Open Today: 12:00 pm until close
Union Market District’s Fishmonger-in-Chief (is that a thing? It is now), Fiona Lewis has wanted to get in the sushi game for years. Sure, the @dcfishwife owner has access to plenty of high-quality seafood, but she’s no sushi chef. Enter Scott Han, a partner in Kizuna Sushi & Ramen in Vienna. Together, they are Son of a Fish, a grab-and-go sushi spot inside The Market.
Han draws from his cross-cultural upbringing and eclectic restaurant resume to combine Asian and Western culinary traditions. As such, his menu is a mix of tradition and fusion. @sonofafishsushi‘s menu includes your standard California roll (but with real crab) and spicy tuna along with specialty options like a bagel-inspired smoked salmon with cream cheese or rainbow roll. Nigiri and sashimi offerings will change daily, depending on what is available and in season.
To keep things fresh, Han will prepare new batches two to three times daily until everything is sold out. “Think Whole Foods, except with our fish,” Lewis says. “And we’re not holding on to it for five days.”