Oishii Sushi (South End Location), 1166 Washington Street, Boston, MA

Me and Chef Ting (Owner)

Oishii Boston is a totally different world from Oishii Chestnut Hill and we had a few minutes to chat with the uber-friendly Chef/Owner, Chef Ting about the difference.  Greeting us with hugs and smiles, as my friend Erika has been a regular for years, his smile and great energy was tremendous and contagious. 

Oishii Boston is sexy and the out-of-this world creative dishes even sexier!  Watching what comes out of the kitchen is like attending a high end fashion runway show.

We sat at the sushi bar where just watching the talented, fast hands of Boston's top sushi chefs was entertainment and satisfaction enough!  The did brilliant tricks with torched kobe beef maki rolls with arugula centers, seared hamachi and O-toro, dollops of tobiko (flying fish roe- a personal favorite) and ikura (salmon roe).

We, of course, ordered our favorite spicy, crunchy tuna Gunkan followed by a few pieces of sashimi: o-toro, hamachi, and Grade A uni.

Hamachi, Uni, and O-toro

We followed up with beautiful torched kobe beef and salmon topped with ikura.

I really enjoyed the miso shiru (miso soup) with wrapped sea bass, made more aromatic by an outer bowl of fresh mint leaves seeped (tableside) in boiling water.

The highlight was a spicy dish of o-toro topped with tempura serrano and jalapeno peppers and gold flakes.

Sashimi+Gunkan Maki+Soup @ Oishii Sushi Bar - Chestnut Hill

The original Oishii (Chestnut Hill), outfitted with only 14 or so seats is cozy and well run and amazingly does not feel too claustrophobic.  Several to-go orders were picked up during our 1.5 hour feast and it's best to head in at the start of dinner service (5 p.m.)
Because it's only proper to begin with sashimi, I ordered beautiful slices of hamachi (tuna collar) and toro (fatty tuna belly).  Both were as fresh as possible with clean, oceanic flavor.  This was my first time having hamachi as sashimi.  Usually, I order bone-in grilled hamachi kama under a brilliant crisped skin and zested with fresh lemon.  The hamachi sashimi at Oishii was lovely and the generous portions of buttery, well-marbled toro - decadent.

Forgive my images...I avoided pulling out the pro-cam for this meal.

Hamachi and Toro Sashimi

 
We then progressed to a Gunkan-maki, which my friend promised would serve as the "food orgasm" of the day, made with a healthy pile of tempura-cruchy toro spilling over this amazing battleship roll.  It took center stage as we repeated the order.  I think I'd prefer it as sashimi next time around.

The uni (sea urchin) bore the color and appearance (partially broken lobes) of Grade B or C grade with its reddish brown hue.  Grade A uni tends to be bright and golden-colored.  All the same, it did carry the slightly briny, creamy flavor and unforgettably rich, buttery, velvety texture with a mouth feel similar to a pâté with a richness that can rival foie gras any day.

Uni, Crunchy toro Gunkan, and ikuru

 

We also enjoyed ikura Gunkan-maki - red salmon roe and watching the sushi chefs delicately and meticulously send out beautiful, ornate plates at the sushi bar is always a treat.

Ikura

I found the spicy seafood miso soup to be slightly overly salted, but the scallops and shrimp were perfectly cooked - sweet and tender.  

Oishii is worth every penny!

Basho Japanese Brasserie, 1338 Boylston St (between Jersey St & Yawkey Way) Boston, MA 02215

(pictures throughout are from May and November 2012)

I love Basho's redesign.  It's more open and a tad brighter and more welcoming.

Sea Urchin-like Ceiling Candy!

The Tiger roll was amazing!  Made with eel, cucumber wrapped in smoked salmon and topped with torched squid, salmon roe and a mild, creamy, sweet miso sauce-this roll was a favorite.

Tiger Roll (front) and Rock & Roll maki (back)

I found the Rock & Roll maki good, but it came in second to the Tiger.

The Pork steamed buns caused several OMG moments with me and my friend.  The meat was so very tender and sweet.  The buns were perfect and even the pickle blew me away.
 

Pork Steam buns!

Edamame and Adegashi tofu with spicy daikon, scallion, and soy dashi

More from the robata grill: Spicy duck with mushrooms on left.  On right, pork belly  Both were tender and cooked perfectly.

We enjoyed the Cucumber martini (which I tend to order during each visit) and the Samurai made with Kaori sake, Belvedere vodka, fresh lime juice, St. Germain, and mint.

Our bartender Sharday was a doll as usual!

10/17/2011

We decided to try and formulate our own ten course tasting menu (a Kaiseki if you will)!!!  This menu was constructed for just such an event (a Monday in our world that is...)

SOOOOO....the teriyaki foei gras was removed from the menu (the new menu was a bit reworked which omitted the apparent french fusion elements).


My fave Spicy Lobster Miso Soup didn't disappoint!  I feel the portion may have increased, yet after you read what follows, maybe you'll agree it was all in my head (and primarily in my belly)...

The Small Plates, Tempura, & Robata menus played on repeat for us tonight!

The choices:

The Adegashi Tofu absolutely blew my mind.  The soy dashi sauce was a beautiful supporting role to Basho's awesome deep-fried tofu!  Was that coated in Panko by the way? Loved it!


On one platter we were served: The chicken thigh (perfectly grilled, boneless, skinless, juicy thigh), The Spicy Duck (strips of not so spicy duck...lacking the fatty-but-not-oily consistency that duck-lovers LOVE), and the Crispy Shrimp (coated in a nice spicy, cream-based sauce which could have benefited from both more spice and creaminess).

Chicken thighs and grilled asparagus with spicy mayo

I am usually not too turned on by tempura dishes, but my dining companion wanted to sample the Tempura scallops.  Not only am I not a fan of tempura, but scallops seldom move me, YET THESE SCALLOPS were fantastic.


Basho Ribs...what can I say??? I think I'm still speechless.  Ribs are one of my weaknesses!  These were FANTASTIC!  I guess I should make a new list: BEST RIBS!  The sauce was perfect, the meat tender and wonderfully charred!  I couldn't help leaving charm school rules behind and licking my finger tips...at least my leopard clad ankles were crossed!  I at least get points for that, no???

Beautiful ribs!

Hamachi kama:  There's no collar that tastes better!  This was the centerpiece of our Japanese tapas extravaganza!  Crisp tuna skin that served as a perfect finish to our picking at this beautiful chunk of tuna...It's always a lovely seafood touch to any Japanese meal!

Hamachi Kama!

I finished it all with a lovely Spicy Shrimp Maki roll with spicy mayo and tobiko!  Fresh and awesome as expected!  Loved it!


My foodie partner and I plan to attend the food happy hours to dig a bit deeper into this fantastic menu!


Basho:
Thanks for upgrading my/Fenway area neighborhood with fab food!



7/21/2011 and 8/2011

Photo by S. Higgs of Sheque Perfection (The Premiere Make-up Artist and Fashionista of Turks & Caicos Islands and beyond):    http://www.shequemakeup.com/

I love the high ceilings and dark interior of Basho.  It's dim atmosphere likely enhances your sense of taste, though the food does not have to depend on such strategy.  The space is massive with a few sushi bars and a nicely sized alcohol bar and seating area.  Outdoor seating is plentiful as well (relative to the neighborhood).

I am head-over-heels in love with the spicy lobster miso soup!  It was perfectly spicy with a generous portion of lobster meat.

The foie gras teriyaki revealed a perfect balance of sweet and savory...a lovely daikon cake, the sharpness of the cured cheese, topped with perfectly prepared foie gras was fantastic.

The sauteed shrimp was not my favorite, though the shrimp were a nice size and fresh of course.  The sauce was just a bit overpowering.

The Snow Mountain roll great! And the Rainbow Roll had the perfect amount of tobiko (my favorite)...most places skip on the red tobiko when it's listed as an ingredient.

My 'plain jane' dining companion in August opted for the chicken teriyaki...NOTE:  Stay away...stick with the different...break out of your shell...you'll be pleasantly surprised!

Though our server could have been a bit more attentive, the host and manager were awesome!  This place is around the corner from my home and will definitely be a place to frequent. 

www.bashosushi.com/

Haru Sushi (Philly-now closed, NYC, Boston)

My very first Haru visit was to the one in Philly when I lived there for a year.  I fell in love with that location, was a regular, and even had my going away soiree there! i was sad to hear that they closed (glad I made it back last September while visiting).

Haru Boston was featured in my 2012 Julep Crawl: http://www.travelingfoodie2006.com/2012/05/mint-julep-crawl-around-boston-cinco-de.html
 
I would visit this (off Times Square) location and the Midtown/Park one when in the city for weekends.  I am never disappointed with Haru locations!  The decor is always amazing as well as the staff and of course the food.
I'm usually not a fan of cooked rolls, but the Super Dynamite roll is amazing!  I make up my own signature dish from it by topping it with tobiko and adding the noodles and hot chili sauce from the spicy garlic shrimp dish.  The spicy garlic shrimp is spectacular!  Char-grilled shrimp over flavorful noodles and veg.

For apps, I always have the spicy rock shrimp tempura and the lemongrass hot and sour soup is tasty.

I was so excited to find out that Haru had just arrived in Boston a few years back when I moved here.  It's still one of my favorite places to dine and have cocktails.  The Boston staff are great as well.

www.harusushi.com/

CLOSED: Swanky Bubbles Champagne/Sushi Bar,10 S Front St Philadelphia, PA 19106 (Olde City Neighborhood)

September 2010

Hands down the best champagne cocktail menu ever! The Bubble-Lee is my all time favorite.  I never not pay a visit during a Philly visit as I practically called this my second home when I lived in Philly for a year.

Love their signature rolls (crazy cat and kyoto are my favorites) as well as an awesome lobster risotto.
The ambiance is great and meets the designer's expectation of having an underwater feel.
I almost always sit at the bar and the tenders are usually high spirited and friendly with lots of personality.
Can't wait to visit again soon!

Swanky Bubbles Website:

www.swankybubbles.com