Su Shin Izakaya

Founders Chika and Yasuko Abe opened the restaurant after cooking at Boston's Kushi Center, infusing traditional Japanese dishes with macrobiotic cooking philosophies centered on clean, unrefined ingredients. The kitchen carries that background into an expansive lineup, balancing staples like sushi and chicken teri donburi with a rotation of specials rarely seen elsewhere. Inside, the room keeps an easy, warm rhythm, where staff welcome guests like family and patiently help diners navigate the choices.