Chef Darren Norris has dedicated much of the last 20 years to Japanese cuisine, first at Perry’s sushi, and later at the seminal Washington izakaya Kushi, now at Shibuya Eatery in Adams Morgan. Since the pandemic Shibuya has taken to the streets, specializing in bintochan charcoal grilled kushiyaki, ranging from sugar cured Kurobuta pork belly to giant prawn. But don’t underestimate their addictive Koji cured chicken thigh, and Japanese eggplant basted with sweet miso as well. For inclement weather, consider a bowl of Soba noodles in dashi broth with broiled eel, or duck bone collagen broth with lacquered duck. All best enjoyed with selections from their deep roster of sake and Japanese beers — and currently the Shibuya menu is dovetailed with Death Punch’s annual Miracle pop-up, too.
Dining status: Patio dining is open for reservations, carryout and delivery are also available. Call 202-450-2151 for pickup orders.