Since coming to Boston in September, I’ve rarely gone to the same restaurant twice—I’ve made it my mission to venture across the city and explore the Boston restaurant scene. Although, I love trying different restaurants, my one exception is Sakabayashi Sushi Tavern.
I discovered the restaurant with my family during orientation week, before school even began. We were all craving Japanese food, so I simply looked for restaurants nearby our hotel, and I landed on Sakabayashi. Unknowingly, I had actually just found my go-to food spot in Boston.
Four visits later, I think it’s safe to say that Sakabayashi has won me over.
All-Out for Appetizers
Their menu boasts an array of both traditional and eccentric dishes, but you always have to start with the appetizers. Whether you’re looking for a refreshing pre-meal bite or a heartier taste of Japanese comfort food, they’ve truly got appetizers for every vibe. They divide their menu between cold and hot fare, offering a refined selection of starters like mentaiko cabbage salad and agedashi tofu to kickstart your meal. For me, their yakisoba and calamari especially hit the mark.
- Chawanmushi: The silkiest steamed egg custard topped with salty ikura. I dream about eating spoonfuls of this on a rainy day to cozy up.
- Japanese Calamari: Lightly fried and perfectly crisp, these tender calamari rings boast a textural contrast of crunchy coating and chewy squid. Plus, they’re served with Sakabayashi’s upgraded take on tartar sauce.
- Yakisoba: The sauce coating the chewy wheat noodles and tender chunks of squid starts out on a sweet, salty note before hitting you with a punch of umami. The combination of flavors doesn’t stop there, though. Dunking a bundle of noodles into the generous side portion of Kewpie Mayo adds a zesty twist to each bite.
- Takoyaki: A chewy, umami Japanese street food classic featuring bits of octopus. They’re cooked to a toasty golden brown, yet so soft and pillowy that their exteriors sink in when squeezed by chopsticks.
- Anchovy Butter Corn: Sweet, vibrant corn kernels coated in a rich, slightly fishy butter sauce. This dish delivers a harmonious blend of sweet and salty.
A Night of Nigiri
My favorite part about Sakabayashi’s menu is their wide selection of fish, fusion nigiri sets, and build-your-own options. You also may notice the light brown color of the rice, another unique aspect about Sakayashi. Their sushi rice is “white rice infused with [a] unique blend of balsamic vinegar and black vinegar, delivering umami with each bite” (Sakabayashi Sushi Tavern). It’s safe to say, I’ve never tasted rice quite as flavorful. While you can’t go wrong with any of their nigiri offerings, my personal highlights are their anago, maguro, and greedy aburi.
- Anago: Have you ever seen a piece of eel this big? If you’re a fan of the more commonly offered unagi (freshwater eel), you’ll love anago (saltwater eel). It has a softer bite than unagi, and Sakabayashi serves theirs with a light coating of sauce, allowing the anago’s pure flavors to shine through.
- Flounder: With its super mild flavor and non-fatty texture, this is the perfect option for someone who’s just starting to explore raw fish.
- Build-your-own: Negi maguro, selective salmon, maguro. These three choices are just a glimpse into Sakabayashi’s offerings. Mix and match between others like inari, tamago, and ebi, or chutoro and tai if you’re feeling extra fancy.
- Chef’s pick: This eight piece masterpiece showcases a wide variety of nigiri. It’s ideal for sampling all the different textures and profiles raw fish has to offer, from the rich and creamy feel of fatty tuna to the firmer bite of bonito.
- Greedy Aburi: Seared salmon, saltwater eel, marinated mackerel. Adding a sear to the salmon creates a subtle smokiness and unique texture, and the mackerel’s marinade gives it a perfectly subtle flavor to balance with a touch of wasabi.
Showstopping Specialties
The stunning presentation of these handrolls match their top-notch blend of flavors. I mean, just look at those glistening slices of tuna and juicy bits of ikura. If traditional maki had a poetic alter ego, it would be a handroll.
- Spicy Tuna Handroll: Spicy mayo and tuna may be a common combination, but Sakabayashi elevates it with their melt-in-your-mouth cuts of tuna and addition of salty masago.
- Salmon Lux Ikura Handroll: This handroll lives up to its name. The buttery texture of the salmon is certainly luxurious on its own, but the dollop of cream cheese elevates it to another level, adding a unique bite of tang.
A Worthwhile Dining Experience
Behind their casual, unassuming storefront lies high quality, generous cuts of fish and innovative appetizers in a sleek yet cozy atmosphere. I’ve truly built up a collection of memories there, dining with loved ones and friends both old and new. Sakabayashi has made Boston feel a little more like home, and I already can’t wait for my next spontaneous visit back. Trust me on this: Sakabayashi won’t disappoint.