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New Japanese Fish Market: Sakanaya

s
scotty27 Jan 23, 2011 01:36 PM

Sakanaya, which means "Fish Market," in kanji is pretty amazing. It opened last week. I was in today for the first time. The owner said he worked as a cutter at Tsukiji for 10 years and then as a buyer for 10 years for a wholesale fish supplier to Japanese restaurants in Boston. What he showcased today were many varieties of sushi grade products: blue fin, big eye, and albacore tuna; buri; hamachi; etc. The unagi is from China; not worth the thrill of dioxins, but his fish? Absolutely the best I've seen on the East Coast, bar none. I was in Tokyo yesterday. This guy? This guy rocks. He's at 75 Linden Street in Allston. It's expensive, but worth it.

www.shrinkinthekitchen.com

  1. s
    seidleroni Jun 9, 2012 08:15 AM

    I used to be a huge fan of Sakanaya and thought that all of the fish and sushi was really good, if not terribly impressive, which is fine for this type of operation. It did everything it promised, provide high quality fish and well executed sushi. I went again about a month ago and the quality of the sushi rice was pretty bad. The texture of the rice was way off. It was gluey and was not nearly as good as it used to be. Thinking it was just a bad batch, I came back the following week and the quality of the rice was still pretty poor. I haven't been back since. Did anyone else notice this? Another thing that I noticed is the fish in the freezers have the "packaged date" blacked out with a sharpie on each one, so you can't see when the fish were frozen. The same is not true for the fresh fish near the sushi prep area which was all prepared that same day. Its probably not a big deal since fish can stay frozen for a while, but it seems odd to black out the date.

    1. k
      Klunco Jun 6, 2012 09:58 AM

      Just want to add in that I stopped here last night for a quick nigiri fix and I know this place could use more business.

      These guys are not sushi chefs, they're fish cutters. That said, the homestyle sushi they make is fantastic. Still $1 a piece for nigiri and most importantly the quality of the fish is superb. Are the cuts smaller than your average sushi joint? Yes, but when it comes to fish, I'll take quality over quantity any day. It's perfect for a quick bite (although I would recommend calling ahead to order). The prices of the fish in the case seemed reasonable for the quality you are getting and they are more than happy to cut you any size piece you are looking for. When we make sushi at home I generally just make the rice and arrange the fish top Chirashi style which is easier.

      If you haven't been, check it out!

      1 Reply
      1. re: Klunco
        almansa Jun 6, 2012 11:27 AM

        Has the fish been frozen? Boston requires of all sushi restaurants official statements from their seafood suppliers that all fish to be served raw has been super frozen (except tuna). And it all has been most everywhere, supplied by True Word Foods and JFC. The problem with the JFC product is the carbon monoxide treatment, but that doesn't bother most people. You always see it in supermarket tuna now. It preserves color and masks certain sulfur and ammonia odors, much like ABC2D does for scallops and white fish.

        I am curious if he is thawing and selling fish, or using different product for his own sushi and sashimi and selling fresh for the retail operation.

      2. b
        Buzzy2 Sep 2, 2011 02:31 PM

        Just went there for the first time and I was VERY impressed. Lots of interesting items including Boston Bluefin O-Toro, something I have seldom seen since the 80's. They also have beautiful California Uni in large trays and Maine ama-ebi which I love. The owner was very friendly and seems willing to special order. I left him my email address so he can let me know when he gets unusual items. Maybe I'll convince him to bring in shirako, real wasabi root and, dare I suggest this for a fish store, Kobe or Matsutaka Beef!

        1 Reply
        1. re: Buzzy2
          g
          grant.cook Jun 9, 2012 05:47 AM

          He'll never get Kobe beef... it can't be imported into the U.S.

        2. d
          debby29b Apr 1, 2011 08:45 PM

          There is an article in the Improper Bostonian this week about this market.

          8 Replies
          1. re: debby29b
            j
            joebloe Apr 24, 2011 10:20 PM

            Very nice people working here but the worst sushi deal I've ever eaten anywhere for the price. I've been to this interesting place before but only order now after hearing raves from so-called experts here and yelp. I ordered the basic 2 salmon, 2 uni, and 2 tobiko nigiri just for test. The sushi piece was HUGE but the it was virtually all rice. On each huge chunk of rice, there here was either a small razor-thin piece of salmon, or a sprinkling of tobikos with rice still showing through, or two tiny pieces maine sea urchin lay flat of the rice. Put it in your mouth and all you taste is rice!!! You get for what you pay for here, which isn't much other than overpriced plain rice. I regretted not taking a photo cause it looked nothing like the other photos I've seen here. Luckily I'm only out $6 bucks.

            1. re: joebloe
              c
              cambridgedoctpr Apr 25, 2011 03:13 PM

              interesting; i eat sashimi rather than sushi so i have never had this problem. But the sashimi is also very good, as good as eating it at uni bar.

              1. re: joebloe
                a
                AdamD Apr 25, 2011 03:29 PM

                $1 each piece? Seriously what did you expect? Try buying $25 worth of fish without rice to take home and report back. I am not in Boston, but it sounds like this is a go to spot for homemade sushi and sashimi.

                1. re: AdamD
                  c
                  cambridgedoctpr Apr 25, 2011 03:34 PM

                  for sashimi; it is the best and reasonably priced, to boot, though good raw fish is not going to be cheap.

                  1. re: cambridgedoctpr
                    s
                    scotty27 Apr 26, 2011 08:45 AM

                    True that.

                    www.shrinkinthekitchen.com

                    1. re: cambridgedoctpr
                      a
                      AdamD Apr 26, 2011 08:49 AM

                      I hear ya. The toro at my local spot is $55 a lb.

                  2. re: joebloe
                    e
                    eatntell Jun 8, 2012 10:59 AM

                    Agreed that the sushi is a huge chunk of rice with a razor thin piece of fish on top. $1 a piece is not a good deal, unless you like rice.

                    1. re: eatntell
                      j
                      joebloe Jun 9, 2012 06:14 PM

                      Exactly. If I wanted lots of rice I'd get a rice plate of some kind from a Chinese or VNmese restaurant. The best sushi for the money now by BY FAR is the hot pot and sushi buffet lunch at Van's Shabu in Dorchester. It's only available from 11:30-3pm everyday...all the sashimi all the nigiri all the maki all the handroll you want along with all the hot pot for $19.99. They give you huge chunks of good quality fish too, not this razor thin fish with gob of rice.

                2. g
                  Gabatta Apr 1, 2011 04:50 PM

                  All this for $35? You can't be serious. The fish was absolutely perfect. It was enough for 4, but 2 of us polished it off. I'm not sure why I would get take out sashimi from anywhere else. Nice find Scotty. Much appreciated.

                   
                   
                   
                  1 Reply
                  1. re: Gabatta
                    s
                    scotty27 Apr 2, 2011 12:24 PM

                    The place and staff are amazing. Now let's see if we can keep it going!

                  2. t
                    thegreengrass Mar 21, 2011 07:49 AM

                    Random language lesson! "Sakana", 魚, means "fish", and "ya", 屋, means store. So this place is called "fish store". Amazing.

                    This also blew my mind when I realized that Genki-ya in Brookline/Fresh Pond meant "store for health" (because "genki", 元気, basically means "health") which makes sense because they pride themselves on having very healthy offerings.

                    Ok lesson over.

                    9 Replies
                    1. re: thegreengrass
                      opinionatedchef Mar 21, 2011 09:57 AM

                      lifelong learner here. lesson much appreciated!

                      1. re: thegreengrass
                        s
                        scotty27 Mar 21, 2011 02:03 PM

                        And do you know what "Sakana deke" means? Hint: A person with a deadly shellfish allergy learned it right away before setting foot in Japan!

                        1. re: scotty27
                          t
                          thegreengrass Mar 21, 2011 05:13 PM

                          I don't, but from the sounds of "dekemono" on http://jisho.org/words?jap=deke&e..., I can imagine it's not good.

                          1. re: thegreengrass
                            s
                            scotty27 Mar 22, 2011 07:39 AM

                            Not bad. It means "only fish" or "just fish" and when accompanied by an open hand going back and forth vertically, like a wriggling tail, keeps shellfish from the table when in Japan.

                            www.shrtinkinthekitchen.com

                            1. re: scotty27
                              t
                              thegreengrass Mar 22, 2011 08:33 AM

                              Ohhh, interesting.

                              1. re: thegreengrass
                                s
                                scotty27 Mar 22, 2011 01:36 PM

                                Purely anecdotal.

                                1. re: scotty27
                                  a
                                  ahipoke Mar 28, 2011 09:55 AM

                                  minor typo but should be "sakana dake" (instead of "deke") which means as scotty27 says, "just fish" or "only fish"

                                  1. re: ahipoke
                                    t
                                    thegreengrass Mar 28, 2011 10:58 AM

                                    This makes muuuccchh more sense! http://jisho.org/words?jap=dake&e...

                                    1. re: ahipoke
                                      s
                                      scotty27 Mar 28, 2011 02:33 PM

                                      I'm sure you're right.

                        2. r
                          robertlf Mar 20, 2011 02:43 AM

                          I stopped by Sakanaya today. It is indeed EXCELLENT. We have to support this guy. Sakanaya is a gem!

                          -----
                          Sakanaya
                          75 Linden St, Boston, MA 02134

                          2 Replies
                          1. re: robertlf
                            d
                            doctorandchef Mar 20, 2011 09:43 PM

                            went by in mid week, toro is available only on the weekend. he says he has stock in the freezer but practically speaking he can only defrost during the weekends due to smaller demand on weekdays. wouldn't want him to waste the precious toro, so understood. perhaps if more of us would go during the week he would make it available!

                            tried some amberjack and yellowtail and they were as advertised, pristinely fresh. his sushi and sashimi platters look insanely well priced for the quality of fish, will try some takeout later this week.

                            support this guy!

                            1. re: doctorandchef
                              s
                              scotty27 Mar 21, 2011 03:28 AM

                              He'll show you how to cut, too, if you ask...

                          2. chefematician Feb 22, 2011 12:43 PM

                            Fans of toro will be happy to know that owner expects some to arrive this weekend. As others have reported, he's a very nice guy and happy to chat with his customers about his products.

                            14 Replies
                            1. re: chefematician
                              j
                              joebloe Mar 13, 2011 11:25 PM

                              I dropped by and didn't understand this place. The place is barebone with only a few fish variety in the display fridge; and sushi menu posted on the wall but it's not an eatery. Why not but open a full blown sushi bar?

                              1. re: joebloe
                                s
                                scotty27 Mar 14, 2011 05:28 AM

                                I was in yesterday. Commiserating about Japan. I've asked him about a sushi bar or, better yet, an izakaya. Answers: Different license requirements; plus need for liquor license; plus one thing at a time.

                                The set up now is pure Japan: Exactly what you would find in Tokyo. About six-eight first rate types of sushi grade fish. The owner will slice the fish for you, place it on shredded daikon, and off you go. For $21, I had hirame & two types of tuna for three people.

                                www.shrinkinthekitchen.com

                                1. re: scotty27
                                  typhoonfish Mar 14, 2011 08:57 AM

                                  Interesting read about the price of bluefin that's going to crash domestically as a result of the Japanese earthquake and tsunami.

                                  A few thoughts on prices (from one of the tuna exporters here in the northeast):

                                  I think you are all going to have to temper your expectations about Japanese auction prices this season. The catastrophic event there on Friday is going to have a major impact on everything in Japan, particularly their economy. I would expect prices there for imported tuna to be significantly lower this season. Perhaps even quite poor for top quality fish.

                                  It is possible that as many as 10,000 Japanese perished yesterday. Although the damage in Tokyo was not as bad as in the Northern parts of Honshu, it may take the nation a decade to recover. Japan is a very proud and nationalistic society. The Japanese population is going to be living a very solemn and austere lifestyle for a while. No one is going to be celebrating in Japan. Festivals are going to be very quiet. People there won't be going out to eat as often or spending as much money for a while. When Emperor Hirohito died in 1989, tuna prices were poor for almost an entire year in Japan.

                                  The Sendai Central Wholesale Market was completely destroyed! Sendai is a very important fish market in Northern Honshu. Occasionally, prices are higher there for Boston Bluefin, than at Tsukiji in Tokyo. While it is also possible that the Tsunami was so severe in the Sendai and Kezen Numa areas that damage to Japan's fleet and tuna production infrastucture there will create a shortage of medium grade fresh tuna, I would expect very poor prices for your Bluefin this season, even for good fish. Hope I'm wrong...

                                  1. re: typhoonfish
                                    s
                                    scotty27 Mar 14, 2011 09:03 AM

                                    Right. A friend in Tokyo who just finished a book on Tsukiji told me the same thing on Friday about the Sendai market.

                                    Re bluefin: At Sakanaya yesterday, the owner had bluefin for sale; point of origin, according to his handwritten sign: Mexico. While direct fishing for bluefin is prohibited in the Gulf of Mexico, there are farms there...

                                    www.shrinkinthekitchen.com

                                    -----
                                    Sakanaya
                                    75 Linden St, Boston, MA 02134

                                    1. re: scotty27
                                      9
                                      9lives Mar 14, 2011 11:26 AM

                                      Minor point but I think most of the MX tuna farms are in Ensenada on the Pac side of Baja; not Gulf of Mx.

                                      Australia also has a large tuna farming presence..and of course Japan.

                                      Had some nice wild caught yellowfin in S Baja a few weeks ago..as well as a few other goodies.

                                      http://www.flickr.com/photos/61246842...

                                      Thoughts and prayers to the people of Japan and any friends/loved ones.

                                      1. re: 9lives
                                        s
                                        scotty27 Mar 14, 2011 02:06 PM

                                        I'm sure you're right. I meant Mexico, not Gulf. The sign says: Mexico.

                                        1. re: 9lives
                                          s
                                          scotty27 Mar 14, 2011 02:14 PM

                                          I just realized something, 9olives and others on this site: One way to show solidarity would be to go to Sakanaya more often than usual and buy stuff and wish the owner and his wife well. They had the radio blaring yesterday with news in Japanese...

                                          www.shrinkinthekitchen.com

                                          -----
                                          Sakanaya
                                          75 Linden St, Boston, MA 02134

                                    2. re: scotty27
                                      CapeCodGuy Mar 14, 2011 02:35 PM

                                      Excuse my ignorance, but I've been told there is no such thing as "sushi-grade" fish. Fish is fish. One obviosly wants freshest as possible for raw consumption. I also know, for food safety reasons, in the EU at least, fish used for raw consumption must be frozen at something like -30 celsius for 24 hours. The idea is to kill the parasites which are abundant in certain types of fish. Is this true here in the US as well?

                                      1. re: CapeCodGuy
                                        s
                                        scotty27 Mar 14, 2011 02:43 PM

                                        I think you may be right about "sushi grade." You certainly do not see the designation at shops in Japan. I've always thought it meant high fat content, like prime beef, but here's what I found on the web: "A personal search of FDA documents turns up the same results, no clear standards as to what makes fish 'sushi grade' or 'sashimi grade' and no definition of the term. The only concern any inspectors have is referred to as the parasite destruction guarantee, which is accomplished by 'freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours' which is sufficient to kill parasites. The FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption (for further information, please visit the FDA website). I know that is a mouthful, but it's the facts. Other than a few specific organisms of concern for some seafood, sashimi standards are set as any other ready-to-eat item, e.g. sushi. This means that, aside from the FDA recommendations and local Health Department requirements, there are no laws or recommendations for "sushi/sashimi grade" fish. It is no more than a marketing term."

                                        www.shrinkinthekitchen.com

                                        1. re: CapeCodGuy
                                          9
                                          9lives Mar 14, 2011 02:51 PM

                                          "Sushi grade" is a marketing term' not a legal term like USDA Prime. All fish (except tuna) is supposed to be frozen to kill parasites. The problem is no one enforces it. It's an FDA Reg but they rely on local authorities to enforce it. I imagine the avg sushi bar is in compliance; but high end places like Uni or Oya might get a speciial shipment of something that has not been frozen.

                                          I've personally eaten salmon, striped bass, tuna (better texture after a few days on ice, tough when just caught), mackeral, yellowtail and scallops without freezing; with no ill effects. Maybe I've been lucky. I probably wouldn't serve them to an infant, elder or immune system was compromised. I don't eat cod or swordfish raw because the parasites can be very visible.

                                          I also don't have the equipment to get my fish to the temps that you mention.

                                          Here's a link to an old but still pertinent piece from the NYT.

                                          http://www.nytimes.com/2004/04/08/nyr...

                                          1. re: 9lives
                                            s
                                            scotty27 Mar 14, 2011 03:07 PM

                                            I see your point. I don't have a fish in this fight. I just googled it. Never thought about it before. As I said, you never see the term in Japan.

                                            I've eaten raw chicken, raw horse, and warm cod sperm in Japan and I feel just...f-i-n-e...uh oh...I feel dizzy. Better. Sit. Down.

                                            1. re: scotty27
                                              typhoonfish Mar 16, 2011 11:17 AM

                                              They are all marketing terms as said above. Just like Chatham cod (non-existent) and on so many menus it makes you sick.

                                              1. re: typhoonfish
                                                CapeCodGuy Mar 16, 2011 03:16 PM

                                                Not to go too far off-topic, but it wasn't always so. Chatham day-boat cod was just that, fish caught off the shore of Chatham, Mass, where the fishermen returned with their catch the same day they went out to sea. It was a reality for a couple of hundred years until the 1990s when local cod stocks tanked. So yes, these days it's nothing more than a marketing term, but unlike "sushi-grade fish", it was an accurate one at one time.

                                                1. re: CapeCodGuy
                                                  opinionatedchef Mar 19, 2011 11:13 PM

                                                  that's neat to know; thank you.

                                  2. s
                                    sushifest Feb 14, 2011 05:34 AM

                                    Had o-toro (from Greece), hirame (from Korea), salmon (from Scotland...alas farm-raised), uni, (from Maine since California was sold out), blue prawns. All were the best quality we've had (restaurants included) in Boston (and certainly holds up to, say, Yasuda in NYC). Considering the quality, comments about it being pricey, are misplaced since the amount we paid for all of this (less than $60) is, what, 1/4 or even 1/5 of we would pay in restaurants. The blue prawn makes Maine amaebi seem so superficial and 2nd team: the former is so unbelievably succulent and far sweeter with a slight brininess and textural substance...hmm...no comparison. Blue fin from Greece has more oiliness and amazing unctuousness. Uni melted with purest delight and was tops. Yoshi was very nice and helpful: even though we usually slice everything ourselves at home, he generously did it for us instead. Highest recommendations to any serious sushi/sashimi fanatic or devotee.

                                    -----
                                    Sakanaya
                                    75 Linden St, Boston, MA 02134

                                    6 Replies
                                    1. re: sushifest
                                      e
                                      emannths Feb 14, 2011 08:06 AM

                                      Did you eat the blue prawns raw or cooked?

                                      I was first going to question why the hirame came all the way from Korea when party boats pull up heaps of them off of Cape Cod. But it looks like the answer is two-fold. One: "hirame" in Japan would commonly be "olive flounder," which of course live in Japanese waters but not in American waters. And two: they are farm-raise en-masse in Korea. So I'd guess that your hirame was probably farm-raised.

                                      Lots more on olive flounder aquaculture in Korea: http://www.lib.noaa.gov/retiredsites/...

                                      1. re: emannths
                                        s
                                        sushifest Feb 14, 2011 10:37 AM

                                        Blue prawns (from Caledonia) raw. Amazing!

                                        1. re: sushifest
                                          Mike5966 Mar 17, 2011 12:31 PM

                                          I had two of these blue prawns last week and they were very, very good. Also had some hamachi, ikura, and a piece of seasoned mackerel. I agree with everyone that the owner is a great guy. He gets super excited when his customers get super excited about his fish. I like that feeling. Will be back soon for some of that sea urchin. Maybe I can try to recreate an uni carbonara. That would be fun.

                                          1. re: Mike5966
                                            d
                                            doctorandchef Mar 28, 2011 10:58 AM

                                            Saturday called in an order for takeout sushi.

                                            They ask you how much you want to spend, what your fish preferences are and they'll take care of the rest.

                                            talk about amazing value. $1 a piece for almost any item available, including UNI!!!

                                            we got a selection of Nigiri with Hamachi, salmon, maguro, Uni, eel, salmon roe, a boston roll (cali roll with salmon not surimi) and a spicy tuna roll. All for $20!!

                                            This is by far the best value sushi around, even when compared to Toronto. Quality of fish was top rate, handiwork of the sushi making might not be top notch but the guy is a fish buyer not a sushi chef.

                                            they had chu-toro available for 80$/lb, looked pretty good but I passed this week. maybe will check it out next week.

                                            highly recommend this place.

                                            1. re: doctorandchef
                                              s
                                              scotty27 Mar 28, 2011 02:32 PM

                                              I love this place, too. I was in on Sunday. The owner told me that business had been a little slow the last couple of weeks among Japanese customers, but not non-Japanese. I bought about 3/4 pound of fish for $25 and was extremely pleased. Nice to have the real thing!

                                      2. re: sushifest
                                        s
                                        scotty27 Feb 14, 2011 12:42 PM

                                        I agree almost completely. I asked the owner about himself: He said he worked as a fish cutter @ Tsukiji for 10 years and then 10 years doing wholesale in Boston. I can't go as far as saying it's as good as your assertion that it holds up to the best sushi restaurant on the East Coast (Yasuda), but let's stick to this post. I mean: This store is amazing: I'm in Japan about 2-3x a year; it's the real thing!

                                        www.shrinkinthekitchen.com

                                      3. kobuta Jan 25, 2011 07:25 PM

                                        So does this place really only focus on fish, or does it have other Japanese grocery items too?

                                        2 Replies
                                        1. re: kobuta
                                          s
                                          scotty27 Jan 26, 2011 01:40 AM

                                          They carry the usual jars of sauces; packages of noodles; etc. Not a big variety. He also has a huge freezer and will cut fish from there, if you like. For example, he had buri there the other night. I was in on Sunday about 5 PM and everything was available. I'd call ahead to place an order.

                                          www.shrinkinthekitchen.com

                                          1. re: scotty27
                                            okra Jan 26, 2011 06:02 AM

                                            link

                                            -----
                                            Sakanaya
                                            75 Linden St, Boston, MA 02134

                                        2. The Chowhound Team Jan 24, 2011 09:03 AM

                                          Folks, we had to remove some meta discussion about sustainable seafood. Please keep your replies focused on local sources. Discussion of sustainability would need to be a new topic on the Not About Food board.

                                          1 Reply
                                          1. re: The Chowhound Team
                                            StriperGuy Jan 26, 2011 06:46 AM

                                            I created such a thread, here:

                                            http://chowhound.chow.com/topics/762013

                                          2. v
                                            VivreManger Jan 24, 2011 05:40 AM

                                            First practical information:

                                            Sakanaya, 75 Linden St , 02134-2807
                                            (Between Gardner & Brighton Ave.) Allston, MA 02134-2807 (617) 254-0009

                                            I added the zip code and placed it first since street name and number and zip code are the only details one needs to internetquest a location.

                                            I added the phone number so that someone could learn their store hours. I tried it at about 9:20 AM today, a few minutes ago. There was no answer and no recording. Perhaps others will try the number with success later today. Someone should post their hours when the information is revealed.

                                            Now the important issues: First, do they have O-Toro, that is fatty tuna? Second, has anyone tried their take-out sushi and sashimi? Although it is not apparent from this thread, according to what appears on Yelp, they also have sushi to go. Is the price differential small enough to make it worth paying for the convenience and expertise?

                                            7 Replies
                                            1. re: VivreManger
                                              Allstonian Jan 24, 2011 06:38 AM

                                              "(Between Gardner & Brighton Ave.)"

                                              This is not correct - it's on the other side of Brighton Avenue, around the corner from Spike's, which places it between Brighton and Commonwealth Avenues.

                                              1. re: Allstonian
                                                s
                                                scotty27 Jan 24, 2011 06:50 AM

                                                Yes, they have o-toro. They also carry big eye and albacore for those who choose not to buy blue fin. Re Kinda or farmed tuna: Le Bernadin agrees with the posters and carries no blue fin, farmed or wild, unlke Menton. The sushi at the store is about $4 for 8 pieces and it is delicious.

                                                Www.shrinkinthekitchen.com

                                                1. re: Allstonian
                                                  v
                                                  VivreManger Jan 25, 2011 07:17 AM

                                                  Thanks for the correction on the location of Linden. By the other side of Brighton, I assume that you mean the southern side of the street.

                                                  I now have their store hours, Tuesday through Sunday, 10:30 - 7:30. They are closed on Monday which is why I got no answer yesterday.

                                                  I hope to get their this evening.

                                                  1. re: VivreManger
                                                    Allstonian Jan 25, 2011 07:32 AM

                                                    Correct - Linden Street crosses Brighton, and the shop is on Linden SOUTH of Brighton Avenue, not between Brighton and Gardner.
                                                    http://maps.google.com/maps?hl=en&...
                                                    The Google Streetview shot here shows the previous shop, a Korean market called John's Market.

                                                    1. re: Allstonian
                                                      v
                                                      VivreManger Jan 25, 2011 06:33 PM

                                                      Got there at 6:30. Practically nothing left. All varieties of tuna were sold out. The best time to shop is over the weekend, when the fresh supplies arrive. Tuesday evening may be the worst.

                                                      1. re: VivreManger
                                                        g
                                                        grant.cook Jan 26, 2011 07:26 PM

                                                        How much Atlantic bluefin do they normally get? Do they have a posted policy on sourcing from sustainable fisheries?

                                                        1. re: grant.cook
                                                          s
                                                          scotty27 Jan 27, 2011 02:28 AM

                                                          No idea. You should definitely ask them. New Deal carries it, too; New Deal has big slabs. Here it's 1/10 pound portions. O Ya sells it in the restaurant.

                                                          No posted policy.

                                                          www.shrinkinthekitchen.com

                                              2. Mike5966 Jan 23, 2011 02:11 PM

                                                Drove by it the other day. Sounds extremely promising. I just wish their website (currently just a blog page) had some English on it, though the Japanese-only entries are a good sign that this place will carry good stuff. The Tsukiji pedigree is nice to know about, too.

                                                I really hope there is enough of a market out there to support a place like this for the long term... As much as I like trying to make sushi at home, I honestly suck at it compared to almost any commercial sushi place except the refrigerated counter at Whole Foods and the Friday special in the basement cafeteria at MGH, so if the fish at Sakayana is super super pricey and doesn't save me a lot of money compared to my favorite sushi joints in town, I wonder how often I'll be motivated to buy sushi fish. That said, buying quality fish is the only way to even have any chance of sushi success at home, and I am thrilled that a place like this has opened up. I look forward the first of hopefully many visits...

                                                5 Replies
                                                1. re: Mike5966
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                                                  scotty27 Jan 23, 2011 05:01 PM

                                                  I think if we all share the love and tell EVERYONE about it, he has a chance of success. I'm telling you, as someone who is in Japan about 2x a year, the place is a gift.

                                                  It's easy to cut fish. Sharp knives and the dude behind the counter will teach us.

                                                  it's not crazy priced; except the blue fin. But here's the thing: You never need much to be happy so you buy 1/10 of a pound...

                                                  Thrilled is right!!!

                                                  www.shrinkinthekitchen.com

                                                  1. re: scotty27
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                                                    Gabatta Jan 23, 2011 05:31 PM

                                                    How much is the blue fin out of curiosity? How do the prices on comparable items compare to New Deal?

                                                    1. re: Gabatta
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                                                      scotty27 Jan 24, 2011 02:23 AM

                                                      Blue fin toro is $80 a pound, but it's toro and I bought $18 worth, which due to its richness was more than enough for two people when served with vegetables and fried tofu.

                                                      www.shrinkinthekitchen.com

                                                      1. re: scotty27
                                                        MC Slim JB Jan 24, 2011 03:12 AM

                                                        Is this wild bluefin they're selling? I thought Atlantic bluefin was verging on extinction due to overfishing. Or is this that Clean Seas farmed product that Menton serves?

                                                        http://mcslimjb.blogspot.com/

                                                        -----
                                                        Menton
                                                        354 Congress St, Boston, MA 02210

                                                        1. re: MC Slim JB
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                                                          scotty27 Jan 24, 2011 03:28 AM

                                                          No idea if it's Kindai or not. According to Food and Water Watch, farmed tuna does not meet the criteria for sustainability, anyway. www.foodandwaterwatch.org.

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