by Ellysia Francovitch

Among a sea of Japanese Sushi restaurants in Boston, Basho sets itself apart from the rest -  it is one of the first Japanese brasseries to be created in Boston. The mastermind behind this was Jack Huang the owner of Douzo in Back Bay. Opening on April 12 of this year, the restaurant has already started making a name for itself. Basho offers not only a wealth of fabulous sushi, but also a Japanese grill that turns out mouth-watering entrees.

The secret power of this culinary gem located right behind Fenway Park on Boylston Street is their mastery of spices. Anyone can take superbly fresh fish and pass it off as decent without adding much else to it. At Basho the diner can tell that much thought went into figuring out what flavors mix well with what types of fish. Tuna Tartar makes a good example. In the Tuna Tartar a subtle soy sauce complements the taste of the tuna meat, while the rice cake underneath seems to have its own wonderful combination of flavors. Unlike the usual rice cake, this one doesn’t fall apart and has a nice crunch to it.

Some of the other stars of the Basho menu include the Crispy Shrimp, the Oyster Shooter, and the Tuna Kimchee Sashimi. One bite of the Crispy Shrimp creates a taste explosion in your mouth. The glaze on the shrimp is out of this world; it gives a kick of spiciness without being overwhelming.  The Oyster Shooter fantastically blends three food elements not always seen together; the natural flavors of the cucumber, the slight saltiness of caviar, and the slipperiness of an oyster. This dish is successfully completed with the ponzu sauce and a kick of flavor from red bell pepper yuzu that is sprinkled at the top of the shooter. The Tuna Kimchee Sashimi is a simple but delicious dish; the spicy garlic sauce revs up the flavoring of the tuna meat. This particular dish is also part of the sashimi sampler, which for the most part can be seen as a splendid pairing of fresh fish and spices. However, the Kanpachi Carpaccio just slightly falls short of its mark. While the shiso yuzu-kosho dressing matches the kanpachi well, the chardonnay gelee does not seem to blend with the dressing or the fish. It’s an element of the dish that while intriguing by itself does not unify with the rest.

The wait staff of Basho is incredibly attentive to their diners and those who work there are also knowledgeable about all the details the rather sizeable menu. This is important, because without a knowledgeable staff it could take a while for a diner with less Japanese culinary experience to settle on a choice.  The menu really should be considered an asset though. There are so many unique, delectable choices that everyone at the table should come away satisfied.

Along with the knowledgeable staff, the interior design of Basho is also worth noting with its Japanese style of clean lines and simplicity. A variety of accommodation is available – tables, booths, bar seating, and lounge seating. On nice summer nights the restaurant also opens up the front to barely visible screens, which let it the cool night air.

The word Basho, in Japanese means, a place where things happen. With the low lighting, cool night air breezing in, and succulent fresh fish it’s bound to be a place where this word rings true. Basho is a place where a diner can enjoy an overall pleasurable experience.

Ellysia Francovitch, who shot the photo accompanying her essay here,  recently graduated from Boston University.