"At 311 Omakase, Edomae-style sushi is the focus of its 18-course omakase, a rare find in Boston that favors an ingredient’s integrity over maximalism. “You won’t see fancy toppings or garnishes in Edomae-style sushi,” chef and co-owner Weifa Chen previously told Eater. “I want to put more emphasis on the ingredients.” Seafood is clearly the star here, with the hairy crab called Kegani and kita murasaki (purple sea urchin) coming directly from Hokkaido in Japan. Chen is also an alum of Masa, the country’s only three-Michelin-starred omakase." - Matt Yan, Eater Staff