Edible Cape Cod
Misaki Sushi
Photo by Daniel Cojanu
Makoto Hamada, known to his coworkers and regulars as “Hama”, prepares the stuffing for a stuffed sea scallop special.
Photo by Daniel Cojanu
Sean and Karen Terrio cut their teeth working in their family’s American-style restaurants in Yarmouth and Winthrop. Eight years ago, seeking a challenge, they bought the Hyannis sushi bar Misaki.
Photo by Daniel Cojanu
Akira Maeda demonstrates his knife skills on a salmon filet.
Photo by Daniel Cojanu
Perfection in a shell: gingery sea scallops are broiled right in the shell.
Photo by Daniel Cojanu
Meaty mussels from Wellfleet swim in a flavorful mirintinged broth in this daily special.
Photo by Daniel Cojanu
Sea scallop, crab, and octopus make a delightful combination, baked right in the shell with dynamite sauce, salmon roe, and scallion.
Photo by Daniel Cojanu
The restaurant receives deliveries from Cape Fish & Lobster four times a week.
Photo by Daniel Cojanu
Katama oysters, Japanese style. Soy and rice vinegar give these beautifully cupped oysters a pleasing finish.
Photo by Daniel Cojanu
Misaki’s famed “monkeyballs”: tuna-stuffed mushrooms, lightly fried in tempura batter, drizzled with balsamic reduction and dynamite sauce, and topped with scallions and salmon roe.
Photo by Daniel Cojanu
Sous chef Eric Fenner prepares the Nishiki sushi rice under the guidance of co-owner and chef Sean Terrio.
Photo by Daniel Cojanu
Hama puts the finishing touches on a bento box, offered Tuesdays through Thursdays from 4:30 to 6 pm.
Photo by Daniel Cojanu
Dried wild mushrooms simmer in the Misaki soup, while a hit of sake flares off the teriyaki sauce.
