XOXO Sushi Bar Brings Modern American-Japanese Concept to Chestnut Hill

XOXO Sushi Bar Is Helmed by Chef Kegan Stritchko, who brings more than a decade of experience in the fine dining industry from restaurants across the country
XOXO Sushi Bar Brings Modern American-Japanese Concept to Chestnut Hill
Photo: Joe St.Pierre

XOXO Sushi Bar soon will bring an exclusive and modern American-Japanese experience to Chestnut Hill. Slated to open March 8, the contemporary restaurant and bar is helmed by a standout chef and will feature omakase-style presentations, à la carte sushi, robatayaki specialties and cocktails in a lively izakaya setting.

Sign up now to get our Daily Breaking News Alerts

Opt out at anytime

XOXO Sushi Bar has been designed to present a sleek and modern venue that is complemented with luxurious and intricate materials. Anchored by a 16-seat bar, the space features a vaulted ceiling with custom millwork, pebble stone mosaic walls, curated artwork and plush seating accented by warm lighting. The concept, created by real estate developers Fred Starikov and Steve Whalen, was born to fill a void the two locals felt was lacking in the area: a place where guests can relax and indulge in food and drink in a sophisticated yet approachable city-like setting.

Executive chef Kegan Stritchko (Uni, Fat Baby Sushi) brings more than a decade of experience in the fine dining industry from restaurants across the country. At XOXO Sushi Bar, Stritchko has invented a menu of creations that meld unique layers of flavors and texture with aesthetically stunning presentations. Stritchko – who prides himself on putting his own stamp on how he approaches the artistry behind sushi – will dish out handrolls, izakaya-style plates, aphrodisiacs, and composed sashimi creations. Designed to delight and surprise guests, highlights from Stritchko’s menu include Ora King salmon sashimi with a Thai herb puree and fermented gooseberry salsa; a A5 wagyu tartare embellished with caviar, black truffle and black garlic; and a spicy tuna temaki handroll comprised of bluefin tuna, aji amarillo, charred pineapple and jicama. In true omakase (“I leave it up to you”) fashion, Chef Stritchko will offer two “chef’s choice” options with a traditional 16-course omakase experience featuring in-house dry-aged fish and a sashimi moriawase where Stritchko assembles a platter of seasonal sea treasures.

On the liquid side, general manager Ashif Nirola (Douzo) oversees a carefully curated beverage program that mixes classic techniques with whimsical flair. In addition to showcasing an extensive collection of sakes and Japanese whiskies suited for any palette ranging from novices to connoisseurs of rarities, the cocktails are rooted in the classics with reimagined bold takes as seen in the Smoked Honeycomb with Toki whisky, tamarind and honeycomb; the Ginza Spritz with Empress gin, ume plum, yuzu and cava; Matcha Julep with Toki whisky, mint, honey, lavender and matcha; and Hot Date with Alto reposado, Cointreau, dates, habanero, lime and lavender.

XOXO Sushi Bar is located at 1154 Boylston Street in Brookline’s Chestnut Hill neighborhood just a block from The Street at Chestnut Hill. XOXO Sushi Bar will be open for dinner service nightly from 5-10pm with a late-night menu of handrolls and hot bites offered through 11pm Sunday through Tuesday and midnight Wednesday to Saturday.

Lisa Hay

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.
Lisa Hay

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.
Search