A chef who previously worked for the prestigious Japanese restaurant chain Nobu is now serving up sushi and wagyu steak in Tysons.
Modan opened to customers last Friday (Nov. 8) at 1788 Chain Bridge Road on the second floor of the Heming apartments in Scotts Run. Currently in soft-opening mode, the restaurant is offering dinner service from 5-10 p.m. for up to 60 guests.
A grand opening is anticipated within the next couple of weeks, likely around Nov. 22, Modan Executive Chef Micheole “Chico” Dator told FFXnow at a pre-opening preview. Eventually, service will expand to include brunch and lunch hours.
According to Dator, customer reactions to the food so far has been positive, but the team was still working out some operational and service kinks to ensure everything runs smoothly when the restaurant fully launches.
“It’s a work in progress. We just want to keep the excitement going,” he said. “You know, we don’t want to just bring everything in one shot, and people don’t have anything to look forward to. So, we’re slowly bringing little things [in] one day at a time, I would say.”
As previously reported, Modan was developed by a new hospitality group led by Joon Yang, the restauranteur behind American Prime in Tysons and Epic Smokehouse in Pentagon City. Dator credits main investors Ben and Terry Lin for bringing him on board and supporting the concept of a Japanese restaurant that uses modern cooking techniques on traditional cuisine.
Formerly a sushi chef for Nobu, including a three-year stint at its D.C. location, Dator says they wanted to bring a new, sophisticated dining experience to the Tysons community, one that local residents might’ve once needed to cross the Potomac River to find.
Deriving its name from the Japanese word for “modern,” Modan was inspired by izakaya culture with an emphasis on small plates intended to be shared. It uses ingredients are sourced both locally and from Japan, according to a press release.
One of the restaurant’s primary distinctions is its practice of dry-aging fish and meat.
“We’re basically just removing the excess moisture inside, so you can get the real taste of the actual fish,” Dator explained. “… If you remove the moisture, the water out of the fish, you get the actual umami flavor from it, so it becomes buttery and the taste is more subtle.”
In addition to sushi and sashimi, the menu features wagyu beef, tempura, kushiyaki skewers and a variety of hot and cold entrees, including lobster, black cod, and a filet mignon served with fried onions and a truffle soy glaze. Drinks include sake, Japanese whiskey and cocktails.
A five-course tasting menu and a seasonal menu are available for $125 and $165, respectively. Dator said he was also looking forward to offering caviar service, where he stops at individual tables and makes hand-rolled sushi in front of the diner.
“It’s a chance for me to actually interact with the guests and get to know them, and also, they get to know some of my story,” he said.
While Tysons has other Japanese restaurants, including an expansion of Sushi Umi that opened across the street from Heming in April, Dator says Modan is distinguished by its “vibe” and emphasis on giving customers a high-end experience.
That extends to the 7,000-square-foot restaurant’s interior design, from the reservation-only omakase counter to the custom-designed restrooms, at least one of which has cherry blossom wall art.
“We bring the whole experience, fine dining, service, beautiful restaurant, and, yeah, we just want to make everybody feel good,” Dator said.
