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Dinner at O Ya - Jamieson Cobleigh

About Dinner at O Ya

Previous Entry Dinner at O Ya Aug. 9th, 2009 @ 09:11 pm Next Entry

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:

  1. Kumamoto Oyster, watermelon pearls, cucumber mignonette
  2. Hamachi, spicy banana pepper mousse
  3. Salmon Tataki, torched tomato, smoked salt, onion aioli
  4. Warm Eel, thai basil, kabayaki, fresh Kyoto sansho
  5. Homemade La Ratte Potato Chip, perigord black truffle
  6. Wild Santa Barbara Spot Prawn, garlic butter, white soy, preserved yuzu
  7. Kyoto Style Enoki Mushrooms, garlic, soy
  8. Fried Kumamoto Oyster, yuzu kosho aioli, squid ink bubbles
  9. Wild Bluefin Maguro Tuna, soy braised garlic, micro greens
  10. Scottish Salmon, spicy sesame ponzu, yuzu kosho, scallion oil
  11. Hamachi, viet mignonette, thai basil, shallot
  12. Wild Bluefin Otoro, wasabi oil, lots of green onion
  13. Shiso Tempura With Grilled Lobster, charred tomato, ponzu aioli
  14. Venison Tataki, porcini crema, ponzu oil
  15. Grilled Sashimi of Chanterelle & Shiitake Mushrooms, rosemary garlic oil, sesame froth, homemade soy
  16. Kushiyaki of Strip Loin (Wagyu Beef), roasted onion, yuzu kosho, maple soy sauce
  17. Seared Petit Strip Loin (Wagyu Beef), potato confit, sea salt, white truffle oil
  18. Warm Braised Shiitake Mushroom, anise hysop, truffle honey sauce
  19. 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.

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Date:August 10th, 2009 04:13 am (UTC)
What I had for dinner last night: fish tacos and horchata from a tiny shop in Tustin.
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