Chef Tim Cushman brings innovative sushi and related new-Japanese fare to his menu with imagination and flair, 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. Cushman won the 2012 James Beard Award for Best Chef: Northeast. At this North End sanctuary, you can expect to enjoy dishes like hamachi with spicy banana pepper mousse; bluefin maguro with caramelized onions, foie gras ponzu, and crunchy gobo; and Okinawan braised pork with Boston baked heirloom rice beans, house-made kimchi, and soy maple. For a truly unforgettable O Ya experience, try to get a seat at the counter to watch the delicious food being created before you in what is definitely one of America’s three best sushi restaurants.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015