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| It was on a late Wednesday afternoon in mid April of 2005. A perfect spring day with clear, blue skies. I was headed back to my restaurant for dinner service after a game of squash. Hungry, I decided to grab a sandwich. I ran into a Subway on K Street and ordered an Italian sub with toasted bread, no mayo, and extra pickles. As I was giving my order, and choosing just how I wanted my sandwich, I had a sudden epiphany. "Why not offer sushi rolls this way? "A restaurant focusing solely on maki sushi: freshly made, quickly prepared, reasonably priced ...and with plenty of options? |
| A restaurant in Osaka, where it had been the first place I've worked, was famous for its futomaki ("big roll"). It had seven ingredients including eel, egg, mushroom, cucumber, jellyfish... The fantastic, eclectic ingredients came together to make that futomaki a satisfying, healthy meal in itself. Add a cup of miso soup or a fresh salad, and you were definitely set for the day. |
| In the US, sushi rolls are even more popular than they are in Japan (and favored over nigiri pieces). I've spent years brainstorming ways to combine Americans' love for rolls with the diversity of fresh ingredients that the restaurant in Osaka offered. |
| Nearly five years after my epiphany at Subway, I was walking on 19th Street and saw the perfect spot for a maki sushi joint. I called my realtor to find out if there was a chance that the location might become available sometime soon. It turned out it was going on the market in a few weeks. Sushi serendipity! 'OhFish!' found a home and we opened in July 2011. Now, did you say "spicy tuna with avocado, lettuce, asparagus with extra wasabi sauce?" Done! |
Chef Kaz Okochi
founder of OhFish! |
Hours:
Monday-Friday 11am - 7pm
Saturday and Sunday: Closed |
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