O Ya: Perfection and simplicity

By Oscar Wong

 

For a foodie like me, there’s no denying the temptation of finding out what the hype around O Ya is all about. From being named the best restaurant in the United States, having one of the best chefs in America, to the world’s 10 best restaurants, it sounds like O Ya has it all, but does it really?

Years ago, I had a chance to dine at Nobu in Manhattan. I had high expectations about such a prestigious fine dining restaurant that everyone buzzed about. However, my expectations soon turned into huge disappointment after I tasted the food. It was mediocre at best and was an utter disgrace to a restaurant that bragged itself as one of the best in the world. Honestly, food from my own kitchen tasted better.

Chilled Maine lobster salad from O Ya. (Image courtesy of Oscar Wong.)

Chilled Maine lobster salad from O Ya. (Image courtesy of Oscar Wong.)

I went into O Ya with big expectations, delighted with everything I tasted. Ingredients were fresh and they all tasted as good as they looked. I had the opportunity to try the 17-course meal, which had 14 pieces of nigiri, one salad, one vegetable dish, and one Japanese Wagyu beef dish.

While I did devour all 17 dishes, here are some of the highlights:

• Kumamoto Oyster with watermelon pearls, cucumber mignonette: This one is a mouthwatering starter. The refreshing water melon pearls and cucumber mignonette enhanced the light creaminess of the Kumamoto Oyster and they were a perfect combo.

Kumamoto Oyster with watermelon pearls, cucumber mignonette. (Image courtesy of Oscar Wong.) 日本熊本生蠔搭配西瓜球以及青瓜。(圖片來自Oscar Wong。)

Kumamoto Oyster with watermelon pearls, cucumber mignonette. (Image courtesy of Oscar Wong.)

• Fried Kumamoto oyster with yuzu kosho aioli, and squid bubble: This oyster dish was visually pleasing with squid ink bubble on top and provides slight saltiness to the creamy fried oyster.

Fried Kumamoto oyster with yuzu kosho aioli, and squid bubble. (Image courtesy of Oscar Wong.) 炒日本熊本生蠔搭配柚子蛋黃醬以及墨魚泡。(圖片來自Oscar Wong。)

Fried Kumamoto oyster with yuzu kosho aioli, and squid bubble. (Image courtesy of Oscar Wong.)

• Chilled Maine lobster salad with avocado, creamy yuzu dressing, micro greens, cucumber gelee: One of the best dishes on the menu. The lobster was poached perfectly and chilled to retain its tenderness.

• Hamachi veit mignonette, Thai basil and shallot: Such a simple dish but the complexity of its flavor just burst in your mouth.

Hamachi veit mignonette搭配泰國羅勒以及青蔥。(圖片來自Oscar Wong。) Hamachi veit mignonette, Thai basil and shallot. (Image courtesy of Oscar Wong.)

Hamachi veit mignonette, Thai basil and shallot. (Image courtesy of Oscar Wong.)

• Foie Gras with balsamic chocolate kabayaki, claudio corallo raisin coca pulp, and sip of aged sake: The heaviest dish and also the last of the 17 courses. The richness of foie gras seared perfectly, combined with slightly bitter balsamic chocolate kabayaki, was the best possible finale for the entire meal.

Overall I was pleased with the food that I tasted; it certainly lived up to my expectations if not more. The food was fabulous, tasty and exquisite. Every staffer I encountered was attentive, friendly and personable. The price is high but well worth it for experience you can’t find elsewhere. If you want perfection, look nowhere else, because O Ya really does have it all!

O Ya
9 East Street
Boston, MA 02111
(617) 654-9900

This post is also available in: Chinese

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