    
| | | |  Crisp, fresh, fusion, intimate, sophisticated, friendly, connected, classic, modern, open kitchen, 5-star sushi chefs, innovators, creative, relaxing, unique, and fun! At BABA’s, sushi is more than a food group, it’s an art form, a mouth-watering, delicious, satisfying, awe-inspiring art form. Offering perfectly orchestrated dishes, hot and cold sakes, garnishes, sauces, and flambé desserts, BABA has emerged as Worcester’s first and only truly sophisticated, upscale sushi bar and Asian fusion restaurant. Fusion integrates western ingredients and techniques with traditional Asian cooking such as tempura, sushi, sashimi, and yakimono. |
| | The décor is modern, cozy, and comfortable, with subtle earth tones and muted lighting. Perfect for a romantic night out or a celebration with friends. Seating is an intimate thirty-five, with ells and nooks that preserve your privacy or sit at the sushi bar to see everything that is being prepared by the exceptional, award-winning chefs. You can also relax with a selection from the full bar and catch up on the latest news. In a rush? Call ahead for a special take-out treat. Talk to us about catering your next event – exquisite, memorable, and easy! | |  |
|  Wilson Wang, BABA’s master chef and owner is metrowest’s premiere sushi innovator and showman. He has created a world-class dining experience. Classically trained in China at the Zibo Chef School and Shandong University, he came to the U.S. in 1995 where he trained under Master Sushi Chef Yen of the acclaimed Oishii Sushi Bar in Chestnut Hill, consistently voted "Best of Boston." Wilson has been a master chef since 2001 and is well-known in the area for his artistry. He has been featured on Boston’s Phantom Gourmet. Mike Zhang also trained in China before setting out for the U.S. He apprenticed with Wilson for five years before moving to New York City and Philadelphia where he trained at the world renowned Morimoto's, home of the Iron Chef, creator of Fusion Asian Cooking. Tony Li also trained in his native China before coming to New York City to work at the Empire Restaurant as the Second Chef for eight years and later in New Hampshire. The BABA team has already impressed metro west by winning the 2007 Worcester's Best Chef Award after being open for only three weeks. |
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Photos Courtesy of Scott Holloway
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