We know D.C. Get our free newsletter to stay in the know.

Success! You're on the list.

Yona, the noodle bar and small plates restaurant from chefs Jonah Kim and Mike Isabella, won’t open in Ballston until early summer. But you can get a taste of Kim’s ramen and pork jowl steamed buns from March 4 through the 28th at G, Isabella’s 14th Street NW sandwich shop and Italian restaurant.

Kim, a former chef at now-closed Baltimore izakaya Pabu who co-hosts Mandu‘s monthly guest chef series, Anju, will take over the kitchen at G Wednesdays through Saturdays from 6 to 10 p.m. His a la menu (see below) will include three varieties of ramen, including one vegetarian option, Korean beef tartare, smoke himachi, and other Korean-Japanese dishes. Japanese beer, sake, and whiskies will be available alongside cocktails with fermented juice and other Asian-inspired ingredients. To make a reservation, call (202) 234-5015.

In addition, Kim will host cooking classes at G on March 9 and 10 demonstrating how to make things like dashi and steamed egg custard. The class is part of a monthly series where chefs from Isabella’s other restaurants teach diners how to cook different types of cuisines. Tickets are $75 per person and can be purchased on G’s website.

Here’s the full pop-up menu:


Miso Porky, $14
Rich pork broth with miso tare, chashu, kikurage, kimchi, negi, corn, nori, soft egg

Tonkotsu-Shoyu Tare, $14
chashu, menma, benishoga, negi, sesame seeds, nori, soft egg

Veggie, $12
Soy milk-veggie broth, bean sprouts, pea sprouts, corn, snow peas, eringi mushroom, black garlic oil


Chilled Fresh Tofu, $8
Dashi, asian pear, nameko mushroom, yamaimo, scallions

“Kinpira,” $6
Soy-braised salsify, carrot, gochugaru, sesame

Apples & Radishes, $7
Roasted sesame miso butter

Smoked Hamachi, $14
Chojang, onion, perilla leaf, tobiko

Crispy Brussel Sprouts, $8
Fermented chili kewpie, yuzu, rice pearls

Yook Hwe, $14
Korean beef tartare, traditional and non-traditional flavors, gem lettuce

Ja-jang Rice, $18
Squid a la plancha, pork belly, onion, black bean paste, pickled daikon

Steamed Buns, $9
Pork jowl, ssam jang, iceberg

Eggy Chawanmushi, $12
Hard-boiled egg, uni, ikura, caviar, chives

Dry-Fried Wings, $9
Fresh chilies, maltose, aged rice vinegar

Steamed King Crab, $19
Spicy crab broth, fish flakes, braised daikon, chrysanthemum leaves

CORRECTION: This story initially stated that the pop-up begins on March 2. It actually begins March 4.

Photo of Jonah Kim by Greg Powers