{"id":4568,"date":"2017-05-12T05:36:42","date_gmt":"2017-05-12T05:36:42","guid":{"rendered":"http:\/\/www.diningtraveler.com\/?p=4568"},"modified":"2017-05-16T03:03:35","modified_gmt":"2017-05-16T03:03:35","slug":"the-art-of-food-kobo-dc","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2017\/05\/the-art-of-food-kobo-dc.html","title":{"rendered":"The Art of Good Food: K\u014db\u014d"},"content":{"rendered":"

Those of us who have lived in Japan become ruined in terms of food. Ruined because you try to have the same experience you experienced in the land of the rising sun because you try to replicate it, but\u00a0it never happens. When I met Daisuke Utagawa<\/a>, the owner of Sushiko, where K\u014db\u014d is located he said something I will never forget. He said “you cannot recreate Japanese food in the United States, rather use the technique and create something unique”. That put things into perspective for me. \u00a0It’s been two years since I had my first meal at Sushiko and I was converted. I was thrilled to find out that co-executive chefs and brothers Handry and Piter Tjan are behind K\u014db\u014d, a restaurant within a restaurant experience.<\/p>\n

\"Kobo<\/a>
K\u014db\u014d Chef Handry Tjan<\/figcaption><\/figure>\n

The Concept<\/h2>\n

Some may be familiar with Sushiko if you’re from the DC area. This neighborhood favorite in the Chevy Chase neighborhood straddles the DC-Maryland line. The restaurant has a neighborhood while running into power players in the area. I’ve sighted celebrity chef Jose Andres and PBS travel host Rudy Maxa. First of all, what makes K\u014db\u014d is that it is a restaurant within a restaurant. The kappo-style tasting journey puts your meal at the hands of the chef. You sit at the counter with a handful of other diners to take in the experience. The restaurant has a vegan experience served from Monday and Tuesday and the non-vegan experience Wednesday\u00a0to Saturday. Sundays\u00a0K\u014db\u014d is closed.<\/p>\n

\"Kobo<\/a>
Opening Act: Smoked Oyster<\/figcaption><\/figure>\n

The Food<\/h2>\n

How do I do this without giving away the surprise? I think the element of surprise at K\u014db\u014d is essential for the experience. We begin our experience with a smoked oyster. As the chef brings it to the counter, we experience the aroma of the shiso, sea grapes and the oyster. It transports you back to the sea. We continue to a housemade tofu topped with Hokkaido sea urchin. The tofu is soft with a mild flavor allowing the sea urchin to shine. Our tasting experience continues with more inventive dishes that I will not divulge much as I don’t want to ruin the element of surprise.<\/p>\n

\"Kobo<\/a>
Sushi heaven!<\/figcaption><\/figure>\n

The Sushi<\/h2>\n

The dining experience at K\u014db\u014d begins with small, creative dishes, the perfect opening act for the sushi. Sushi pieces are made with precision, every little details counts. One of my favorite pieces was the shrimp topped with sea urchin and caviar. \u00a0Topped with gold flakes, it’s a strong reminder that food is art. Another highlight was a seared piece of fish topped with foie gras. Simply said, every piece of sushi served is\u00a0beautifully unique. We ended the meal with a delicious matcha tiramisu.<\/p>\n

\"Kobo<\/a><\/p>\n

K\u014db\u014d : The Verdict<\/h2>\n

If you’re an adventurous lover of food, K\u014db\u014d is the ideal experience for you. It’s not cheap at $160 for the non-vegan and $130 for the vegan (with tax and gratuities included) but it’s worth saving for. It reminded me of the dining experiences I had in Japan. \u00a0The attention to detail, the flavors, and the experience is something I will never forget. If you have a foodie in your life, this makes for an epic gift!<\/p>\n

\"\"<\/a><\/p>\n

K\u014db\u014d, 5455 Wisconsin Ave, Chevy Chase, MD 20815, Website<\/a>\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Those of us who have lived in Japan become ruined in terms of food. Ruined because you try to have the same experience you experienced in the land of the rising sun because you try to replicate it, but\u00a0it never happens. When I met Daisuke Utagawa, the owner of Sushiko, where K\u014db\u014d is located he […]<\/p>\n","protected":false},"author":27,"featured_media":4572,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[37,39,7],"tags":[],"class_list":{"0":"post-4568","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dc","8":"category-dc-life","9":"category-food"},"yoast_head":"\nThe Art of Good Food: K\u014db\u014d ⋆ The Dining Traveler<\/title>\n<meta name=\"description\" content=\"Japanese Omakase menu in Washington, DC. 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