Blue Ribbon Sushi in The Hotel Commonwealth is an upscale yet approachable neighborhood sushi bar that is an outpost of the successful New York-based hospitality group Blue Ribbon Restaurants. The original NYC Blue Ribbon Sushi was the brainchild of Master Sushi Chef, Toshi Ueki, in collaboration with Chefs Eric and Bruce Bromberg, and the Boston locale has much of the same attention to detail in both style and taste as the much-loved original.
The menu features an approachable mix of traditional sushi house fare (nigiri, sashimi and maki) made with local Atlantic New England ingredients plus slices of rare specialty fish from the Pacific coast and Japan. You can go a la carte with individual pieces as well as mixed platters, or go for omakase and let the team of trained chefs show you the way. Round out your feast with some classic small plates (seaweed, tofu, sunomono) as well as some very American additions like Blue Ribbon’s signature fried chicken wings. You can also go all out on some Japanese A5 Waygu with some sides, steakhouse style. The beverage program is heavy on sake, including a few of their own proprietary varieties. Plus there is a selection of Japanese whisky and beer, a curated list of mostly French, American and Italian wines, and a handful of house cocktails — including Blue Ribbon’s classic lychee martini.
The sleek, mezzanine-level dining room was designed by Peter Guzy of Guzy Architects and gives off a high-end hangout feel that is classic, clean and modern, with wood accents and light-colored bamboo slats, set off with Japanese-inspired art including a large Ukiyo-e-style mural. The room seats 120 people between tables and booths, the 14-seat sushi bar and a six-seat cocktail bar. Plus there is also a private dining area available for special events that can hold 50.
500a Commonwealth Avenue
Boston, MA 02215