TUNA THE WAY WE LIKE IT
Here’s a snapshot from a recent meal at the sizzling new Kushi restaurant in Washington, D.C. The tuna gets flash-seared on a fiery grill just long enough to sear the outside. Then it’s topped with fried garlic, chile peppers, scallions, and daikon radish. Served with ponzu (yuzu and soy) or wasabi and soy sauce.
The wood-burning grill at Kushi.