From My Menu

Chef Christine Pallotta reviews Foie gras and chocolate maki at O Ya
$$$$ | Japanese
Flatiron
"This rich foie gras is covered in a sweet and savory sauce. It's so full of umami and sweet enough to act as dessert after a multi-course meal."
Chef Jacob Hunter reviews Homemade fingerling potato chip at O Ya
$$$$ | Japanese
Flatiron
"Such a great little bite from this Boston restaurant. I ended up eating half the menu and each dish kept impressing me. This dish comes with truffles, potato chips, and perfectly cooked sushi rice."
Chef Carla Pallotta reviews Warm eel at O Ya
$$$$ | Japanese
Flatiron
"I always loved eel growing up! Tim Cushman showed me a whole other side of flavor combinations in this dish."
Chef Cassie Piuma reviews Fried kumamoto oysters at O Ya
$$$$ | Japanese
Flatiron
"A perfectly fried kumamoto oyster is served nigiri-style with yuzu kosho aioli and squid ink bubbles. It's crunchy, salty, acidic and has a touch of spice—everything you need in a single bite. I always get two orders."

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