Saturday, June 4, 2011

O ya in Boston

It was very fun to watch the chefs work. They were unbelievably organized and immaculate, something I can't learn....
 Kumamoto oyster with watermelon pearls, cucumber mignoette
taste clean and delicate
 Hokkaido sea urchin & black river Ossetra caviar
one bite melt in my mouth in no time
 Hamachi with spicy banana pepper mousse
it was a interesting piece of sushi, so tasty! 
Salmon with unfiltered wheat soy moromi, yuzu
yum!!! I didn't need wasabi soy sauce at all
 Russian fingerling potato chip with truffle
it was a quite generous portion of truffle for such a small sushi
 Kindai bluefin chutoro with Republic of Georgia herb sauce
 my favorite sushi at O ya... who would imagine pesto on toro???
 Porcelet tonkasu with seared foie gras, cabbage shiso slaw, dashi and apple sauce
the fanciest tonkasu ever in my life for sure!
 Umenoyado  Moon rabbit sparkling sake
was very sweet but surprisingly went well with the dishes I ate
 Langoustine tempura with nori, spicy langoustine sauce, lemon zest 
 House smoked Wagyu with yuzu soy
!!! speechless.. I think Japanese definitely know how to smoke so elegantly
 Fried Kumamoto oyster with yuzu kosho aioli.squid ink bubbles
I love the presentation! squid ink bubbles made my eyes closed...
 Bluefin tuna and smoked salmon tartar with warm mayonnaise, black river ossetra caviar

 Tennen madai with white soy ginger, myoga, lemon oil
clean and delicate
 Hamacho tartar with ginger ver jus sauce, spiced chile oil

 Tairagai Japanese pen shell clam with smoked salt, white soy yuzu, extra virgin olive oil

 Hampachi baby hamachi with jalapeo suace, sesame, apple myoga

 Foie gras with miso, preserved california yuzu
foie gras was freeze-dried and shaved like snow...Wow! I loved they paired it with yuzu
 Arctic char with yuzu cured, smoked sesame brittle, cumin aioli, cilantro
the dish made me to consider buying smoke gun...seriously
 Kindai bluefin otoro with wasabi oil, green onion
 Diver sea scallop with summer truffle, sake sea urchin jus, chervil
I was so sad not able to lick the dish in public
 to cleanse palate...sake and yuzu ice
 Faberge onsen egg with balck river carviar, gold leaf, dashi sauce, green onion
this one made me to think about buying a sous-vide so badly
 Grilled chanterelle & shiitake mushrooms with rosemary garlic oil, sesame froth, soy sake
just loved, loved this dish
 Seared petit strip loin of wagyu
very tasty with more generous portion this time
to finish...Foie gras with balsamic chocolate kabayaki, raisin cocoa pulp..
paired with Hanahato junmai kijoshu, aged 8 years
 this was my first savory dessert in my life, and I enjoyed it very much


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