There may be plenty of restaurants to choose from on busy 14th Street in Logan Circle, but it's worth going to the third level (above Takara 14) to find this new counter helmed by Chef John Yi. It's small, with room for under ten guests, and there are only two seatings nightly for this impressive omakase experience. A pan-fried tomato set over onion mayo and topped with salmon roe shares a spectacular flavor combination before a smart progression of nigiri with seasonal nods. Kinmedai is given a quick sear; Hokkaido scallop is set with yuzu and flaky salt; and salmon belly is torched for a delightful texture. Honeydew sorbet with yuzu rounds out the meal. 
The list of aged sake is certainly worth a perusal.