Events / Dinner

A Decade of Japanese Elegance

Mon, April 03, 2017

The Beard House
Member Price: $210 Public Price: $260 Phone: 212.627.2308
Cancellation and Food Allergy Policy


Tim Cushman

O Ya, Boston and NYC

Nancy Cushman

O Ya, Boston and NYC

Nathan Gould

O Ya, Boston

Celebrate the tenth anniversary of Boston’s beloved temple of Japanese cuisine, O Ya, helmed by JBF Award winner Tim Cushman and beverage director Nancy Cushman. Revelers will enjoy a feast replete with O Ya’s signature luxury ingredients, serious sakes, and distinctive Japanese indulgences that the husband-and-wife duo and their team are known for.

Click here to see photos from this event


Hors d’Oeuvre

Hamachi with Banana Peppers

Ora King Salmon with Unfiltered Wheat–Soy Moromi

Wild Maine Sea Urchin with Black River Caviar and Sudachi

Wild Maine Bluefin Maguro with Republic of Georgia Herb Sauce

Housemade Fingerling Potato Chips with Truffled Aïoli

Trimbach Riesling Réserve 2013

Dassai 50 Otter Fest Junmai Daiginjo Sake


Kumamoto Oyster with Watermelon Pearls and Cucumber Mignonette

Takasago Ginga Shizuku Divine Droplets Junmai Daiginjo Sake

Spring Nigiri Selection > Kyoto-Style Morel Mushrooms with Garlic and Soy; Spring Ika with Blood Orange Kosho, Golden Whitefish Roe, and Shiso; Oh-Hamaguri Quahog with Dashi Brown Butter, Smoked Salt, and Lemon; and Spring Asparagus and Wild Yomogi with Sake Butter and Truffles

Robert Sinskey Vineyards Pinot Noir Vin Gris 2016  

Foraged Nettle Soba with Shiro Mentsuyu, Myoga, and Flowers

Seasonal Namazake

Petit A5 Strip Loin with Matsutake Mushrooms, Potatoes, Spruce Shoots, and Pine Oil

Vietti Nebbiolo Perbacco 2013

Foie Gras Nigiri with Balsamic Chocolate Kabayaki and Raisin–Cocoa Pulp

Hanahato Kijoshu 8-Year-Aged Sake

Related Info