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The Unfinished Legacy Of Kiyomi Sushi By Uchi: What Happened To DC's Hottest Omakase Pop-Up?

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Kiyomi Sushi by Uchi quickly became a sensation in the Washington, D.C., food scene, celebrated for bringing an elite, Michelin-star-level omakase experience to an unexpected location: a bustling downtown food hall. This venture, spearheaded by the renowned Chef Masaaki "Uchi" Uchino, carved out a niche for high-quality, accessible artisanal sushi, captivating critics and diners alike since its debut. However, the story of Kiyomi is one of transition, with its initial pop-up phase concluding earlier this fall, leaving many to wonder about the status of its promised permanent home.

As of December 2025, the original Kiyomi counter inside The Square food hall is closed, but the concept's potential—and the chef’s pedigree—suggest its story is far from over. This article dives deep into the celebrated pop-up’s concept, the impressive biography of its founder, and the most current information regarding its much-anticipated permanent location and the chef’s latest projects in the capital's competitive dining landscape.

Chef Masaaki "Uchi" Uchino: A Biography of Excellence

The driving force behind Kiyomi Sushi is Chef Masaaki Uchino, whose nickname "Uchi" is the source of the restaurant's distinct branding. His career is marked by a deep commitment to traditional Japanese techniques and a flair for innovative presentation, placing him among the elite tier of sushi masters in the United States.

  • Full Name: Masaaki Uchino
  • Nickname: "Uchi"
  • Key Role (Pre-Kiyomi): Executive Chef at Sushi Nakazawa, Washington D.C.
  • Michelin Recognition: Under his leadership, Sushi Nakazawa DC earned a coveted Michelin star in both 2020 and 2021.
  • Tenure at Sushi Nakazawa: He served as Executive Chef from 2018 until 2022, overseeing the restaurant's operations and maintaining its reputation for authentic Edomae-style sushi.
  • Kiyomi Venture: Launched Kiyomi Sushi by Uchi as a pop-up at The Square food hall in downtown DC.
  • Current Role (Latest Update): Following the closure of the Kiyomi pop-up, Chef Uchino transitioned to the role of Executive Chef at Bar Japonais in DC's Logan Circle, a move that provides another avenue for his culinary creativity.
  • Philosophy: Uchino is known for his precise technique, focus on the quality of the *shari* (sushi rice), and an engaging, educational approach with diners during the omakase experience.

The Kiyomi Concept: Omakase in a Food Hall

Kiyomi Sushi by Uchi was a brilliant experiment in culinary democratization. The concept took the exclusivity and high price point of a traditional omakase experience and made it available in a more casual, high-traffic setting.

The Location and Ambiance

The pop-up was situated within The Square, a massive, ambitious food hall located at 1850 K St NW in downtown D.C. The initial setup was a small, intimate counter—often seating only five to thirteen people—on the outer edge of one of the hall’s other concepts. This setting created a unique juxtaposition: the intense focus and artistry of a sushi master working just steps away from the casual buzz of a corporate lunch crowd.

The Signature Offerings

Kiyomi’s menu was designed to cater to both the quick lunch crowd and the dedicated sushi enthusiast. The most talked-about offering was the "Quick Omakase."

  • Quick Omakase: A streamlined, seven-piece sushi set perfect for a high-end lunch. This provided a taste of Chef Uchino's mastery without the time commitment of a multi-hour dinner.
  • Nigiri Focus: The emphasis was on expertly crafted *nigiri*, showcasing exceptional presentation and the quality of the fish.
  • Premium Ingredients: The menu featured high-caliber selections, including Fatty Tuna, Blue Fin, Sea Bream, Kanpachi, and Goldeneye Snapper.
  • Innovative Bites: Beyond traditional cuts, the menu included unique items like Smoked Salmon with Miso Vinaigrette and Rice Cracker, and Sakura Steamed Striped Bass, demonstrating a non-traditional flair.

The concept was a resounding success, proving that diners were willing to seek out an elevated dining experience even within the unconventional walls of a food hall. It quickly became one of the most exciting new places in D.C. for raw fish and vinegared rice.

The Current Status and Future Outlook for Kiyomi

The story of Kiyomi is currently at a pivotal inflection point. While the pop-up phase was a triumph, its temporary nature means the concept is now in transition, which is the key update for 2025.

The Pop-Up Closure and Chef's New Role

The Kiyomi sushi counter at The Square officially closed its outpost earlier this fall. This closure came with the intention of relocating to a larger, permanent space within the same building’s atrium. However, in a significant development, Chef Masaaki Uchino has since taken on the role of Executive Chef at Bar Japonais in Logan Circle, a move that provides a new platform for his talents.

The Anticipated Permanent Location

Despite the chef's new role, the long-term plan for a dedicated, permanent Kiyomi Sushi restaurant remains an exciting prospect for the DC dining community. The permanent location is expected to offer a more expansive experience than the pop-up, including a full 16-course omakase meal.

The move from a small counter to a dedicated restaurant space—likely to be a full-service, formal environment in the atrium of The Square—suggests an evolution toward a more traditional, high-end dining establishment, capitalizing on the brand recognition built during the pop-up phase. Diners are eagerly awaiting an official opening date, which has yet to be finalized as of late 2025.

Topical Authority: Understanding the Difference

For those new to the DC food scene, it is vital to clarify a common point of confusion to fully appreciate Kiyomi’s unique identity. Kiyomi Sushi by Uchi is *not* affiliated with the famous, James Beard Award-winning "Uchi" restaurant group founded by Chef Tyson Cole, which has locations in Austin, Dallas, and other major cities. The "Uchi" in Kiyomi refers specifically to Chef Masaaki Uchino.

This distinction is crucial, as Kiyomi’s foundation is rooted in the Edomae tradition, honed by Chef Uchino's time at a Michelin-starred establishment. The concept represents a highly personal and focused expression of Japanese culinary art, separate from the broader, non-traditional Japanese cuisine of the Hai Hospitality group’s Uchi restaurants.

The saga of Kiyomi Sushi by Uchi exemplifies the dynamic nature of the modern culinary world. From a highly successful pop-up in a downtown food hall to a chef's transition to a new executive role, the brand is currently in a holding pattern. Yet, the promise of a permanent location—a full-scale restaurant carrying the legacy of a Michelin-starred chef—keeps Kiyomi firmly on the list of D.C.’s most anticipated restaurant openings. The next chapter of Chef Masaaki Uchino’s journey, whether at Bar Japonais or the eventual permanent Kiyomi, will undoubtedly continue to shape the city's elite sushi offerings.

kiyomi sushi by uchi
kiyomi sushi by uchi

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