Chef

Tim Cushman

"Who doesn't love chicken skin? These are the crispiest strips of chicken skin. They're peppered with sesame seeds, then topped with a sweetened ginger sauce and schmaltz powder for extra chicken flavor."

"It's balanced so well. Super dope textures and great spice."

"Bluefin Toro, wasabi oil, green onion. Just one of a parade of unforgettable bites at the new NYC location of Oya. A picture is worth a thousand words."

"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."

"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."

"I always loved eel growing up! Tim Cushman showed me a whole other side of flavor combinations in this dish."