No Relation

No Relation is a small omakase-only venue tucked away inside tropical cocktail paradise Shore Leave; the 14-course menu, priced at $150 per person, is always changing. (This price does not include tax or a service charge, but gratuity is not necessary). Reservations must be made in advance. Chef Colin Lynch might be best known for the coastal Italian Crudo and pasta at his first restaurant, Bar Mezzana, but he’s a talented sushi chef, too, having honed his slicing and ricing skills with a stint at O Ya.

At No Relation, the nine-seat sushi counter housed within his second South End restaurant, Shore Leave, his 14-course omakase offerings—think hamachi nigiri with soy, onion, and black truffles, or sunomono-style aji sashimi with sesame and dashi—showcase the same mastery of flavor combinations that are earned Bar Mezzana’s Crudo so much praise. Bonus: The unexpected selection of unique wines and sake, curated by general manager Kevyn Ashton.