o ya – grand omakase

 

The grand omakase at o ya is one of the most famous, if not expensive, meals in Boston.  Despite the high price tag, it is worth every penny.  A good buddy of mine invited me to o ya to celebrate the end of 2016. It was a great meal to wrap up the year. I have a couple of allergies, so they made substitutions for me.  We also happened to go at a time when they were adding white truffles to the courses so there are a few dishes that are just a little amplified. The descriptions are from the menu but some modifications are clear in the photos. Here is what I ate:

VIET THAI HERB – cucumber, viet mignonette, macadamia nut

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COBIA – banana pepper

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LEGS & EGGS – tiny maine lobster legs, black river caviar, tomalley aioli, white truffles

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LOCAL SEA BREAM – persimmon miso, evergreen oil, myoga

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IKA – blood orange kosho, golden whitefish roe, tangerine oil, shiso

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KINME DAI – ume, japanese plum vinaigrette, shiso

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KOHADA JAPANESE BABY MACKEREL – black olive puree, aka shiso

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HOMEMADE FINGERLING POTATO CHIP – white truffle

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FOIE GRAS – miso, preserved yuzu

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LOCAL SMOKED BLUEFISH – rainbow trout caviar, wasabi vinaigrette, avacado, cilantro

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MAINE HIRAMASA – jalapeno sauce, sesame, apple, myoga

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SAWARA PENANG – kaffir lime, coconut, penang curry, thai basil, shiso, ito torarshi

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ORA KING SALMON – spicy sesame ponzu, yuzu kosho, scallion oil

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BLUEFIN CHUTORO – charred korean long pepper, white grapefruit ponzu

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BLUEFIN TORO –  wasabi oil, lots of green onion

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ALASKAN KING CRAB SUNOMONO – cucumber auga de chile, nasturtium

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WARM LOBSTER – ponzu beurre fondue, bonito, white Alba truffle

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“FABERGE” ONSEN EGG – Black River ossetra caviar, gold leaf, dashi sauce, white Alba truffle

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TRUFFLED KAGOSHIMA A5 WAGYU SEARED PETIT STRIP LOIN

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FOIE GRAS NIGIRI – balsamic chocolate kabayaki, rasin coca pulp, sip of aged sake

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SOMETHING SWEET

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