Oishii Boston MenuJapanese | South End Main Menu
with menagi, caviar with uni sauce on yuba chip served on frozen stone.
with micro greens, fried shallots, soy and pickled cherry blossom tempura on top.
with fried moroheiya (japanese green).
with caviar and ice wine topped with gold flake.
mango with baby ginger on crispy seaweed squares.
with truffle, truffle, butter, white truffle oil and mache.
with cilantro, sesame oil and golden caviar.
with ossetra caviar served on ice block.
smoked hamachi sashimi served in smoky glass.
with red miso and king salmon with jalapeno sauce.
sashimi on a bed of summer truffles companied by creamy sushi rice risotto with wild mushrooms.
with okinawa salt.
with okinawa salt.
morels, chanterelles, hen of the woods, and honshimejis.
fried or steamed.
with sweet miso sauce.
with ponzu sauce.
served on a stone top fire pot.
in bamboo steamer.
tempura with garlic cheese and lemon.
sauteed wild mushrooms, scallions wrapped in thin sliced rib eye.
pearl onions, honeycrisp apples sauteed in sake and rhododendron honey, served in a red delicious apple.
home made tofu skin, menegi, mountain caviar served in bonito broth.
with arugula salad in lemon dressing.
mixed greens and pine nuts with mustard jalapeno and kaffir lime vinaigrette.
and mixed baby green salad.
tuna salad with garlic soy dressing.
with ginger soy sauce.
with soy bean sauce.
nameko mushrooms, red bell pepper and scallion wrapped in tempura stringed potato sphere served on seaweed with peppery spicy shoyu sauce.
with onion sake sauce.
with teriyaki sauce.
with shallot sake sauce
with teriyaki sauce
with baby spinach, sauteed soba noodles, and citrus soy reduction with yuzu wasabi.
in crispy filo net with garlic lobster sauce and grilled pineapple.
on crispy garlic and ginger with citrus soy sauce.
with creamy miso risotto.
with beef, chicken or shrimp.
sauteed or in soup.
triple swirl makis with salmon, avocado, and gold tobiko.
abalone tempura inside with seared abalone covered outside.
diamond maki, with spicy crispy salmon and cucumber.
covered with toro also referred to as the maki (spicy mayo, asparagus, cucumber, bonito flakes and toro torched on top with gingery sauce and jalapeno.
cucumber, spicy mayo, tobiko covered with tuna and whole grain mustard on top and sprinkle with aotate.
shrimp tempura, spicy mayo, cucumber, covered with seared hamachi, or seared toro, white truffle and sturgeon caviar on top.
tobiko, avocado maki with sockeye salmon, menegi, ponzu, and hawaiian rock salt sprinkle on top.
bluefin tuna sashimi, fleur de sel, chives, wrapped with seaweed.
unagi, avocado covered with mutzu, momijioroshi, and benytate sprinkled on top.
bluefin tuna, king salmon, yellowtail, mutzu wrapped in cucumber.
crispy tempura flakes, spicy mayo, tobiko, avocado maki with raw salmon and menegi on top.
cucumber, spicy mayo, tobiko covered with hamachi, black tobiko, sweet miso sauce and sudachi.
lobster tempura with chives, and sweet mustard sauce wrapped with daikon.
steamed fresh lobster, mayo, cucumber, lettuce, avocado with marinated seaweed.
tempura rock shrimp and avocado rolled in white seaweed with brown rice chip and tings wasabi flavored lemony sauce on top.
shrimp tempura with crispy rice cracker dots and unagi sauce.
japanese sweet potato tempura inside and shredded crispy sweet potato outside.
shrimp tempura inside with crabstick, eel, roe, avocado and scallion outside.
pear inside with kobe beef and sweet red wine pear on top.
shallots, arugula, menegi, and freshly ground salt.
tuna, tobiko, avocado and cucumber rolled in white seaweed with ting sans wasabi flavored lemony sauce on top.
snow crabmeat, avocado, cucumber and mayo with tobiko on outside.
scallops, black tobiko, cucumber, kaiwali, and spicy mayo.
soft shell crab, tamago, unagi, cucumber, chives and tobiko wrapped with daikon radish.
with vanilla ice cream.
with coffee mousse and yuzu sherbet.
served with fresh fruit: mango, pineapple, red bean, and lychee.
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