Sushi 101: The History of Sushi on Cape Cod
By: Misaki Sushi Bar, Hyannis, MA
April, 19th, 2025 - 8:42pm ET
How a coastal New England town learned to love raw fish—and how one Hyannis sushi bar helped lead the way.
In a region known for lobster rolls, chowder, and fried clams, sushi might once have seemed like an unlikely guest at the Cape Cod table. But over the last thirty years, sushi has quietly become part of the local dining landscape—thanks to a handful of early pioneers, an increasingly adventurous dining public, and the steady presence of restaurants like Misaki Sushi in Hyannis.
1990s: The Curious Introduction
Sushi first made scattered appearances on Cape Cod in the late 1980s and early 1990s. At the time, Japanese cuisine was still a niche offering in most of the U.S. outside major metropolitan areas. On the Cape, a few pan-Asian restaurants and adventurous fine dining spots began introducing simple maki rolls and sashimi as add-ons or special menu nights.
It was enough to intrigue—but not yet to anchor.
In the early years, much of the sushi served was tailored for Western palates: think California rolls, shrimp tempura rolls, and other familiar flavors. Raw fish was still a stretch for many locals. But as travel became more common and Japanese cuisine gained cultural currency, interest grew. Slowly, diners began to ask questions. Try things. Return.
🐟 Early 2000s: The First True Sushi Bars
The early 2000s marked a turning point. Sushi restaurants began to open on Cape Cod with more intention—dedicated spaces, longer menus, and chefs trained specifically in sushi preparation. It was during this time that Misaki Sushi emerged as a quiet but serious force in Hyannis.
From its inception, Misaki was built differently. It wasn’t a hybrid or a novelty; it was a true sushi restaurant, designed from the ground up around the values of traditional Japanese technique. The kitchen was staffed by itamae—classically trained sushi chefs from Japan, some of whom made their careers at Misaki, curating the menu and mentoring younger chefs in the discipline of sushi.
Misaki didn’t market itself as groundbreaking. It didn’t need to. Word spread through the Cape’s seasonal regulars and food-savvy locals that this unassuming spot on West Main Street was doing things properly.
🥢 Mid 2000’s–2010’s: Local Demand Meets Global Technique
By the mid-2000s, sushi had become a fixture on the Cape. You could find it in Chatham, Provincetown, Wellfleet, and Falmouth—though the range of quality varied widely. As the demand grew, so did the challenge: could Cape Cod sustain restaurants with the rigor and technique of major-city sushi bars?
At Misaki, the answer was yes. Throughout the 2010s, the restaurant continued to refine its approach while holding true to its roots. Chefs worked closely with local purveyors to incorporate Cape-sourced fish where appropriate: day-boat scallops, Atlantic tuna, even Cape lobster, folded gently into Japanese-style preparations.
This blend of local sourcing and traditional craftsmanship became part of Misaki’s identity—and, by extension, part of the story of Cape Cod sushi itself.
🌊 Today: Sushi as a Local Staple
In 2025, sushi is no longer a curiosity on the Cape. It’s expected. Celebrated. Ordered alongside oysters and crudo, sometimes at the same tables that once hesitated over the word nigiri.
But in every dining scene, there are pillars—places that made the unfamiliar feel natural, that stayed focused while the market caught up. Misaki is one of those places. Not because it claimed to be first, but because it never wavered from what mattered: respect for the craft, for the fish, and for the guest.
Its chefs—many of whom began their sushi journey here—have helped shape not only the restaurant, but the Cape Cod sushi culture that now thrives from coast to coast.
