Oh So Yummy Omakase Chef’s Tasting at O Ya | Boston

There are no words to describe the experience I had at O Ya a few months back. I won’t even pretend like there are. My mind was blown with every bite-sized offering of deliciousness, but undoubtedly, this is what many will say who have dined here. The tasting menus and small portions present the perfect scenario given my food ADD. I love being able to sample EVERYTHING, and that’s essentially what I did when I was there. Except for the everything part because that would have required me to take out a loan. I sampled some specials, some cult favorites, and some recently added ish. I was in awe of their chefs Michael, Gucci, Hiro & Akira who spent most of the night making mini-sculptures that were immediately greeted with sighs of sheer excitement. I loved every minute of this indulgent dinner (and the conversation and company that shared it with me)!

Kumamoto Oyster – watermelon pearls, cucumber mignonette

Legs & Eggs – tiny maine lobster legs, white sturgeon caviar & tomalley aioli

Tea Brined Fried Pork Ribs – hot sesame oil, honey, scallions

Gucci & Akira making magig happen from behind the sushi bar

(clockwise from top left) Fried Kumamoto Oyster – yuzu kosho aioli, squid ink bubbles; Hamachi Belly - yuzu soy marinated Maine  sea urchin; Homemade Fingerling Potato Chip - black winter truffle; Diver Scallop - sage tempura, olive oil bubbles, Meyer lemon

Hamachi - spicy banana pepper mousse

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

Fois Gras – balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp, sip of aged sake

Hamachi Nigiri topped with harissa, mint, argon oil, lime

Foie Gras Gyoza – kyoto sansho, pink peppercorns

Warm Somen Noodles - fried Japanese big fin squid, onsen egg, iriko dashi, yuzu kosho

Salmon Nigiri -  Vietnamese dashi caramel soy, spicy rau ram salsa

Santa Barbara Sea Urchin – uni mousse, kuidashi gelee, tonka bean

Shiso Tempura with Grilled Lobster - charred tomato, ponzu aioli

Roasted Hamachi Kama – house ponzu, spicy daikon, yuzu

Homemade Chocolate - Yuzu Kosho Ganache (for dessert!)