O Ya Menu (2025 Update)
O Ya, a hidden gem in the streets of Boston, offers a satisfying 20-course omakase experience in a calming yet vibrant setting. The menu features fusion twists on traditional Japanese dishes, with high-quality ingredients and flavorful sauces. The Nigiri and Sashimi selections are standout, with options like Warm Braised Shiitake Mushroom and Hamachi Tartare. Reviewers praise the attentive service and intimate ambiance, making it perfect for a special occasion. Customers rave about the gastronomic journey the tasting menu provides, with each dish expertly crafted and beautifully presented. While O Ya may come at a higher price point, diners agree that the experience and quality of food make it worth it. Don't miss out on the chance to indulge in an unforgettable culinary experience at O Ya.
Nigiri
Warm Braised Shiitake Mushroom
anise hysop, truffle honey sauce
Scarlet Sea Scallop*
white soy yuzu sauce, yuzu tobiko
Bluefin Maguro*
soy braised garlic, micro greens
Soy Marinated Salmon*
truffle oil, green onion
Fried Kumamoto Oyster
yuzu kosho aioli, squid ink bubbles
Salmon Tataki*
torched tomato, smoked salt, onion aioli
Karikari Crispy Sesame Chicken Skin
yuzu honey pickled ginger, schmaltz powder
Peruvian Style Bluefin Chutoro Tataki*
aji panca sauce, cilantro pesto
Hamachi*
spicy banana pepper mousse
Legs & Eggs*
tiny maine lobster legs, russian ossetra caviar, tomalley aioli
Ika*
uni butter, uni powder, micro sea beans, shiso
Foie Gras*
balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp, sip of aged sake
Warm Chive Blossom Omelette
sweet dashi sauce, shiso
Salmon*
unfiltered wheat soy moromi
Santa Barbara Sea Urchin & Russian Ossetra Caviar*
Bluefin Chutoro*
republic of georgia herb sauce
Grilled Salmon Skin
smoked aioli, kizami nori
Negihama*
yellowtail, scallion, tobanjan
Kyoto Style Black Trumpet Mushrooms
garlic, soy
Warm Eel
thai basil, kabayaki, fresh kyoto sansho
Homemade Fingerling Potato Chip
perigord truffle
Hamachi Belly*
yuzu soy marinated sea urchin
Wild Santa Barbara Spot Prawn*
garlic butter, white soy, preserved yuzu
Langoustine Tempura
ao nori, spicy langoustine sauce, lemon zest
Santa Barbara Sea Urchin
blood orange, homemade soy
House Smoked Wagyu
yuzu soy
Iwashi
house-smoked wild japanese sardine, 'quite spicy' pickled scotch bonnet, cilantro
Kumamoto Oyster*
watermelon pearls, cucumber mignonette
Hamachi Tartare*
ginger verjus sauce, spiced chile oil
Abalone
shiro dashi vinaigrette, nori shichimi
Arctic Char*
yuzu cured, sesame brittle, cumin aioli, cilantro
Bluefin Tuna & Smoked Salmon Tartare*
warm mayonnaise, russian ossetra caviar (5g)
Shima Aji
hue style, kaffir oil, table salad
Scottish Salmon*
spicy sesame ponzu, yuzu kosho, scallion oil
Salmon Tartare*
cucumber yogurt coulis, argon oil, dill
Bluefin Tuna Tataki*
smoky pickled onion, truffle oil
Diver Scallop*
sage tempura, olive oil bubbles, meyer lemon
Scottish Salmon Belly*
cilantro, ginger, hot sesame oil drizzle
Suzuki Sea Bass*
spicy cucumber vinaigrette, avocado, benitade, cilantro
Bluefin Toro Tartare*
ginger kimchee jus
Shima Aji & Santa Barbara Sea Urchin*
ceviche vinaigrette, cilantro
Seared Diver Scallop & Foie Gras*
shiso grapes, vin cotto
Venison Tataki
porcini crema, ponzu oil
House Smoked Moullard Duck Tataki
foie gras kabayaki, arima sansho
Sashimi
Vegetable
Roasted Beet Sashimi
myoga, wasabi white soy sauce, shiso
Chilled Daikon "Dumpling"
miso nut "cheese", homemade kimchee, wakame, spicy pine nut mayo
Grilled Shiitake and Hedgehog Mushroom Sashimi
rosemary garlic oil, sesame froth, soy
Okinawan Braised Pork
boston baked heirloom rice beans, house kimchee, soy maple
Tea Brined Fried Pork Ribs
hot sesame oil, honey, scallions
Porcelet Tonkatsu
seared foie gras, cabbage shiso slaw, dashi apple sauce, shiso
Pork
Japanese Wagyu Beef
Nikujaga Soy Braised Strip Loin
carrots, turnips, and daikon
Sake Braised Short Ribs
dashi soy simmered potatoes
Kushiyaki of Strip Loin 2oz
roasted onion, yuzu kosho, maple soy sauce
Seared Petit Strip Loin 2oz
potato confit, sea salt, white truffle oil
Aragawa Style 8oz
striploin with frites
Chopped Tea Brined Chicken Thighs
cucumber, avocado, carrot, ponzu vinaigrette
Yuzu Brined Chicken Wing Ballotine
napa cabbage & shiitake stuffing, kimchee
Poulet Rouge Chicken
Truffles & Eggs
Tamago Omelette "Roll"
dashi sauce, perigord truffle, robiola cheese, chives
Onsen Egg*
dashi sauce, truffle salt, homemade pickled garlic (please allow 45 minutes for preparation)
Quail Egg Chawan Mushi
uni, trout roe, dashi, soy maple
Warm Somen Noodles
fried japanese big fin squid, onsen egg, iriko dashi, yuzu kosho (please allow 45 minutes for preparation)
Warm Seared Spanish Octopus
squid ink soba, bonito, mentaiko, meyer lemon
Chilled Soba Noodles
uni, soba dashi broth, nori, fresh wasabi
Chilled Squid Ink Soba Noodles
torched ika & uni, uni consomme, shiso
Somen & Homemade Soba
Traditional & Seasonal
Ankimo Torchon
karashi su miso, white soy yuzu
Anago Tempura
tensuyu sauce, meyer lemon, sansho
Grilled Saba
house ponzu, spicy daikon, yuzu
Grilled Tea Brined Quail
sansho, lemon zest
Roasted Hamachi Kama
house ponzu, spicy daikon, yuzu
Madai Shirako Tempura
meyer lemon, parmigiano-reggiano
Grilled Miso-Marinated Wild Black Cod
lemon zest
Foie Gras Gyoza
kyoto sansho, pink peppercorns
Silken Tofu Tempura
maitake mushrooms, shoyu broth
Miso-Marinated Delice De Bourgogne
sip of aged sake
Other Stuff
Something Crunchy in it
Shiso Tempura with Grilled Lobster
charred tomato, ponzu aioli
Shrimp Tempura
bacon truffle emulsion, scallion ginger oil
Wild Rock Shrimp Kakiage
herbal ocean broth, warm sesame mayo
O Ya House Salad
red and green cabbage, spiced walnuts, viet mint, lemon
Seaweed and Japanese Herb Salad
dashi dressing
Bluefin Tuna Tataki Salad*
red onion, tomato, crunchy daikon bits, ponzu, toasted garlic
Chilled Maine Lobster Salad
avocado, creamy yuzu dressing, micro greens, cucumber gelee
Salad
Soup
Miso
shiitake and wild hedgehog mushrooms, tofu
Chicken Broth
foie gras shumai, tokyo leek
Clam Chowder
tempura bits, potato, pork fat drizzle and cracklin's