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