Best of Boston

Time was, getting sushi in Boston was a black-and-white proposition: You either went for the simple and efficient or the luxurious and, ahem, pricey. Chef Seizi Imura’s unassuming Cambridge spot, however, threads the needle with both respectable rolls—such as the pressed oshi-zushi, draped with transparent kombu—and flavor revelations, in the form of wasabi-laced raw octopus (a highlight from the oft-changing omakase tasting) and torched avocado nigiri with truffle salt.