hamachi nigiri at o ya restaurant


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.