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The finest sushi is now available to go. How does the experience travel? Omakase comes home, because sushi bars, like all restaurants, are shifting to meet the challenges of doing business in this moment By Devra First Globe Staff,Updated December 22, 2020, 4:42 p.m. Email to a Friend A platter at Cafe Sushi. The food before me is beautiful, a polychromatic palette of fish on rice. There is kanpachi, or amberjack, its blush gradations broken up by a dab of yuzu kosho, the Japanese citrus-chile paste. There is fresh, sweet Hokkaido scallop draped languorously over the vinegared grains, topped with orange sea urchin. Toro, cut from the fatty belly of the tuna, is the pale marbled pink of a good steak. This is sushi omakase, where the chef decides what to put before the customer; in this case, that chef is Momi Nonmiâs Chris Chung, who like many of the cityâs sushi specialists spent time at Ken Oringerâs Uni, then struck out on his own. I followed h ....