Heard the buzz and had to check it out. Having the option of a small dimly-lit table or the bright, active bar...we opted to watch the busy chefs at work preparing gastronomic eye-candy. With an atmosphere more ""New York"" than Boston, it has a clean, but earthy interior design that isn't revolutionary but offers a complimentary aesthetic.\r
With smooth (elvis, it's true!) tunes over the speakers we were welcomed by a sushi display case showcasing the nights specials. Ordering a couple here, then adding more as we felt suited, don't expect to get filled on just a couple of orders; It's all about quality, not quantity at O Ya. We recommend: Foie Gras in balsamic chocolate kabayaki (amazing), Unagi Nigiri with Basil, Scarlet sea scallops with white yuzu sauce is a must-have, hamachi nigiri with banana-pepper mousse, the chilled daikon dumplings with miso-nut ""cheese"" filling, and others difficult to remember all their intricate ingredients. Our server, though friendly, was a bit pushy for our taste...trying to convince us to try some more expensive items. We ""folded"" and did, but would next time opt to skip the sea urchin ($20+) and the torched spot prawn as well as the chicken yakitori (good, but not amazing).\r
We had heard that O Ya had a sake sommelier, however, were disappointed to find their attention (and the chef's) was geared towards a select few in the restaurant, spending time to make them satisfied rather than acknowleding the rest of the patrons (especially with having only been open for 2 weeks). At the least sushi chefs were EXTREMELY friendly. Perhaps we have to order the $149, 8oz. wagyu steak to get noticed. Not cheap, we did our part ($200+), but next time we'll definitely spend a lot less and be more discriminating with the vast array of options.....Oh yea, don't worry, O Ya is still pretty good in our book especially for a newcomer that is sure to have a strong place in the Boston dining scene.
Pros: Fresh, Inventive, Delicious, Interesting Location