When Japanese immigrant Kojiro Inoue first moved to the Washington area in 1971, D.C. had some Japanese restaurants but couldn’t boast of any that offered sushi. It was for good reason—hardly anyone seemed interested in the idea of eating raw fish. “Sushi wasn’t popular,” explained Inoue to The Washington Post years later. So when Inoue decided to start a small sushi bar within Sakura Place, a Japanese restaurant in Silver Spring, the endeavor wasn’t without its risks. However, Inoue saw potential.
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