Hojoko JAPANESE PUB FOOD WITH A MODERN FLAIR BY WILLY NICHT ER
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apanese cuisine is a rich and nuanced culinary experience with many different facets. From hibachi to sushi, the food of Japan covers a wide spectrum of techniques and products. James Beard Award-winning chef Tim Cushman is bringing a new style of Japanese cuisine to the States with his Boston-based izakaya-styled restaurant, Hojoko. Hojoko, located inside the Verb Hotel, is Cushman’s take on an izakaya, which is essentially a Japanese gastropub. Designed with happy hour and socializing in mind, they tend to serve relatively substantial shared plates over the course of a night, setting it apart from its Western equivalents. Cushman has done an excellent job transporting this unique tradition of establishments to the United States. Having spent seven years training and working in Los Angeles under some of the greatest chefs in the business, including Michael Roberts and Roy Yamaguchi, Cushman founded the restaurant group Cushman Concepts alongside his wife, Nancy, who is herself a distinguished drink specialist. Together, the two have created and
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maintained restaurants such as O Ya and Covina, and they have brought the full extent of their years of expertise to bear in Hojoko. The restaurant’s décor is a perfect expression of its general aesthetic, with colorful artwork, Japanese knickknacks, and communal tables. The food matches well with the décor, with Cushman presenting his own personalized take on traditional Japanese and izakaya cuisine, creating a unique and flavorful experience. As is traditional for an izakaya, many of the dishes are shareable, prompting guests to interact with each other and with the food in ways that are unique to Hojoko, which helps set it apart from other Japanese restaurants. A m o n g t h e re s t a u r a n t ’s p a r t i c u l a r specialties are their Wasabi Roulette, which features hamachi, shiso, and one piece of “super wasabi”; their Funky Chicken Ramen, a 48-hour chicken broth with soy egg, menma, and Robata grilled koji chicken; and their Spicy Tuna Burger, made of seared big-eye tuna with avocado, kabayaki, and spicy mayo, served with sprouts and fries. As for drinks, Nancy Cushman livens up the bar with her experience as a certified advanced sake professional. While they
do serve beer and wine, sake is the most prominent drink they have to offer, serving bottles and cups with a variety of flavors and sensations. Additionally, Hojoko serves as a music venue at night and during the weekends, hosting both local and international bands. They also feature karaoke and DJ nights on a regular basis, giving their guests an opportunity to truly relax and enjoy themselves. Hojoko is a wonderful pub experience that is not to be missed. Not only are the food and drinks utterly spectacular, but Tim Cushman’s commitment to bringing the izakaya experience to Boston creates a truly unforgettable venue. Hojoko is unlike anything most people think of when they think about a pub. Go and have a drink of a wonderful sake or beer, share a plate of food with your friends or family, listen to some truly fantastic music, and let the stress of the workday disappear in the rich and exotic atmosphere the Cushmans have created. 1271 Boylston St. Boston, MA 617.670.0507 hojokoboston.com