Chef Wei Fa Chen: Bringing Boston Its First Michelin Star With 311 Omakase

In a nondescript South End rowhouse lies one of Boston’s most exclusive dining gems: 311 Omakase. This intimate 10-seat sushi counter, the vision of Chef Wei Fa Chen, recently made history by earning Boston’s very first Michelin star. Inside, the setting is minimalist yet elegant with pale wooden walls and soft lighting providing a serene backdrop. Each place setting features custom tatami coasters alongside artisanal ceramic plates from Kyoto and Asheville. These thoughtful details reflect Chef Wei’s meticulous attention to every aspect of the dining experience. Since opening in 2023, 311 Omakase has quickly become one of the city’s hardest-to-book reservations as word spread about its personalized omakase journey and the chef’s masterful cuisine.

Photo Credit: Courtesy of 311 Omakase

Chef Wei’s seasonal omakase menu is a celebration of Japanese culinary artistry and top-tier ingredients. An evening’s tasting (typically around 18 courses) showcases pristine seafood – much of it flown in from Japan prepared with precision and respect for tradition. Diners might encounter delicacies like delicate fluke, striped beakfish, or goldeneye snapper served as melt-in-your-mouth nigiri sushi. For inventive cooked dishes, dish highlights have been a crisply fried longtooth grouper dressed with bright ponzu, while another offers a tender tilefish (amadai) with abalone gently simmered in aromatic dashi broth. Michelin inspectors have praised the exacting technique and the traditional Edomae-style sushi craftsmanship in Chef Wei’s omakase and the exceptional quality of his ingredients, recognizing his dedication with a coveted one-star award. 

Photo Credit: FWA Creative

Haute Living caught up with Chef Wei Fa Chen, the quiet visionary behind Boston’s most elusive reservation, 311 Omakase.

Haute Living (HL): Congratulations on earning your first Michelin star. The very first for a Boston restaurant! How did you feel when you received this honor, and what does this achievement mean to you and your team?

Chef Wei (CW): When we heard the news, it truly didn’t feel real. For me and my team, this recognition is deeply emotional. It represents years of discipline, sacrifice, and an unwavering commitment to honoring the craft. But what makes it meaningful is that it shines a light on everyone who has stood beside us — my team, my wife Carrie, our guests, our local and international suppliers and the community who welcomed us from day one. This star belongs to all of them.

HL: 311 Omakase is a hidden, ten-seat chef’s counter tucked inside a South End brownstone. What inspired you to open such an intimate sushi restaurant in this location, and how did you envision the dining experience for your guests?

CW: If you travel to Japan and dine at an omakase restaurant, plenty of them are open in between residential areas with small signs. Therefore, when we found this brownstone space in the South End, it felt like the perfect place. I wanted guests to feel like they were being welcomed into a home, where every movement has purpose, every dish is placed in front of them with care, and every interaction is genuine. The intimacy allows us to showcase the way we cook, quietly, mindfully, and with respect for each ingredient.

Photo Credit: FWA Creative

HL: The ambiance at 311 Omakase is minimalist yet highly curated. Why are these design and presentation details important to you, and how do they complement your cuisine?

CW: To me, design and food are inseparable. The light wood interiors, the tatami coasters, the ceramics and antiques from Kyoto and Asheville, they all serve one purpose: to create a calm and honest setting where the ingredients can speak. When you’re serving something as delicate as a single piece of nigiri, every detail around it matters. The environment should feel like a deep breath. Minimal but thoughtful. Refined but warm. The interior design and ceramic choices should reflect my personality and our seasonal ingredients, and also create a rhythm that matches how we prepare and serve each course.

Photo Credit: FWA Creative

HL: How do you source your fish and produce, and what do you look for when crafting a seasonal menu of this caliber?

CW: We source our seafood from Japan, and from trusted local suppliers when certain species are in season. Over the years, we’ve built relationships with suppliers who know exactly what we look for. When crafting each menu, I think in terms of seasonality and emotion. What is the ocean giving us right now? How can I respect that ingredient without overwhelming it? The menu changes seasonally because nature changes seasonally.  My goal is simply to showcase the best expression of the moment.

HL: You trained at Masa in New York. How did that shape your approach at 311 Omakase?

CW: My years at Masa changed everything for me. Chef Masa Takayama taught me the true meaning of discipline, the respect for ingredients, the precision in technique, and the responsibility that comes with serving something so pure. At Masa, I learned that there are no shortcuts. Every grain of rice, every slice of fish, every gesture behind the counter. It reflects your character.

Photo Credit: FWA Creative

HL: Can you share the story behind the name 311 and what it means to you personally?

CW: Online we have stated that the name represents a trinity: the chef, the ingredients, and the guests. But the number also carries personal meaning. It is actually my birthday, my birthday is March 11th, and for me the restaurant means a new beginning of my life journey, therefore I call it Three 1 One Omakase. 

HL: What does this Michelin star signify for the Boston culinary community, and how do you see your role going forward?

CW: This star is not just ours, it’s Boston’s. For too long, chefs in this city have been working with extraordinary dedication without the global recognition they deserve. Michelin shining a light on Boston tells the world what we’ve known for years: this city is full of talent, passion, and integrity.

If our star helps open the door for more Boston chefs to be celebrated on a global stage, then it means more than any accolade could. I hope we play a small part in inspiring others to dream bigger and push further.

Photo Credit: FWA Creative

HL: Now that you’ve reached this milestone, what’s next for you and 311 Omakase?

CW: The truth is, our focus remains the same: to get better every single day. If we continue to refine our craft and deepen our discipline, everything else will come naturally.

HL: What do you hope every guest takes away from their experience at 311 Omakase?

CW: I want them to walk away with a deeper appreciation for the ingredients, the season, and the traditions behind this cuisine. Most of all, I hope they feel cared for. Whether it’s their first omakase or their fiftieth, I want them to remember the warmth, the storytelling, and the connection at the counter. That feeling lasts longer than any single bite.

HL: What’s a quote you live by and why?

CW: “Do every small thing with great care.” It’s a simple sentence, but it defines how I cook and how I live. Mastery comes from repetition and attention to the smallest details. If you honor the small things, the big things take care of themselves.

For reservations at 311 Omakase, please make a reservation here.