Where to Eat (And Drink) in Chinatown After Hours

In a city that goes to bed early, these Chinatown spots keep the midnight oil burning.

Double Chin photo provided

Jaho Coffee Roaster & Wine Bar
Open until: Midnight Friday and Saturday

The scene: The Chinatown outpost of this small, locally born coffee chain unites java junkies and oenophiles.
Must-drink: “Boozy bubble tea” or the Vietnamese coffee martini.
Soak it up with: A pizza bagel is even better drunk food when someone else makes it.

665 Washington St., 857-233-4094, jaho.com.

Q Restaurant
Open until: 1 a.m. Friday and Saturday

The scene: Convivial crowds sharing sushi and Mongolian hot pot.
Must-drink: The Lychee Q-tini spruces up Meyer lemon vodka with a liqueur made from the Chinese fruit.
Soak it up with: A hot pot filled with “Crazy Mala” broth, plus tender Wagyu rib-eye.

660 Washington St., 857-350-3968, thequsa.com.

Genki Ya
Open until: 2 a.m. nightly (except Sunday)

The scene: A slickly modern street-corner space that brings in foot traffic from post-theater crowds.
Must-drink: Don’t singe your eyebrows as you sip around the flickering flame of a scorpion bowl.
Soak it up with: The 120-piece sushi and sashimi platter.

232 Tremont St., 617-338-8686, genkiyasushi.com.

Station Bistro & KTV
Open until: 2 a.m.

The scene: Birthday girls and bachelors flock to this new karaoke bar with private rent-by-the-hour rooms.
Must-drink: Gather liquid courage by sipping Hitorimusume, a dry nigori sake.
Soak it up with: A smorgasbord of snacks like wasabi peas and shredded dry squid.

20 Hudson St., 617-586-6800, stationktv.com.

Double Chin
Open until: 4 a.m. Thursday to Saturday

The scene: Ravenous night owls making a final food run.
Must-drink: Before 2 a.m. last call, order up “Adult Capri Funs,” fruit-infused soju sipped from plastic pouches that glow from LED cubes.
Soak it up with: The signature cube toast, loaded with ice cream and candy.

86 Harrison Ave., 617-482-0682, doublechinbos.com.

This story is part of The Ultimate Guide to Chinatown, from the February 2019 issue of Boston magazine.