Kamakura - Boston

Food This is a tapas style Japanese restaurant and most of the dishes we ordered were wonderful. Our favorite is the Poke Tower. It was beautiful and the taste was additive. I wanted to order another one. The next favorite is the kalamari tempura. The diving cream was unique and tasteful, but not too heavy. We also ordered mushrooms, oysters, pig bells and ikura rice ball that were all very good. The only dish we didn't like was the chicken Katsu bao because it was very bland. In addition to all courts, we ordered three sets of Nigiri, Toro, King Lachs and Uni. They did the rice very well, but the fish quality is not up to the brand as they charge $9 per piece. The university had a light fish and metal taste. To dessert we had the Matcha tiramisu. The texture was as soft as butter. Everything else It is a small but stylish restaurant. The background music was soothing and the waitress was very friendly. I liked to give a brief description of the dish while serving. Since it is a small restaurant, the room was narrow and the table legs were not comfortable. I had to stretch my legs after dinner.

Great service and food. came here for lunch after reading about her on Boston Globe. The cook was so friendly that the customer made the Poke lunch because of my gluten intolerance. I have to thank him personally. Fish felt as fresh as what we got in California. Very recommended to order some nigiri. They ensured that the sauces were gluten-free. The desserts were also delicious. The family really liked the green tea Tiramisu (which I could not have) and the tofu pudding with a burned caramel.

The best sushi, like no one else did. This will be my way. The amazing staff-inhaber cook talked about, on length, the process involved to create so wonderful food. Couldn't recommend this place better!

Pretty good Kaiseki, Sushi not so good (4/5 of UAS standards I was there on Saturday after I went to O Ya yesterday. I also went to Gion Nishikawa 園ουος/Sushi Gion Tadayasu in Kyoto, and Kioicho Mitani/Sushi Nakamura δος in Tokyo. So I'm on the harder side to impress. (I wanted to give 4.5, but there are only 4 or 5 on egg yolk? It was closer to 5 than 4. Her decor is very beautiful and new, 3 floors overall, and I sat at the first for Kaiseki/Omakase, I was the only one there at 1F of 530-730pm. The lack of guest for Omakase is probably one of the reasons why their sushi quality suffers. It was just not as fresh as other top-tier sushi restaurants. Although the sizes are large (especially compared to O Ya, where is basically half their size and it is still very fresh compared to your normal sushi shop. The Kaiseki part of my Omakase was almost perfect, beautiful coating and strong favor. I think they made the favor stronger to match the American palate. Chinese I am a fan of it, but a Japanese purist may not like it so much. I paid an upgrade of $20 or $25 for Wagyu Steak, definitely was the best part of dinner, even better than what I tasted at Gion Mouriya in Kyoto. The sushi part is slightly weak compared to the wonderful Kaiseki part... It was good, but not especially compared to what I had in Japan. I'd say the rice needed some more vinegar. I talked to the cook, he told me that vinegar evaporates in preparation for sushi. Here as with the freshness of the fish, I think that the lack of guests has definitely played a role here. More guests more sushi made fresh fish frequent rice preparation. The favors of the sushi also seemed to be on the stronger side (more sauce was added, I think. Again, I liked it as I said above. And her knife skill could also be a bit more work, as some cuts on the sushi were too long or not clean. But I told them I had some appetite before I came in so I could have something to do with it. (You have made parts of the course bigger and I guess that very, O Ya compared not by email or call before to discuss something (In Japan, if you don't get full to Grandmakase you can always ask the cook for a bit more and it's usually free for the deserts / drinks. The desert was good, but the matcha drink that came with him is weak... I think either too much water has been added or the Matcha powder was not so good. The selection was good, but nothing premium or expensive. I went about the flight that was good for the price, and the offered desire was quite good, especially at the price. Although I have not seen or made any pictures of the bottle lover offered to me in Japan and O Ya. Maybe there's something they can work on here. (If I can make a picture of the love of bottles, then it is much easier for me to remember who I liked and order them later. Snake flight was 38 for 3 cups, the love pairing I had in O Ya for big Grandmakase was 150 for about 6 cups (it probably gave 1-2 cups more, but I had to stop before I was too drunk. So the value is not bad, but I think they should be a bit more expensive here. O Ya offered me Dassai 23 and 39 for pairing and had Dassai also for sale (although at 3-4x markup. The place is new so that they may not have as much clot as O Ya to get ultra premium sauce, but even I managed to get 2 bottles of Dassai over 400 a bottle in the USA. (300 in Japan The cook was very friendly and spoke to me after the meal. In view of the price (approximately 300 for everything I ordered, compared to O Ya (500 with pairing and tips I'm probably back. Overall, I would recommend this place 100%, just maybe try the Kaiseki omakase before you do the sushi.

I went here for dinner (not kaiseki) with my father who grew up in Japan, and he loved it. Expertly prepared dishes, great sake, attentive and knowledgeable wait staff, and phenomenal desserts. I highly recommend getting a counter seat if you can (especially if you speak Japanese) as you get to see the preparation, and on slow nights you can have a lovely conversation with the owners. The portions and prices are what you'd expect for a high-end restaurant, but it's absolutely worth every penny. Save it for a special occasion and you will experience some of the best Japanese food you've ever had. Can't recommend them enough.