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✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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Hours
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | Closed |
| Friday | Closed |
| Saturday | Closed |
| Sunday | 2–3 AM |
Address and Contact Information
Address: 32 Cambridge St, Charlestown, MA 02129
Phone: (617) 952-4211
Website: https://www.washokurenaissance.com/
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Reviews
Matthew Wong
Youji is not only a great chef, but he is also a class act. You will feel welcome from the moment you step inside. Come early and the bartender will serve up some great drinks (I had some sparkling Japanese sake). Nice polite conversation all around. Youji and his souschef explain all of the dishes and fish which changes each day. When we went, most of the dishes focused on different types of Saba (mackerel).
… morecheyenne gansell
had the pleasure of dining at this hidden gem in Charlestown on a Saturday night, and opted for the full 24-course Omakase experience. From the very first bite, it was clear that every detail had been carefully thought through. Each course was a work of art—beautifully plated, harmoniously balanced, and deeply intentional.
Chef Youji’s craftsmanship and precision shine through in every piece.
The atmosphere was intimate and welcoming, that let the food speak for itself. Watching Chef Youji work right in front of us added a whole other layer to the experience—it felt personal, almost meditative.
This was more than just a meal; it was a memorable, immersive experience. If you’re looking for world-class Omakase in Boston, this is it.
… moreChef Youji’s craftsmanship and precision shine through in every piece.
The atmosphere was intimate and welcoming, that let the food speak for itself. Watching Chef Youji work right in front of us added a whole other layer to the experience—it felt personal, almost meditative.
This was more than just a meal; it was a memorable, immersive experience. If you’re looking for world-class Omakase in Boston, this is it.
Adam Rasmussen
Great dining experience. Chef is very knowledgeable and friendly as are his two assistants.
The location is in a commercial pop up kitchen , . It’s sort of a very generic kitchen, but then there is the chef making amazing dishes with his craft. It throws you off for a min, but It was actually a nice change of pace once you settle in.
There were about 20 dishes and I enjoyed all of them. Good quality fish and savory appetizers full of flavor with unique presentation
I will certainly come here again and highly recommend anyone who enjoys omakase style dining should give it a shot!
… moreThe location is in a commercial pop up kitchen , . It’s sort of a very generic kitchen, but then there is the chef making amazing dishes with his craft. It throws you off for a min, but It was actually a nice change of pace once you settle in.
There were about 20 dishes and I enjoyed all of them. Good quality fish and savory appetizers full of flavor with unique presentation
I will certainly come here again and highly recommend anyone who enjoys omakase style dining should give it a shot!
Oanh
We spent over three hours on small stools at a food hall stall that caters to only six people per night, experiencing the Kamakura Signature Kaiseki at Washoku Renaissance. The chef, Youji, methodically crafted each dish, and everything was fantastic. The Hokkaido uni was the best I’ve ever tasted and the whole meal was an amazing experience.
… moreValerie Yuen
We had an amazing time with Chef Youji last Saturday. We had the 10-piece Nigiri set which came with otsumami (side dishes) and a small soup (which Chef Youji provided us with refills for and extra Hojicha tea at the end of dinner to round out the overall experience). He was very thoughtful and answered many of our questions throughout the night. Ciaran provided us with a great beverage list as well. It felt like a fun, casual but intimate experience dining at Chef Youji’s counter, highly recommend coming at least once — next time we are planning on bringing a small group.
… moreJea Kim
New Secret gem that serves affordable omakase and amazing Kaiseki course.
Located within Foundation Kitchen, a space that offers space for restaurant “start-ups,” the sushi counter at Washoku Renaissance might seem mundane at first glance. Yet, Chef Youji transforms this simple setup into a captivating space with his craftsmanship, reminiscent of a hidden gem tucked away in a Tokyo alleyway. I’ve been here for the Downtown Tokyo Sushi Club and his signature Kaiseki course, and had fantastic experiences in both.
The Tokyo Sushi Club was a straightforward 9-nigiri course, accompanied by an appetizer and a handroll. The appetizer was a concoction of my favorite seafood ingredients—Japanese Firefly squid, Mentaiko, and Ankimo. The addition of spicy apple slices provided just the right amount of kick and sweetness and perfectly complemented their richness.
The Nigiri selections, featured in both the omakase and the Kaiseki course, were exceptional. The sushi rice was perfectly warm and had just the right density, and most of the pieces went through proper aging process for better flavors. Rather than using overly sophisticated additions, Chef Youji kept the toppings simple. He focused on making finer slices across the top of the fish, which allowed for a more even distribution of sauce and its respective flavors across each piece. My favorite pieces included the Aori Ika, Bluefin Otoro, and Sakura Masu.
During the Kaiseki dinner, a sequence of seven small dishes was interspersed among the nigiri course. The entire experience spanned over three hours, and sitting on a small bar stool chair was somewhat cumbersome. Yet, it was a joy watching Chef Youji crafting each dish to perfection. Each of the seven dishes was spectacular, with standouts including the Mizutako Otsukuri, Hotaru Ika with spring vegetables, and his signature duck breast. Another dish worth mentioning was the Wanko Saba, where the light aroma of the sesame sauce enhanced the rich flavors of the Ikura and Uni toppings.
Undoubtedly my favorite Japanese restaurant in the city at the moment. Highly recommend giving this place a try if you’re looking for the best authentic Japanese food experience in Boston.
… moreLocated within Foundation Kitchen, a space that offers space for restaurant “start-ups,” the sushi counter at Washoku Renaissance might seem mundane at first glance. Yet, Chef Youji transforms this simple setup into a captivating space with his craftsmanship, reminiscent of a hidden gem tucked away in a Tokyo alleyway. I’ve been here for the Downtown Tokyo Sushi Club and his signature Kaiseki course, and had fantastic experiences in both.
The Tokyo Sushi Club was a straightforward 9-nigiri course, accompanied by an appetizer and a handroll. The appetizer was a concoction of my favorite seafood ingredients—Japanese Firefly squid, Mentaiko, and Ankimo. The addition of spicy apple slices provided just the right amount of kick and sweetness and perfectly complemented their richness.
The Nigiri selections, featured in both the omakase and the Kaiseki course, were exceptional. The sushi rice was perfectly warm and had just the right density, and most of the pieces went through proper aging process for better flavors. Rather than using overly sophisticated additions, Chef Youji kept the toppings simple. He focused on making finer slices across the top of the fish, which allowed for a more even distribution of sauce and its respective flavors across each piece. My favorite pieces included the Aori Ika, Bluefin Otoro, and Sakura Masu.
During the Kaiseki dinner, a sequence of seven small dishes was interspersed among the nigiri course. The entire experience spanned over three hours, and sitting on a small bar stool chair was somewhat cumbersome. Yet, it was a joy watching Chef Youji crafting each dish to perfection. Each of the seven dishes was spectacular, with standouts including the Mizutako Otsukuri, Hotaru Ika with spring vegetables, and his signature duck breast. Another dish worth mentioning was the Wanko Saba, where the light aroma of the sesame sauce enhanced the rich flavors of the Ikura and Uni toppings.
Undoubtedly my favorite Japanese restaurant in the city at the moment. Highly recommend giving this place a try if you’re looking for the best authentic Japanese food experience in Boston.
Astrid Bao Bao
We came here for the Express Sushi weekday night! Chef was able to amaze us in just an hour. Highly recommended! And we will totally come back for the full course omakase experience.
… moreErik Hansell
This was the best sushi experience of my life. If you are a sushi lover, this is a must-do experience in Boston.
My fiancee took me here for my birthday as a surprise, and I was completely blown away at the food and service. It was a 13 course meal, featuring exquisite pieces of fish, many of which I had never heard of before. The chef and his assistant were two of the kindest people I have ever met, and their preparation of the food was like watching an artist work. I was enamored the whole time, and it’s a very special place for highly intimate dinners.
I simply cannot recommend this highly enough. I cannot wait to come back!
… moreMy fiancee took me here for my birthday as a surprise, and I was completely blown away at the food and service. It was a 13 course meal, featuring exquisite pieces of fish, many of which I had never heard of before. The chef and his assistant were two of the kindest people I have ever met, and their preparation of the food was like watching an artist work. I was enamored the whole time, and it’s a very special place for highly intimate dinners.
I simply cannot recommend this highly enough. I cannot wait to come back!
Jacob Fiksel
We had an incredible experience at the Tokyo Downtown Sushi Club soft opening. Super intimate, and we had a lot of fun talking with Youji as he made each piece of sushi. The sushi was very high quality, with a mix of local, European, and Japanese fish. My favorite piece was probably the salmon with paper thin daikon and trout roe, but we really enjoyed each piece. Definitely check this out before it’s too hard to get a reservation!
… moreMonica Wang
I’ve never had to work so hard to get sushi. I’d known for months that Shyun Washoku was doing pickup orders at Foundation Kitchen, but the website to order was confusing and slots were often sold out, especially day-of. Also, I wasn’t sure about serving sizes. This is the kind of experience that requires advance planning, and is probably not great for same-day cravings.
I ordered a “WR Signature Premium Sashimi Chirashi Jewels Experience” with a warm soup
on 7/18 for pickup on 7/23. Pickup time is between 6-6:30pm; you have to call Chef Youji’s cell number as directed in the email instructions. Chef Youji was lovely and kind.
When I brought the meal home, I was delighted to see the pretty packaging. The delicious soup came in a cardboard container in a plastic bag, which started to leak, so be careful during transport. The chirashi came wrapped up, and the portion was perfectly filling for 1 person. Every centimeter of the chirashi box had a carefully curated bite. There was even some gold foil on some pieces of jelly. This wasn’t just sushi- this was art.
There was a small bottle of poke sauce that I saved for use throughout the week because it’s that delicious– I think this could be sold as its own packaged condiment.
If you’re looking for a whole experience, I’d highly recommend trying this. I can’t wait to try more things from the menu.
… moreI ordered a “WR Signature Premium Sashimi Chirashi Jewels Experience” with a warm soup
on 7/18 for pickup on 7/23. Pickup time is between 6-6:30pm; you have to call Chef Youji’s cell number as directed in the email instructions. Chef Youji was lovely and kind.
When I brought the meal home, I was delighted to see the pretty packaging. The delicious soup came in a cardboard container in a plastic bag, which started to leak, so be careful during transport. The chirashi came wrapped up, and the portion was perfectly filling for 1 person. Every centimeter of the chirashi box had a carefully curated bite. There was even some gold foil on some pieces of jelly. This wasn’t just sushi- this was art.
There was a small bottle of poke sauce that I saved for use throughout the week because it’s that delicious– I think this could be sold as its own packaged condiment.
If you’re looking for a whole experience, I’d highly recommend trying this. I can’t wait to try more things from the menu.