Hours: Sunday ( 5:30pm - 9pm ) Monday - Saturday ( 5:30pm - 10pm )

New on the menu: XO Veal Bone Marrow

We will be closed Labor Day, Monday September 5th.

Kyirisan

Dine With Us Our Story
menu

Menu

SPECIALS

Savory
Veal Short Rib | Chinese BBQ Sauce | Roasted Cherry Tomatoes | Radish | Smashed Confit Garlic | Fresno Pepper | Crispy Shallot | 20
Dessert
“Bone Marrow” | Chocolate Mousse “Bone” | Cherry Bourbon Jam | Chocolate Crumble | Chocolate Sherbet | Creme Anglaise | 12

 

DINNER

SAVORY

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.

IN THE GROUND

Deep Fried Tofu | Black Pepper Sauce | Scallion | Pickled Carrot | 9

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

Sake-Brined Watermelon | Poached Peaches | Smoked Watermelon Granite | Burrata |  Pine Nut Puree | Miso Gochujang | 16

ON THE GROUND

Wings | Creme Fraiche | Oyster Sauce | Chili Paste | 10

Offal Salad | Tendon | Chicken Heart | Tripe | Chili Tamarind | 16

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 | 18

UNDER THE WATER

Raw Royal Sea Bass | Brunoise | Orange | Fish Sauce Aioli | Radish | 14

PEI Mussels | Coconut Saffron Broth | Venison Blueberry Sausage | Crostini | 13

Pan-Seared Scallops | Coconut Risotto | Basil Ice Cream | Scallions | 17

Halibut | Peanut Sauce | Hoisin Sprite | Black Onion | 22

Chesapeake Blowfish | Ramp Bulb Kimchi | Spiced Carrots | Kombu Ponzu | 20

DESSERTS

Custard Cheesecake | Hazelnut Ganache | Hazelnut Butter | Soil | 10

Black Forest Cake | Chocolate Genoise | Tart Cherry 3 Ways | Creme Chantilly | 10

Yogurt Panna Cotta | St. Germain Grapes | Szechuan Meringue | Yuzu Curd | 10

Sesame Ball | Mango Sauce | Pineapple Compote | Honey Ricotta Ice Cream | Chocolate-Coconut Pocky | 10

Warm Flourless Almond Cake | Vanilla Poached Peaches | Thai Basil Gel | Ginger Ice Cream | Shortbread Crumble | Candied Ginger Tuille | 10

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

 

BEVERAGE PROGRAM

COCKTAILS

If it ain’t broke | 12

Martini | Negroni | Old Fashioned | Manhattan | Sazerac

Patio Pounders | 10  “Imagine… You’re sitting on a porch, surrounded by classy individuals when you realize, these are your people.”

The Champagne of Shandys | A Midsummer Night’s Dram | Ray Bans & Boat Shoes | Not from Charlotte’s Lemonade Stand

K.O.’s | 14 Kyirisan Originals

Going to Rio | The Bro-Bro | Our Tonic

Go ahead, shots are fun| 11

We’re bringing pickles back | Why complicate things?

Dealer’s Choice | 15

Pick a base spirit and two flavors…we do the rest!

 

BEER & CIDER

Draft | 7

Potters Cider | Jailbreak Feed the Monkey | Right Proper Berliner Weiss | 3 Stars Peppercorn Saison | | Rough Draft Grapefruit IPA| Brooklyn Brewery Pilsner

Bottles & Cans

Helles Lager | Sly Fox | biscuit, light, floral {4.9%} | 6

Optimal Wit | Port City | orange blossom, coriander, balanced {5%} | 6

Tripel | Allagash | passionfruit, honey, complex {9%} | 8

The Infinite Amber | Jailbreak | sweet caramel, smooth, semi-dry {5%} | 6

Golden Ox | Old Ox | nectarine, brioche, clove {6.5%} | 6

Mirror Pond Pale Ale | Deschutes | citrusy, cascade, balanced  {5%} | 6

Lot #3 IPA | Evolution Brewing | resin, grapefruit, caramel malt {6.8%} | 6

Penn Quarter Porter | DC Brau | espresso, brown sugar, roasted {5.5%} | 6

Serious Cider | Foggy Ridge | crisp, dry, fruity {7%} | 25 (500ml)

Highlife | Miller | Ice cold suds {4.7%} | 5

 

WINES | by the glass
Gruet Blanc de Noirs | Albuquerque, NM, non-vintage 12 | 45

Chenin Blanc | Folk Machine, Santa Barbara, CA, ‘13 12 | 45
Sauvignon 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 & Virginia 11 (on tap)

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

Pinot Noir | Poco a Poco, Russian River Valley, CA, ’15 15 | 57
Poulsard | Rolet Pere et Fils “Arbois”, Jura, France, ‘11 14 | 52
Malbec | Gotham Project, Pacific Standard, CA, ‘14 13 (on tap)
Cabernet Franc | Rappahannock Cellars, Huntly, VA, ’14 12 | 45
Zinfandel |Gotham Project | Pacific Standard, California ‘14 13 (on tap)

 

WINES | by the bottle
Jacky Blot “Triple Zero” | Loire, France, NV 58
Jansz Brut Rosé | Tasmania, Australia, NV 60
Jacques Lassaigne Blanc de Blancs | Champagne, France 130

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, Mersault, Burgundy, France, 2014 57
Sauv 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 2014 52

Pinot Noir | “Un” Division, Willamette Valley, OR, 2014 76
Pinot Noir | J K Carrier, Vespidae, Willamette, OR 2013 87
Gamay | Grochau Cellars, Willamette, OR, 2014 60
Grenache Field Blend | Matassa “Coume de l’Olla,” Languedoc-Roussillon, France, 2014 59
Malbec | Chateau Les Croisille “Croizillon,” Cahors, France, 2014 38
Valdiguié | Broc Cellars, Solano County, CA, 2014 53
Carignan | Lioco Cellars “Sativa,” Mendocino, CA, 2013 68
Zinfandel | Peter Franus, Stewart Vineyard, Napa Valley, CA, 2013 73
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

 

dine-with-us

Reservations and Parking

 

Reservations |
Ready to dine with us?


We are participating RAMW Summer Restaurant Week 2016!! We are now accepting Reservations for Restaurant Week.

We accept reservations 7 days in advance. 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 until then we would love to host you at our bar where you can enjoy a glass of wine, spirits or even our “Dealer’s Choice” cocktail. We reserve a portion of our dining room for walk-ins every night. The full menu is also available at our 12-seat bar and our communal table.  Wait times tend to be shortest on weeknights before 6:00pm and after 9:00pm and on weekends before 5:45pm and after 9:00pm.

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.

Hours

We are open for dinner only
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 20001(202-525-2383)

Parking

There is  free 2 hour 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

Parking options near Kyirisan

about

Our Story

Chef Tim Ma and Joey Ma

Chef Tim Ma and Joey Ma

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 DC.

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