It has been a whirlwind year for sushi superstar O Ya of Boston, which has reeled in accolade after accolade. Named to the top spot on Frank Bruni’s list of “Ten Restaurants that Count,” O Ya dazzles diners with, as Bruni writes, “intricate, stunningly creative dishes grounded in, but not restrained by, Japanese tradition.”
A culinary event creatively curated and prepared by Chef Tim Cushman and Sake Sommelier Nancy Cushman, the Modern Sushi & Saki Dinner at the James Beard House was perfectly paired and beautifully presented.
For me there were three outstanding plates that will be remembered whenever I think of O Ya:
- Kumamoto Oyster with Watermelon Pearls and Cucumber Mignonette served with Dassai Niwari Sambu Junmai Daiginjo Sake,
- Hamachi with Vietnamese Mignonette Sauce, Thai Basil, and Shallot served with Chikurin Karoyaka Junmai Ginjo Sake,
- Kabayaki Foie Gras with Balsamic-Chocolate Sauce and Raisin-Cocoa Pulp (yes you heard right!), served with Hanahato 8-Year-Old Kijoshu Sake.
I never considered Foie Gras an ingredient for dessert, let alone pairing it with chocolate! You had to close your eyes while eating this delightful morsel. O Ya!
THE MENU
Hors d’Oeuvre
- Wild Bluefin Tuna Nigiri with Soy-Braised Garlic and Microgreens
- Salmon Nigiri with Unfiltered Wheat Soy Moromi and Yuzu
- Wild Bluefin Toro Nigiri with Republic of Georgia Herb Sauce
- Kabayaki Eel with Thai Basil and Kyoto Sansho
- Served with Chikurin Hou Hou Shu Sparkling Junmai Sake
Dinner
- Kumamoto Oyster with Watermelon Pearls and Cucumber Mignonette
- Served with Dassai Niwari Sambu Junmai Daiginjo Sake
- Assortment of Nigiri Sushi > Hamachi with Spicy Banana Pepper Mousse; Fried Kumamoto Oyster with Yuzu Kosho Aïoli and Squid Ink Bubbles; and Homemade La Ratte Potato Chip with Périgord Black Truffle
- Served with Shichi Hon Yari The Seven Spearsmen Junmai Sake
- Assortment of Sashimi > Shima Aji and Sea Urchin with Ceviche Vinaigrette and Cilantro; Hamachi with Vietnamese Mignonette Sauce, Thai Basil, and Shallot; and Wild Bluefin Tuna Tataki with Smoky Pickled Onion and Truffle Oil
- Served with Chikurin Karoyaka Junmai Ginjo Sake
- Grilled Chanterelle and Shiitake Sashimi with Rosemary-Garlic Oil, Sesame Froth, and Homemade Soy
- Served with Shichi Hon Yari The Seven Spearsmen Junmai Sake
- Seared Petite Wagyu Strip Loin with Tiny Smoked Potato, Grilled Onion, and Fresh Wasabi
- Served with Ichinokura Taru Junmai Cedar Sake
Dessert
- Kabayaki Foie Gras with Balsamic-Chocolate Sauce and Raisin-Cocoa Pulp
- Served with Hanahato 8-Year-Old Kijoshu Sake
