Culinary crossovers are not uncommon in the D.C. food scene. José Andrés blends Peruvian and Asians cuisines at China Chilcano; Spanish and Japanese traditions intertwine at chef Pepe Moncayo’s Cranes; and fast casual Chiko marries Chinese and Korean. Mita Café in Brightwood Park offers up a new combination: Japanese-Ethiopian with a goodly dose of Americana.
The upstart eatery, which takes over the storefront once occupied by Roots & Blooms florist (some of their shelving and accessories are still up in the space) is the work of husband and wife team Misrak Gebrehiwot and Takehiko Inoue. The Ethiopian-born Gebrehiwot met Inoue when she was working in the kitchen at the Japanese embassy in Addis Ababa, where the Japanese native was employed as a sushi chef. (Ultimately, he spent more than two decades cooking for the Japanese government at sister embassies in Uganda, Iran, and the Dominican Republic.).
The couple married in Ethiopia. She moved to the States in 2014; he followed in 2020. They opened Mita Café in mid-December. The name comes from melding the first two letters of their first names, but also means “saw” or “watched” in Japanese.
They are not in the business of fusion food. Instead, it’s a greatest hits collection of their respective cultures and their newly adopted homeland. Both of them handle the cooking. “We help each other in the kitchen,” says Gebrehiwot, speaking Amharic through an interpreter.
Sushi is the star of Inoue’s work. Generally, there are a variety of maki rolls – California, Philadelphia, baked tuna, and avocado – alongside a selection of nigiri, including salmon, tuna, and red snapper. For multiple diners, Inoue creates eye-catching, Instagram sakura platters packed with a colorful combination 36-54 pieces of maki rolls and nigiri. “They have been a big hit with neighborhood,” says Gebrehiwot. “People are ordering them to go like they’re getting a pizza to share.”
So far, there are only a couple of Ethiopian items. Gebrehiwot makes an abay panini stuffed with kifto (minced raw beef tossed with traditional chili-spiked seasoning), jalapeños, and onions. In order to ensure peak freshness, the sandwich is only available on weekends. Spiced Ethiopian black tea is always on hand. As they get into the rhythm of the restaurant, the couple plans to add more items from Gebrehiwot’s homeland, including shiro wat (chickpea stew), a dish she is famous for within her family. They also intend to highlight further Japanese dishes.
The rest of the menu focuses on continental fare. There is a strong selection of paninis, melts, and wraps, featuring turkey, tuna, roast beef, and more. Vegetarian options include several sandwiches with sauteed tofu; a panini filled with pesto dressed mozzarella, tomatoes, and spinach; and a trio of salads, including a Japanese seaweed salad drizzled with sesame dressing.
Along with coffee and tea, the café has several smoothies. A standout is powered by Japanese matcha and filled out with bananas, milk, and honey. There is a selection of pastries, including poundcake and banana nut bread made by Gebrehiwot’s brother, who also creates custom-made cakes by request.
Despite opening in the middle of the pandemic, the couple have been pleased with the reception by the neighborhood. “It seems our customers are doubling or tripling every day,” Gebrehiwot says. “I see someone new one day and then they come in with a friend the next.”
Mita Cafe is located at 703 Kennedy St. NW. Hours are Tuesday- Thursday 10 a.m.-7 p.m., Friday and Saturday 9 a.m.-8 p.m., and Sunday 10 a.m.-7 p.m.
