O Ya


James Beard Award-winner Tim Cushman's O Ya is home to upscale Japanese cuisine, lavish omakase-style dining, and one of Boston's most impressive sake collections. Cushman fuses unexpected ingredients into his 18- or 24-course menus; and the resulting nigiri and sashimi combinations include hamachi topped with a banana pepper, nori-wrapped rice with foie gras, and a Hokkaido scallop with black truffle, sake-sea urchin jus, and chervil. The menu reaches far beyond sushi too, with categories dedicated to beef, truffles and eggs, somen and soba, tempura, and “other stuff.”