O Ya Restaurant – Boston

Description

Description

***PLEASE NOTE: ONLINE RESERVATIONS ARE FOR OUR 17 SEAT CHEF’S COUNTER ONLY***
Located in a 100-year-old fire station in Boston’s historic Leather District, o ya offers contemporary Japanese dining in a comfortable setting. The intimate 37-seat dining room consists of ten tables and a 17-seat chef’s counter, where guests can watch the chefs preparing the dishes.
Chef Owner Tim Cushman offers an Omakase, or Chef’s tasting menu, for $150 and an extensive a la carte menu of creative nigiri, sashimi, vegetable, wagyu beef, kurobuta pork and poulet rouge chicken dishes. O ya also offers an extensive premium sake list. Average dining time is approximately 2-3 hours.
CANCELLATION POLICY: In the event that you need to cancel or modify your reservation, please do so 24 hours prior to your reservation to avoid a $75 per person charge.
If you have any specific dietary or time restrictions, please let us know when making your reservation.


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O Ya Restaurant – Boston
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O Ya Restaurant – Boston
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O Ya Restaurant – Boston

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DINNER MENU

NIGIRI

Most nigiri and sashimi can also be traditionally prepared

  • Warm Braised Shiitake Mushroom $8.00 – anise hysop, truffle honey sauce
  • Scarlet Sea Scallop* $8.00 – white soy yuzu sauce, yuzu tobiko
  • Bluefin Maguro* $18.00 – soy braised garlic, micro greens
  • Soy Marinated Salmon* $12.00 – truffle oil, green onion
  • Salmon Tataki* $12.00 – torched tomato, smoked salt, onion aioli
  • Peruvian Style Bluefin Chutoro Tataki* $18.00 – aji panca sauce, cilantro pesto
  • Hamachi* $14.00 – spicy banana pepper mousse
  • Legs & Eggs* $27.00 – tiny maine lobster legs, russian ossetra caviar, tomalley aioli
  • Ika* $16.00 – uni butter, uni powder, micro sea beans, shiso
  • Warm Chive Blossom Omelette $9.00 – sweet dashi sauce, shiso
  • Santa Barbara Sea Urchin & Russian Ossetra Caviar* $38.00
  • Bluefin Chutoro* $18.00 – republic of georgia herb sauce
  • Grilled Salmon Skin $10.00 – smoked aioli, kizami nori
  • Negihama* $17.00 – yellowtail, scallion, tobanjan
  • Kyoto Style Black Trumpet Mushrooms $14.00 -garlic, soy
  • Warm Eel $18.00 – thai basil, kabayaki, fresh kyoto sansho
  • Hamachi Belly* $18.00 – yuzu soy marinated sea urchin
  • Wild Santa Barbara Spot Prawn* $20.00 – garlic butter, white soy, preserved yuzu
  • Salmon* $12.00 – o ya mayonette, wasabi tobiko, shiso
  • Santa Barbara Sea Urchin $21.00 – blood orange, homemade soy
  • Bluefin Chutoro* $18.00 – mentaiko mayo, sesame
  • House Smoked Wagyu $24.00 – yuzu soy
  • Iwashi $16.00 – house­smoked wild japanese sardine, ‘quite spicy’ pickled scotch bonnet, cilantro

SASHIMI

Most nigiri and sashimi can also be traditionally prepared

  • Kumamoto Oyster* – watermelon pearls, cucumber mignonett Market Price
  • Hamachi Tartare* $15.00 – ginger verjus sauce, spiced chile oil
  • Abalone $20.00 – shiro dashi vinaigrette, nori shichimi
  • Arctic Char* $21.00 – yuzu cured, sesame brittle, cumin aioli, cilantro
  • Bluefin Tuna & Smoked Salmon Tartare* $38.00 – warm mayonnaise, russian ossetra caviar (5g)
  • Shima Aji$ 21.00 -hue style, kaffir oil, table salad
  • Scottish Salmon* $18.00 – spicy sesame ponzu, yuzu kosho, scallion oil
  • Salmon Tartare* $17.00 – cucumber yogurt coulis, argan oil, dill
  • Bluefin Tuna Tataki* $28.00 – smoky pickled onion, truffle oil
  • Scottish Salmon Belly* $20.00 – cilantro, ginger, hot sesame oil drizzle
  • Suzuki Sea Bass* $20.00 – spicy cucumber vinaigrette, avocado, benitade, cilantro
  • Bluefin Toro Tartare* $21.00 – ginger kimchee jus
  • Hamachi* $21.00 – viet mignonette, thai basil, shallot
  • Shima Aji & Santa Barbara Sea Urchin* $37.00 – ceviche vinaigrette, cilantro
  • Santa Barbara Sea Urchin* $23.00 – uni mousse, kui dashi gelee, tonka bean
  • Venison Tataki $19.00 – porcini crema, ponzu oil

VEGETABLE

  • Roasted Beet Sashimi $12.00 – myoga, wasabi white soy sauce, shiso
  • Grilled Shiitake and Hedgehog Mushroom Sashimi $24.00 – rosemary garlic oil, sesame froth, soy

JAPANESE WAGYU BEEF
(Request Without Butter)

  • Nikujaga Soy Braised Strip Loin $34.00 – carrots, turnips, and daikon
  • Kushiyaki of Strip Loin 2oz $70.00 – roasted onion, yuzu kosho, maple soy sauce
  • Kobe $125.00
  • Seared Petit Strip Loin 2oz $70.00  -potato confit, sea salt, white truffle oil (Request No Potato Confit)
  • Kobe $125.00
  • Seared Petit Strip Loin 2oz $70.00 – bone marrow chawan mushi, toasted garlic sake soy sauce
  • Kobe $125.00
  • Aragawa Style 8oz $279.99 – striploin with frites (Request No Frites)
  • Kobe $449.99

POULET ROUGE CHICKEN

  • Chopped Tea Brined Chicken Thighs $12.00 – cucumber, avocado, carrot, ponzu vinaigrette
  • Yuzu Brined Chicken Wing Ballotine $14.00 – napa cabbage & shiitake stuffing, kimchee

SOMEN & HOMEMADE SOBA

  • Warm Seared Spanish Octopus$21.00 – squid ink soba, bonito, mentaiko, meyer lemon

TRADITIONAL & SEASONAL

  • Grilled Saba $15.00 – house ponzu, spicy daikon, yuzu
  • Grilled Tea Brined Quail $17.00 – sansho, lemon zest
  • Roasted Hamachi Kama $20.00 – house ponzu, spicy daikon, yuzu
  • Grilled Miso­Marinated Wild Black Cod $28.00 – lemon zest

SALAD

  • O Ya House Salad $8.00 – red and green cabbage, spiced walnuts, viet mint, lemon
  • Seaweed and Japanese Herb Salad $12.00 – dashi dressing
  • Bluefin Tuna Tataki Salad* $28.00 – red onion, tomato, crunchy daikon bits, ponzu, toasted garlic
  • Chilled Maine Lobster Salad $24.00 – avocado, creamy yuzu dressing, micro greens, cucumber gelee (Request Dressing On The Side)

SOUP

  • Miso $8.00 – shiitake and wild hedgehog mushrooms, tofu

View Full Menu
* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


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