April 27, 2017
Run by Chef Tim Cushman and his wife, Nancy, O Ya offers imaginative sushi and Japanese small plates, like pork ribs soaked in a smoky-flavored lapsang souchong tea for over 24 hours. The dish is served with sesame seeds and Japanese leeks.
The small and welcoming space of its original Boston location is a comfortable setting for enjoying the various plates of seafood delicacies.
April 25, 2017
The room lacks the intimacy of a great sushi bar, it’s true, but if you don’t feel like groveling for a seat at one of the city’s stuffy omakase palaces, Tim and Nancy Cushman’s spacious establishment will do just fine. The vibe is refreshingly relaxed, getting a seat at the bar doesn’t involve a monthlong wait, and the well-trained team of chefs can twirl up just about anything your heart desires — from glimmering Edo-style slips of kohada shad, to soft pats of freshwater eel flavored with a modish cutting of Thai basil, to addictive vegetable-sushi creations constructed with Italian summer truffles and a single, carefully fried fingerling-potato chip.
March 16 2017
Owners Tim and Nancy Cushman set a new bar for special-event dining with O Ya’s opening in 2007; even today the restaurant regularly wins accolades as the best restaurant in town, if not in the country (that’s according to the New York Times’ Frank Bruni).
Mar 30, 2017
Sushi Nakazawa and O-Ya – two splurge-y restaurants for sushi and fish. You can request no meat dishes and have an outrageous omakase (chef’s choice) meal. Sushi Nakazawa is on Barrow Street in the Village. O-Ya is in Murray Hill. Both feature superstar food talents, Chef Daisuke Nakazawa, a protégé of Japan’s acclaimed Jiro Ono and the O-Ya team from Boston, Tim and Nancy Cushman.
Mar 27, 2017
Tim Cushman, chef and co-owner, cites a BLT sushi roll he ate during a trip to Japan as the inspiration for using surprising and unlikely ingredients to top his fish and rice dishes.
March 24, 2017
Boston's acclaimed spot for omakase action offers some of the most distinctive plating to hide behind a sushi hashtag. Outrageous seasonal specials like matsutake mushroom and white alba truffle nigiri take an already-decadent menu over the top.
October 25, 2016
Tasting Table mentioned O Ya in their piece, “Sake It to Me,” which talks of O Ya Boston’s staff discovering how well a bottle of junmai paired with pepperoni pizza.
October 26, 2016
“Flavors like you’d never believe” are found in the “beautifully presented” omakase meals at this modern Japanese in Murray Hill’s Park South Hotel
October 26, 2016
Zagat included O Ya in their list of “NYC's Best for Omakase.”
November 3, 2016
A Sommelier for Water? Seven Ways Somms Are Moving Past Wine.
September 23, 201
Inside the Costly, Rarified World of the Omakase Menu
October 26, 2016
Zagat included O Ya in their list of “NYC's Best for Sake.”
October 25, 2016
Though sake has “been around for literally thousands of years, it’s just being discovered in a really cool way,” says Nancy Cushman, co-owner of NYC’s and Boston’s O Ya restaurants, and a certified sake sommelier.
September 21, 2016
"The tasting event will feature samples of signature dishes and drinks from world-renowned talent, including Tim Cushman (O Ya), among many others."
September 20, 2016
“In Nishiki Market in Kyoto (Nishikikōji-dōri between Teramachi and Takakura), there’s a Japanese omelet that is made to order. The vendor will have five or six omelets going at one time, rolling into these beautiful cylinders. It’s a total art form. Load up on the umami: Order barbecued eel; green onions or negi, Japanese leek; and sweet dashi sauce. You want to get both sweet and savory.” —Tim Cushman, chef at O Ya, New York
September 1, 2016
"We were a bit selfish in creating O Ya in that it mimics the way we like to eat when we go out," says Nancy Cushman. "It's a high-end dining experience, but it's about being comfortable to make it what you want."
August 11, 2016
July 29, 2016
"At o ya NYC, chef Tim Cushman's fried kumamoto oyster showed up on my plate, topped with ethereal squid ink bubbles, and I couldn't wait to savor the delicate and unique roll. And like the squid ink risotto and fried oysters before it, it hooked me at the first bite.” —Madina Papadopoulos, Online Contributor
July 22, 2016
This ought to get you buzzing. Ted Kilpatrick, director of beverage and service for Cushman Concepts—which includes Covina and o ya restaurants in New York City—has brought together two of our favorite things in one cocktail: a strong cup of coffee and a really good cocktail. - by People Staff
July 11, 2016
July 6, 2016
"Over the next few days I will spill out an epic 20-plus tasting experience I had at one of the countries best restaurants ... Omakase at O Ya in Boston. Course one: Kumamoto oyster with watermelon and cucumber." - Chef Andrew Zimmern
July 3, 2016
“The sour cream and blueberry swirl ice cream, made by Covina's Chief of Sweets Deanie Hickox, is so unique and delicious and savory and refreshing.”— Chef Tim Cushman, o ya and Covina
June 23, 2016
"We really wanted to fill Covina with a California aesthetic. Heath is the quintessential West Coast choice for beautiful plates to complement the wood fire menu and the laid-back style of the restaurant." - Tim & Nancy Cushman
June 8, 2016
"We are a rather chatty bunch, but as soon as there’s food in our mouth, the group would go quiet for at least 10 seconds while we savour every single bite. Then each bite would end with a sigh of content. Mmmmm…." — Club Eat, Play, Love
June 2, 2016
"What an amazing experience. From the crispy bacon squid, to soft scallops and salmon sashimi. Everything was beautiful aesthetically and taste-wise." —Lea Ceasrine, FourSquare Review
May 17, 2016
The Absolute Best Sushi Omakase 2016
May 16, 2016
BITE: My Journal by Gael Greene
O Ya, No Regrets. Pretend You Can Afford It
May 17, 2016
"You'll definitely need to come hungry to O Ya, an adventurous Japanese-inspired restaurant in Manhattan’s Murray Hill neighborhood. Chef Tim Cushman has created 18- and 24- course omakase (Japanese for “chef’s choice”) menus, designed to expose the diner to “a slew of flavor profiles, textures, temperatures and spice levels” in one sitting." — By Katie Foote
May 17, 2016
"The standard dinner includes all sorts of seductive delicacies, like soft pats of freshwater eel flavored with Thai basil, among other things, and an addictive vegetable-sushi creation constructed with Italian summer truffles and a single, carefully fried fingerling-potato chip." - By Adam Platt
May 16, 2016
"The warm freshwater Japanese eel with a frizzle of Thai basil that follows has been painted with a sweet glaze and sansho pepper, then grilled -- an astonishment." — Insatiable Critic
April 28, 2016
"My favorite sushi restaurant is O Ya. I love Japanese food!"—Sara Eisen, CNBC Anchor
April 17, 2016
"Senior food editors sing the praises of yuzu kosho's incredible capacity as a quick way to season fish, raw or cooked. The same goes for the famous fried oyster dish at O Ya in Boston and now New York, which chef-owner Tim Cushman serves with a yuzu kosho-dashi aioli." — Written By: Elyssa Goldberg
April 14, 2016
"Yep, that’s a fried kumamoto oyster topped with yuzu kosho (a citrusy chili paste) aioli and squid ink bubbles. Something tells us we’re going to need two bites to finish this one." —PureWow
April 12, 2016
"It's sort of like cilantro––you either love it or hate it," says Tim Cushman, chef-owner of O Ya, the renowned sushi destination tucked away in Boston's Leather District with a second location in New York. "Uni is exotic, and considered very special and unique," Cushman says.
March 21, 2016
"There’s something about the unexpected, or even the counterintuitive, that can make any dining experience a fun one." — Ted Kilpatrick, Beverage Director, Cushman Concepts
March 15, 2016
"If money were no object, I'd have the omakase here several times a month." — by Pavia Rosati
March 3, 2016
Nancy and Chef Tim are always involved in every aspect of their projects, from the creative menus to the restaurants’ interiors, and they find their adopted New York neighborhood very inspiring. “The whole area is transforming and includes an exciting mix of energy from new players alongside some classics,” they told AD.
March 2, 2016
“The inspiration for the drink is sort of based on the relationship between the beer and the coffee,” says Kilpatrick. “Brooklyn Black Chocolate stout and Counter Culture cold brew really compliment each other." — Ted Kilpatrick, Beverage Director, Cushman Concepts
March 1, 2016
"O Ya is a Boston import, and its chef [Tim Cushman] is known for being about as good of a fish slicer, dicer, and blowtorcher as you can find, so it's no surprise that O Ya is serving highly intricate, next-level raw fish." — By Andrew Steinthal
February 25, 2016
"The chef ceremonially hands you each bite size portion beautifully plated and briefly explains the dish. The gesture of being handed each course, prepared expressly for you, is endearing." — By Baroness Sheri de Borchgrave
January 21, 2016
" If you're looking to venture around the city's diverse culinary landscape, we also suggest stopping by...Boston transplant O Ya for mesmerizing omakases" — By Catherine Park
11 January 2016
"This restaurant will seriously redefine the way you think of sushi." "New York has many incredible sushi restaurants, but O Ya completely redefines the category with options like hamachi with banana pepper mousse or housemade fingerling potato chip with burgundy truffle, all elegantly plated." — By Kristen Bateman
15 December 2015
O Ya Adds an a La Carte Menu
"Lucky for us, they recently launched an à la carte menu for those looking to avoid the hefty price tag (but still sample O Ya's succulent concoctions)... ...Prices range from $10 to $279.99 (for a ritzy wagyu take on "steak frites"), but trust us when we say this joint is worth whatever you can afford to spend spend."
28 October 2015
The 100 best dishes and drinks in NYC 2015: Foie gras with chocolate chip at O Ya
20 October 2015
The Neverending Meal
"The idea is to experience “a slew of flavor profiles, textures, temperatures and spice levels” in one sitting, said its chef, Tim Cushman, who runs the 55-seat restaurant with his wife, Nancy."
3 August 2015
The Sky-High Priced Sushi New York Didn't Know It Wanted
"O Ya, in midtown Manhattan, inhabits the ground floor of the Park South Hotel. O Ya (the words a Japanese expression of discovery like, ah, ha!) is a hidden cove, barely a sign to mark its place, fully embracing the Japanese love of creating tough-to-find restaurants."
28 July 2015
New York City's 12 Hottest Sushi Restaurants
"Locating sushi in NYC is simple, but not all rolls are created equal. Here's a guide to 12 great restaurants that opened in the past three years. Some are super affordable while others are pricey, but all of them serve terrific sushi."
13 July 2015
In Pursuit of Umami
"This week on Japan Eats, host Akiko Katayam is in studio with Tim Cushman, the heralded chef and owner of O Ya with locations in Boston and most recently, New York City."
2012 James Beard Foundation Restaurant and Chef Awards Best Chefs in America Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years.
Tim and Nancy Cushman moved into their beautifully rustic wedge of Leather District real estate, a former firehouse on a crooked side street, and set up shop as a minimalist sushi bar with little fanfare. Maximum, however, is the only way to explain its impact---and the serious buzz has yet to let up. That’s because chef Tim, a Nobu Matsuhisa protégé, is the real deal, as is his wife, a saké sommelier. You'd be hard pressed to find a local repertoire, Japanese or otherwise, as creative and globally influenced as his---only Clio/Uni, Oishii and Neptune Oyster come immediately to mind---and few are as pricey, bite for bite.
1 February 2014
Where to get the freshest, purest, and most delicious sushi in the states.
Fried kutamoto oyster nigiri at O Ya, in Boston
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.
Rare is the restaurant that offers a $285 tasting menu and plays Vanilla Ice in the dining room. But the unobtrusive environs here—paired with the bites of exquisite sashimi, of course—are precisely what make this restaurant a jewel. The front-of-house staffers, meanwhile, radiate a friendly, casual energy while also displaying a staggering knowledge of all things sushi, wine, and sake.
21 November 2008
Okay – first let me thank everyone for their patience waiting for the new site. It’s looking great but we’re just *this close* (that’s painfully close) to being ready to launch. Solving a few lost-in-translation issues, then we’re good to go. I have come to believe “Joomla” is Dutch for “Hidden Spellcheck” but that’s a story for another day…maybe it’s Swahili for “Every draft WordPress autosaved is new again.” But really, let’s not get me started here.
Each “utterly amazing” plate is presented as “a work of art” at chef Tim Cushman’s “exceptional” Leather District izakaya, a sushi lover’s “dream come true” (especially if splurging on a grand omakase tasting that feels like “a dining experience of a lifetime”); dinner will “definitely cost you an arm and a fin”, but “attentive” service and a “discreet, relaxing” ambiance ensure that “if you can afford it”, it’s “worth every cent.”
Most chefs who open their own restaurants have résumés that include experience in some of the most famous kitchens in the world. But, rather than reflecting the mentorship of a Gagnaire or a Keller, Tim Cushman draws his influence from Asia - specifically, from Japanese izakaya chefs. Cushman’s menu is a delight to read, and filled with interesting-sounding creations like small plates of hamachi with spicy banana-pepper mousse and fried Kumamoto oyster with yuzu aioli and squid ink bubbles.
11 October 2011
At O Ya, Tim Cushman creates some of the best Japanese-inspired food I’ve tasted, whether it’s crisp bacon-like salmon skin ($10) with a smear of smoked aioli, secured to the rice with a strip of dried seaweed; or the slightly chewy foie gras gyoza ($18) with the lush gush of melting liver inside, modulated with the sharp contrast of pink peppercorns and Kyoto sansho.
27 February 2008
I HAD called once to make my reservation, and then again to confirm it, but it wasn’t until I telephoned to say I was running late that I really heard the greeting.
“Thank you for calling Ubuntu,” a woman chirped, pausing for a comma before adding, “restaurant and yoga studio.”
And yoga studio?
From Las Vegas to Sydney, these new restaurants belong on any traveler’s don’t-miss list.
27 Sept 2009
For dinner it's off to the Leather District's O Ya, named the country's best new restaurant by the New York Times in 2007. Tim Cushman and his team of sushi masters work with super-fresh seasonal fish to create flavorful takes on traditional Japanese fare and pair them with a winning sake and wine list.
01 June 2008
Before Tim Cushman turned his attention to chicken wings, the poultry’s finest hour came when a barkeep in Buffalo, N.Y., fried them, slathered them in sauce, and sold them for a dime apiece. At O Ya (617.654.9900, www.oyarestaurantboston.com), the sleek yet inviting 40-seat Japanese-American establishment that Cushman runs with his wife, Nancy, he soaks a single wing for a day in a brine of tea, honey, and the juice of a yuzu, an Asian citrus fruit.
7 May 2012
O Ya, Boston
This is Tim’s second nomination and his first win. If Tim could have a meal with anyone, it would be Jimi Hendrix and a guitar jam would be on the menu.
19 March 2008
WHEN I set out to sample more than a dozen of the most promising new restaurants around the country, I knew that I’d have some special meals, and I suspected that I’d want to pack up a few of the restaurants and bring them back to New York. But I didn’t expect to find myself as blissed-out as I was while dining at the two places that have made it to this final installment of “Restaurant Survivor.”
31 May 2007
Boston may be one of the few remaining cities that doesn't have an outpost of Nobu, the restaurant that seems to want to do for haute Japanese fusion what Starbucks did for coffee. And that's just as well -- it leaves more room for independent restaurants like Uni, Oga's, and Oishii to flourish, each with its own take on carefully curated morsels of raw fish.
4 January 2008
Calling a restaurant “very New York” may not be a politically correct compliment in these parts. And yet, the label fits. With its sleek design, sake sommelier, and mind-blowing food (we’ve heard at least one diner, upon sampling the foie gras nigiri with balsamic chocolate kabayaki, wish out loud that “sex could be this good”), O Ya outshines all the stunning additions to the city’s dining scene this year—not to mention anything we’ve tasted you-know-where.
3 January 2008
If you want to know anything about the sake on Nancy Cushman's well-edited list at O Ya, be prepared to give your undivided attention. Cushman, co-owner of the Japanese restaurant in the Leather District, describes the qualities of each sake the way an art history professor might rhapsodize about the different phases of Picasso's life. Meibo Midnight Moon has melon and apple notes.
Americans have a love for sushi that has matured beyond maguro. Whether you are new to sushi or have been eating it all your life, Hiroko Shimbo's book,The Sushi Experience (Knopf 2006) is a terrific investment. It would make a beautiful holiday gift for any sushi-lover on your list. This book goes beyond the typical cookbook. It offers beautiful illustrations, photographs, explanations of terms, etiquette, techniques, history.
Boston Import O Ya Is New York’s Newest Omakase Option
"Tim and Nancy Cushman have opened an outpost of O Ya — their beloved Boston sushi restaurant — inside Gramercy's Park South Hotel."
5 June 2015
Preview: Boston's O Ya and Its Outstanding Sushi Hit NYC
"In the category of dreams that come true: I’ve been the hugest fan of Tim Cushman and his Boston restaurant O Ya since he was an F&W Best New Chef 2008. (That same year, then-New York Times restaurant critic Frank Bruni picked O Ya as his #1 top new restaurant in the country.) O Ya specializes in genius sushi dishes that range from classic to off-the-wall; from cleanly flavored to rich and indulgent." To read more...
3 June 2015
Boston's Acclaimed O Ya Opens in NYC on Friday
"New York City is about to get one more amazing omakase option. Chef Tim Cushman and sake sommelier Nancy Cushman's hotly-anticipated O Ya will finally open its doors at the Park South Hotel this Friday."
9 June 2015
O Ya, a Boston Favorite, Comes to New York
"Now, they have brought an edition of their restaurant to New York, having been lured by a hotelier. The gracious room, with a long counter and tables, combines rough brick, satiny wood and well-calibrated lighting. Mr. Cushman, who worked in Japan, offers two tasting menus, at $185 and $245. Both menus start with sushi, segue to some inventive sashimi, a mushroom dish, then wagyu and lastly foie gras. There are also East-meets-West desserts like custard with yuzu sherbet, matcha and fruit." To read more...
1 August 2014
We talked to Boston Magazine about the magic of food and music and its influence on O YA. Read our thoughts on collaborations, karaoke, and the secrets behind a successful kitchen. Learn why we chose the Verb for Hojoko.
O YA heralded as #1 out of 50 Best Restaurants 2014 by Boston Magazine! Described as being "laid-back" and "endearingly dorky," the magazine praises our use of ingredients and techniques. We love that they mention how we maintain a welcoming environment; it's not only for the cool kids!
June 3 2015
Boston's Acclaimed O Ya Joins Manhattan's Serious Sushi Scene This Friday
"This Friday, Boston all-stars Tim and Nancy Cushman open the New York outpost of O Ya, their excellent sushi restaurant. It occupies a space on the ground floor of the Park South Hotel, and though it joins the more casual rooftop bar they opened there last year, in many ways it could be considered their true arrival in New York City."