edamame get a twist with a squeeze of lime, and the thinly sliced moons of milky-colored scallops are served with spicy mayo and tobiko atop fried waffle-cut potatoes. As at many local sushi joints, you won't find many exotic options, but here, in season, you'll get vibrantly colored wild salmon—even if it lacks enough flavor for the price.
Note:The restaurant closes between 3 and 4:30 p.m. daily. Dinner service ends at 11:30 p.m.; the bar remains open until 1 a.m." />
edamame get a twist with a squeeze of lime, and the thinly sliced moons of milky-colored scallops are served with spicy mayo and tobiko atop fried waffle-cut potatoes. As at many local sushi joints, you won't find many exotic options, but here, in season, you'll get vibrantly colored wild salmon—even if it lacks enough flavor for the price.
Note:The restaurant closes between 3 and 4:30 p.m. daily. Dinner service ends at 11:30 p.m.; the bar remains open until 1 a.m." />
This 120-seat Japanese boîte, which sits right next to Back Bay Station, offers a soaring, elegant dining room to match the delicacy of its Japanese cuisine. The brainchild of Jack Huang, a former partner in Fugakyu, Douzo offers "modern" dishes, which means the edamame get a twist with a squeeze of lime, and the thinly sliced moons of milky-colored scallops are served with spicy mayo and tobiko atop fried waffle-cut potatoes. As at many local sushi joints, you won't find many exotic options, but here, in season, you'll get vibrantly colored wild salmon—even if it lacks enough flavor for the price.
Note:The restaurant closes between 3 and 4:30 p.m. daily. Dinner service ends at 11:30 p.m.; the bar remains open until 1 a.m.
