O Ya

Now that’s a blowtorch!

Kin Medai – ume, japanese plum vinaigrette, shiso

Fried Kumamoto Oyster – yuzu kosho aioli, squid ink bubbles

Wagyu Tataki – warm yuzu hollandaise, tarragon, nori

Tasmanian Ocean Trout – smoked ikura, wasabi, vinaigrette

Tairagai Japanese Pen Shell Clam – smoked salt, white soy yuzu, extra virgin olive oil

Tennen Madai – white soy ginger, myoga, lemon oil

Diver Sea Scallop – Australian perigord truffle, sake sea urchin jus, chervil

Sorachi Ace

Foie Gras – miso, preserved california yuzu

Blue Fin Otoro – wasabi oil, lots of green onion

Marinade / Prep of the Next Dish

Kanpachi – jalapeno sauce, sesame, apple, myoga

Artic Char – yuzu cured, smoked sesame brittle, cumin aioli, cilantro

Plating the Tennen Madai

Warm Lobster – ponzu beurre fondue, australian perigord truffles, bonito

Plating the Onsen Egg

“Faberge” Onsen Egg – white sturgeon caviar, gold leaf, dashi sauce, green onion

Grilled Chanterelle & Shiitake Mushrooms – rosemary garlic oil, sesame froth, soy

Seared Petit Strip Loin of Wagyu

Miso Marinated Delice De Bourgogne – Hanahato Junmai Kijoshu, Aged 8 years, Hiroshima

Foie Gras Nigiri – balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp

Chocolate thank you

Housed in a re-purposed old fire station in Boston, Massachusetts, O Ya is a one of a kind restaurant. The food is truly superb and the experience is one I wish I could relive over and over; reference: Groundhogs day. If you happen to be in Boston and have a free evening, you should surely try and call, but honestly this is the type of establishment one would want to reserve a few weeks in advance; this will assure you a spot in their humble / intimate 37 seated eatery. I did not follow such a plan, but luck was on my side as somehow, during my way from Western Massachusetts (a 2 hr drive), my call with the folks at O Ya proved successful and was able to snag a spot at the chef’s counter!

I ate SO well that evening. Dish after dish, I dared not pair alcohol with my food as I wanted to savor and remember every bite, at least to the best of my ability. My favorite was a tie between the Onsen Egg and the Diver Sea Scallop. Those two dishes just had so much flavor, multi-textural contrasts, and had both land & sea elements that worked well. Definitely want to go back and eat those again.

Thanks all, until next time.
-Matt

O Ya (information gathered 2/2013)
9 East St
Boston, MA 02111
617.654.9900
Hours
Sun, Mon Closed
Tues – Thu 5:00 – 9:30pm
Fri, Sat 5:00 – 10:00pm

Parking:
Just take a taxi. Parking is pretty crazy in the leather district of Boston, Mass.

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