O Ya

William Martin

I and the chef and owner of a successful sushi restaurant in Southern Maine. Having dinner here makes me feel like I am serving Street Food compared to what they put out. It only proved to me how much more I have to learn. I strive to get the best quality that I can and my quality is comparable to theirs but their presentation and attention to detail is world class. I was absolutely Blown Away I The Taste and presentation of every single dish and the wine and sake pairing.

Kelly Cambridgeport

O Ya in Boston near South Station is a very intimate Japanese restaurant that serves omakase small plates for $250 per person. More if you want to add alcohol. I got a la carte of three items and paid around $60 and left very hungry. The salad is gorgeous. Looks fantastic in the photos. Miniature pansies and microgreens. Yellows, pinks, reds, greens, and purples. Do not be deceived, that salad was the smallest salad I ever had in my life. It was in a dipping sauce bowl -- one where you normally put soy sauce in. Less than an ounce of flowers and lettuce. The onsen egg was perfectly made. I will say that I got inspired and starting making my own onsen eggs at home. Quite easy and cost 30 cents to make. The food and service were outstanding. i just found the restaurant overpriced for what it was.

Jea Kim

As one of the longest standing omakase place in Boston, O Ya certainly delivered. We had the pleasure of celebrating my birthday dinner here, and I was satisfied with the overall experience. However, getting a reservation for the omakase required a lot of effort. Not only did we have to make the reservation two months in advance, but also some of the time slots were sold out in less than 10 seconds. The omakase experience comprised 20 unique dishes from delicate sushi and sashimi to foie gras and A5 wagyu steak. While the quality of the fish may not have been the best I’ve tried, the toppings were certainly innovative. Toppings like the pomegranate, thai basil, and apple added a refreshing after taste, whereas ramp oil, scallion oil, and squid ink bubbles elevated the butteriness of the respective sushi. Some of the standout dishes include the foie gras with yuzu, spring mackerel with ramp oil, A5 wagyu steak, and the bluefin chutoro. Service was also top notch, and the katsu sando was served gratis as our server almost forgot about it. The whole experience took a little longer than 3.5 hours as we added two extra dishes, but it didn’t feel too long. Nevertheless, I would recommend reserving an earliest possible time slot as we barely made it home by midnight.

joel rothenberg

Just wow! From the ambiance of the restaurant, the service, and the food I can tell you this is hands down my favorite place to eat in Boston and possibly the world! My girlfriend and I went last night for our anniversary and we will be returning. Gabriel was so kind to us when we left and helped us make another reservation. Shontelle at the front desk was equally as kind and if I could remember are servers names I would also like to thank them for their kindness!! Can’t wait to be back