XOXO Sushi Bar Rings in the New Year with Jukusei Omakase, Champagne & Caviar Tastings

XOXO Sushi Bar will ring in its first New Year in Chestnut Hill by dazzling diners with lavish multi-course jukusei omakase New Year’s Eve tasting menus. Utilizing XOXO’s advanced in-house dry-ager and jukusei technique – “aging” in Japanese, where fish used in sushi is salted or soaked in vinegar then matured for several days – Chef Kegan Stritchko has designed a pair of menus that feature local and rare sea treasures designed with luxe and intriguing flavor profiles.

In the abbreviated jukusei omakase offering, there are 11 courses ($150 per guest): an Island Creek oyster with leche de tigre and dill; hirame usuzukuri with yuzu dashi, candied quinoa and lemon zest; madai and shima aji nigiri; chef’s choice of five pieces of sashimi; hiramasa and Ora King salmon nigiri; chawanmushi with savory egg custard, snow grab and ikura; bluefin tuna and akamutsu nigiri; a negitoro handroll with bluefin tuna belly, scallion and miso; grilled langoustine with miso butter, kimchi and chili oil; A5 wagyu beef tartare with black garlic, caviar and taro root; and a dessert of Thai chili chocolate ice cream with chocolate ganache and cranberry gel. Guests can opt for an expanded menu with five additional courses, bringing the grand experience to 16 courses ($250 per person): a personal 1oz jar of caviar paired with purple potato chips; Hokkaido uni nigiri; king crab nigiri; dry aged otoro; and A5 wagyu ribeye carpaccio with caviar, lemon miso butter and negidare.

For an additional infusion of New Year’s Eve glitz, there is a champagne and caviar tasting ($125 per guest) complete with 1oz of Polish caviar with a personal-sized bottle of A. Margaine champagne.  

Reservations are required via Resy. 

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