311 Omakase Boston (Three 1 One)
Japanese restaurant · South End ·
Chef-prepared omakase with fish flown from Japan
Chef-prepared omakase with fish flown from Japan
"As one of the inaugural selections in The MICHELIN Guide Boston 2025, this restaurant earned Boston’s first MICHELIN Star with its omakase experience." - Julia Eskins
"Three 1 One is officially Boston’s first Michelin-starred restaurant. Tucked into a classic South End brownstone, the 10-seat chef’s counter showcases a seasonal and ever-changing omakase experience by chef Wei Fa Chen. The $250, 18-course meal utilizes unique flavor pairings, pristine ingredients, and photo-worthy presentation. “The chef’s omakase features impressive nigiri showcasing high-quality product, much of it imported from Japan,” notes the Michelin Guide." - Celina Colby
"Hidden in a brownstone basement, this 10-seat Edomae-style counter runs an 18-course, roughly $250 omakase led by Masa alum Wei Fa Chen and has become one of the city’s hardest reservations since opening in 2023. As Boston’s first-ever Michelin-starred restaurant, the experience is praised by the guide for “impressive nigiri showcasing high-quality product.”" - Melissa McCart
"Located on the ground floor of a South End rowhouse, this intimate chef's counter is the vision of Chef Wei Fa Chen. Pale walls and light wood provide a blank canvas to show off the chef's seasonal selection of ceramic platters (from Kyoto and Asheville), custom-made tatami coasters and thoughtfully crafted cuisine. The chef's omakase features impressive nigiri showcasing high-quality product, much of it imported from Japan; and the range of fish could include fluke, striped beakfish and goldeneye snapper. Cooked items precede the sushi and highlight a particular cooking method, such as delicately crunchy fried longtooth grouper with ponzu sauce or a simmered bowlful of amadai and abalone in dashi." - The MICHELIN Guide
"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