O Ya Boston

Much has been written about Boston’s culinary sensation, Tim and Nancy Cushman's O Ya. A relative newcomer, I first gazed upon the words "O Ya" just last year while reading an in-flight magazine, where it showed up on somebody's list as one of the top new restaurants in the world. O Ya's modern-American-Japanese-inspired food is right in my wheelhouse. And given that it is also right in my backyard (well, globally speaking), there was no way I couldn’t go check it out.

I made my way down Boston’s East Street, a tiny, nondescript side street that appears in all ways unremarkable. Tucked away in the heart of downtown, it is less than a minute’s walk from South Station and it’s chaos of frantic commuters, who pass every day, unaware of their brush with culinary magic. A small sign next to a single lantern read “o ya,” with faint Japanese characters in the background. Around the corner, down an even smaller alley, was a weathered wooden door, strikingly reminiscent of Kyoto and its traditional architecture. This had to be it.

O Ya's discreet entrance makes customers feel like they've stumbled upon a great secret.

I grabbed the smooth handle and pulled it open with nervous anticipation. A funny mix of conflicting emotions came over me – tremendous expectation and its shackled compliment, fear of disappointment. To say that I went to O Ya to eat dinner would be somewhat like saying I went to the Louvre to see some pictures. Or, you remember that Mozart guy, he wrote some nice tunes, didn't he? Could any restaurant live up to the mammoth expectations I had? Would it even be fair to expect one to?

The restaurant was much smaller inside than I was expecting, with just 4 or 5 small tables and a few seats along the sushi bar. It was intimate and cozy, but most surprisingly, it was quite relaxed and casual. Our server, Anna Li (sp? sorry!), was warm and welcoming, and made the evening feel more like I was hanging out at a friend's place rather than- feeling lucky to be allowed into culinary nirvana.

We decided to go the obvious route and ask for the omakase, leaving the selections up to the chef. Same for the sake as well, as the in-house expertise in this arena in particular is well chronicled. If you’re anything like me, you’re probably ready for me to shut up and show you some pictures. So let’s get to it!

Yuki No Bosha, Junmai Ginjo

Kumamoto Oyster, watermelon pearls, cucumber mignonette

A light and fresh way to start things off. I love the creaminess of Kumamotos, which was contrasted nicely with a light vinaigrette. The cucumber added a nice crunch, and it's clean, fresh taste tamed the sweetness of the watermelon. With one bite, I knew the evening was off to a good start.

With our taste buds awakened, we were next treated to an progression of nigiri sushi. And of course, I can't mention sushi without commenting on the preparation of the sushi rice, which was absolutely flawless. Nothing wrankles me more than poorly prepared sumeshi. After all, THAT'S WHAT SUSHI IS! Anyways.

Hamachi, spicy banana pepper mousse

You had me at hamachi, which was briefly torched to add complexity, a technique used on many items at O Ya. Here it accentuatess the oilyness of the fish (a good thing) which helps it stand up to the spiciness of the mousse. Seriously, wow. One of my favorite tastes of the night.

Salmon Tataki, torched tomato, smoked salt, onion aioli

As I tasted this, I instantly thought of a BLT in sushi form. The combination of the fattiness of the salamon and the smoked salt was somewhat remeniscient of bacon. Of course, the tomato and the aioli become the logical accompaniments. What a great idea.

Warm Eel, thai basil, kabayaki, fresh Kyoto sansho

A nice enough take on the traditional grilled eel with eel sauce (kabayaki), but this item didn't quite deliver the flavor that its description suggested. Both Thai basil and sansho (Sichuan peppercorn) pack bright, intense flavors, which I thought would be a nice counterpoint for the sticky sweetness of kabayaki. The potential was high, but these flavors just didn't sing here. The eel itself was nicely cooked.

Mukune, "Root of Innocence", Junmai Ginjo

Homemade La Ratte Potato Chip, perigord black truffle

As soon as this plate was set in front of me, I was hit with the unmistakeable aroma of truffles. Mmmmm... Truffles...

........

I managed to snap free from my substance induced stupor to actually eat it, and boy was it good. An explosion of truffle flavor coated my mouth and olfactory sensors for the first 3 chews before finally stepping aside to reveal the oily crunch of a beautifully prepared potato crisp. "Oh yeah, there's a potato chip in here too," I remember thinking to myself. And as tasty as it was, I thought it actually worked surprisingly well as a sushi garnish. This was a big hit with our table, and one of the standouts of the night.

Wild Bluefin Maguro Tuna, soy braised garlic, micro greens

A nice bite of wild tuna, simply garnished and briefly hit with the blowtorch. The flavor profile was comparatively straightforward on this one, letting the quality of the tuna show through.

Fried Kumamoto Oyster, yuzu kosho aioli, squid ink bubbles

Crispy, briny, creamy, and, well, fried! This bite was perfectly conceived, and as beautiful to look at as it was tasty to eat. This was hands down another group favorite. I could have eaten a dozen of these, called it a night, and gone home happy. Okay, slight exaggeration.

Salmon, o ya mayonette, wasabi tobiko, shiso

Another nice bite, with a touch of wasabi and shiso to add some zing. This one was good, but not outstanding among the items we had.

Suigei, Drunken Whale, Junmai

And with that, we were done with nigiri and moved on to a selection of sashimi courses. No time was wasted on fluff as we jumped right in and were treated to some beautiful sea urchin, or uni, to start things off.

Shima Aji & Sea Urchin, ceviche vinaigrette, cilantro

Okay all you sea urchin haters out there, this is the moment to put your palate to the test once and for all. I defy you not to like this! Shima aji (jackfish) is meaty and bold, a nice contrast for the silky, fruity sea urchin. Nice idea with the cevice vinaigrette - it balances the richness of these two items.

Wild Bluefin Otoro, wasabi oil, lots of green onion

Nothing sends my heart racing with anticipation faster than the o-word. Otoro of course... Uuuhm... What were you thinking? It's impossible for a beautiful slab of prime tuna belly like this not to send shivers down your back. And with a heap of mild onion garnish to cut the fattiness, it did just that. I'm just saying.

Scottish Salmon, spicy sesame ponzu, yuzu kosho, scallion oil

I expected a more exotic and powerful burst of flavor, with the yuzu kosho called out. There was a nice lingering spiciness, but overall this one was just okay for me.

Hamachi, viet mignonette, thai basil, shallot

Taking a page out of the southeast Asian playbook, these vibrant flavors really enhanced this beautiful hamachi. A little sweet, a little sour, and a little heat to balance out the rich fattiness. And the Thai basil/crispy shallot garnish? So money.

Wild Bluefin Tuna Tataki, smoky pickled onion, truffle oil

I was greeted by another wafting cloud of heavenly truffles upon arrival of this plate. I would have never thought to combine this group of tastes (which isn't saying much), but they worked beautifully together. Our table was somewhat divided on this dish, but I was firmly in the 'totally love it' camp.

It was time to hit up the back side of the menu and try some cooked items. And as much as I was looking forward to seeing what they could do with a little heat, I was sad to see the end of the sashimi flow.

Chilled Maine Lobster Salad, avocado, creamy yuzu dressing, peppercress, cucumber gelee

One bite of this lovely salad, and I was instantly transported to the New England seaside on a hot summer day. Seriously, this reminded me of a sophisticated take on the classic lobster roll. Avocado adds richness in place of heavy mayo, and the cucumber gelee (really more like a pudding) was wonderfully light and soothing.

Shichihon-Yari, Junmai

Yuzu Brined Ballotine of Chicken Wing, napa cabbage & shiitake stuffing, homemade kimchee

Our first land dwelling protein of the night packed an explosion of flavor. The crispy exterior added a nice crunch for textural interest to the tender, juicy chicken. I especially loved the lightness of the homemade kimchee.

Grilled Sashimi of Chanterelle & Shiitake Mushrooms, rosemary garlic oil, sesame froth, homemade soy

Nicely grilled, and beautifully complimented with the herb oil and fantastic sesame froth. Mushroom lovers should make sure not to miss this one. For me - I enjoyed it, but couldn't help but think that I could have been eating another piece of sashimi instead.

Seared Petit Wagyu Strip Loin, tiny smoked potato, grilled onion, fresh wasabi

I've raved before about the magic of Wagyu beef. And I was most greatful to be amazed once again at the richness and full beefy flavor of real Japanese Wagyu. Fresh wasabi was a nice condiment to pair with it - so much more floral and subtle than the fake stuff. The smoked potato was a blast from my past, remeniscient of foil wrapped potatoes cooked on a campfire. It brought a smile to my face.

Seared Petit Wagyu Strip Loin, confit potato, truffle

As nice as the first plate of Wagyu was, this is the one I will lust after to my grave. No matter how much of this I could eat, I would always want the same thing - just one more bite. I warn you - if you are a meat and potatoes kind of person, do not eat this without considering the consequences! Like Neo and the red pill, once you partake, there is no returning to beef innocence and naïveté. Be forewarned.

Foie Gras, balsamic chocolate kabayaki, raisin cocoa pulp, sip of aged sake

Saved for the last course of the evening was O Ya's signature dish - one I was looking forward to all night long. Obscenely rich and decadent, seared foie gras was accented with a semisweet, semisalty chocolate/raisin/soy glaze - a beautiful pairing. We all noticed that the rice noticeably cut the richness of the foie. Some at the table were appreciative of this, feeling that foie can be too rich. But for me, it muted the very thing about foie gras I love. Not saying I wouldn't get this again - the taste was phenomenal - I just think it would be even better without the rice.

Aged Sake - Hanahato Kijoshu 8 Year Old

Dark, intense, and amazingly Port-like, with a raisiny quality that nicely echoed the foie preparation. The color was a deep amber, and it had other flavor components typically derived from storage in wood, despite spending it's full 8 year aging period in stainless. This was truly a remarkable sake, and certainly the most unique one I've ever had.

Reflecting back on the meal, I had some clear favorites. But honestly, even my least favorite was still tasty and delicious and would be a welcome snack on any day. Undoubtedly, the raw ingredients were of superb quality, and the overall experience was excellent.

But nonetheless I have a few nitpicks.

I was a little surprised that there were no special off-menu items that were offered to us, given that we had gone omakase. Of course then there was no 'omakase' per se listed on the menu, though it seemed like a standard request when we asked. Still, a place of this caliber should have some unique one-off specials to throw out from time to time.

A sushi chef focusing on his work. The brick walls are a unique feature of the interior decor at O Ya, remnants of the restaurant's firehouse past.

I didn't mention them, but we did order several desserts, which in context of the rest of the evening were forgettable. I also thought that they didn't fit stylistically with the rest of the meal. It's a pretty big challenge to make something that can rival foie gras nigiri and the like, but it has to be possible.

It seems like any writeup of O Ya includes an obligatory reference to the cost, so I can't say that I didn't know what to expect. But it was steep for what a cynic might legitimately call a 14 pc. sushi/sashimi combo plus 5 or so 4-bite portions of cooked food... (dodging lightning bolts...) The meal was served at a leisurely pace but seemed to drag at times. So our 34 bites of food over 3 hours or so averaged out to just over 11 bites per hour. It was not the most filling dinner, to be sure, but I didn't need to binge eat afterwards either.

Sake bottles make a nice piece of wall art.

For the sushi and sashimi items, I really wish I could have had more than one piece of each. They all were so full of such interesting flavor combinations, that just one bite made it tough to make a definitive taste judgement. I really wanted a second bite to confirm the first observation. And maybe a third for pure enjoyment. I know, I really could have doubled up or tripled my order if I wanted to. But I like my house and would like to be able keep it.

Still, I resist the notion that it wasn't worth it, although for the casual diner, I would probably agree. We were served the absolute best ingredients prepared in a thoughtful and artistic manner. The flavor combinations were nicely conceived and unexpected, even if not the pinnacle of innovation. The warm service added to the experience for me as well. I would definitely return again, although I would probably forgo the omakase and take my chances on my own. Several of the items were good enough to warrant a reup, but there are plenty of other things on the menu that caught my eye. I'm guessing that with a couple of friends along for the ride, we could eat a bit less food, drink a lot less sake, spend half the money I did, and still leave happy. Maybe I'd have to skip the Wagyu , but I'm sure glad I got to have it once.

A special thanks to those seated at my end of the table - I'm sure I annoyed you with my slow and deliberate photo taking, slowing you down in the process. A few of the photos turned out quite good, so I hope you think it was worth it!