New York City-based the Group Hospitality has expanded its omakase concept, opening Omakase Room by Tadayoshi in Washington, D.C., on September 27. This is the group’s fourth Omakase Room, following two locations in New York and one in Chicago.
It’s also their third restaurant in Washington, D.C., joining Olio E Più and La Grande Boucherie. All three are housed in the historic Federal-American National Bank building on the corner of 14th and G Street N.W.
Chef Tadayoshi Motoa was born in Japan and has worked all over the world, including London, Milan, Copenhagen, Dubai, Osaka, and Jakarta, and had a Michelin-starred turn at Restaurant Toki in Madrid. This is his first restaurant in the United States.
The menu features 20 courses of sashimi, nigiri, soup, and more. | Rachel Paraoan
Each Omakase Room highlights the chef in the name of the restaurant — Mitsu and Shin in New York, and Kanemaru in Chicago — a convention that focuses the chef at the heart of the experience.
“Unlike traditional restaurant models where the brand leads, Omakase Room celebrates the artistry, philosophy, and personality of each individual chef, honoring the spirit of omakase, which literally means ‘to trust the chef,’” said Emil Stefkov, founder of The Group Hospitality.
The space was co-designed by Stefkov and Prestige Group. The minimalist setting is anchored by a 12-seat wood counter and designed with warm natural tones, clean lines, and subtle lighting. The serene ambiance is meant to let the food shine, and the open kitchen format connects the chef with each guest.
After a successful run working in multiple countries, this is Tadayoshi Motoa’s first restaurant in the United States. | Rachel Paraoan
Motoa’s menu runs for 20 courses and is focused on seasonal ingredients and fresh fish. The progression features traditional sushi selections influenced by the chef’s global experience.
Courses include a starter set of sashimi, karaage (fried chicken), and chawanmushi (savory custard) followed by 12 pieces of nigiri — scallop, uni, multiple cuts of tuna — each handed across the counter one piece at a time in traditional sushi fashion. There’s also a warm dish like shabushabu (a type of hot pot) or tempura, plus soup and dessert. There are two distinct sushi rice preparations seasoned with different vinegars, one classic and one contemporary.
The omakase-only menu is $200, with optional beverage pairings, including sake, wine, and zero-proof drinks. There are two seatings each night, at 6 and 8: 30 p.m.
The space is 12 seats and features a minimalist design. | Kevin Parrisi
“I am honored to bring my omakase craft to the United States for the first time,” Motoa said. “Washington, D.C., is such a vibrant city of culture and conversation. I hope my counter will become a place of connection.”
The Group Hospitality was founded in 2010, and its restaurants typically open inside historic or landmark spaces. Beyond Omakase Room, concepts include Olio e Più and La Grande Boucherie in New York, Chicago, D.C., and Miami, as well as offshoots Boucherie and Petite Boucherie in New York.
The group said it is looking for new locations for their brands within the U.S. and internationally, but has nothing concrete to disclose at this time.
