No Relation sits behind Shore Leave, a tiki bar several floors below street level, with its own entrance disguised as a hair salon. Inside, the room holds nine seats around a sushi counter, where Chef Colin Lynch leads a 17-course omakase menu each night.
Fish is sourced from multiple regions and tracked on a magnetized world map in the restaurant. The menu moves through dishes like chawanmushi with crab meat and uni, hokkaido scallop with brown butter, ishidai with hokkaido uni and yuzu dashi gelee, tuna tartare with uni, rice and nori, anago with eel sauce, and a porcini mushroom course with soy dashi, arugula flower, and purslane. Courses close with a sweet cream ice cream finished with caviar and sesame oil, and diners can add on extras like Hokkaido Jo uni or Miyazaki A5 wagyu.
The speakeasy setup is unusual even by South End standards, but the omakase itself is the draw, not the theatrics around getting to the counter.
Fish is sourced from multiple regions and tracked on a magnetized world map in the restaurant. The menu moves through dishes like chawanmushi with crab meat and uni, hokkaido scallop with brown butter, ishidai with hokkaido uni and yuzu dashi gelee, tuna tartare with uni, rice and nori, anago with eel sauce, and a porcini mushroom course with soy dashi, arugula flower, and purslane. Courses close with a sweet cream ice cream finished with caviar and sesame oil, and diners can add on extras like Hokkaido Jo uni or Miyazaki A5 wagyu.
The speakeasy setup is unusual even by South End standards, but the omakase itself is the draw, not the theatrics around getting to the counter.