Best of Boston

Don’t be fooled by the no-frills, strip-mall ambiance. At this industry haunt, chef Seizi Imura serves up pristine, destination-worthy raw fish flown in directly from Japan and other locales. Imura and his team let the freshness of the seafood shine, adding accompaniments to nigiri and sashimi with a light hand—think: soy-cured Icelandic Arctic char, and tuna with smoked salt and shiso. Even simple maki, including vegetarian rolls filled with braised squash, pickled daikon, and other choice morsels, are next-level.