It has been a whirlwind year for sushi superstar O Ya of Boston, which has reeled in accolade after accolade. Named to the top spot on Frank Bruni's list of "Ten Restaurants that Count," O Ya dazzles diners with, as Bruni writes, "intricate, stunningly creative dishes grounded in, but not restrained by, Japanese tradition."

A culinary event creatively curated and prepared by Chef Tim Cushman and Sake Sommelier Nancy Cushman, the Modern Sushi & Saki Dinner at the James Beard House was perfectly paired and beautifully presented. For me there were three outstanding dishes that will be remembered whenever I think of O Ya:

1. Kumamoto Oyster with Watermelon Pearls and Cucumber Mignonette served with Dassai Niwari Sambu Junmai Daiginjo Sake,
   
2. Hamachi with Vietnamese Mignonette Sauce, Thai Basil, and Shallot served with Chikurin Karoyaka Junmai Ginjo Sake, 
3. Kabayaki Foie Gras with Balsamic-Chocolate Sauce and Raisin-Cocoa Pulp served with Hanahato 8-Year-Old Kijoshu Sake.

I never considered Foie Gras an ingredient for dessert, let alone pairing it with chocolate! You had to close your eyes while eating this delightful morsel. O Ya!


 
Hors d'Oeuvre

• Wild Bluefin Tuna Nigiri with Soy-Braised Garlic and Microgreens
• Salmon Nigiri with Unfiltered Wheat Soy Moromi and Yuzu
• Wild Bluefin Toro Nigiri with Republic of Georgia Herb Sauce
• Kabayaki Eel with Thai Basil and Kyoto Sansho

Served with Chikurin Hou Hou Shu Sparkling Junmai Sake

Dinner
Kumamoto Oyster with Watermelon Pearls and Cucumber Mignonette
Served with Dassai Niwari Sambu Junmai Daiginjo Sake

Assortment of Nigiri Sushi > Hamachi with Spicy Banana Pepper Mousse; Fried Kumamoto Oyster with Yuzu Kosho Aïoli and Squid Ink Bubbles; and Homemade La Ratte Potato Chip with Périgord Black Truffle
Served with Shichi Hon Yari The Seven Spearsmen Junmai Sake

Assortment of Sashimi > Shima Aji and Sea Urchin with Ceviche Vinaigrette and Cilantro; Hamachi with Vietnamese Mignonette Sauce, Thai Basil, and Shallot; and Wild Bluefin Tuna Tataki with Smoky Pickled Onion and Truffle Oil
Served with Chikurin Karoyaka Junmai Ginjo Sake

Grilled Chanterelle and Shiitake Sashimi with Rosemary-Garlic Oil, Sesame Froth, and Homemade Soy
Served with Shichi Hon Yari The Seven Spearsmen Junmai Sake

Seared Petite Wagyu Strip Loin with Tiny Smoked Potato, Grilled Onion, and Fresh Wasabi
Served with Ichinokura Taru Junmai Cedar Sake

Dessert
Kabayaki Foie Gras with Balsamic-Chocolate Sauce and Raisin-Cocoa Pulp
Served with Hanahato 8-Year-Old Kijoshu Sake