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O Ya, Boston

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Oya-Boston-Sign
 
Oya-Boston-Chef
 
O Ya is one of Boston’s best kept secret. It’s actually tucked away in a small street a few blocks from South Station. It’s expensive. Each regular nigiri or sashimi is approximately $10 a piece, minimum. Is it worth a visit? You Bet !! I was in a celebratory mood so it was worth the splurge.
 
The best place to sit is at the counter so you can see the nigiri and sashimi prep. A technique the chefs use is to charr the top of the fish to bring out the sweetness and give the flavor more depth. The result is absolutely fantastic.
 

Here’s how a $185/pp regular omakase looks like:

Oya-Boston-001Oya-Boston-002
 
Row 1:
KUMAMOTO OYSTER with watermelon pearls, cucumber mignonette
HAMACHI NIGIRI with harissa, mint, argon oil, lime
SALMON TATAKI with torched tomato, smoked salt, onion aioli
Row 2:
WARM EEL with thai basil, kabayaki, fresh kyoto sansho
HOMEMADE FINGERLING POTATO CHIP NIGIRI with burgundy truffle
WILD SANTA BARBARA SPOT PRAWN with garlic butter, white soy, preserved yuzu
Row 3:
FRIED KUMAMOTO OYSTER with yuzu kosho aioli, squid ink bubbles
WILD BLUEFIN MAGURO NIGIRI with caramelized onion, foie gras ponzu, crunchy gobo
KYOTO STYLE TRUMPET MUSHROOMS with garlic, soy
Row 4:
SHIMA AJI & SANTA BARBARA SEA URCHIN ceviche vinaigrette, cilantro
SCOTTISH SALMON BELLY with cilantro, ginger, hot sesame oil drizzle
HAMACHI SASHIMI viet mignonette, thai basil, shallot
Row 5:
BLUEFIN TUNA TATAKI with smoky pickled onion, truffle oil
TEA BRINED FRIED PORK RIB with hot sesame oil, honey, scallions
WARM BRAISED SHIITAKE MUSHROOM with anise hysop, truffle honey sauce
Row 6:
MISO MARINATED BEEF STEW
AGED SAKE, 8 years
FOIE GRAS with balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp should be paired with aged sake
 
O Ya on Urbanspoon

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