Boston MA 02111
Chef Tim Cushman brings innovative sushi and related new-Japanese fare (hamachi belly with yuzu soy marinated sea urchin, foie gras gyoza with pink peppercorns) to his menu with imagination and flair, serving these and other truly wonderful dishes, accompanied by a large choice of excellent sake and wine, in an understated dining room whose simplicity belies the complexity of flavors on the plate. It’s a treat (of course) to sit at the sushi bar, a vantage point for watching the chefs prepare what are often otherworldly looking treats. Cushman won the 2012 James Beard Award for Best Chef Northeast. — Allison Beck, 2/18/11
Add Your Review
- jcasey "This yellowtail is worth its price, with a perfect harmony of smoky, sweet, and spicy from the banana pepper and light white truffle finish. It is available on both the regular or chef's tasting menus and showcases the...
It's phenomenal. The short ribs aren't to be missed.
Sushi lovers who have not yet embarked on O Ya's grand omakase have not yet lived. Hidden in the Leather District, this tiny spot has accumulated numerous awards. [Eater 38 Member]
EVERY dish you order it's an amazing experience. O Ya it's definetly one of the best Japanese restaurants in the all the Americas. Make sure you get a reservation earlier, it gets really crowed
Sushi so good it will change how you define sushi.
The omakase may be expensive, but it is worth it! The drink pairing equally so.
A husband and wife duo create a harmonious yin and yang with their creative Japanese cuisine, like soft-boiled egg (yin) with caviar and gold leaf flakes (yang).
Chef's menu! A dazzling parade of nigiri (perfect bites).
The greatest culinary experience of my life. Every bite of every course was spectacular.
Probably the best restaurant in town. Definitely try the foie gras chocolate balsamic maki roll and the shiitake mushroom roll. Be prepared to pay over $200 per person.
Be prepared to spend $$$ but wow the food is divine so worth the small fortune it will cost you ;)
Bring your Amex Black
Andrew dined at O Ya, one of his favorite restaurants. Chef Tim Cushman’s goal is to create single bites of food that pack in the flavor of an entire meal. Andrew samples Arctic char, and wagyu meat.
Sitting at the chef’s counter, you should be mesmerized by what they serve.
Close your eyes, point your finger at the menu, and pick. You can't go wrong.
Experience unparalleled Japanese gastronomic magnificence at the restaurant that Bon Appetit magazine dubs "One of the 10 best sushi spots in America".
For the luxurious modern take on sushi your palette will be dazzled. -Tania Peterson, Top Chef Just Desserts
Anything with spicy ponzu sauce!
O ya means "gee whiz" in Japanese, and you'll be saying the same thing after sampling the masterpieces created by Nobu Matsuhisa's former apprentice. Try the robiola-stuffed omelet in dashi broth.
Start your meal with a bottle of Dassai Junmai Daiginjo sake. Yamadanishiki rice is polished down to only 23% of the original grain. Religiously delicious.
9 words: fried kumamoto oyster, yuzu kosho aioli, squid ink bubbles.