311 Boston

Incredible experience. High quality ingredients. Creative and beautiful presentation. Service is impeccable and informative. It is a bit traditional and on the serious side, so just be aware. The music though....... Overall this this place is master class and worth your hard earned money and worth your time. If youre a serious sushi lover come here ASAP!!!Tip:Do yourself a favor and get these add ons:Black bassSardine rollAuction uni

Chef Wei and his team at 311 offered one of the best, most intimate dining experiences I've ever had. The restaurant offers two seating times, each allowing up to 10 patrons. I made reservations two months in advance for a special occasion. The decor was thoughtful, minimalistic, and traditional. Each seat is along the counter, so you can watch as dinner is prepared over the evening. Before each course, Carrie explained the dish and ingredients, making the meal especially interactive and informative. The appetizers were complex and unique, and the sushi courses were all delicious and unbelievably fresh. Although the full dining experience took just over two hours, we had such a great time that when we left, we were immediately thinking about when we could return next. They also recently got their liquor license and had an extensive menu of sake, beer, and wine. Hoping to visit again soon!

I've had the pleasure of dining with 311 and it was a very lovely and intimate experience. Chef Chen and Carrie provided excellent service. I loved how interactive Carrie was and it felt like she was our friend. We had great conversations throughout the night and made us feel very comfortable. 311 omakase is focused on highlighting the freshness and quality of seasonal ingredients imported from Japan. Every ingredient like fishes, crab, scallops, Wagyu, and wasabi were imported from Japan and were meticulously picked out by Carrie, who travels there often to source ingredients. I also enjoyed how they had both black and white truffles. 311 reminded me of Japan as the course was simple and refreshing and the interior was simple and clean. If you crave for robust flavors, it might be too plain for you. STARTERS:My favorite was the Hokkaido hairy crab with caviar and the somen noodles with squid. They were very light and refreshing. I also enjoyed the belt fish with fresh pickles more than I thought it would. Some starters I did not care for and felt they lacked flavor, but just were there to highlight the freshness of ingredients. Instead of a mushroom miso soup, a clam miso soup would have been more refreshing. NIGIRI:The fish quality is excellent in terms of freshness and texture. My favorites were chu toro, otoro, snapper, botan ebi & uni. Everything just melted perfectly in your mouth and made you want more. If they had an option to add more of these cut, I would've definitely paid for it. It was the highlight of my meal. The rice was nicely seasoned and the perfect texture. However, I think they could use a little less of fresh wasabi, as I think it overpowers the taste of the fish. I was not a fan of the mackerel/shiso & freshwater eel, but I appreciate the use of the shiso leaf to mask the distinctive fishiness of the mackerel. The tuna handroll was good, but not enough tuna and rice, so you mostly taste seaweed. We added torched Wagyu with truffle at the end. I also liked that they torched sugar on the tamago, which was a unique touch. PRICE POINT:Our bill was $900 for two people (includes 20% tip & 7% kitchen fee). We left still hungry, but everyone's different. It was a great and memorable experience. Fish is 10/10, but starters 7/10 (was underwhelming for me). Service is 10/10. EXPERIENCE/ENVIRONMENT:10 seats with 2 seatings at 5:30 & 8:30pm. Very intimate and clean design. Beautiful place setting and ceramics adorning each course. The music they played was classical/anime instrumental music (from studio gilbi, etc) which I am a huge fan of and definitely set the mood. This team pays very close attention to detail which I love. Watching the chefs, you can tell they were very meticulous with their work. Any little drop on my plate is wiped down immediately. Even placing my ginger on the left side of my plating because they noticed I'm a leftie. It was small details like that throughout the night that made me happy.

Update #2: liquor license is in and now you can order additional pieces and specials. I'm in heaven. My wallet is not. I'll be broke, but I will die happy and full.

311 is the new hot Omakase in Boston. It's clear that the chef knows what they are doing and the restaurant looks amazing from the inside. It's slightly tricky to find but for that 2 hour tasting menu, it's just you and the staff and the outside world don't matter. Here are some of my thoughts:1. The grill scallop is still one of my favorite hand rolls.2. Tai Truffle from the appetizer might not need the truffle. 3. Kinki - the soup was perfect for a cold day and inspired me to make it at home.4. Uni is wowwww and the cheesecake was better than 99% of the dessert place I had it. Can we get a bigger slice next time?5. I appreciate the staff walking us though the good and chatting with us.6. The sushi is good. Try it out.

Best omakase in Boston!!! Such a wonderful meal. Finally Japanese quality omakase in Boston. Took long enough! Menu is based on what fish is in season. At least 6 to 8 weeks booked out but there are cancellations so if you follow them on IG then you may be able to score a reservation sooner.

Fantastic new 18-course omakase restaurant in Boston, with just 10 seats. The meal starts with 4 appetizers- all the appetizers were of moderate size, but all very light and not too filling. The hairy crab with uni and caviar (Wei Fa Chen's specialty) was my absolute favorite. It showed creativity, uniqueness, and the flavors paired together so well. Appetizers were followed by 11 pieces of sushi. All of the sushi was prepared the same way, with rice, a dab of wasabi, and a different fish each time. I liked this technique because it allowed me to really taste the differences between each fish. Each piece of sushi tasted very clean and very simple. My favorite types of fish were the premium golden eye snapper, the striped jack, and the fatty tuna belly. Following that was an egg omelette, miso soup, and 2 types of desserts. All of the fish, and all of the ingredients, really were SO fresh. He takes pride in that most of the ingredients come straight from Japan, and are fresh and flawless. The special seaweed he uses has a very unique taste as well.The dishes were very modern and simple, showcasing the theme of the restaurant. You'll notice it is decorated the same way inside- white walls and minimum decor. As you are eating dinner, both the chef and his wife (the manager and the hostess) will talk to you, and it's VERY informative. I really learned a lot during dinner; they'll engage you as much as you prefer. The attention to detail of each dish is impressive, and you can tell the chef is very passionate about what he does.Note: currently no liquor license and you cannot BYOB!! No sake, beer, or wine available.

What a great sushi spot in Boston. The omakase dinner was solid. Great service and the staff explained each course really well. Really enjoyed the service and food. The sushi chefs even showed some of the fishes before serving. Loved how they featured the fish and didn't waste time with toppings. I mean toppings on nigiri has a place but I truly prefer the simplicity of fish, rice, wasabi, and soy sauce so the fish shines. Wish they offered BYOB or have a liquor license.

Be ready to splurge on this Japanese restaurant in the South End where they converted from a 1 bedroom 1 bathroom unit into a place serving omakase in the Edomae-sushi style.Climb up the exterior stairs into a small waiting area before the door opens into the main dining area, where it's super minimalistic and intimate with its soft textures of wood, gray tiled flooring, and egg-shell white walls. Your eyes will move from the sushi counter, made from Hinoki cypress wood and imported from Japan, to the knife set in the back counter, to the chef and sous-chef already preparing your 18-course meal.Each course is unique to its own and its taste and even though there aren't any fancy toppings, the chef wants the ingredients to speak for themselves and have the guests appreciate their simplicities. Sink your teeth into each course and wrap your tongue around their textures of fish and seasoned rice and the result is that there won't be any disappointment -- you just might wanna keep chewing and savoring! Each fish was super tender, delicate, and you can draw out their natural sweet salinity.On this day, we asked for more fresh wasabi and the chef didn't hesitate and gave us a small dish of it because he was very happy with the product that arrived on this day.Throughout each course, his wife stands behind the patrons and gives a detailed explanation of the dish and their ingredients. With the chef preparing and handing each course to you, I thought this teamwork and narration behind the guests was truly unique as it gives a different and special element in the experience.Something to note is that they don't have a liquor license yet.

This is a very intimate experience. You need a reservation to get in. They sit you in order of arrival. First gets a good view of the app prep but middle get to sit right in front of guest (my view) 10 total people.The food is fresh and they mentioned that Wednesday is the freshest but Friday is a great selection of aged options.