“Two examples are the Shochu Breeze, made with shochu, muddled cucumber and Calpico, a Japanese soft drink, and the Yuzu Martini, made with shochu and yuzu liqueur, each priced at $10 at Kushi Izakaya & Sushi, a three-month-old izakaya in Washington, D.C.”—From Nation’s Restaurant News by James Scarpa, June 17, 2010 Read more: "US diners discover Japanese shochu"
“Kushi, in Mt. Vernon Square, is giving it a run right now with its raw fish specials — a good thing, a sign that restaurants are recognizing the need to procure the best, freshest stuff possible.”—"TK"S 25: Where I’d Spend My Own Money"Todd Kliman from Washingtonian.com June 15 (Tue) 2010
“Maybe it was the raucous table, helmed by the Los Angeles Dodger Hiroki Kuroda, surrounded by nine enthusiastic Japanese friends. Maybe it was our cheerful and endlessly knowledgeable waitress, born in Japan. Maybe it was the smartly dressed yet unpretentious crowd. Whatever it was, Kushi was the most cheekily enjoyable, as well as the most innovative and impressive restaurant we visited in a whirlwind week of dining.”—From NY Times Choice Tables "In the Capital, K Street Steps Out of Its Suit" by Sarah Wildman — The New York Times, June 3, 2010
We will join other area top chefs to plate up special tastings of mouth-watering dishes and raise critical funds for Food & Friends’ life-sustaining nutrition services. Live and silent auctions will be held for one-of-a-kind bidding opportunities. We hope you will join us at the event to support our neighbors in need facing HIV/AIDS, cancer and other life-challenging illnesses. To purchase tickets visit www.foodandfriends.org/chefsbest