Koryouri Urara occupies a 22-seat dining room in Georgetown, where Chef Urara Iwasaki cooks Japanese homestyle food built on seasonal, high-end ingredients. Iwasaki grew up in Yokosuka, just outside Tokyo, and learned hospitality helping her parents run their own restaurant — an influence that shows in how closely the meal is guided from the counter.
The tasting menu runs 8-10 courses and opens with a signature egg-dashi custard, moving through Iwasaki's interpretations of Japanese comfort food built around seasonal ingredients. A separate Sushi Omakase offers 18 courses centered on seasonal sushi.
Regulars point to Iwasaki's thoughtful preparation, the quality and freshness of the ingredients, and hospitality-forward service that shapes the pace of the meal within the room's intimate, cozy setting.
The tasting menu runs 8-10 courses and opens with a signature egg-dashi custard, moving through Iwasaki's interpretations of Japanese comfort food built around seasonal ingredients. A separate Sushi Omakase offers 18 courses centered on seasonal sushi.
Regulars point to Iwasaki's thoughtful preparation, the quality and freshness of the ingredients, and hospitality-forward service that shapes the pace of the meal within the room's intimate, cozy setting.