Clio and Uni Sashimi Bar

Visit Clio's website

For reservations please call 617.536.7200 or visit online at: www.opentable.com

We couldn't say it better ourselves:

"Ken Oringer's sushi counter is Boston's best restaurant by a wide margin.  The inventive Japanese fusion cuisine combines super-high-quality raw fish and creatively prepared dishes based on the finest luxury ingredients.  The cutting-edge desserts from Clio pastry chef Rick Billings add a dimension to the experience that you won't find at other Japanese restaurants."

Courtesy of Opinionated About Dining's "100 Best Restaurants of North America & Europe", March 2008

"Not for nothing is Ken Oringer well established in these parts as a chef and restaurateur to be reckoned with.  His cuisine at Clio is a rare balance of precision and thoughfulness countered with true flavors and textures that excite the senses.  He's not afraid to employ exotic ingredients, but with a restraint and balance we're grateful for (witness his nothing-short-of-succulent roasted Muscovy duck and confit)."

Courtesy of "The Top 25 Restaurants", Boston Magazine, January 2005.

"You won't find a single fried clam on the menu at Uni, Ken Oringer's tiny sashimi bar.  Instead, head chef Youji Iwakura serves delicacies like octopus (with yellow pepper juice, black mint, and Vietnamese coriander) and hamachi (with sea urchin, yuzu, onion seeds, and radishes), flown in daily from Japan.  Grab a seat at the marble bar and let the chefs use their imagination."

Courtesy of "The Best of Boston 2005 - Best Seafood", Boston Magazine, August 2005.