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It's probably fair to say that many of us have a love-hate relationship with sushi. We adore the cuisine but abhor the price tag. But as any good connoisseur knows, the devil's in the details (and often those insanely addicting dragon rolls) when it comes to finding quality sushi. Though our wallets may be tighter now than ever before, if brown bagging it to work all week means having a little more of a cushion in your dining out budget, you may want to consider this for your next sushi splurge.
From the duo behind the ultra posh Oya – Nancy Koide and Errol Lawrence – comes Sei Restaurant and Lounge, the new Asian inspired dining destination in Penn Quarter that’s already creating some serious buzz. An impressive menu of specialty sushi and nigiri, courtesy of former Perry’s sushi chef Noriaki Yasutake, is nothing short of tempting with offerings such as the fish and chips roll (complete with flounder, crispy potato strings, malt vinegar and wasabi tartar) and the Snow White roll, a decadent combination of eel, avocado, roasted apple and sweet soy. But if raw fish isn’t your thing, no problem – SEI has several sushi-less plates to woo you with, like the baby lamb chops with barley risotto and rosemary miso. And chef Avinesh Rana, also of Perry’s in Adams Morgan, will certainly be catching eyes (and stomachs) with his filet mignon, a classic dish that gets a modern twist with accompaniments of beet barley, cabbage and sake butter. Bite size plates are also noteworthy, such as the asian pork buns deliciously dressed with hoisin, caramelized napa cabbage and shiitake mushrooms.
Those who are fans of Oya’s sharp, cool atmosphere will be happy to know that SEI offers up that same sleek vibe courtesy of chalk-hued ostrich leather chairs, stark white tables and marble floors, and beautiful gilded mirrors and framing throughout the dining area. Couples or solo diners can also grab one of about a dozen spots at the sushi bar, or if feeling a bit more social can partake in the spacious but intimate bar, which in addition to offering sake has an extensive list of shochu, a Japanese spirit made from grain or sweet potato enjoyed on its own or as an excellent vodka substitute in martinis or other mixed cocktails.
Speaking of cocktails, you’d be a fool not to try one. Sure they’ll set you back about $12 a glass, but house specialties like asian pear sangria (composed of pear vodka, vanilla syrup, sparkling wine and pear puree) and the sweet but smooth apple blossom (a concoction of gala apple infused vodka, sparkling cider, fresh lime juice and apple cider) are simply too appealing to be ignored.
Currently open for dinner and soon to offer lunch, the restaurant is bound to be Penn Quarter’s newest hot spot, and for good reason. A visit will set you back a pretty penny (rolls run between $ 7 and $15, and most dinner plates around $14), but dare I say that a week of brown bagging is a small price to pay in anticipation of one senseitional meal.
