I googled sushi-ko:
Even though the menu at Washington's oldest freestanding sushi restaurant contains cooked dishes of various kinds, regulars come for the sushi. Owner Daisuke Utagawa is no longer in the kitchen, but head chef Koji Terano, a seven-year veteran of the restaurant, shares both Utagawa's mastery of the tradition and his fondness for innovation.
In addition to the usual nigiri sushi and sushi rolls, Sushi-Ko offers a selection of "small plates"--cooked dishes such as delicious grilled baby octopus with mango sauce, and a salmon spring roll with a citrusy jalapeƱo-ponzu sauce. A good way to try a variety of cooked and raw dishes is to order one of Terano's tasting menus, five courses for $40 or six for $65.