Very little is known about the concept and ownership of the place, so keep checking back for updates. A look at the design of the place on the CKI Design Studio Facebook page shows a bar with TVs and booths for dining, while a note on the page mentions that the dining and drinking spot could be opening by St. We noticed most people ordering extra, so I wasn’t the only one who was still a little hungry.A new restaurant and bar is coming to Brookline, and it will be moving into the space where a Japanese and Korean dining spot had once been.Īccording to several sources, Hamilton is opening on Beacon Street in the Coolidge Corner area, taking over the former Yasu space. At the end of your meal, they ask if you want to order more pieces (which isn’t included in the $80). While I enjoyed the sushi, I didn’t leave full. Most of the sushi is presented au naturel with a light brush of sweet soy sauce or fresh wasabi.īut like I mentioned, for the price, it’s definitely not a ton of food. The fish is undoubtedly fresh and its simple preparation really let the flavours of the fish shine on its own. My personal favourites were the sardine (definitely not the stuff you get from a can!), shrimp, monkfish liver (they don’t call it the foie gras of the sea for no reason) and scallop. We were famished when we arrived so it was a little torturous in the beginning! The two chefs (one of them being the owner, Yasuhisa Ouchi), prepare the sushi, one piece at a time.
It’s quite the opposite of an all-you-can-eat experience.