Venue Info

Just off the lobby at Boston’s Godfrey Hotel is Ruka, the vibrant, multidimensional, seafood-centric restaurant conceived by the team behind Yvonne’s and Lolita. The menu at Ruka in Boston winds through Peruvian, Japanese, and Chinese cuisines like a maze -- one you must eat your way out of -- starting with makimono (Japanese sushi rolls) and tiraditos (Peruvian sashimi), like Taragai Sashimi, a dish of penshell clam and starfruit frothed with coconut-lemongrass foam and sansho peppercorn. You’ve only just begun; you’ll want to cross the menu to the Chilled Oysters Chalaca, with Cast Coast oysters, salsa criolla, aji crema, and Peruvian black mint before you reach the selection of wok dishes, arguably Ruka’s main event. The Octopus Lomo Saltado is graced with peppers, onions, ginger soy, black rice, and shoestring fries, while the Seared Wild Striped Bass’s plate-mates are quinoa miso, black vinegar, wasabi oil, and lotus chip. You’ve made it this far, and you might as well try some desserts; the Suspiro Limeno is a heavenly interpretation of Peru’s Manjar Blanco, similar to dulce de leche.

Ruku Boston
Boston

Ruka Restobar

Melissa Ostrow/Thrillist

Just off the lobby at Boston’s Godfrey Hotel is Ruka, the vibrant, multidimensional, seafood-centric restaurant conceived by the team behind Yvonne’s and Lolita. The menu at Ruka in Boston winds through Peruvian, Japanese, and Chinese cuisines like a maze -- one you must eat your way out of -- starting with makimono (Japanese sushi rolls) and tiraditos (Peruvian sashimi), like Taragai Sashimi, a dish of penshell clam and starfruit frothed with coconut-lemongrass foam and sansho peppercorn. You’ve only just begun; you’ll want to cross the menu to the Chilled Oysters Chalaca, with Cast Coast oysters, salsa criolla, aji crema, and Peruvian black mint before you reach the selection of wok dishes, arguably Ruka’s main event. The Octopus Lomo Saltado is graced with peppers, onions, ginger soy, black rice, and shoestring fries, while the Seared Wild Striped Bass’s plate-mates are quinoa miso, black vinegar, wasabi oil, and lotus chip. You’ve made it this far, and you might as well try some desserts; the Suspiro Limeno is a heavenly interpretation of Peru’s Manjar Blanco, similar to dulce de leche.