O Ya
In his hard-to-find restaurant with high ceilings and dark brick walls, chef-owner Tim Cushman brilliantly and improbably combines his Japanese training with his New England background in dishes like grilled lobster with shiso tempura, seared foie gras nigiri in aged sake, and fried Kumamoto oysters with yuzu aioli and squid-ink bubbles.. Nancy Cushman’s sake list covers several grades of artisanal bottlings, such as junmai daiginjo.
As Featured In...
From the May 2008 Food & Wine Go List
In his hard-to-find restaurant with high ceilings and dark brick walls, chef-owner Tim Cushman brilliantly and improbably combines his Japanese training with his New England background in dishes like grilled lobster with shiso tempura. Nancy Cushman’s sake list covers several grades of artisanal bottlings, such as junmai daiginjo.
We loved: Seared foie gras nigiri in aged sake; fried Kumamoto oysters with yuzu aioli and squid-ink bubbles.
Last updated May 2008 lastArticle = 12/2007 and lastAward =
Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!
MARKETPLACE
