Happy Valentine's day !

Love, Tim and Joey

Dine With Us Our Story

Reservations and Parking

Reservations |
Ready to dine with us?
Book your Kyirisan reservation on Resy

We accept reservations 7 days in advance.

If you don’t see a reservation available in your chosen time, please give us a call! We reserve a portion of our dining room, our “cook nook” (a high top communal table) and our entire Patio for walk-ins every night.

Reservations are held for 15 minutes after the time of the reservation to ensure that all of our guests are seated in a timely manner.  We kindly request for all members of the party  to be present in order to be seated. There is a 24 hour cancellation fee of $20 per person, for parties 5 or larger. If the reservation is cancelled with more than 24 hours no fee will be charged.

Kindly note that 6 guests is the largest table we seat in the dining room. Inquiries for larger parties require private dining arrangements and can be discussed with a manager at 202-525-2383.


Kyirisan will be closed on Tuesday, February 28th, for our annual (very late) Holiday staff party. Thanks for understanding and letting us celebrate our hardworking and amazing staff!

Brunch: Saturday & Sunday 10:30 am – 2:00 pm
Dinner: Sunday 5:30 pm – 9:00 pm Monday – Saturday  5:30 pm – 10:00 pm

Location and Restaurant Phone Number

1924 8th St NW
Suite 140
Washington, DC 20001202-525-2383


There is metered street parking in front of Kyirisan on 8th street and there are also various parking lots in the neighborhood. The closest parking lot to us is:  2345 Sherman Ave. NW – Banneker South Lot. Enter this location at 2345 Sherman Ave. NW. This is the Howard University Banneker South lot, operated by Tag-B. It is located on the east side of Sherman Ave. NW between Barry Pl. NW and Euclid St. NW.  It operates 24 hours a day, 7 days a week. {$8-$15}


Parking options near Kyirisan


Our Story

Tim risked it all 8 years ago by leaving behind a career in engineering to follow his dream of opening a restaurant. He along with his now wife Joey, quit their jobs, moved to New York City, where he enrolled in The French Culinary Institute now, The International Culinary Center. After completing his culinary program and an externship at a 2-Michelin Star Restaurant in NYC, they decided to move to St. Thomas, USVI. They lived in St. Thomas just long enough to figure out their next move which was to open their own restaurant back in Northern Virginia.

In 2009, Tim and Joey with the help of family and friends opened their first restaurant which they found on craigslist and funded solely on credit cards. The first year was not easy by any means but it taught them to persevere and push forward with their dream. Fast-forward to 2013, Tim and Joey opened Water & Wall, a neighborhood restaurant with modern american fare and fantastic wine program highlighting Virginia wine. Tim had always wanted to open a craft sub shop and so together with his wife they opened Chase the Submarine (Vienna) in November 2015. In March of this year, Chef Tim opened his first DC restaurant concept Kyirisan, a Chinese-French menu in a home like setting.  Both Tim and Joey are very excited to be a part of the DC culinary scene and hope to cook for you soon.

Kyirisan has opened to an incredibly warm welcome by the neighborhood and the media.  A humbling and grateful beginning for the Tim Ma Restaurant Group’s expansion to Washington D,C. 






“The Ma family’s heart and soul is in this Shaw gem. It’s hip, yet family-friendly, and a mix of locals, tourists, and political suits pack this energetic space. Rabbit rillettes sandwiched between fried green tomato-turnip cakes drizzled with salted plum sriracha and sesame-soy sauce show off Chef Tim Ma’s trademark blend of French-tinged Asian-flavored cooking. Sous vide duck confit is a don’t-miss, clear winner, where moist, tender duck is sweet, smoky, and salty; balanced by caramelized Brussels sprouts; and finally offset by a tangy apple cider gastrique. One word-yum! All good things must come to an end but definitely order the matcha pavlova, a matcha meringue served with black sesame-flavored whipped cream for a nutty, not-too-sweet finale.”



We were inspired by our formal French culinary training for Valentine’s Day! The 4-course Prix Fixe is $75 per person. Call for reservations!

Course 1
Pate de campagne | Pickled Mustard Seed | Monkey Bread
Leek Beet Tartare | Rutabaga Puree | Sorrel
Mushroom Consomme | Brunoise of Vegetables | Chervil
Course 2
Pan seared sweetbreads | Royal Trumpet Duxelles | Balsamic Gastrique
Confit and Grilled Squab | Winter Root Vegetables | Sauce Choron
Celeriac Risotto | Parmesean | Haricot Verts
Course 3
Black Bass | Lobster Boudin Blanc | Sauce Americane
Blue Catfish Bouillabaisse | Mussels | Tomato
Tagliatelle | Beurre Monte | Winter Truffle
Course 4
Chocolate Souffle | All the Chocolate | Szechuan Whip
Cassis Mont Blanc | Champagne Sauce | Fig






Blueberry Pancake | Yuzu Curd Butter | Maple Syrup

Liege Waffle | Fresh Berries | Whipped Creme Fraiche | Maple Syrup

Ginger-Scallion Omelet | House Kimchi

House Cured Arctic Char Gravalax | Croissant | Pickled Red Onion | Creme Fraiche | Poached Egg | Fried Caper

Croque Madame | Honey Ham | White Cheddar | Fried Egg

Panko Chicken Sandwich | Brioche | Cheddar | Pickles

Freebird Wings| Creme Fraiche | Oyster Sauce | Fermented Chili Paste

Egg in a Basket | Poached Egg | Avocado | Cherry Tomato | Oyster Sauce | Seared Scallion

Venison-Blueberry Sausage Hash | Tomato | Peppers | Fried Egg

Congee | Pulled Chicken | Scallions | Pickled Ginger | Pork Belly | Soy Sauce


Croissant                          Vanilla Custard Bao
Cinnamon Roll                Applewood Smoked Bacon
Potato Hash

Yogurt | Chocolate Granola | Strawberry Jam | Bruleed Bananas

Mollie’s “Pocket” | Cream Cheese | Dark Chocolate | Coconut Caramel

Doughnut Holes | Red Miso | Bergamot-Yuzu | Cinnamon Sugar – Cherry Jam


Juice | 3
Orange | Grapefruit | Cranberry | Pineapple

Vigilante Coffee | Hot or Iced | Regular | 3

Vigilante Coffee | Decaf | 4

Compass Tea | 3.5
Lemongrass Chamomile | Lavender Earl Grey | Jasmine Green | English Breakfast | Raspberry Rose | Moraccan Mint


Bloody Mary or Maria | 11
vodka or tequila | house mix | tomato powder rim | pickle

Michelada | 11
tequila | high life | house mix

Mimosa | 5
oldie but goldie – OJ

Adult Mimosa | 10
add vodka and triple sec… because you’re an adult! | 10

Make it a Bottle | 25
pick your juice | grapefruit | pineapple | orange

An Ode to Hemmingway | 11
absinthe | lime | simple | bubbles

The Dude Abides | 11
vodka | concerto | coconut milk




Our menu is meant to be playful and fun.  The menu items are organized in three categories and each category is in order of lightest to richest.


Deep Fried Tofu | Black Pepper Sauce | Scallion | Pickled Carrot | 10

Foraged Mushrooms | Tomato Concasse | Basil Puree | Chevre Mousse | 16


Wings | Creme Fraiche | Oyster Sauce | Chili Paste | 11

Offal Salad | Tendon | Chicken Heart | Tripe | Chili Tamarind | 17

Black Truffle Congee | Natto | Egg Yolk | Duck Confit | Sauces | 16

XO Veal Marrow| Bay Leaf Crumble | Parsley | Preserved Lemon | 14

Sous Vide Duck Confit | Caramelized Brussels | Apple Cider Gastrique | Burnt Blood Orange | 20

Beef Short Rib | Chinese BBQ Sauce | Cherry Tomatoes | Crispy Shallots | 23


Raw Royal Sea Bass | Brunoise | Orange | Fish Sauce Aioli | Radish | 15

Pan-Seared Scallops | Coconut Risotto | Basil Ice Cream | Scallions | 20

Whole Fried Fish | Mushroom-Pecan Stuffing | Cilantro Stem-Thai Chili Paste | Kewpie Mayo | Kabosu | 26


Pandan Cheesecake | Chocolate Crust | Chocolate Glaze | Pandan Anglaise | Szechuan Whip Cream | Candied Hazelnut| 10

“The Bone” | Chocolate Mousse Cake | Veal Marrow Rocky Road Ice Cream | Marrow Tuille | Cherry Bourbon Jam | 10

Sesame Ball | Apple | Caramel Sauce| Cranberry Jelly | Ginger Snap | Vanilla Bean Ice Cream | 10

“The Basic | Sweet Potato Cake | Brown Butter Buttercream | Sweet Potato Ganache | Red Miso Marshmallow Fluff | Butter Pecan Ice Cream | 10

“Asian Pearl” | Jasmine Meringue “Clam Shell” | Saki Jelly Filled Lychee | Yuzu Cake | Coriander Tapioca Pearls | Strawberry | 10



We’ve been going to the same party for twelve years and in no way is that depressing | 12
The Classics
Martini | Negroni | Old Fashioned | Manhattan | Sazerac


K.O.’s | Kyirisan Originals

Homemade  Tonic | 14
pick your poison: vodka, gin, rum or bourbon

Dealer’s Choice | 15
Pick a base spirit and two flavors…we do the rest. *May take an extra minute. We’re making sure your drink doesn’t suck…But tell us if it does. No one wants that.Pick a base spirit and two flavors…we do the rest!

*Also available in a mocktail… we get it, you’re responsible | 6

Light and Slammable

Ray Bans & Boat Shoes | 13
Barr Hill gin, cranberry, ginger, lime

Not from Charlotte’s Lemonade Stand | 10
sherry, gin, lemon, sage

Heavy Lifting

The Forbidden Fruit | 14
spiced rum, cocchi rosa, apple shrub, cinnamon, cranberry

Whiskey and Weird | 14
bourbon, becherovka, sage, rice vinegar, honey, lemon

You miss 100% of the shots you don’t take…

We’re bringing pickles back | 11
spirit and our favorite brine

Shot and a Beer | 11
Shochu & Sapporo




Draft – 7
Dry Hopped Apricot Cider | Wyndridge farms | hoppy, fruity, funky! (5.5%)
Norsek Sour Cherry | Aviator | tart, carmel, campfires (7.2%)
Boont Amber | Anderson Valley | malty, caramel, fall foliage (5.8%)
Bells Best Brown | Bell’s Brewery | toasty brown ale, caramel, cocoa (5.8%)
Southern Triangle IPA | Rough Draft | bright, piney, citrus (6.5%)
Pilsner | Brooklyn Brewery | citrus, green apple, honeyed biscuit (5.1%)

Bottles & Cans
Helles Lager | Sly Fox | biscuit, light, floral (4.9%) 7
Hitachino Nest Red Rice Ale | Kiuchi Brewing Co. | fruity & malty (7%) 10
Saison DuPont | Brasserie DuPont | cereal, yeasty, downright delicious (6.5%) 11 (375ML)
The Infinite Amber | Jailbreak | sweet caramel, smooth, semi-dry (5%) 7
Mirror Pond Pale Ale | Deschutes | citrusy, Cascade, balanced (5%) 6
Bells 2 Hearted | Bell’s Brewery | floral, crisp, balanced (7%) 7
Devils Tramping Ground Tripel | Aviator | honeyed biscuit, spices, (9.2%) 8
Pumpkin Ale | Alewerks | pumpkin pie, spices, ugg boots (7.3%) 6
Nitro Milk Stout | Left Hand Brewing | creamy, chocolate, perfection (6%) 8

Rihaku Junmai Nirgori “Dreamy Clouds” | creamy, fruity, dreamy (15.5%) 28 (300ML)
Hakutsuru Junmai Daiginjo Superior Sake | dry and floral (14.5%) 26 (300ML)
Mu Sake Daiginjo | bright, aromatic, glorious (15%) 32 (300ML)
Hakutsuru Sake Junmai Nigori “Sayuri” | unfiltered, creamy, slightly sweet (12.5%) 38 (750M


WINES | by the glass
Gruet Blanc de Noirs| Albuquerque, NM, non-vintage 13 / 44

Gruner Veltliner | Sepp Moser, Niederosterreich, Austria ‘14 12/45
Sauv Blanc | Peter Franus, Stewart Vineyard, Napa, CA ‘14 14 / 52
Vin Blanc | Domaine Bott Geyl, Points Cardinaux Metiss, Alsace, France, ‘14 12 / 42
Viognier | Michael Shaps, Languedoc Roussillon & VA 10 (on tap)

Rosé | Bridge Lane Cellars, North Folk, NY 2014 11 (on tap)

Poulsard | Rolet Pere et Fils, Jura, France, ‘11 14 / 52
Malbec | El Rede, Mendoza AR, ‘14 13 (on tap)
Cabernet/Merlot | Chateau Du Beau Vallon, Saint Emilion, France ‘11 14 / 50
Pinot Noir | Apolloni Vineyards, Forest Grove OR ‘14 13 (on tap)


WINES | by the bottle
Jacky Blot “Triple Zero” | Loire, France, NV 58
Jansz Brut Rosé | Tasmania, Australia, NV 60

Pinot Gris | Jean Luc Mader, Alsace, France, 2014 56
Muscadet | Chereau Carre Comte leLoup de Chasseloir, Loire, France 2010 44
Chardonnay, Sauvignon Blanc | Pont de Gassac, Languedoc-Roussillon, France 2014 42
Chardonnay | Joseph Matrot Bourgogne, Burgundy, France, 2014 57
Sauvignon Blanc | Alphonse Mellot , La Moussiere, Sancerre, France, 2014 82
Chardonnay | Lioco Cellars “Estero,” Mendocino, CA, 2013, 90
Riesling | “Butterfly”, Zilliken, Mosel, Germany, 2014 52

Rosé | AIX, Provence, France 2015 52

Pinot Noir | “Un” Division, Willamette Valley, OR, 2014 76
Pinot Noir | J.K. Carriere, Vespidae, Willamette Valley, OR 2013 87
Gamay | Grochau Cellars, Willamette, OR, 2014 60
Malbec | Chateau Les Croisille “Croizillon,” Cahors, France, 2014 38
Valdiguié | Broc Cellars, Solano County, CA, 2014 53
Grenache | Domaine du Trapadis, Cairanne, Cotes Du Rhone, France 2013 52
Carignan | Lioco Cellars “Sativa,” Mendocino, CA, 2014 68
Zinfandel | Peter Franus, Stewart Vineyard, Napa, CA, 2013 73
Cabernet Franc | Rappahannock Vineyards, Huntley, VA 2015 45
Red Blend | Sean Thackrey, Pleiades XXIV, Sebastopol, CA 73
Cabernet Franc | Thierry Germain, Terres Chaudes, Saumur Champigny, France 2013 95
Cabernet Sauvignon | Hunt + Harvest, Napa, CA, 2014 102
Bordeaux Blend | Rendezvouz, RdV, Delaplane, VA 2011 120