What You'll Get
Choose from Four Options
- $30 for $40 toward dinner for two, valid Sunday–Thursday only
- $30 for $40 toward dinner for two, valid any time
- $50 for $80 toward dinner for four, valid Sunday–Thursday only
- $52 for $80 toward dinner for four, valid any time
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Dine-in only. Reservations required for Friday and Saturday. Not valid towards the purchase of alcohol. Valid at Cambridge location only. Not valid on federal holidays or special events. Not valid with any other promotions. Must purchase a food item. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Osushi Restaurant
No matter which Osushi Restaurant outpost you're at, there's usually a lot going on outside the big windows—its Harvard Square and Back Bay locations mean that the streets are full of students, shoppers, and other passers-by. Inside, however, tea lights take over for streetlights, casting flickering silhouettes against a room marked by studied simplicity: clay-red walls, round mirrors, a few elegantly drawn Japanese characters in frames at the Back Bay location, and a sleek red-and-gray color scheme in Harvard Square.
It's an atmosphere designed for intimacy. The sushi bar and small two-tops make it easy to clink sake cups with a dining partner. (Staff believe the sake list is the longest in the city, though it's hard to find reliable statistics.) The menu is equally concise, enough to make a fun pre-dinner challenge of reciting it in one breath. There are seafood and vegetable starters seasoned with unusual spices such as green-tea salt and pickled-wasabi vinaigrette, tempura platters, and about a dozen rolls. These are tradition-minded but not averse to an experimental flourish here and there—all the better to showcase the work of an executive chef who, as the Boston Globe wrote in 2004, is "obviously picky about his fish."