Tim Cushman, Nancy Cushman and their team at the James Beard house
Salmon Sushi with Vietnamese Dashi Caramel and Spicy Rau Rum Salsa
Karikari Crispy Chicken Skin Sushi with Yuzu and Honey–Pickled Ginger and Schmaltz Powder
Hamachi Sushi with Spicy Banana Pepper Mousse
Homemade Fingerling Potato Chip Sushi with Black Truffles
Japan > Kumamoto Oyster with Watermelon Pearls and Cucumber Mignonette
Japan > Shima Aji and Sea Urchin Sashimi with Ceviche Vinaigrette and Cilantro
Italy > Eggplant Involtini with Goat Cheese and San Marzano Tomatoes
Mexico > Crispy Carnitas Tacos with Tomatillos and Jalapeño Salsa Verde
Thailand > Spicy Tom Kar Chicken Soup with Young Coconut
apan and France > Foie Gras Nigiri with Balsamic–Chocolate Kabayaki and Claudio Corallo Raisin–Cocoa Pulp
Dinner

Spring Sake, Global Flavor

Award Winner

Tim Cushman

O Ya, Boston

For a tiny restaurant, O Ya pulls in big praise. It topped Frank Bruni’s list of America’s best new restaurants in 2008, while chef Tim Cushman received our Best Chef: Northeast award last year. This husband-and-wife team is returning to the Beard House with a menu that pairs global flavors with boutique sakes.

Event photos by F. Martin Ramin.

Related Info:

O Ya 

MENU

  • Hors d’Oeuvre

    • Salmon Sushi with Vietnamese Dashi Caramel and Spicy Rau Rum Salsa
    • Karikari Crispy Chicken Skin Sushi with Yuzu and Honey–Pickled Ginger and Schmaltz Powder
    • Hamachi Sushi with Spicy Banana Pepper Mousse
    • Homemade Fingerling Potato Chip Sushi with Black Truffles
    • Hou Hou Shu Sparkling Sake
  • Dinner

    • Japan > Kumamoto Oyster with Watermelon Pearls and Cucumber Mignonette
    • Yuki No Bosha Junmai Ginjo Sake
    • Japan > Shima Aji and Sea Urchin Sashimi with Ceviche Vinaigrette and Cilantro
    • Takasago Ginja Shizuku Junmai Daiginjo Sake
    • Italy > Eggplant Involtini with Goat Cheese and San Marzano Tomatoes
    • Shichi Hon Yari Junmai Sake
    • Mexico > Crispy Carnitas Tacos with Tomatillos and Jalapeño Salsa Verde
    • Fukucho Moon on the Water Junmai Ginjo Sake
    • Thailand > Spicy Tom Kar Chicken Soup with Young Coconut
    • Dassai Junmai Daiginjo Nigori Sake
    • Japan and France > Miso-Marinated Délice de Bourgogne Cheese
    • Harpoon Brewery Rich & Dan’s Rye IPA
    • Japan and France > Foie Gras Nigiri with Balsamic–Chocolate Kabayaki and Claudio Corallo Raisin–Cocoa Pulp
    • Hanahato Kijoshu 8-Year-Aged Sake
    • Chocolate Bento Box

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 06.03.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

July 2013

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Softshell Crab Extravaganza Mon, 07.08.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Chicago’s Breakout Star Tue, 07.09.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Beard on Books Wed, 07.10.2013
 
Art Deco Revival Wed, 07.10.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Latin Heat Thu, 07.11.2013
 
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Bastille Day Fête Mon, 07.15.2013
 
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Greenhouse Gallery Mon, 07.01.2013
 
Sunshine State Bounty Wed, 07.17.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Summertime Beef Bash Thu, 07.18.2013
 
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The Whimsical Kitchen Tue, 07.23.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Italian, American, Fabulous Wed, 07.24.2013
 
Greenhouse Gallery Mon, 07.01.2013
 
Foxy Foxwoods Thu, 07.25.2013
 
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Vegetable Dégustation Mon, 07.29.2013
 
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JBF Awards