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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in
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Modern restaurant with tapas, a tasting menu, and other Spanish and Japanese fare, plus a sake menu.
Address and Contact Information
Address: 724 9th St NW, Washington, DC 20001
Phone: (202) 525-4900
Website: http://cranes-dc.com/
Menu Photos
Photo Gallery
Related Web Results
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Video – CRANES
We do not offer valet parking, and the nearest garage parking is available through our neighbor, Victor Building. 930 H St Nw, Washington, DC 20001.
Reviews
Elsa Alaswad
We came here for the Wednesday 4-8 Pim Pam Pum, which was amazing. You have two hours to eat as much as you like for $46 each. We got one of every dish, and every single one was delightful. I loved the oysters and the basque black sesame cheesecake. The burger was probably the best I’ve ever had. The service was top notch. And the atmosphere was understated and charming.
… moreJay Shen
A friend and I came here for happy hour to catch up and ordered a few dishes on their HH menu and I thought every item was solid with not much to say in terms of highlights. They were relatively small in portion as well, reflecting more of a tapas style. I thought it was innovative for them to incorporate Asian cuisine into small plates, which is becoming more often nowadays in fancy settings as well.
The oysters had pretty good ponzu so I had a good time tasting it. The miso glazed tofu had pretty good crispy texture on the tofu skin but the flavor was slightly lacking because it relied on the glaze for flavor. The curry udon was a combination that I didn’t think worked as well because the curry wasn’t staying on the noodles as easily as it would on rice. Finally, the karaage chicken tasted pretty regular, and the rayu aioli had predominantly mayo flavor, so I thought it was just mayo mixed with some other stuff instead.
Probably at some point I would return here again to try their food from other menus instead of just happy hour, like their omakase experience. I will say, though, that having 4-8pm as the happy hour time is a great move!
… moreThe oysters had pretty good ponzu so I had a good time tasting it. The miso glazed tofu had pretty good crispy texture on the tofu skin but the flavor was slightly lacking because it relied on the glaze for flavor. The curry udon was a combination that I didn’t think worked as well because the curry wasn’t staying on the noodles as easily as it would on rice. Finally, the karaage chicken tasted pretty regular, and the rayu aioli had predominantly mayo flavor, so I thought it was just mayo mixed with some other stuff instead.
Probably at some point I would return here again to try their food from other menus instead of just happy hour, like their omakase experience. I will say, though, that having 4-8pm as the happy hour time is a great move!
Gabrielle Richardson
The second you step into this restaurant you immediately feel the shift in the atmosphere and know beyond a doubt that you’re about to embark on a truly exquisite culinary experience. My friend and I both got the omakase and we had an amazing time trying the gorgeous flavor combinations that we would’ve never come up with ourselves. Each dish was plated really well and the staff was always quick to attend to our needs throughout dinner. This restaurant is a masterpiece in class and modern dining and I can’t wait to come again.
… moreEui Sun Chung
Great atmosphere and really good food overall. I especially loved the tasting menu—every dish was well thought out and delicious. The dessert was so memorable it still comes to mind. The Spanish–Japanese fusion was fresh, creative, and worked beautifully.
… moreWook Chung
Often, too much of something decrements the very thing you are trying to do more of. You intentions are there. But the outcome is awkward. Cranes has exactly ventured in that territory. And painfully so, cause I can see that they are trying.
Cranes is Japanese omakase-style restaurant but with a supposed Spanish flair. I would say it is more Asian than Spanish. Not that this is a bad thing. Cranes also takes shape in form of fine dining. Each dish is a piece of art visually. Nothing is presented “as is”. Cranes is like a flavor lab. They are creative. They push the boundaries. In my long history of reviewing food, there are handful times where I’ve never tasted anything like it. But not always in a good way.
Cranes sources from both fresh seafood as well as veal for meat, mixing it with vegetables that are flagrant. And again, the quality of the food and the presentation absolutely deserves 5 stars. The problem though, is the balance and mix of flavors.
Creative chefs have always tried to mix flavors, either layering them, or mixing them, to create a new sensation. For example, the first dish with oysters, seaweed puff crisps and avocado cream, etc was absolutely delightful. It didn’t rely too much on soy sauce, brought out the umami of the seaweed, and accentuated the tried mushrooms. We were so impressed by this first course, but unfortunately, it only went downhill from there.
I cannot describe all the flavor profile anomalies but miso with some sort of musroom broth, fish with some dustry peppered cinammon, pandan cream, chili jelly, … the cacophony goes on and on. It almost feels like the chef is mixing random things, just enough so that you believe it could work, but ends up disappointing your palate. Your mind is confused. Your tongue is confused. You think it should delight but it doesn’t.
And the extreme flavors put on a single dish really begs the question why they came on the same plate. The extremes are too different. They don’t work together. Gochujang mochi balls with graham crackers just doesn’t to it.
I truly appreciate the boundaries the chef is pushing. They scream creativity. But creativity that doesn’t make sense is close to hallucination than art. And at this level of fine dining, it’s gone too far. There is too much experimentation going on.
The time clock on Cranes is ticking. At this price level, customers will never visit again after such an experience. They need to get back to the core fast. What makes fresh ingredients stand out. There’s plenty of Japanese and Spanish dishes to draw inspiration from. Respect the tradition. Create in ways that is not confusing.
… moreCranes is Japanese omakase-style restaurant but with a supposed Spanish flair. I would say it is more Asian than Spanish. Not that this is a bad thing. Cranes also takes shape in form of fine dining. Each dish is a piece of art visually. Nothing is presented “as is”. Cranes is like a flavor lab. They are creative. They push the boundaries. In my long history of reviewing food, there are handful times where I’ve never tasted anything like it. But not always in a good way.
Cranes sources from both fresh seafood as well as veal for meat, mixing it with vegetables that are flagrant. And again, the quality of the food and the presentation absolutely deserves 5 stars. The problem though, is the balance and mix of flavors.
Creative chefs have always tried to mix flavors, either layering them, or mixing them, to create a new sensation. For example, the first dish with oysters, seaweed puff crisps and avocado cream, etc was absolutely delightful. It didn’t rely too much on soy sauce, brought out the umami of the seaweed, and accentuated the tried mushrooms. We were so impressed by this first course, but unfortunately, it only went downhill from there.
I cannot describe all the flavor profile anomalies but miso with some sort of musroom broth, fish with some dustry peppered cinammon, pandan cream, chili jelly, … the cacophony goes on and on. It almost feels like the chef is mixing random things, just enough so that you believe it could work, but ends up disappointing your palate. Your mind is confused. Your tongue is confused. You think it should delight but it doesn’t.
And the extreme flavors put on a single dish really begs the question why they came on the same plate. The extremes are too different. They don’t work together. Gochujang mochi balls with graham crackers just doesn’t to it.
I truly appreciate the boundaries the chef is pushing. They scream creativity. But creativity that doesn’t make sense is close to hallucination than art. And at this level of fine dining, it’s gone too far. There is too much experimentation going on.
The time clock on Cranes is ticking. At this price level, customers will never visit again after such an experience. They need to get back to the core fast. What makes fresh ingredients stand out. There’s plenty of Japanese and Spanish dishes to draw inspiration from. Respect the tradition. Create in ways that is not confusing.
Yael Shenhav
Had an early bite at Cranes and really enjoyed their happy hour offerings. The tuna tartare and bok choy were especially tasty and fresh. The chicken karaage was just okay in comparison. Overall, a very nice spot for quality food and a relaxed early dinner.
… moreGinny
enjoyed the ambiance of this restaurant, staff were attentive. I had the omakase experience with elevated drinks pairing, i would skip the pairing if you are not a fan of sake.
The food was good but nothing mind blowing.
I enjoyed the wagyu dish and prawn dish the most.
… moreThe food was good but nothing mind blowing.
I enjoyed the wagyu dish and prawn dish the most.
R T
We were at Cranes on a Wednesday evening with Carolyn as our server. We had a great dinner, with the tempura and yakitori dishes as favorites, and the service was really first class. All of the staff work together seamlessly to get the food out, and made it easy to feel like we were the only table in the restaurant. In particular though Carolyn was very friendly and professional, and really made our experience at Crane’s a special part of the night.
… moreP Van
Came in for PIM PAM PUM Wednesdays and had an amazing experience. If you have never visited this restaurant, i would highly recommend trying it out on a Wednesday. This experience allows you unlimited tapas for around $50. This was a great way to try everything out on the menu in small portions to know which items you really enjoyed. I had the pleasure of having Storm and the rest of the bar team take care of me and they were exceptional. I’m looking forward to coming again.
$46 per person.
… more$46 per person.
FO
It took a very long time to get our drinks at the bar, probably 15 minutes and our bills arrived long before our drinks which wasn’t a great start. However, the virgin passion fruit martini was delicious and worth the wait!
Food was good, my friends and I did restaurant week. The shrimp dish was most of our favourites, the steak main was ok but I wish I got the scallops instead.
All round, a nice meal but I wouldn’t rush back.
… moreFood was good, my friends and I did restaurant week. The shrimp dish was most of our favourites, the steak main was ok but I wish I got the scallops instead.
All round, a nice meal but I wouldn’t rush back.