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Bluefin maguro topped with a Georgian sauce of apricots and walnuts gives you the idea fast: this is an omakase counter where the chef treats Edomae sushi as a starting point rather than a finish line. The meal builds like a composed piece, lighter sashimi giving way to richer bites, before landing on A5 Wagyu and foie gras lacquered with chocolate balsamic. The New York Times named it among Boston's 25 best restaurants.
The awards strongest first
- AAA Four Diamonds
- James Beard Awards 2026 · Semifinalist · Outstanding Restaurant
- Boston Magazine #8 · Top 50 Restaurants in Boston
- The New York Times The 25 Best Restaurants in Boston Right Now
One number, weighted & current 87
How we scoreThe dishes from the writeups
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Torched goldeneye snapper
“the restaurant literally cranks the heat with dishes like torched goldeneye snapper doused in umeboshi vinaigrette”
Boston Magazine, 2025 -
Foie gras
“then foie gras lacquered with chocolate balsamic”
The New York Times -
Fatty chutoro
“The meal progresses to richer bites like fatty chutoro with green onions and wasabi oil”
The New York Times
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