Bosso Ramen Tavern, a new Japanese restaurant specializing in small plates, sushi and ramen, held its grand opening in Harvard Square on Saturday.
The restaurant, located at 24 Holyoke St., is a modern take on an izakaya – a Japanese bar that serves appetizers, snacks and drinks. Owner Yasuhiro Sasago designed the menu with his experiences as a surfer and a trained ramen chef in mind.
Sasago’s journey to becoming a restaurant owner began when he was a student at Harvard Business School, cooking ramen for fellow students in the communal kitchen. He said he realized he wanted to start a restaurant after graduating, aspiring to energize his customers through food in a similar way to his hometown cuisine. strengthened him.
“We want to provide energy that makes people more self-sufficient and study harder,” Sasago said. “You can do better in the job interview – a bright future and a bright future.”
Replacing Thai restaurant Spicies, Bosso Ramen Tavern joins Menya Jiro and Santouka as one of the many Japanese eateries dotting Harvard Square.
Sasago said the tavern stands out because it’s meant for longer, more relaxed outings with friends.
“We want our customers to sit back, relax, enjoy chatting with their friends,” Sasago said.
Beyond starters like ramen, the menu also features sushi and appetizers called tsumami and sakana that are “ocean-inspired” and “meant to be shared.”
Growing up on Japan’s Boso Peninsula, Sasago said he hopes to give guests a taste of his hometown and the sea, while “mixing cultures” by combining international and regional influences.
Tomoki Matsuno ’25, who is from Japan, attended a special opening of Bosso Ramen Tavern and praised the restaurant’s precision in bringing the Japanese dining experience to the United States.
“I [felt] like I was back home,” he said.
Jessica N. Dias-Jayasinghe ’22 stumbled upon Bosso Ramen Tavern last Friday while looking for a restaurant to celebrate the completion of her friend’s thesis.
“I walked in and the energy of the place was really amazing and really different,” Dias-Jayasinghe said. “It was very modern.”
Although the pandemic has forced many businesses to close, Sasago said it gave her an opportunity to enter the restaurant industry.
Regarding the future of Bosso Ramen Tavern, Sasago said he plans to expand his staff and hours of operation while fostering a tight-knit work environment.
“I want to build a culture – a Bosso culture,” he said.