Nahita Restaurant
Permanently Closed
Latin-Asian dishes, ceviche, sashimi, Turkish touches & cocktails
Latin-Asian dishes, ceviche, sashimi, Turkish touches & cocktails
"Nahita closed in November after operating for just a year. The restaurant focused mostly on nikkei cuisine, which is a fusion of Peruvian and Japanese food. It also featured some Turkish flavors as a nod to its ownership team, Doğuş Restaurant Entertainment and Management (Dream, stylized as d.ream), which has its roots in Turkey." - Terrence Doyle
"Nahita — a one-year-old Bay Village restaurant that blended Japanese and Peruvian food (nikkei cuisine, also present at Boston’s Ruka) — is now officially closed after several days of murmurs about the restaurant being locked and dark during business hours." - Rachel Leah Blumenthal
"Attractive Bay Village restaurant Nahita — which served Peruvian-meets-Japanese cuisine with some Turkish influences from its Turkey-based ownership team — closed after just a year. The owners are reportedly opening something new in the same space." - Rachel Leah Blumenthal
"Colin Kingsbury reviews Nahita for Boston Magazine, offering a tongue-in-cheek take on the restaurant’s atmosphere, and calling it 'the perfect place to be young and fabulous (or to pretend you still are).' Kingsbury finds winning dishes among the seafood, including the sashimi sampler and the sudado de pescado Chifa, or whole steamed fish, served in a ginger-soy broth. Straying from seafood, Kingsbury suggests certain dishes leave something to be desired, though he praises the restaurant’s suggested wine pairings and the 'decadent' chocolate mousse parfait. Overall, Kingsbury gives Nahita one and a half stars." - Dana Hatic
"It’s hard to imagine a space once defined by brutalist concrete columns and soaring ceilings could ever feel warm or organic. But the folks behind Nahita (which won the 2018 Eater award for Design of the Year) in Back Bay managed to transform the space at 100 Arlington St. — formerly home to Liquid Art House — from its old form (cold and cavernous) into one that feels like its diners are stepping into a natural landscape that just so happens to boast a bar and a dining room." - Terrence Doyle