Restaurants & Bars

Boston Area Sushi

Sato No Mo' !!; Sushi Island Here We Come; Report, Wakefield 11/28/06


Restaurants & Bars Boston Area Sushi

Sato No Mo' !!; Sushi Island Here We Come; Report, Wakefield 11/28/06

opinionatedchef | | Nov 30, 2006 02:42 AM

was it you, sal, who steered CHs to this place? well, whoever posted on island sushi recently, Thank You, Thank You, genuflect, genuflect!
FINALLY i have a sh---eating grin on my face because of some SUPERB sushi. i can't tell you how mellow and happy i feel;"shirawasen" as the japanese say.

of #1 importance- this chef/owner was formerly the talented but cantankerous employee-sushi chef at takeshima in cool. corner; ending an 8? yr run there 9 yrs ago. ownership suits him and he is a much friendlier fellow now; genuinely happy to serve sushi to passionate sushi lovers.

#2 - FYI: i am not a young american sushi neophyte who is bedazzled by spicy tuna rolls. i like superb TRADITIONAL authentically japanese sushi. and sushi island has it in spades, PLUS some v unusual traditional specialties.(BTW, I am not saying this to be snobbish; but rather, so that you know that americanizd maki creations are not what i look for in great sushi, and so you won't hear me talking about them.) tonight i had the best hamachi and unagi i have ever had in boston.
and that includes the new oishii and douzo, about both of which i posted long reports last month. the super white tuna (escolar) was also impeccable. the yamakake and agidashitofu were both terrific.the agedashitofu was wonderfully creamy tofu cubes, deep fried crispy and served in a shoyu-touched dashi broth, richer than other Boston versions i've enjoyed.
the 'special spinach', with a sweetish thick sesame sauce similar to the 'gomae' at takeshima, is a fav spinach preparation of ours.

new delights: monkfish liver, steamed, sliced and served cold in ponzu sauce. this was one of the biggest "WOW!!!"s of the night. it tastes a little like salmon. it is russet orange and the rich and silky texture of foie gras (yes, both ARE liver, but i'm guessing that these monkfish are not penned and force fed- but who knows? i'll have to ask next time....) Anyway, Sensai Junji says that season plays a big part in the quality of the monkfish liver, and now is a v good season for it. just amazing- do seek it out!

other specials: spanish mackerel (more like hamachi than regular mackerel); marinated squid w cod roe,and more.

the soft shell crab maki was also first rate(though it is an american phenomenon.)

at 7:30 on a wed. night, tonight, the sushi bar was 1/4full; just 3 couples. service for sake and d's non-sushi food was o.k. but not attentive enough for sake refills. but really, most of our service-attention was on our sushi chef, and obviously we were thrilled in that realm.

note- the chef/owner's wife is a jazz singer and her band plays at sushi island a few nights a week. parking not an issue.

what a delight. i can't believe that we have the good fortune to have our new 'go-to' place 10 minutes from home, AND with the best sushi i've had in boston!! hoorah and thank you to sushi island and the CHs who guided us there!!

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