Posts Tagged: “Faberge” Onsen Egg

O Ya | Boston, Massachusetts USA

O Ya

O Ya

 

Now that's a blowtorch!

Now that’s a blowtorch!

 

Kin Medai - ume, japanese plum vinaigrette, shiso

Kin Medai – ume, japanese plum vinaigrette, shiso

 

Fried Kumamoto Oyster - yuzu kosho aioli, squid ink bubbles

Fried Kumamoto Oyster – yuzu kosho aioli, squid ink bubbles

 

 

Wagyu Tataki - warm yuzu hollandaise, tarragon, nori

Wagyu Tataki – warm yuzu hollandaise, tarragon, nori

 

Tasmanian Ocean Trout - smoked ikura, wasabi, vinaigrette

Tasmanian Ocean Trout – smoked ikura, wasabi, vinaigrette

 

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

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

 

Tennen Madai - white soy ginger, myoga, lemon oil

Tennen Madai – white soy ginger, myoga, lemon oil

 

Diver Sea Scallop - australian perigord truffle, sake sea urchin jus, chervil

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

 

Sorachi Ace

Sorachi Ace

 

Foie Gras - miso, preserved california yuzu

Foie Gras – miso, preserved california yuzu

 

Blue Fin Otoro - wasabi oil, lots of green onion

Blue Fin Otoro – wasabi oil, lots of green onion

 

Marinade / Prep of the Next Dish

Marinade / Prep of the Next Dish

 

Kanpachi - jalapeno sauce, sesame, apple, myoga

Kanpachi – jalapeno sauce, sesame, apple, myoga

 

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

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

 

Plating the Tennen Madai

Plating the Tennen Madai

 

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

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

 

Plating the Onsen Egg

Plating the Onsen Egg

 

"Faberge" Onsen Egg - white sturgeon caviar, gold leaf, dashi sauce, green onion

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

 

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

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

 

Seared Petit Strip Loin of Wagyu

Seared Petit Strip Loin of Wagyu

 

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

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

 

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

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

 

Chocolate thank you

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.

Please be advised, all images and content are copyrighted and may not be used without permission. Got questions? Email me: mweats <dot> info <at> gmail <dot> com

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