Raw Omakase DC

Raw Omakase DC is eight seats on the third floor of Takara, and the scale is the point. Nothing about the room or the format is trying to be more than a counter and a chef working close enough that every cut registers as a decision. The menu turns over daily, moving through tuna, mackerel, snapper, salmon, squid, and wagyu, which means the meal argues for itself course by course rather than leaning on a fixed script.

The two nightly seatings, one shorter, one longer, are really the same idea at different lengths — a progression built on what came in that day, not a menu printed weeks in advance. That's the harder way to run a counter, and it's the reason this one holds up. Fish this precise doesn't survive being an afterthought to a bigger restaurant; it needs a room built around nothing else.

Michelin selected it in 2025, which is confirmation, not the case. The case is eight seats, a kitchen that changes its mind daily, and cuts of fish handled like the whole point of the night.