No photos in this entry, but I've been meaning to mention Fish Market Sushi Bar in Boston. This place served us not only the best sushi I've had (in the broad sense of "food from a sushi restaurant"), but sushi of a quality I associate with prices two, three, four times as high.
First of all, the sushi itself was terrific and comes in a nice variety. Sometimes, the more unusual pieces of sushi, either I find places are constantly sold out of them, or because they aren't ordered very often, you may get something that's been sitting around a while. But I had confidence in Fish Market's sell-through, so I went with giant clam, salt water eel (anago - the more common eel is unagi, fresh water eel), and foie gras with truffle. There's nothing especially unusual about the foie except for the novelty of having it on the sushi rice - but you know what, there is something terrific about being able to get foie for five bucks. That's all you need, really, or all I need - an occasional bite of foie gras. I don't need a twenty-four dollar app, and I appreciate having a bite small enough that you don't need the acidity of some sweet accompaniment in order to balance the richness.
The giant clam and the salt water eel were very fresh and very very good - the salt water eel was one of the single best pieces of sushi I've had anywhere.
I can't remember which roll Caitlin got, but I got the softshell crab, which was wrapped in a thin sheet of daikon radish - very nice and a nice contrast to the nicely crispy deep-fried crab. A lot of times I avoid rolls with flying fish roe, because it's my least favorite roe, but there wasn't too much here so it wasn't overwhelming.
The stars, oh man - two cold appetizers, listed under the "new cold appetizer" section of the online menu. This is where a lot of the more inventive stuff falls, stuff that makes sense for a sushi bar to sell but doesn't fall into the rather strict categories of sushi/sashimi/maki.
I got scallop and sea urchin, because how could I not? When it's fresh, sea urchin is one of my four or five favorite flavors. At Fish Market it was fresh. The portion is small - a blob of uni on a slice of scallop, two such slices per order, with a little basil-yuzu dressing - but like with the foie, what I like here is just getting a hit of that strong, rich flavor. Goddamn it was good. It's also a good way to try sea urchin for the first time, rather than having a bite full of it in the form of sushi.
Caitlin got the truffling tuna - slices of raw tuna "swimming in truffle butter," and they really aren't exaggerating about that. You could mop it up with bread if you had any. Again, terrific stuff - truffle goes better with tuna than with most meats.
Now I'm thinking about that scallop and sea urchin. Geez.