Jireh H.
Google
The past two decades have particularly shaped my view of Japanese cuisine. The trips to Tokyo, Kobe, Osaka, and Sapporo/Hokkaido truly changed my understanding of Japan, their people, and especially their cuisine. I became even more particular when I became close friends with a Japanese sushi chef of three decades - a true shokunin. So it shouldn’t be of surprise that I’ve became severely biased against non-Japanese owned/run (especially when it comes to sushi/sashimi/yakitori) restaurants. It shouldn’t be of any surprise considering that over these decades I’ve also observed undesired shortcuts and inferior techniques that are quite upsetting due to the contradiction to the art itself.
However, this may be one of the few exceptions - one of very, very few that I’d ever openly admit to.
I first tried this place almost two years ago after reading about them on Eater Boston while originally searching for a reputable omakase spot in the area. I was curious. The name itself was already a giveaway that they weren’t Japanese owned. But I couldn’t resist the temptation to just even partake and see what they were made of. And I honestly was happy I even gave them a chance.
As always, there were always methods that I turn to for assessing restaurants. Here, I usually would either order a chirashi (to quickly see the range of their fish and freshness) or a tekkamaki (a staple and standard). And within the same week, I ordered both and more. I was really curious as the range of fish they delivered on the plate was absolutely fresh. Sure, I always have mixed feelings when I see a piece or two of escolar on the plate. Obviously, I still ate it…but as the last piece and only if all the other slices were immaculate. But when I saw their tekkamaki as it arrived, I smiled. They know what they are doing. They really do.
Perhaps, one of the good things about being a slightly cheaper sushi spot is the turnover as the fish will always be fresher on your plate. And in this case, a rare exception to the general rule, cheap isn’t exactly cheap on what you get. It might just be because it is also the culture of the group behind this masterpiece. Cheaper means accessibility that even groceries nowadays make us think twice. And they are willing to just do it for the sake of driving traffic in through the doors and be ambassadors for a now much-loved cuisine that often becomes quickly too expensive for the regular folk (for reference, I average $80-150 before drinks alone elsewhere).
All those words and all I really wanted to say is…they are non-Japanese and they have broken my bias and made me a regular. Also to Vicky, who has always providing absolutely amazing service, thank you and see you around soon. Best wishes to all the staff and the restaurant itself. Cheers.