Don’t tell! There’s a delicious secret hidden inside Shore Leave, the South End’s Tiki hot spot. Patrons who wander the hallways may be surprised to find a quaint omakase sushi bar called No Relation nestled in the back. The nine-seat restaurant is helmed by O Ya alum and acclaimed chef Colin Lynch, who’s created an intimate sushi experience with a twist.
During two seatings each evening on Tuesdays through Saturdays, No Relation serves up a 14-course menu that fuses Lynch’s love for Japanese cuisine with his New England roots. Paying homage to tradition, Lynch expertly crafts nigiri using the highest-quality fish sourced from Japan. His team also took the time to find the perfect vinegar for their rice, landing on akazu vinegar, a red sake lees vinegar, which “very few restaurants in the country use,” according to Lynch.
The culinary star infuses his background into the menu with dishes like the New England miso clam soup as well as the scallops, which are torched with brown butter and lemon, evoking a “seaside at a lobster shack eating a scallop roll” feel. “I’m an Irish kid, so there’s no way we’d consider ourselves an Edomae-style sushi parlor,” says Lynch. “This is our spin on it. At the end of the day, we just want to make food that tastes good.” $95-$120, 11 William E. Mullins Way, 617.530.1772, norelationboston.com
Photography by: PHOTO BY REAGAN BYRNE
