"The centerpiece of the menu is a lineup of hand rolls: sheaths of shatteringly thin nori filled with warm koshihikari rice and fillings such as sweet raw scallops with a Parmesan-butter sauce, Old Bay-scented lump crab, or shrimp spooned with vibrant huacatay aïoli."
"As memorable as the hand rolls are, some of my favorite dishes came from the short menu of share plates, where Delgado's artistry with ceviches and tiraditos is on display."
"Thin slices of flounder get a kick from tiny sea grapes and a bright, punchy leche de tigre laced with hojicha-smoked ají amarillo peppers."
Maru San, a Japanese/Peruvian restaurant in DC, has quickly gained popularity since its February opening. Owned by James Beard Award-winning chef Carlos Delgado, it specializes in Nikkei cuisine, influenced by Japanese immigrants. The menu features hand rolls and share plates, with standout dishes like ceviches and tiraditos. The restaurant has only 25 seats and no reservations, except for a sold-out tasting menu. The hand rolls are particularly praised, though one roll was less impressive. Overall, the dining experience is highly regarded.
Read at Washingtonian - The website that Washington lives by.
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