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The Basics: o ya restaurant information

o ya

9 East Street
Boston, MA 02111
617-654-9900

o ya restaurant information
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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 restaurant, which was named the #1 new restaurant in the United States by New York Times food critic, Frank Bruni in 2008, consists of ten tables and a 17-seat chef's counter, where guests can watch the chefs preparing the dishes.

Chef Owner Tim Cushman, who was nominated for the 2011 James Beard award for Best Chef Northeast offers an Omakase, or Chef's tasting menu as well as an extensive a la carte menu of creative nigiri, sashimi, vegetable, Wagyu beef, Kurobuta pork and poulet rouge chicken dishes. Nancy Cushman, Sake Sommelier, curates an extensive premium sake list.

 

News and Events at o ya restaurant

Bostonians Win Big at James Beard Awards
Congrats to No. 9 Park and Tim Cushman of O Ya, each of whom went home with a James Beard ...

B&G’s Oyster Invitational
If you're an oyster lover, mark your calendars for Sunday, May 6th - it's the fourth annual Oyster Invitational ...

James Beard Nominees Announced
It's official!

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barracuda

by Chef Tim Cushman

  • food
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Kamusa wild Japanese barracuda with yuzu, truffle and shiso
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chanterelle
1. noun A wild and nutty mushroom with a trumpet-shaped head.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Consommé
1. noun Meat or fish stock that has been clarified.
Coulis
1. noun A thick puree or sauce.
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Lemongrass
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
Nori
1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.
Pesto
1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
Porcini
1. noun Smoky, meaty wild mushrooms.
Shiitake
1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.
Shumai
1. noun Filled Chinese dumplings that look like tiny, just-opening flower buds.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Torchon
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.