Whole Aji sashimi

Dozens of sushi counters in the Washington area offer sashimi, but few are presented as dramatically as the seasonal aji tataki (horse mackerel) at Izakaya Seki. Chef Hiroshi Seki serves the fish with head and tail intact, with the meat of the belly exposed for devouring. But the meal isn’t over once the sashimi is consumed: The server takes the leftover bones to the kitchen, where they are coated and deep-fried before being brought back to the table. For true Japanese authenticity, you’re supposed to finish the crispy bones.