Judy’s Bay Review: Cozy but Costly

Boston is the nation’s seafood capital, and Judy’s Bay, a small restaurant self-described as “New England Izakaya,” embraces local seafood to great effect. The tiny restaurant specializes in simple Japanese fare made with locally sourced ingredients, and its owners are on the rise — Chef Lukas Dow was recently named a 2024 StarChefs Boston Rising Star. Judy’s Bay keeps it simple and makes delicious meals that highlight fresh ingredients and New England’s famous seafood. However, the restaurant’s occasionally eye-popping prices and tiny portion sizes might make diners question if the meal is worth the bill.

It’s easy to feel at home inside Judy’s Bay, as the miniature space is full of character. An exposed-brick fireplace merrily burns by the window, filling the space with warmth and charm. The rest of the room is sparse and bright, with plain wood tables, colorful seat cushions, and sea creature-themed Japanese prints. All of these elements lead to a cozy atmosphere, like a calm tavern by the seaside, that puts diners at ease.

No visit to this restaurant is complete without a bite of seafood. The uni, which can be served as sashimi or maki, or served atop other dishes, is especially fresh. Sourced from Maine, the sea urchin roe melts on the tongue without any lingering fishiness. The restaurant serves the uni elegantly as well — the sashimi comes stacked on a thin slice of lemon on a tiny translucent dish. The attention to detail makes the dish as visually stunning as it is delicious.

It must be stated that, despite the seafood’s freshness, some may raise their eyebrows at the small portions and steep prices at Judy’s Bay. While uni and lobster are expensive at any restaurant, relatively small portions of cheaper fish are still pricey, with a few nugget-sized bits of monkfish katsu running you $24 and a skate wing costing nearly $30. Part of the allure of New England dining is the fact that local fish are cheaper, since they are caught nearby. This idea isn’t represented in the pricing of Judy’s Bay, which may leave customers unsatisfied even if their small portion tastes delicious.

There are non-seafood items on the menu, too, and they occasionally even steal the show. Seared oyster mushrooms, sourced from nearby Rhode Island, are a highlight on the veggie menu. These mushrooms are packed with deep umami flavor and are accentuated with bits of broccolini. Best of all are the tiny bites of mushroom that are crispy from the pan, yet melt in your mouth. After a few bites, though, the larger pieces of mushroom start to feel overwhelming, as the inside is much more rubbery and chewy than the flavorful exterior. There’s also a greasy tinge to the dish, even though the flavor is excellent. Overall, the oyster mushrooms are unique, but they need an element of freshness to bring them to the next level.

The restaurant’s dessert menu is small, but every option is enticing. An excellent option is the strawberry tapioca, which arrives in a homey bowl resembling a mug, covered in slivers of fresh berries. There are layers of texture in this dish, which balances cool coconut milk, chewy tapioca pearls, and more crunchy bits of fruit. The coconut milk adds complexity to the flavor profile without making the dessert too sweet. This focus on simple flavors makes the tapioca one of the restaurant’s best dishes.

Undoubtedly, Judy’s Bay has some delicious food. The space is cozy, and every bite is crafted with care. But the question of value does inevitably arise. Customers may leave the place hungry — something that we all want to avoid when dining out — if they don’t enter the realm of a $100 meal. There are countless examples of seafood restaurants in Boston, so with these considerations, it’s hard to call Judy’s Bay exceptional. But the restaurant does have a cozy atmosphere and is a great place to share small plates with friends on a cold evening — there’s just emphasis on the word “small.”

—Staff writer Hannah E. Gadway can be reached at hannah.gadway@thecrimson.com.