered over Kurobuta pork, enhancing the overall experience.

Hasamiage with Shiba Wichern Pinot Noir “Sparky”: The highlight of the evening. This Oregon Pinot Noir sparkling pairs perfectly with the crispy, savory notes of fried meat and lotus root.

Unagi Donabe Gohan with Shiba Wichern Pinot Noir “Bellevue Cross”: This expressive wine that amplifies the comforting, earthy flavors of the rice dish. I’m intrigued to see how a single-vintage Havlin bottling might pair as an...

When we heard the chef was previously with Kappo, we were a bit concerned as we had left that restaurant not full and therefore had concerns here. Glad we gave it a try as it is certainly not the case! Similar to chef urara's prior establishment, you are seated right on the dot for your reservation - no sooner. Each course seemed to be thoughtfully composed and crafted, and of course, tasted delicious. The duck salad was probably some of the best-cooked duck we have ever had. Also appreciated the wide variety of dishes within the 10 courses. One downside to consider working on would be the timing between courses and wine pairings. Each course does not take long to consume, and the staff is behind setting up the next course's pairing. Guests not drinking must wait for everyone's pairings to be poured before the next course can be served, which is inefficient. Otherwise, a great meal. It was great to see some familiar faces of staff who came from Kappo. We will be back to try another menu offering. We were advised the menu...