Who knew that raw fish could be so exciting? At O Ya, each piece of nigiri or sashimi is dripped with something unexpected but exquisite, from honey truffle sauce to banana pepper mousse. Salmon tataki is topped with a torched tomato. Foie gras is drizzled in balsamic chocolate kabayaki (sweet, soy glaze).
Service is impeccable, with knowledgeable waiters ready to offer advice and explanations.