Nama Ko’s nigiri and sashimi section includes a whopping 32 surf or turf options to choose from, including fatty tuna, mackerel, sea urchin, Kumamoto oysters, Japanese octopus, and duck or monkfish liver. Smoked roe punches up a plate of roasted mushrooms over Japanese custard and soy caramel. The same “a bit bigger” section includes a seared Atlantic red snapper dressed with soy dashi and dry-aged duck breast joined by kimchi. An Australian wagyu New York strip flanked with asparagus, yuzu, and bearnaise is the priciest menu item ($85), with the option to add butter-poached lobster for $20 more. Luxe wagyu shows up in lots of places at Nama Ko, in dumplings, rolls, tartare, and nigiri. Hot plates include lobster pasta with dashi and yuzu beurre monte and king crab risotto with uni, miso, scallion, and togarashi butter. The “ridiculously delicious” appetizer riffs on steak and potatoes, says Schlow. Nama KoĪ “no rules” small plates section includes a potato “croquette” with a seared cube of Japanese A5 wagyu beef. Japanese matzo balls floating in homemade miso soup. He’s a great cook and person and it feels like he’s been part of our team forever,” says Schlow.Ĭreative starters under Watson’s watch include homemade miso soup with matzo balls or duck meatballs bobbing inside charred shishito peppers with chili, garlic, and mapo tofu and chilled shrimp with somen noodles, aji amarillo-kosho paste, and green papaya. “It was a no-brainer with his pedigree background. Watson was most recently at the helm of Iron Chef Masaharu Morimoto’s 20-year-old flagship and Momotoro in Chicago before that. Schlow tapped Derek Watson, Stephen Starr’s star chef at Morimoto, to lead the Nama Ko kitchen in D.C. Nama Ko builds upon the success of Nama, Schlow’s four-year-old sushi staple next to Italian sibling Alta Strada in Mt. “We are paying homage to Japan but breaking the rules a bit,” James Beard Award-winning restaurateur Schlow tells Eater. on Sundays (closed Mondays and Tuesdays). Schlow’s anticipated new venture trades tacos and tequilas for hot and cold small plates, a dizzying selection of nigiri and sashimi, house and specialty rolls, and lots of Japanese sakes and whiskeys ( 1926 14th Street NW). An extensive selection of tequilas satisfies all tastes, while wines range from sparkling to many reds.It’s opening night for Nama Ko, Boston-based celebrity chef Michael Schlow’s Japanese-style replacement to his Latin stalwart Tico. Check out the drinks menu, too, filled with numerous specialty cocktails, such as breakfast’s Bloody Chancho (with tequila infused with bacon) and a hibiscus margarita that add a festive glow. Desserts run the gamut, comprising a caramelized banana split to tres leches cake and gelatos. Small plates include roasted Brussels sprouts, tender lamb meatballs and crispy calamari. At dinnertime, Tico offers ceviche, tacos, a crab tostada, Spanish octopus and a smoked pork chop, to name a few possibilities. As you sip your hot coffee (or tea), consider enjoying the cinnamon-raisin french toast a Cuban sandwich stuffed with ham, cheese and pickled jalapeños duck confit with a green chili hash or the breakfast burrito, a flour tortilla filled with scrambled eggs, chorizo, cheese and jalapeños. Stopping by for brunch ensures that you’ll get your weekend off to a good start. Super casual, the restaurant is all about equally casual food. THIS RESTAURANT IS CLOSED Tico DC is a chef Michael Schlow destination on 14th Street featuring American cooking with Mexican and Spanish influences. THIS RESTAURANT IS CLOSED Tico DC Restaurant Review:
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