A Masa Alum Debuts an 18-Course Omakase in Boston | Eater Boston
"Opened quietly in the South End in summer 2023, this cozy, reservation-only 10-seat omakase specializes in Edomae-style sushi, a pre-refrigeration tradition that demands meticulous care and an ingredient-forward, no-frills presentation—think cured fatty toro and restrained, classic treatments rather than flashy toppings. Chef Weifa Chen, co-owner with his wife Carrie Ko, honed his craft studying under Masayoshi “Masa” Takayama and spent two years sourcing premium ingredients, ultimately favoring Hokkaido kita murasaki uni; that discipline shows in thorough prep, precision service, and an emphasis on letting each ingredient shine. The playful yet refined menu includes a signature marinated ikura with amberjack and white yuzu jelly served in an airy monaka shell, torch‑scorched tamago, temaki with a miso-soup palate cleanser, sea bream finished with shavings of Italian black truffle, and carefully prepared Kegani (hairy crab). The tasting runs about $230 per person (excluding fees, gratuity, and soft drinks), operates Wednesday through Monday with two nightly seatings (5:30 and 8:30 p.m.), is BYOB-permitted, and has been in high demand since opening." - Valerie Li Stack
