Dear Chowhounds -
I believe I have made a real find - the best sashimi in the Boston area -
This place in Framingham I understand has been open since 1999 - It's not at all like what you might expect on the inside - it's a very suburban mix of neighborhood bar/restaurant with Asian decorative touches (paper lamps, bench booths with cushions).
Anyway, the typical sushi restaurant offerings are executed well - plump and firm edamame - fair-to-middlin seaweed salad - tasty spicy rolls -
But we also got some a la carte sashimi -
As I ate the first piece of yellowtail, I knew something was different - the piece was cut to a thinness so that it was a flexible ribbon of fish, not the firm chunk you might normally get at most Boston area places -
Here is a case of less is more - the fish because it was properly sliced took it from a piece of fish to a buttery, smooth, silky piece of fish. The same for salmon - and maguro tuna - that red flesh mainstay of our sushi experience - it was sliced very well across the grain, with a hidden smudge of wasabi on the underside - I've had more maguro tuna than I care to think about - it's good stuff, but I haven't had it sliced properly in so long - this taste was just fantastic - Amazing what the proper technique can do to transform the taste.
I quizzed our server - As I suspected, both sushi chefs were from Japan. I requested an additional serving of octopus sashimi. It was sliced lengthwise and very thin so that the chewiness was not so much as to interfere with the enjoyment of the taste. Rather than struggle with chewing, the texture added to the flavor.
Honestly, folks...I have been to all the usual suspects in Boston - oishii, fugakyu, etc... and this place in the burbs has the best sashimi technique hands down. I really encourage you to check it out.
2 Beacon Street
(corner of Rt. 9 West and Rt. 126)