Our Menu

TUESDAY — Sushi Supper Experience
(夕暮れ鮨)

Sushi Supper reflects the original spirit of sushi culture — a concise evening experience where guests enjoy carefully prepared sushi and seasonal Japanese dishes before continuing their evening. Unlike a modern extended omakase format, Sushi Supper is designed as a chef-paced 13-course experience lasting approximately 60–75 minutes. Each course is served in sequence to preserve the intended balance, temperature, and timing.

For guests seeking a more extensive dining experience, please consider our second seating Sushi Supper with 16 courses, or our longer seasonal experiences: Thursday Cha-Kaiseki, Friday Chef’s Sushi & Seasonal Washoku, or Saturday Chef’s Signature Sushi & Kaiseki.
Featuring 10 pieces of nigiri, one simple seasonal appetizer, soup (or another appetizer), and a small fruit compote to finish, this experience invites guests to enjoy sushi at its intended pace while honoring traditional technique and seasonality.

6:00 pm (1 hour) — 13 courses — $125
7:45 pm — 13 courses — $125
7:45 pm — 16 courses — $165

Thoughtful and flexible, this experience allows the evening to unfold naturally while honoring traditional technique, seasonal ingredients, and the connection between chef and guest.

13 courses — $137.50 per guest
($125 base price + 10% Culinary Team Service Charge), plus 7% Boston Meal Tax
10 pieces of nigiri, soup, one simple seasonal appetizer, and a small fruit compote to finish.
Approximate duration: 70–90 minutes.

16 courses — $181.50 per guest
($165 base price + 10% Culinary Team Service Charge), plus 7% Boston Meal Tax and Tock processing fee
12 pieces of nigiri, soup, two seasonal appetizers, and a small fruit compote to finish.
Approximate duration: 90–120 minutes.

jumbo fluke*

(Massachusetts)

madai*

(Ehime)

hiramasa belly*

(Australia)

kinmedai*

(Shizuoka) - Rhubarb

sagoshi ikejime*

(Choshi, Chiba) - shallot tosa-soy

bluefin tuna akami*

(Gloucester) - zuke

gindara toro*

(Canada)

aka bafun uni*

(Hokkaido) with ikura*

mehikari*

(Chiba) - spicy apple

sakura-masu salmon trout*

(Ohma) with kinuta-daikon / smoked trout roe*

tautog*

(Massachusetts) - "chirimushi"

Mushi-mono / Steam

Janah crab chawan-mushi, summer truffle

Shyun-sai / Season

Maine scallop sashimi* with Siberian caviar

Miso-yaki

Kyoto shiro-miso marinated redfish

Wagyu Shabu Shabu Soba

Togakushi 100% buckwheat soba noodles, Kagoshima wagyu A5, WR soup

Sweets

fruit compote

ゆず・菊・茎茶　WR Yuzu Kiku-Kuki Cha

$12.00/200ml cup, served cold or hot

Dried yuzu, chrysanthemum, and gently roasted first flush matcha stems from a single estate in Yame come together to create a refreshing, complex caffeine-free cold brew that can be enjoyed hot or cold.

蜒香乌龙　Bug Bitten Oolong

$12.00/200ml tea pot, up to three steeps

A Taiwanese treasure crafted through a unique collaboration between nature and craftsmanship. The tea leaves are bitten by tiny alphine bugs, which triggers a natural oxidation process in the plant, enhancing the tea’s sweetness and aroma. This meticulous process yields a rich and golden liquor with a distinctive honeyed flavor, complemented by subtle fruity and spiced undertones. Each sip tells the story of harmony between the environment and tradition, offering a cup that’s both complex and irresistibly smooth—a true testament to the art of tea-making.

香衣草ほうじ茶　WR Signature Roasted Green Tea

$12.00/200ml cup, served cold or hot

Dried lavender infused houjicha-roasted green tea. Slow-roasted green tea from Kyoto is brewed with the soft floral lift of lavender. The houjicha brings smoky warmth and earthy depth; the lavender adds a gentle calm and aromatic brightness. Together, they create a soothing, balanced cup—comforting like twilight, quietly restorative.

深蒸し茶　Fukamushicha

$12.00/200ml tea pot, up to three steeps

Long-steamed Fukamushicha from Makinohara, Shizuoka yields a vivid, velvety cup with fine sediment and deep body. Extended steaming draws out round umami, gentle bitterness, and a lingering green richness—like summer rain settling into warm soil.

宇治抹茶　Kyoto Uji Matcha

$27.00/30ml koi-cha to start then usu-cha to finish

Unkaku is one of Marukyu Koyamaen's most beloved premium matcha selections, known for its naturally sweet aroma, rich flavor, and exceptionally smooth finish. Its balanced profile performs beautifully as both Koicha (thick tea) and Usucha (thin tea), making it a favorite among experienced matcha drinkers seeking depth without bitterness.

クラフトコーラ　Craft Cola by Wander Cat Cola

$12.00/200ml cup / served on the rock

A locally handcrafted cola syrup made from 10 whole spices, oranges, lemons, and yuzu juice. Also made with real kola nuts. Mixed with soda perfectly.

酵母茶ソーダ　Kombucha Soda (Limited)

$12.00/200ml cup / served on the rock

Fermented tea soda made from black or green tea and natural cultures (SCOBY). Lightly sparkling, tangy, and gently sweet with a crisp, layered acidity. Unfiltered and live—crafted in small batches for natural complexity and freshness.

Our Menu

TUESDAY (two seatings)

WEDNESDAY

THURSDAY 7pm

FRIDAY (two seatings) - In August, it will be one seating at 7pm / 19 courses

SATURDAY 7pm

Reservation Cut-Off Policy

Cancellation Policy

Dietary Restrictions

6:00pm Seating / Sushi Supper - 13-Course Experience

7:45pm Seating / Sushi Supper - 13 or 16-Course Experience

Currently Closed

8 TRADITIONAL CHA-KAISEKI PROGRESSION

WR Classic and New Seasonal Dishes

6:00pm Seating / Sushi Supper - 13-Course Experience

7:45pm Seating / Sushi & Seasonal Washoku - Curated 16-Course Dinner

10 Nigiri Sushi Best Picks of the Day

10 Modern x Edo Banquet Kaiseki Appetizers

Tea Selection

Beverage Selection

Alcoholic Beverages