O Ya

About O Ya

Exposed brick, warm timber and a long wooden counter set the tone inside the corner building on East Street, with a few tables along the wall for those who prefer not to face the chefs. Tim and Nancy Cushman run it as a nightly omakase of roughly 20 courses mixing nigiri, sashimi and cooked dishes, and the pieces people remember are foie gras nigiri, potato chip nigiri and truffle-topped fish. Wine and sake pairings lean dry and get consistent praise, as do servers who recognise returning guests. Tickets are prepaid on Tock and released 30 days ahead, so this is a planned dinner rather than a drop-in. Service runs 5 to 9 p.m. Tuesday to Saturday. The bill sits firmly at the top of the Boston range, and one recent critic felt the sauces masked the fish; most of the 648 Google reviewers disagree, rating it 4.5.