Boston isn’t a city that’s generally known for its sushi, but the fish at this South End gem was named the ninth best in America in our recent ranking of the country’s best. Chef Ting Yan opened the restaurant in 1998 with the intention of drawing on influences from his multicultural background and his experience as a sushi master in Seattle, Portland, San Francisco, Chicago, and New York. Unexpected menu items include kaffir lime duck salad, handmade tofu, and foie gras–truffle sushi. Other notable menu items include a wide range of tempura-fried options, such as uni, broccolini, king crab leg, and lobster; abalone maki; and several robata-style grilled options.
While there’s a wide menu of expertly prepared appetizers, entrees, soups, and salads, the sushi selection alone is exceptional. Six types of salmon, 12 types of tuna, 10 types of shellfish… The variety is enough to make your jaw drop, and Yan knows exactly the right way to slice, treat, and garnish each fish.