O Ya Boston –House smoked Wagyu nigiri, Legs & Eggs, Scottish salmon and Kumamoto oysters.
In his hard-to-find restaurant with high ceilings and dark brick walls, O Ya Boston chef and owner Tim Cushman brilliantly combines his Japanese training with his New England background.
His dishes include grilled lobster with shiso tempura, seared foie gras nigiri in aged sake, and fried Kumamoto oysters with yuzu aioli and squid-ink bubbles.
Nancy Cushman’s sake list covers several grades of artisanal bottlings, such as junmai daiginjo.
Each “utterly amazing” plate is presented as “a work of art” at chef Tim Cushman’s “exceptional” Leather District izakaya, a sushi lover’s “dream come true” (especially if splurging on a grand omakase tasting that feels like “a dining experience of a lifetime”); dinner will “definitely cost you an arm and a fin”, but “attentive” service and a “discreet, relaxing” ambiance ensure that “if you can afford it”, it’s “worth every cent.”
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