Tatsukichi (189 State St., Boston) is the first bona fide (i.e. no fork/spoon fall-back) Japanese restaurant I’ve been too. That the maitre d’ was a large Irish man was a confusing first impression (although he did his best to entertain wee Oliver, which was of invaluable help to us). We started with a miso soup, which is complimentary with all meals. Next a couple of appetizers: Gyu Negima-Yaki, which is thinly-sliced sirloin wrapped around scallions and broiled in a Teriyaki sauce), and some strange yam-based appetizer which involved plum sauce, wasabi mustard, and a kind of white yams that were neither sweet nor anything like potatoes. For our main course, we both had Kushiage, which is lightly-battered vegetables, seafood and/or meat; this included a nice pickle mixture, a bowl of sticky rice, and two dipping sauces. For dessert, Catherine ordered a tub of green-tea ice cream to go, and ate it while Oliver (Irish maitre d’-less) wailed all the way back to the hotel. A good feeling meal.
Hotel-wise we’re staying at the sumptous Seaport Hotel across the street from the World Trade and Convention Centre. We’re staying here primarily because it is central, and the price ($179US/night) is the best in Boston (where hotel rates are insane, esp. in the summertime). It’s a very nice hotel — we agreed it was the nicest we’ve ever stayed in save the Millennium Broadway in New York — with interesting features like in-room Ethernet, well stocked business centre, and a no-tipping policy (yet very helpful congierge). After a day in Boston’s hot sun, we’re about to go and swim in the pool (Oliver’s first go at this sort of thing).