311 Omakase Boston (Three 1 One)
Japanese restaurant · South End
605 Tremont St, Boston, MA 02118
Highlights
Chef-prepared omakase with fish flown from Japan
Chef-prepared omakase with fish flown from Japan
"At 311 Omakase, Edomae-style sushi is the focus of its 18-course omakase, which 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; diners may spot 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." - Erika Adams
"One of the newer entries in Boston’s omakase scene, 311 offers 18 luxurious courses of Edomae-style sushi from the lower level of a South End brownstone building. The show is run by chef Weifa Chen, an alum of NYC’s three-Michelin-starred sushi destination Masa, and he is meticulous about sourcing the highest quality fish from Japan (and Boston as the seasons allow). Reservations are hard to book; start planning early to snag a seat at this counter." - Erika Adams
"You probably need an excuse for a a splurge-y night out. Luckily, the 18-course chef-curated meals at this new beauty in a South End brownstone lean on the luxe side. While the menu changes often, past courses have included salmon roe and amberjack fish tucked into a mochi rice cracker shell, plus Hokkaido hairy crab served with uni and caviar, and a palate cleanser of miso soup with a rich anchovy broth. And the 411 on 311: The restaurant offers two services for ten people every night, excluding Tuesdays. And hey, at $250 per person, it’s still cheaper than a flight to Japan, where co-owners Carrie Ko and chef Wei Fa Chen source most of their seafood." - Erika Adams, Nathan Tavares
"A high-end omakase with some of the most sought-after reservations in town, 311 is led by chef Weifa Chen, an alum of Michelin-starred Masa in Manhattan, and wife and co-owner Carrie Ko. The pair offer an ambitious 18-course, $250 dinner featuring rigorously sourced seafood inside a studio-sized space located on the bottom floor of a South End brownstone. No surprise that such a cozy spot doesn’t have a liquor license yet, so bring your own alcohol. Keep an eye out for available bookings here." - Nathan Tavares, Samantha Maxwell, Eater Staff
"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
