A second-generation Japanese-American, Nobu Yamazaki grew up in the Washington D.C. area, the heir to a popular restaurant in Dupont Circle. But Nobu wasn’t interested in a life that was dominated by spicy tuna rollse He moved to Tokyo in order to learn how to be a master omakase chef. His return to the States was celebrated with a complete renovation of his family's restaurant, which now includes a special omakase room featuring a six-person counter lorded over by Nobu himself. Each night he serveswhat is truly the best of the daily market, with delicacies running from unusual vegetables to rare cuts of fish to a shabu shabu of octopus so fresh that it is still moving (we're not kidding) before it's submerged in the steaming broth.