Although the entrance to this superb sushi restaurant may elude you, simply follow the crowds of raw fish fans streaming into the sleek, gray industrial space, where sushi chef-owner Ting Yen turns succulent morsels of seafood into edible enchantment. From tuna tartar with sesame oil and golden caviar to crunchy tempura oysters, from lobster salad maki to grilled Wagyu beef with shallot-sake sauce, this larger, tonier incarnation of Yen's uber-popular 14-seat restaurant
Oishii in Chestnut Hill allows him to spread his wings. The vibe is hip and so are the diners. While the delectable nine-course omakase (chef's tasting) is quite a splurge ($150), the set lunch specials (kaiseki) offer fabulous value.