Best of Boston

Why go to Japan for sushi when Uni sushi chef Tsuyoshi “Take” Takeishi can bring the freshest Japanese fish straight to you? Pull up one of four barstools reserved every Thursday night at Uni for the new Edomae-style omakase tasting experience, and across 20 courses and two hours, Takeishi will prepare and serve you exceptional seasonal bites, stopping only to show you on his tablet some of the unfamiliar seafood — striped beakfish, broadbanded thornyhead, purple sea urchin from Nagasaki — that makes every bite worth swooning over.