Boston has never been short on seafood pride: lobster rolls piled high, steaming bowls of chowder in pubs, oysters shucked fresh from the harbor. The city’s dining scene is brimming with dynamic restaurants, from new openings to reinventions, but many lean on the familiar. Stepping into Sakabayashi Sushi Tavern, Boston suddenly feels a world away. The bustle of the city softens into a warm and lively tavern where classic izakaya charm meets bold, modern style, with dishes as inventive as their names. 

Located in the heart of Back Bay, the concept itself feels a little unexpected for the city. It’s not a luxury sushi bar, and it’s not a casual all-you-can-eat stop. It’s something in between: refined yet approachable, precise yet playful. Inside, the atmosphere is energetic and affable, as if every guest has been personally invited into a place where good food, drinks, and company come together. At the counter, solo diners settle in comfortably, while groups find the same welcoming atmosphere no matter the occasion — a balance that makes guests feel like they’ve stumbled upon something special. Boston may have plenty of sushi bars and omakase counters, but Sakabayashi defines a category of its own as an experience that’s both authentic and refreshingly different.

One of Sakabayashi’s differentiators is its stance on seafood. The menu celebrates fish the Japanese way — with clean flavors, delicate balance, and a wide range of preparations, from pristine, raw sushi to cooked and seasoned small plates. The goal: to let the natural character of each fish shine through — a philosophy that feels especially fitting in October, when National Seafood Month spotlights the many different ways to enjoy seafood.

That philosophy didn’t arrive in Boston by accident. Sakabayashi is the only US location of FOOD & LIFE COMPANIES Ltd., which operates Sushiro — Japan’s largest sushi chain with more than 800 outlets across Asia. Inspired by Boston’s rich history, culture, and love for quality seafood, owner Yosuke Tanaka saw an opportunity to bring an authentic Japanese sushi experience to the area when Sakabayshi first opened its doors on Boylston Street in April 2024.

“We chose Boston as our first US location due to the city’s cultural similarities to Kyoto, Japan, Boston’s sister city. While Boston already has incredible restaurants, I think Sakabayashi adds something distinct: a casual yet refined Japanese ‘sushi tavern’ experience that’s still quite rare here. For me, authenticity isn’t about imitating every detail from Japan. It’s about capturing the spirit and the sense of hospitality. We want to introduce our way of dining, which is rooted in Japan but adapted for the local culture, so that guests feel both the tradition and the modern energy of Japanese sushi dining,” Tanaka says.

As CEO of Sushiro’s US subsidiary, Tanaka leads a 33-person team that blends Japanese culinary traditions with a warm, approachable service and style. Sakabayashi’s Chef Yasu Nakayama, who trained in Japan under the Sushiro system learning the foundations of traditional sushi craftsmanship and the precision and consistency that Sushiro is known for, leads that team.

“Coming to Boston to open Sakabayashi is both an honor and a responsibility,” Nakayama says. “This is our first home in America, where guests experience sushi much as they would in Japan — prepared with precision, served at the right moment, and guided by omotenashi hospitality. Sushi is for everyone, and we want to share it across cultures. What excites me most is the chance to bring that spirit to so many people.”

For both Tanaka and Nakayama, that sense of duty shapes everything at Sakabayashi. The menu has been meticulously curated by Japanese chefs to honor culinary roots while also reflecting guest feedback. Salmon and tuna are customer staples, familiar but elevated through precise preparation. Items like uni and otoro inspire diners to explore the deeper side of Japanese sushi culture. Affordability was also key, with Sakabayashi aiming to bridge the gap between lower- and higher-end sushi by offering quality at an accessible price.

“Tradition is always the foundation, but we also think about Boston’s dining culture,” Tanaka says. “Some guests are seasoned sushi lovers, while others are trying authentic sushi for the first time, and we want everyone to feel welcome. We aim to stay true to Japanese techniques while keeping the experience unintimidating and inclusive. Many guests are surprised by our variety. They expect sushi, but don’t anticipate so many izakaya-style dishes, cooked plates, and sake options, which often catches them pleasantly off guard.”

In honor of National Seafood Month this October, Sakabayashi is showcasing some of its most popular dishes and refreshed drink offerings. Fan-favorites include the Magnificent 8 sushi combo, Funamori boat, Salmon Lux Ikura Handroll, plus indulgences like the Heavenly Seared Otoro and Chef’s Pick. As Nakayama explains, many diners don’t realize how much behind-the-scenes preparation goes into each piece — how rice seasoning is adjusted for different fish, or how temperature and timing are controlled with precision. These invisible details are what make every bite balanced and memorable. To complement, the tavern has expanded its drink menu with new sakes and cocktails, including the Shiso Mojito and Calpico Lychee Sour, priced to encourage discovery and help guests find their perfect pour.

Sakabayashi is a remarkable blend of authentic Japanese craft and a sincere love for Boston, making it the perfect place to celebrate National Seafood Month in a way that feels close to home, yet unmistakably Japanese. Tucked into Back Bay, the tavern offers a dining experience that feels exclusive but welcoming — a rare find that makes you feel you’re in on something special.

“My hope for Sakabayshi is that it becomes a place where people can explore Japanese food culture beyond sushi alone, ordering small plates, enjoying sake, and finishing with sushi and noodles or dessert, just like people do in Japan,” Tanaka says. “If guests leave with the sense that Japanese dining can be joyful and dynamic, and that they’ve discovered something new, then we’ve succeeded.”