Please join us in our efforts on Sunday April 3rd to rebuild JAPAN. KUSHI is hosting a one night event to include a silent auction, limited special menu, live bands and DJ sets. All proceeds will be donated to JAPAN RED CROSS. Everyone is invited to this event. We collect $20 donation at door. We are located at 465 K Street NW DC 20001. To RSVP, please reply to email@example.com
３月１１日に発生した東日本間等巨大地震の復興支援のために、ここワシントンDCにある居酒屋KUSHIにおいてチャリティーオークションwp催す事にな りました。日時は桜祭りに合わせて４月３日に開催する事になりました。ライブバンド、DJ、そして沢山のオークションの品々を出店させていただき、当日限 定のメニューにて、皆様からの収益を全額、義援金として日本赤十字に寄付させて頂きます。皆様どうぞご家族ご友人と共にいらして下さい。入場料は＄２０、 全てを寄付金として頂きます。場所は465 K Street NW DC 20001, RSVPはthom@eatkushi.comにてお願い致します。
sponsored in part by: Asahi Beer, Daiei Trading Co, Furthermore, New York Mutual Trading Co., Nishimoto Trading, Premium Distributors, True World Foods, Young Won Trading Inc, Samuels Seafood Co.
Please join Worn Magazine for their first industry mixer to connect with fellow photography and fashion entrepreneurs living and working in the DC-metro area. We are hosting the event on January 26 (Wednesday) from 6pm - 8pm. Tickets are available on EventBrite. There are also open call for designers for their women’s fashion shoot in their next issue 3.
For the New Years Eve night, we are offering a special $60 Omakase chef’s tasting menu with a $30 masu sake pairing option, offered anywhere in the restaurant. For guests who reserve this pre-sale omakase 48 hours prior (by 12/29), will get a complimentary bottle of Japon sparkling sake ($32 value). You should then stay at our lounge bar to count down to new year. Walk-ins are welcome! Credit card information is required for all reservation this night. Call the restaurant or email firstname.lastname@example.org to reserve.
We love Worn Magazine. All the great local happenings and people are captured in full scale photographs, and they’re so beautiful. It costs $10 at our restaurant, so let us know if you want to pick one up for yourself! Also check out their blog.
Come and get toasty tonight with Nabe (hotpot): today is last day to try “Kuro buta Berkshire pork shabushabu”. Thin sliced pork, napa cabbage, scallion, enoki mushroom, carrot, tofu with ponzu dipping sauce.
Last week, I had the pleasure of being a guest at Kushi Izakaya and Sushi’s fall catering menu presentation. Kushi, which was opened by husband and wife team Darren Lee Norris and Ari Kushimoto Norris this spring, has become well known in the DC area for serving fresh and innovative sushi and sashimi as well as delicious small plates. Located in the CityVista building (along with Busboys & Poets and Taylor Gourmet), the restaurant has drawn rave reviews from patrons who admire the authentic Eastern fare, as well as the sprawling and social dining room. Read more…
The deal: Kushi’s new lunch offerings include Teishoku, Sushi Sashimi and Kushiyaki Skewer “sets” priced at $8-$10.
The deets: You can score a full Japanese lunch for $8-$10 at this Mount Vernon Square izakaya. Options include Teishoku sets, like thin sliced beef served with a bowl of steamed rice, miso soup and Japanese pickles, and Kushiyaki Skewer sets featuring vegetables and meats cooked over the charcoal grill and served with miso soup and rice. Lunch is served Monday through Friday from 11:30 a.m. – 2:30 p.m. and Saturday and Sunday from noon - 2:30 p.m.
This deal is running until this weekend. If you haven’t gotten yours, hurry!
Expires Apr 11, 2011. Limit 1 per table. Dine-in or carryout only. Not valid toward omakase menu, happy hour, Restaurant Week or sake pairing dinner. Tax and gratuity not included.
From the Washingtonian. By Cynthia Hacinli. Published July 20, 2010.
Chef Darren Norris talks about his very specific summer BBQ personal favorites.
Favorite burger on the grill: “A mix of 75 percent beef and 25 percent pork on Martin’s potato rolls with Stubb’s barbecue sauce: “Pork makes the burgers juicy.” Best burger beer: “Sapporo out of a huge can.” How I like my corn: Cuban style—rolled in chili mayo (mayonnaise with chopped chipotles and lime juice) and then rolled in queso fresco. Weird things I’ve grilled: “I wrap prosciutto, garlic, tomato, and mozzarella with outer romaine leaves. It’s my version of a grilled summer salad.” Favorite summer wines: St. Supéry’s Pinot Grigio for guests (“I don’t really drink much white wine”)—and Château de Beaucastel Châteauneuf-du-Pape. Best way to eat summer fruit: Strawberries on grilled pound cake with basil simple syrup.
“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"