“The best way to find yourself is to lose yourself within the service of others.” -Ghandi Photo: Rey Lopez

We take factions of our service seriously, this requires patience, and of course, help from our culinary gadget friends; like this beautiful siphon used to brew our welcoming tea which is kombu hoji cha (roasted green tea and kelp). #teaservice

"Seriously mind blown. A5 Wagyu Katsu Sandwich. Childhood elevated to infinity." Thank you for the love! We're thrilled to show our guests new ways of seeing and eating traditional Japanese dishes from another angle.

Three's not a crowd when it's paired together like this: our Hokkaido Trio with Uni, Hairy Crab and Ikura.

Treasures await you when you dine at Kobo-like Chef Piter Tjan’s Box of Fish.

We respect the incredible ingredients that we work w/each day, like this dish of Sashimi-starting with the way each fish is cut & arranged. The art of sushi takes precision, practice + experience-we hope that this care shows in every aspect of the Kobo experience. 📷: Jessica Sidman

A throwback to a consistent guest favorite: Kinmedai: Golden-eyed Snapper with Black Salt.

Handroll Royalty: Grilled Nori with Ootoro, Uni on our special red vinegar rice.

A sandwich of epic proportions: A5 Miyazaki Wagyu Beef Sando on Hokkaido milk bread with caramelized onion + tonkatsu sauce. #nextlevel

At Kōbō, we serve dishes that are even more focused and intimate. Our sushi is closer to true edomae sushi, using red vinegar from Yokoi Jozo. Both our vegan and non-vegan dishes reflect the seasons and we wish to tell “stories” to our guests through our dishes.

A few of our favorite dishes with some of our most loved ingredients. #art 📷: @stephfromtheblock

I promise this is a much better read than anything about the #WHCD x.com/jsidman/status…

Our Vegan Tasting Journey is not to be missed if you're about all things vegetables. Our team goes beyond traditional omakase to make beautiful and eloquent dishes with the best produce in the marketplace-like our Baby Radishes on a light bed of whipped edamame. 📷@nevinmartell

We're thrilled that Bethesda Magazine named us #1 among the Best New Restaurants in the area! Special thanks to @DCHagedorn for including us in this prodigious accolade. #gratitude

Who doesn't love a #Staycation? There's no need to drive or metro after your dinner with us. We've got a stunning room ready with all of the comforts of home plus touches of luxury and elegance courtesy of InterContinentalD.C..

Our Sushi is similar to true Edomae sushi-we use red vinegar to make our rice from Yokoi Jozo. Thank you to miu ; fast on wa ! for the photo and fine example of this process & our Torched King Salmon with sweet onion nigiri.

How we like to enjoy our Gohan-with tamari rice, grilled A5 miyazaki wagyu beef, shiitake mushrooms, dashi. #droolworthy 📷: @foodie_doodie

A pretty #TB to our rain drop cake-Mizu Shingen Mochi with plum, kiwi, raspberry served with matcha green tea. Our team constantly changes the menu-stay tuned to see what we have in store for our new seasonal menus.

Our menu is a medley of flavors and textures, flowing together to unite the palate. An excellent example is our famed Hokkaido Uni over warm, soft housemade tofu with kaeshi-dashi. 📸: DC Refined

Each morning, our staff starts preparing for the evening’s service. They take great care in the handling of ingredients, recipe testing, and designing the aesthetics of the dish. Here’s a snapshot of the start of the process. #somecallitwork