Update (07/06/2020): Himitsu is closed.
I am going to preface this post by admitting I am late to the party. The Himitsu party that is. One of our Dining Travelers, Priya continually raves about how great this restaurant is. Friends and acquaintances follow suit. Thankfully, the opportunity presented itself to visit Himitsu and interview the talented Chef Kevin Tien as he is nominated for the 2018 James Beard Awards’ Rising Star Chef of the Year, sponsored by S.Pellegrino.
The Scene
I walk into the cozy, intimate space in the residential neighborhood of Petworth and I get to witness the magic that happens before dinner service. The magic of the prep work, the wait staff sampling wines with the beverage director, and the bartender prepping his bar. There, I meet the conductor of this orchestra, Chef Kevin Tien. I sit down with him for a brief moment to discuss the creative process behind his menu.
Q&A with Chef Kevin Tien:
Jessica: What is the creative process behind your dishes?
Chef Kevin Tien: We focus on the seasons, change the menu as often as we can. Some items stay on the menu for six months, others just six days. We take the feedback from the guests into consideration when designing the menu. We source a lot of ingredients from Path Valley Farms, a small co-op farm in Pennsylvania. In DC, we purchase from the Petworth Farmers market when open.
Jessica: Why did you and your partner choose Petworth?
Chef Kevin Tien: Co-owner and I have lived in the neighborhood for years and wanted to be part of the community. We know that Petworth is very family friendly and that’s why we’ve seen a wide variety of guests. From 3 month-old babies to 90 years old grandmas, we’ve seen it all! Most importantly, we want to make all of our guests feel at home. Our goal at Himitsu is to be a great neighborhood restaurant.
Jessica: Can you tell us about your favorite dish on the menu?
Chef Kevin Tien: Crudo (raw fish) is the cornerstone of the menu. Growing up in Lafayette, Louisianna, I started my culinary career at a Japanese restaurant. From there, I have worked in many different restaurants. I draw from those experiences and my Vietnamese heritage to create our dishes at Himitsu.
Jessica: What does it mean to you for brands like S.Pellegrino that support rising talent in the culinary industry?
Chef Kevin Tien: It means the world to me. Brands like S.Pellegrino are recognizing today ’s young talent who will be shaping the future of our culinary landscape. Not only in food, but in the way we operate as a business, creating a better workspace free of discrimination and harassment with an improved quality of life.
After our chat, I dined with the Dutchman at Himitsu, and the hype is real. The dining experience was perfection. The servers know their menu inside out, which is quite impressive as it changes so often. We began our evening with deliciously creative cocktails concocted by co-owner Carlie Steiner. The rose mule was a religious experience: rose-infused vodka with ginger and lime, topped with delicate rose petals.
We dove into the menu ordering a few crudos and other dishes the chef recommended. As he previously suggested, the crudos are a must order item. Another item that blew me away was the pate. The pate is served on a buttery brioche topped with basil, cilantro, and other Vietnamese herbs. Another item that I loved was the catfish “wings” tender pieces of fish, deep fried in cornmeal in homage to Chef Kevin Tien’s southern roots sitting on a thin layer of buffalo wing sauce. So decadent!
I will say this: Himitsu is one of my new favorites in Washington, DC. The creativity of this young duo comes to life in this small space packed with a big passion for exquisite food and drinks.
Himitsu, 828 Upshur St. NW, Washington, DC, Website
