Stepping inside Lous Sushi, this small but bustling neighborhood joint in midtown, it isnt hard to understand what draws people here and turns them into fans. Humble, charismatic and talented, Lou Valente has committed the better part of his adult life to learning the craft of making sushi.
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Served during a recent omakase meal at Lou’s Sushi, two cuts from the same tuna each offer a different experience. The lighter colored tuna in front is chu toro, which is closer to the outside of the fish where the flesh is fattier; in back is the leaner maguro toro.
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Seafood tacos are a popular appetizer at Lou’s Sushi on P Street. Other creative menu items include the seafood nachos and Mount Fuji roll.
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Blue Point oysters from Maryland.
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Dayboat scallops from Maine.
