Reservations and Parking

Reservations |
Ready to dine with us?

We accept reservations of up to 6 guests online, up to 30 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. 

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.


Brunch: Saturday & Sunday 10:30 am – 2:30 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.”


Our menu changes often. Please give us a call if there is a particular dish your are curious about. 


Kyirisan Classics You Can’t Miss

Raw Sea Bass | Brunoise | Orange | Citrus Aioli | Radish | 16

Leek & Beet Tartare | Sunchoke Puree | Red Sorrell | 16

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

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

Duck Confit | Caramelized Brussels | Apple Cider Gastrique | 22

Seasonal Ingredients We’re Playing With

Fried Okra | Cauliflower | Feuilletine | Cilantro Fish Sauce | 12

Heirloom Tomato & Apricot Salad | Kombu Dash | Cherries | Garlic Chips | 14

Togarashi Tuna | Seared Sushi Grade Tuna | Sake Brined Watermelon | Honeydew | 26

Kombu Beef Shortribs | Pineapple-Brussels Slaw | Graffiti Eggplant | Marrow Braised Collards | 26

The “Weird” Stuff That Makes Us Tick

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

Buddha’s Delight | Glass Noodles | Pickled Shiitake | Chilies | 18

Maps Tofu Gnocchi | Tofu Gnocchi | Fish Sauce Caramel Popcorn | Cauliflower | 21

Whole Fried Fish | Mushroom &  Pecan Stuffing | Cilantro Stem Thai Chili Paste | 26



Bees Knees | Lemon Chiffon “Hive” | Honey and Mochi Ice Cream | Almond Walnut Nougat | Toasted Meringue

Rice Rice Baby | Koji Rice Pudding | Red Miso Butterscotch Apples | Brown Sugar Ice Cream | Sake Infused Fortune Cookie | Rice Paper Fortune

View from the Moon | Milk Chocolate Chip Blondie | White Chocolate Lotus Flower | Coffee “Galaxy” Panna Cotta | Tonka Bean Gelato | Mochi Coin

The Cheesecake | Chocolate Shortbread | Chocolate Mirror Glaze | Pandan Anglaise | Szechuan Whipped Cream | Hazelnut


BRUNCH: Please click here.

DRINKS: Our drink menu is constantly changing, but here’s a current sampling.