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After four decades of serving traditional Japanese cuisine in Washington, D.C., Sushi Taro has earned national recognition for its commitment to authentic ingredients and techniques.

The restaurant was among only 82 in the United States to receive certification from the Japan External Trade Organization as a “Japanese Food and Ingredient Supporter Overseas.”

For junior Amira Yamazaki, the distinction carries personal significance. She grew up testing new menus with her parents, building relationships with chefs and making memories at the family restaurant.

“It feels amazing, especially because Sushi Taro has been a part of my life for so long,” she said.

Sushi Taro opened in 1986 after Yamazaki’s grandfather immigrated to the United States and sought to create a restaurant representing Japanese culture. Her father, Jin Masahito Yamazaki, and his brother took over the business in 2000, continuing the family legacy and following the Japanese tradition of “shokunin,” or devotion to mastering a craft.

“The restaurant means a lot to my family,” Amira Yamazaki said. She described the Yamazaki name as carrying the history of her grandfather arriving in the country with nothing and building the business from the ground up.

The restaurant’s current identity emerged through years of experimentation and refinement. The family gathered feedback, carefully chose suppliers and remained focused on traditional Japanese food practices.

Amira Yamazaki said Sushi Taro stands apart in a city filled with culturally diverse restaurants because its dishes remain faithful to their origins and use authentic ingredients.

Her father said the restaurant has maintained that traditional approach for roughly 30 years and plans to continue doing so. He views the certification as further recognition of a business that has preserved its culinary standards even as less traditional versions of Japanese cuisine have become more common.

Sushi Taro imports ingredients from Japan to maintain the quality of its sashimi and its connection to Japanese food traditions. Its seafood supply chain stretches from Kyushu Island to Washington, requiring close oversight at each stage of the journey.

The restaurant has also attracted diners from the McLean community. Junior Emilia Chin praised its attentive service and the freshness of its food.

Amira Yamazaki said extensive work goes into creating the best possible experience for every diner. To her, the new certification shows that Sushi Taro can retain the consistency customers value while continuing to grow.