Last night, reveilles, our friend J, and I went to O Ya in Boston for dinner. It was, without a doubt, the best meal I've had in my life. We had 19 different plates over 3 hours. We let the chef pick most of the items. We only requested the Venison Tataki, something Otoro, and something with Wagyu Beef. I was so engrossed in the food that I didn't notice David Spade was in the restaurant until we were leaving. Here's what we had:
- Kumamoto Oyster, watermelon pearls, cucumber mignonette
- Hamachi, spicy banana pepper mousse
- Salmon Tataki, torched tomato, smoked salt, onion aioli
- Warm Eel, thai basil, kabayaki, fresh Kyoto sansho
- Homemade La Ratte Potato Chip, perigord black truffle
- Wild Santa Barbara Spot Prawn, garlic butter, white soy, preserved yuzu
- Kyoto Style Enoki Mushrooms, garlic, soy
- Fried Kumamoto Oyster, yuzu kosho aioli, squid ink bubbles
- Wild Bluefin Maguro Tuna, soy braised garlic, micro greens
- Scottish Salmon, spicy sesame ponzu, yuzu kosho, scallion oil
- Hamachi, viet mignonette, thai basil, shallot
- Wild Bluefin Otoro, wasabi oil, lots of green onion
- Shiso Tempura With Grilled Lobster, charred tomato, ponzu aioli
- Venison Tataki, porcini crema, ponzu oil
- Grilled Sashimi of Chanterelle & Shiitake Mushrooms, rosemary garlic oil, sesame froth, homemade soy
- Kushiyaki of Strip Loin (Wagyu Beef), roasted onion, yuzu kosho, maple soy sauce
- Seared Petit Strip Loin (Wagyu Beef), potato confit, sea salt, white truffle oil
- Warm Braised Shiitake Mushroom, anise hysop, truffle honey sauce
- Raw Chocolate Gelato, moussey caramel, sesame, sea salt (for J and me), Wild Berry Crunch, sake sabayon, soy milk mascarpone crème (for reveilles)
The high points for me were:
- The first oyster dish: Normally, I don't like oyster since I find it too salty. But the watermelon pearls provided a wonderful sweetness that balanced the salt.
- The Venison Tataki: I love venison and this was, by far, the least gamey piece I've had. The taste of the meat really showed through.
- The Wagyu Beef: I've heard people describe good steak as melting in your mouth. This was the first time I ever experienced it. I could taste the fat in the cut, but it wasn't gristly at all. Just pure, tender goodness.
The restaurant also had a sommelière to recommend sakes. We had:
- Yuki no Bosha with courses 1-4 (a light, fruity sake)
- Kasumi Tsuru Kimoto Extra Dry with courses 5-8 (more dry, with a smoky aroma)
- Shichi Hon Yari with courses 8-13 (tasted like I normally expect sakes to taste)
- Meibo "Midnight Moon" with courses 14-17 (had a nice sharpness to it)
- Hanahato Kijoshu, 8 years with course 18 (the aging reminded me of scotch)
I would highly recommend O Ya for special occasions, since the restaurant is very expensive. I liked having the chefs pick the meal. They worked with our likes and dislikes, and brought things out in a wonderful order, starting from the lighter dishes and working towards the more savory ones. It was a great evening and one I hope to repeat at some point in the future.