Master Omakase at Oya

Last week I was in Boston for my sisters graduation and we went to my favorite japanese restaurant, and my favorite in Boston Oya. I usually order from the menu, but this time we had the grand omakase, which was absolutely divine (Although way to much food). Here some food porn on what we had:

KUMAMOTO OYSTER watermelon pearls, cucumber mignonette

HAMACHI spicy banana pepper mousse: this was one of my favorites, the banana pepper mousse was amazing

KAMASU WILD JAPANESE BARRACUDA yuzu-truffle, shiso

KAMA TORO GELEE santa barbara sea urchin, russian ossetra caviar : this was an excess of riches, so much goodness in just one bite

KINME DAI ume, japanese, shiso

KOHADA JAPANESE BAY MACKEREL black olive puree

TENNEN MADAI white soy ginger, myaga, lemon oil

TASMANIAN OCEAN TROUT rainbow trout caviar, wasabi vinaigrette, cucumber : amazingly beautiful and delicious all at once

SPRING ASPARAGUS “RISOTTO” sea urchin, grated cured egg yolk, shiso : such originality. The “rice” was pieces of asparagus cut like rice

FOI GRAS miso, preserved california yuzu: heaven on a spoon

DIVER SCALLOP umbrian summer truffle, sake sea urchin jus, chervil : i think this was my second favorite dish of the night. The jus of sea urchin was to die for

HAMACHI leche de tigre mamiji oil, cilantro

BLUEFIN TORO wasabi oil, lots of green onions

MADAI SHIRAKO TEMPURA, meyer lemon, pecorino : this proves that cheese and fish CAN mix

MAINE JONAH CRAB chicken-dashi gelee, razor clam, wakame, meyer lemon

WARM LOBSTER ponzu beurre fondue, bonito, umbrian summer truffle: truffle, lobster and butter is always a great combination

FABERGE ONSEN EGG russian ossetra caviar, gold leaf, dashi sauce, green onion: this one i just couldn’t eat. Almost raw eggs are not my cup of tea