Keiko is again a finalist for a James Beard Award (best chef in the Northeast) with good reason. The sushi is excellent and the service is great. We started with the shumai (Maine shrimp dumplings). They came out steaming hot and were wonderful. We followed with the special omakase assortment for two, which was fabulous. Beautifully presented were yellowtail, tuna, local halibut with black tobiko, uni, akino (monkfish liver) and fabulous Gulf of Maine shrimp and scallops. The akino was sublime. We love this place.
Definitely make a reservation ahead of time.
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