Best of Boston

Ken Oringer’s swanky sushi den is known for its artistic, stop-you-in-your-tracks renditions of raw fish, but there’s so much more to love. During dinner service, sansho-pepper-dusted karaage fried chicken, petite nubs of rock-shrimp tempura, and octopus dumplings known as takoyaki help absorb the sticker shock—and the stomach space—left behind by the pricey sashimi. The late-night weekend menu has its own identity, highlighted by steaming bowls of ramen.