Sushi in Winthrop

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Typhoon Asian Bistro's culinary team fuses classic Asian and contemporary Japanese flavors into carefully plated entrees festooned with sauces, flowers, and towering ingredients. The team rolls up fresh sushi, creating such dishes as the signature Black Pearl, where torched nigiris, sashimi, and exotic salsa set sail on a decorative boat. They also plate steak, seafood, and lamb dishes from Vietnam, Thailand, China, and Japan atop palm leaves or nestled into cocktail glasses for drinking contests between hungry sailors. The menu rotates with the seasonality of ingredients to build cuisines around a global wine selection. The drink menu also hosts imported Asian beers and sakes.

Inside Typhoon Asian Bistro's contemporary setting, warm lighting spills from wrought-iron lanterns streaked in red and hovering above Japanese wood and an exhibition sushi bar. Water cascades from 35-foot waterfalls, broken up by pillar candles and urban kayakers. In the warmer months, an outdoor patio hosts meals beneath shade-bearing umbrellas surrounded by a fence laden with flowers.

725 Boylston St
Boston,
MA
US

High-backed booths, flickering candles, and minimalist red and black accents lend a sleek style to Osushi's intimate setting tucked inside the Westin Hotel. Chefs slice fresh fish to rest atop or inside sushi rice waiting to be plucked up by chopsticks. Their specialty makimono rolls draw from world cuisines with spicy aioli to add a dash of heat or prosciutto to lend an aria from the chef's favorite opera. Diners wash down bites of sashimi or tempura with selections from an extensive sake list, which includes specialty drinks made with seasonal fruit.

10 Huntington Ave
Boston,
MA
US

A banner printed with tiny white fish flutters above Ma Soba's sushi bar, where chefs in pert white hats tuck ribbons of fish atop rice and seaweed. In the kitchen, stovetops sizzle with Chinese, Korean, Thai, and other Asian dishes, such as bulgogi, tempura-battered seafood and vegetables, and entrees spiced with chili-and-ginger general tso's sauce. Wine and water goblets moor maroon tablecloths in the softly lit dining room, where potted orchids and bromeliads complement a Japanese screen painted with branches and cherry blossoms. Ma Soba also packs entrees into tidy containers for carryout and delivery orders to offices, homes, and tree houses.

156 Cambridge St
Boston,
MA
US

The review in Boston.com said of Basho’s sushi: “The restaurant gives the audience what it wants. Sushi and sashimi, ever and always, take top billing. Here, they deserve it.” The signature Basho roll’s thinly sliced asparagus, mushrooms, pickles, cucumbers, lettuce, and fried snow crab peek out from a cylinder of cucumber and soy paper. The Torch Toro roll wakes up taste buds with layers of torched toro—the fatty cut of the fish—and jalapeño. Ingredients for the rolls are flown in daily from around the world.

1338 Boylston St
Boston,
MA
US

Clio Restaurant: A User's Guide

French-Asian Fusion | James Beard Award | Acclaimed Chefs | Creative Mixology | Celeb Sightings
Sample Menu
  • First: cassolette of lobster, sea urchin, parsnip milk, and candied lemon—“one of the best dishes” in town according to Boston.com
  • Second: buttermilk-braised chicken with oak gnocchi and truffle crème
  • Dessert: Violet Vacherin with chocolate crumbles, candied violets, coconut cream, and violet meringue
Awards and Accolades
  • Chef Ken Oringer: James Beard Award for Best Chef: Northeast, 2001
  • Chef Ken Oringer: champion on Food Network’s Iron Chef America
  • Pastry Chef Monica Glass: named one of Food & Wine magazine’s best new pastry chefs in 2013
While You're Waiting
  • Keep an eye out for celebrities and VIPs passing through this Boston hotspot—past patrons include a visiting prince.
  • Order a tiki-style, pre-Prohibition, or molecular-gastronomy-influenced cocktail from Todd Maul’s cutting-edge bar program.
Inside Tip: Although the 7-, 10-, and 14-course tasting menus take diners on bite-by-bite journeys through Chef Oringer’s latest innovations, the plates tend to be rather small—even by tasting-menu standards. Stick to the regular menu for fuller (but by no means generous) portions.

Vocab Lesson
Mignonette: a sauce usually made of shallots, cracked pepper, and vinegar and served over raw oysters.
Reindeer moss: a moss that resembles reindeer antlers; it must be cooked for extended periods of time before it’s edible for humans.

While You're in the Neighborhood
Before: Grab a latté and browse the tomes at Trident Booksellers and Cafe (338 Newbury Street).
After: Catch a live folk or jazz concert at the Berklee Performance Center (136 Massachusetts Avenue).

If You Can’t Make It, Try This: Since opening Clio in 1997, Chef Oringer has been on a restaurant-launching spree across Boston, but you needn’t travel far to try one of his other acclaimed ventures: Uni, a sushi and noodle bar, is located in Clio’s lounge.

370 Commonwealth Ave
Boston,
MA
US

Sushi is simply sushi unless it’s prepared by Avana Sushi; then it’s the talk of the neighborhood. Located in Chinatown, this tiny Japanese sushi house specializes in seriously fresh and surprisingly cheap rolls, maki, sashimi and salads. Tucked inside a storefront that includes a handful of shops – including a random mobile phone vendor – Avana’s sushi chefs can often be found hard at work in their cramped quarters, preparing made-to-order tuna, mango and avocado maki, salmon lover’s sushi and cooked shrimp sashimi. Daily lunch specials offer some of the best deals in town, complete with a cup of miso soup and choice of maki, salad and sushi. There is a small counter for in-house seating that’s been adorned with paper plates decorated by loyal and artistic customers, but most orders are prepared for quick and simple take-out.

42 Beach St
Boston,
MA
US