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Jan 30 2018

O Ya

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nigiri

FRIED KUMAMOTO OYSTER yuzu kosho aïoli, squid ink bubbles 14

KOMBU BRAISED SHALLOT green onion, soy pearl 12

SMOKED CARROT ito togarashi, togarashi mayo, dill 15

KARIKARI CRISPY SESAME CHICKEN SKIN yuzu-honey pickled ginger, foie gras powder 14

HAMACHI banana pepper* 14

SHIMA AJI RAU RAM Vietnamese dashi caramel, spicy rau ram salsa* 16

FOIE GRAS balsamic chocolate kabayaki, Claudio Corallo raisin cocoa pulp, sip of aged sake* 33

VIET THAI HERB cucumber, viet mignonette, macadamia nut 14

SQUASH BLOSSOM black truffle, sake butter 18

KIN MEDAI ume, Japanese plum vinaigrette, shiso* 24

WARM CHIVE OMELETTE sweet dashi sauce 9

BLUEFIN MAGURO TORO barrel aged soy, shiso, chive flower* 18

LOCAL SEA BREAM peach miso, myoga, evergreen oil* 15

ŌRA KING SALMON unfiltered wheat soy moromi* 14

HOKKAIDO SEA URCHIN OSETRA CAVIAR* 38

BLUEFIN MAGURO Republic of Georgia herb sauce* 16

KOHADA black olive purée, aka shiso* 18

IKA blood orange kosho, golden whitefish roe, tangerine oil, shiso* 18

NEGIHAMA yellowtail, scallion, tobanjan* 17

SANTA BARBARA UNI TOAST NIGIRI smoked trout roe, truffle honey* 38

KYOTO STYLE SWEET TOOTH HEDGEHOG MUSHROOMS garlic, soy 14

TORCHED LOCAL SWORDFISH BELLY fish bone tare, green onion, lemon 17

WARM EEL Thai basil, kabayaki, fresh kyoto sansho 18

OH-HAMAGURI QUAHOG dashi brown butter, smoked salt, lemon* 17

HOMEMADE FINGERLING POTATO CHIP black truffle 16

HAMACHI BELLY yuzu soy marinated Santa Barbara sea urchin* 22

WILD SPOT PRAWN garlic butter, white soy, preserved yuzu* 20

SANTA BARBARA SEA URCHIN blood orange, homemade soy* 32

HOUSE SMOKED WAGYU yuzu soy 37

sashimi

vegetable

AVOCADO TEMPURA kabayaki, truffle salt, yuzu zest 18

ROASTED BEET SASHIMI myoga, wasabi white soy sauce, shiso 12

KOJI CURED CELERY ROOT cherry blossom, black truffle 20

GRILLED SHIITAKE KING OYSTER MUSHROOM SASHIMI rosemary garlic oil, sesame froth 24

Kagoshima A5 Wagyu

WAGYU TSUKUNE 2 oz. confit egg yolk, green onion, dried mushroom* 45

KUSHIYAKI OF STRIP LOIN 2 oz. roasted onion, yuzu kosho, maple soy sauce* 70

SEARED PETIT STRIP LOIN 2 oz. potato confit, sea salt, white truffle oil* 70

A5 ARAGAWA STYLE 8 oz. striploin with frites* 279.99

truffles eggs

TAMAGO OMELETTE ROLL dashi sauce, black truffle, Robiola cheese, chives 20

ONSEN EGG dashi sauce, truffle salt, homemade pickled garlic* 12
(Please allow 45 minutes for preparation)

homemade somen soba

SOMEN NOODLES long fin squid, onsen egg, spicy yuzu kosho broth* 16
(Please allow 45 minutes for preparation)

CHILLED SOBA NOODLES uni, soba dashi broth, nori, fresh wasabi 18

CHILLED YOMOGI NOODLES shiro mentsuyu, myoga, microgreens 19

WARM SEARED SPANISH OCTOPUS squid ink soba, bonito, mentaiko, meyer lemon 21

traditional seasonal

ROASTED HAMACHI KAMA house ponzu, spicy daikon, fresh yuzu 20

LOCAL SABA white ponzu, green yuzu kosho, spicy daikon, shiso 25

MISO MARINATED SEA SCALLOP sansho, meyer lemon, shiso, scallion ginger oil 26

other stuff

CHARRED KOREAN SHORT RIB gochujang, nuoc cham, fragrant herb salad 32

FOIE GRAS GYOZA kyoto sansho, pink peppercorns 18

KOJI FRIED CHICKEN shiso tofu crema 16

CRISPY PORK BELLY Akashi glaze, celery root purée 25

TEA BRINED FRIED PORK RIBS hot sesame oil, honey, scallions 16

MISO-MARINATED DELICE DE BOURGOGNE sip of aged sake 14

something crunchy in it

SILKEN TOFU TEMPURA lobster mushrooms, squash blossom, sea bean 21

LOCAL SHRIMP TEMPURA bacon truffle emulsion, scallion ginger oil 18

AMA EBI SHRIMP KAKIAGE herbal ocean broth, warm sesame mayo 24

salad

O YA HOUSE SALAD red and green cabbage, spiced walnuts, lemon 8

SEAWEED AND JAPANESE HERB SALAD dashi dressing 12

MISO shiitake and king oyster mushrooms, tofu 8

CHICKEN BROTH foie gras shumai, Tokyo leek 10

Before placing your order, please inform your server if anyone in your party has a food allergy.

*May contain raw or undercooked ingredients.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Junmai Daiginjo

Nanbu Bijin Shinpaku 25

Kubota Manju 720 ml 200
Chokaisan 720ml 98
Ichishima 720ml 120
Takatenjin Soul of the Sensei 300ml 48 Kamotsuru Tokusei Kinpaku Gold Flake 180 ml 28 Takasago Divine Droplets 300 ml 69
Ten To Chi Heaven to Earth 300ml 55 Tamano Hikari 300ml 50
Maboroshi 720 ml 360
Hideyoshi Flying Pegasus 500ml 400
Oze No Yukidoke 720 ml 165
Kikusui Chrysanthemum Mist 720ml 120
Dassai Niwari Sambu 300 ml 110
Wakatake Onikoroshi 720 ml 89
Shichi Hon Yari Shizuku 500 ml 220
Born Yume Wa Masayume 1000 ml 650
Dassai Beyond 720ml 1280

Junmai and Honjozo

Shichi Hon Yari Junmai 15

Ichishima Tokubetsu Honjozo 14

Suigei Tokubetsu Junmai 300 ml 33

Seikyo Takehara Junmai 300 ml 33

Kurosawa Kimoto 300ml 31

Kasumi Tsuru Kimoto Extra Dry 720 ml 65

Tengumai Junmai Yamahai 720 ml 95

Katafune Tokubetsu Honjozo 720ml 58

Dewanoyuki Junmai Kimoto 720 ml 55

Hakkaisan Honjozo 720ml 87

Tensei Junmai Yamahai Thousand Waves 500ml 135

Junmai Ginjo

Namazake

Sparkling, Nigori, Taru, Aged

japanese bi-ru

local and seasonal beers

japanese whisky shochu

plum wine

KYOTO STYLE WOODEAR MUSHROOMS garlic, soy, black truffle

FOIE GRAS miso, yuzu

CAPE COD SCALLOP Italian black summer truffle, sake sea urchin jus, chervil*

KONA KAMPACHI jalapeño sauce, sesame, apple, myoga*

SHIMA AJI PENANG kaffir lime, coconut, Thai basil, penang curry, shiso, ito togarshi*

ŌRA KING SALMON spicy sesame ponzu, yuzu kosho, scallion oil*

BLUEFIN CHUTORO charred Korean longpepper, grapefruit ponzu*

BLUEFIN TORO wasabi oil, lots of green onion*

ALASKAN KING CRAB SUNOMONO cucumber agua de chile, trout roe, nasturtium flower*

CAPE COD SCALLOP PRESSED CAVIAR sea beans, chive*

FABERGÉ ONSEN EGG caviar, gold leaf, dashi sauce, green onion*

KAGOSHIMA A5 WAGYU SEARED PETIT STRIP LOIN

FOIE GRAS NIGIRI balsamic chocolate kabayaki, raisin cocoa pulp*

Before placing your order, please inform your server if anyone in your party has a food allergy.

*May contain raw or undercooked ingredients.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

o ya boston 9 EAST ST, BOSTON, MA 02111

TEL (617) 654-9900

9:30PM | FRI-SAT 5

CLOSED SUNDAY / MONDAY

© 2015 o ya llc, designed by MATTE

book your table

book your table

all online reservations are for the chef’s counter. please call the restaurant if you would prefer a table.


Written by admin


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