James Beard Award-winning chef Tim Cushman and his wife, advanced sake Professional Nancy Cushman, are the talents behind one of Boston’s most decorated, and expensive, restaurants: o ya. With gogo ya at Time Out Market Boston, the Cushmans have democratized their approach to world-class, Japanese-inspired fare by offering affordable dishes full of technique and flavor. Crispy nori tacos—filled with everything from grilled Maine lobster and mushroom tempura to torched salmon teriyaki—are the main draw, but if you’re looking for a complete meal opt for a bento bowl filled with torched sashimi or spicy local tofu, served on your choice of local greens, seven-grain brown rice or sushi rice.
MENU:
Crispy Nori Sushi Tacos
(all made with crispy nori taco shells and sushi rice inside)
Spicy Torched Hamachi
truffled jalapeno butter, scallion
Torched Salmon Teriyaki
roasted garlic teriyaki sauce, scallion, sesame, lemon zest
Soy Braised Shiitake and Hon Shimeji Mushrooms
miso truffle aioli, garlic, scallion, lemon zest
Spicy Big Eye Tuna
yuzu kosho ponzu mayo, cucumber-daikon slaw, kaiware
Bento Bowls
(served over choice sushi rice or multigrain rice)
Chopped Sashimi
torched hamachi, salmon, tuna, spicy mayo, scallion, ginger, cucumber, iwa nori
Shiitake and Hon Shimeji Mushroom
soy-garlic braised mushrooms and inari tofu julienne, spicy mayo, cucumber, ginger, scallion, iwa nori
Sides
Miso Soup
wakame, tofu, shiitake, scallion
Warm Edamame
seasoned with Maldon sea salt