Issue link: http://southshoremagazine.uberflip.com/i/1527925
39 Here on the South Shore, when you think sushi, you think Fuji. In their Hancock Street restaurant, as well as around the area at community events, Fuji at WoC's style is recognized and respected as the best around. A sprawling 5,000 sq ft location, Quincy's beloved Fuji at WoC impresses from the start with elegant fixtures, furniture and décor, a private chef's kitchen and, most importantly, an innovative pan-Asian style menu. The chefs at Fuji at WoC are trained in-house with a student and master relationship and use hand-picked vegetables and responsibly sourced fish – ensuring the highest level of quality and service. From their signature makimonos and inspired preparation of nigiri and sashimi, to wok-tossed dishes and claypots, Fuji at WoC delivers guests a memorable experience whether they are dining in, taking out or hosting an event with Fuji's expert catering. Part of the JP Fuji Group, which opened Quincy's first- ever sushi restaurant back in 1998, the chefs at Fuji at WoC deliver innovative products using the freshest ingredients. Enjoy their 'Spicy Tuna Maki' with cucumber, tempura bits and spicy mayo or something more intricate like their signature 'Secret to Success' spicy tuna and mango roll topped with seared salmon, jalapeño, scallions and drizzled with unagi sauce and sesame soy. The 'Sweet Crispy Chili Wings' are the perfect shareable – fried and crispy, tossed in a slightly spicy soy, garlic, honey and chili sauce. Enjoy wok-tossed dishes like the 'Vegetarian Delight' with lotus root, celery, carrot, zucchini, mushroom, tofu, asparagus, broccolini and snow peas. Savor 'Crispy Duck' over a bed of tobiko and egg fried rice in a sizzling buttered clay pot or try the 'General Gao Chicken' with tender, lightly breaded dark meat, fried and glazed in tangy, mildly spicy sauce. The 'Lobster Fried Fuji at W o C Written by Robin Young photography by Brian Doherty TheSouthShoreMagazine.com S E 2014 S E 2014 S E 2014