O Ya Boston - Fine Dining Japanese Cuisine

You guys need to try this restaurant at least one time in your life! It's worth the money and I won't regret saying this: This is the best restaurant I have ever eaten at! I had to make a reservation 2 weeks ahead to get a spot on a weekday. I was trying to reserve a table for Valentine's day but of course, they're full. They said all the weekends are booked for the whole month... But I'm so glad I made the reservation, otherwise I'd still be missing out by now. I was lucky enough to get a seat at the chef's table - which is pretty nice because I can observe my food being made. Let me repeat this: It is not overpriced to me, I know it is expensive but it is worth every penny.

Most of the sashimi and sushi here come in 2 pieces; yes, only 2 pieces, but you'll be tasting heaven ~ And one more thing that impressed me at O Ya is that they don't serve their sushi/sashimi with soy sauce or any dipping sauce because the dishes are all seasoned to perfection, there's no need of soy sauce!

I didn't try the Chef's tasting menu but ordered the ones that I have seen on Yelp and whichever caught my eyes. It turned out pretty well, I love most of the dishes we ordered. Actually, I love them all but just with different levels of affection - hah!

Kumamoto Oysters - watermelon pearls, cucumber mignonette. 

 First raw oyster I've ever eaten. It's sooooooooo fresh and good, not a bit fishy. O Ya makes me think that raw oysters are actually not that bad at all! - haha. The watermelon and cucumber bits add such a refreshing end to the oyster. 

 Fried Kumamoto Oyster - yuzu kosho aioli with squid ink bubbles ($14)

Absolutely yummy! I know what you're thinking, the squid ink probably tastes bitter. But no, it is sweet and fatty (like milk!). One of the best I've ever had that night. 

Hamachi nigiri, spicy banana pepper mousse

Again, one of the best dishes of the night. The hamachi cooked to perfection and topped with slightly spicy banana pepper mousse. 

Grilled Salmon Skin Nigiri - aoili, dill, kizami nori ($10)

The salmon skin is really crunchy - satisfied my love for crunchy stuff. Compared to other sushi, I didn't like this one that much just because it doesn't have much taste to it. But it still tastes pretty good - everything tastes good in O Ya - haha. 

Foie Gras Dumplings

These dumplings are made to order, I actually saw them wrapping the dumplings at the chef's table. 

Warm Somen Noodles - with fried Japanese big fin squid, osen egg, iriko fashi, yuzu kosho

This is the most unique bowl of ramen I have ever eaten. It's not like it's extremely delicious but it's different from all the ramen I have tried. The broth is unique and 'magical,' it is bitter at first, then salty, and gets sweet afterwards. The poached egg is sooooo good, so is the squid tempura. Everything was go good together. Not the best ramen but the most unique, definitely give it a try if you can. :)

Grilled Sashimi of Shiitake Mushrooms with rosemary garlic oil, sesame froth, homemade soy ($24)

I personally wasn't impressed with this dish but my boyfriend absolutely loved it. I'm a meat person and not a vegetable person so whatever goes with meat tastes better to me. This is basically a sauteed mushroom dish but it is flavorful and light at the same time. 

Porcelet Tonkatsu - with seared foie gras, cabbage shiso slaw, dashi apple sauce, shisho. 

Absolutely delicious! There are three layers of heaven in this dish - all together it tastes... more than heaven. LOL. Their foie gras was better than the one I tried in La Voile (which I thought was super delicious already) - super rich and moist. 

Foie Gras Mousse

You guys need to try this. It looks really ordinary I know, but it tastes heavenly! It looks really dried and powdery but it is soft and creamy when eating. The orange slices on top on the mousse adds a refreshing finish to the dish - delightful! Everything combined on one spoon - magnificent! This dish was not on the menu, but it was on the Chef's tasting menu. However, I asked our server and he was kind enough to let me try this dish. 

Sadly, I forgot the name of this dish, I think it was shiitake mushroom nigiri? I didn't really like it that much (only because I don't really like eating mushroom with rice, lol) but my boyfriend loved it. :)

Scarlet Sea Scallop Nigiri  

I don't know what kind of scallop is this but the color is phenomenal and the taste is fantastic. 

Hamachi Nigiri - Yummy! - Must try!!

Hamachi Sashimi - Viet mignonette, Thai basil, and shallots. 

The flavoring of this dish is very Asian, it tastes exactly like a Vietnamese dish that I haven't had in a long time so I love the sauce. I personally can't eat raw fish but I gave this one a try and I absolutely loved it! Even though I still don't like the raw fish after eating it, the sauce flavoring is still in my mouth and I can't forget it - gotta come back one day haha. 

Eclectic Eel Tamago - with foie gras, kyoto sansho ($15) 

Similar to the Tonkatsu, this one also has three layers: tamago (thinly fried egg), foie gras, and eel. It tastes so good! I don't know how they figure such a perfect combination. I never knew that egg and foie gras would go this great together. 

Foie Gras Sushi with Balsamic Chocolate Kabayaki, raisin cocoa pulp. 

Served last as a dessert - if you're not getting anything else with dessert. It's savory and sweet at the same time, can't describe, you just gotta try it! But overall, again, one of best dishes I have tried that night. There was supposed to be a sip of aged sake that goes with this but we were being too honest! (We told them that we are underaged and can't drink lol). 

We had warm Mochi cake for dessert along with coconut - jackfruit sorbet. 

Complimentary chocolate - the colorful one is sooooooo good, it has some kind of fruity flavored liquid inside that splashed when you bite it. Yum ~ 

If you guys really wanna check this place out, I recommend you guys to call and make a reservation sometimes during the next 2 weeks (or 1 month) because they would be very busy and I don't think they would have any available reservations if you guys wanna book a table for the upcoming days (or 1 week). But overall, you guys really should try this if you get a chance to visit Boston OR, if you're in Boston, definitely check this out sometimes. :) 

Cheers! 

Here's some information about this place: 

O Ya (Waterfront) 

Address: 9 East St, Boston, MA 02111

Phone:(617) 654-9900

$$$$ (Expensive)

❤❤❤❤❤ (5/5) - LOVE LOVE LOVE! Absolutely Perfect! 

Review: Bistro Du Midi - French Restaurant (Back Bay, Boston)

Hello everyone! It's been such a long time since I updated my latest post! I swear I didn't have enough time to keep up the writing because I have my life (yes, college life, urgh). However, I decided to get back on tracking with my writing by posting this (the start of something new) today.

So I will be reviewing the food, the service as well the atmosphere in one of the popular high-end French restaurants in the Back Bay area of Boston. I've been here for the first time last week on Valentine's day so they had the special 3 courses Prix Fixe Menu by Chef Robert Sisca, which is $95++/person. To be honest, I was expecting something more because I've seen the pictures, they look absolutely mouthwatering but the 3 courses that we had weren't that great at all... And the service was not very good too. The waitress was very polite and knowledgable. However, the wait time is a minus. I had to wait 10-15 minutes between our courses, which made us incredibly hungry in between of each waiting session.

We started off with Amuse Bouche, it's kinda like a creamy soup. This was included in the course menu and it was surprisingly the best one among all the dishes we tried. LOL! 

Amuse Bouche

Butter Poached Lobster, Squid Ink Rice Puff, Black Truffle Potato Emulsion

The only dish that I thought was unique and delightful that night. 

Lamb Tartare, Chives, Pickled Quail Egg, Black Truffle Vinaigrette

I don't eat raw food but this tartare is edible for me, it doesn't smell like lamb anymore (which I like, cuz I can't stand the smell). 

Cavatelli Pasta, Wild Boar Ragoût, Apples, Chilies, Manchego

This thing is way too salty. FYI, I eat really salty and sour but this is a little bit too overwhelmed. If someone couldn't eat salty at all then I don't think they can finish this. 

Seared Duck Breast, Chickpea Croquette, Black Olive, Almond, Blood Orange, Lavender Jus

Seared Duck Breast (Well done) - taste exactly like duck breast lol... it doesn't have any unique taste to it... 

Loup De Mer, Hearth Bread, Cockles, Tomato Confit, Shellfish-Salsa Verde

Very light and fresh. I like the sauce and how they fried the sea bass. 

Marinated Spanish Octopus, Baby Artichokes, Castelvetrano Olives, Basil
It was alright, not very impressive. I like the way they decorate the dish though, it's ART. haha!

Apple Cider SOUFFLE!!

The only thing that I've wanted to try at Bistro Du Midi. They didn't have Souffle on the menu but I did ask for it (cuz I told them I don't like the desserts they offered on the menu). It was pretty disappointing. Way too sweet and too much confectioner's sugar on top!!! It was really not a little bit sweet, it was seriously way too sweet for me, and I do eat very sweet too. Disappointing dessert... One of the worst souffles I've had in Boston! >.< 

Bistro Du Midi

272 Boylston St, Boston, MA 02116 (617) 426-7878 $$$ (A bit pricey)  ❤❤❤ (3.0/5.0)

P/s: That's me waiting for the food. 

Easy Apple Pie Recipe

Everyone loves apple pie! It's tender and crunchy at the same time, amazingly delicious! It might seem very complicated but it's so easy to make. It's a little bit embarrassing to say but this is my first time ever baking and eating apple pie in the U.S. This is also my first attempt trying to bake it but I must say, it's not as complicated as it seems. In fact, it's extremely easy that everyone can make it. So let's give it a try! 

Ingredients:

1. Pastry for 2 crust pie (2 frozen pie crusts) - I'm using frozen pie crusts for this recipe because I didn't have time to make my own pastry, but if you really want to make your own pastry, check out this pastry recipe. 
2. 6 Granny Smith (green) apples (or any other apples, I'm using Granny Smith apples because I don't like my pie to be too sweet)
3. 1/2 Cup brown sugar
4. 1/2 Cup white granulated sugar
5. 2 tsp. unsalted butter
6. 2 tsp. all-purpose flour or corn starch
7. 1 tsp. lemon juice 
8. 1/4 tsp. salt

Recipe:

Here are 6 fresh Granny Smith apples that I got from WholeFood!

1/ Peel and cut each apple into quarters.

Then slice each quarter into thin slices 

Put all the peeled and sliced apples into a big bowl

2/ Add 1/2 Cup of white granulated sugar and 1/2 Cup of brown sugar to the apples 

3/ Add 1/4 tsp. salt and 1 tsp. lemon juice and mix everything up well 

4/ Let sit at room temperature for at least 30 minutes or up to a few hours 

5/ Place the apples and their juices in a strainers that is placed over a large bowl for another 15-30 minutes. This will help to capture all the juices from the apples. If you bake apple pie right after without capturing the juice, it would be very watery; the fillings and the crust won't be combined.  

6/ Take the juice collected from the apples and boil over medium-high heat along with 2 tsp. of unsalted butter until the liquid is reduced to about 1/3 Cup and is lightly caramelized (syrup-alike texture)

(Alternatively, You can also put the juice in the microwave for about 5-7 minutes)

Frozen Pie Crust

Chilled pie crust 

7/ Meanwhile, take out the frozen crust and let it sit at room temperature for about 10 minutes to soften

8/ Mix the drained apples slices with the cornstarch (or all-purpose flour) then pour the reduced syrup over the apples and toss well. 

9/ Pour the apples and the syrup into the chilled pie crust. 

10/ Place the top crust over the apples. Tuck any excess pastry under the bottom crust and them crimp the edges using a fork. 

11/ Using a sharp knife to make 5-6 slits (1.5 - 2 inches) from the center of the pie out towards the edge to allow the steam to escape.  After that, cover the pie with plastic wrap and place in the fridge to chill the pastry

12/ Preheat the oven to 425 degrees F (225 degrees C) 

*Remember to place a pan or a piece of aluminum foil to capture the juices from the pie* 

13/ Bake for about 35-50 minutes or until the juices start to bubble through the slits. The apples should feel tender when a fork/knife is inserted to test through one of the silts. 

Optional: To make the pie achieves a beautiful golden brown color, lightly beat an egg to make a wash and brush onto the crust. 

Remove the pie from the oven and place on a write rack to cool about 3-4 hours before cutting 

The pie should have a beautiful golden brown color like this! :) 

Close-up on the center slits 

You can serve warm at room temperature with vanilla ice cream 

The fillings is very tender, not to sweet and buttery. The crust is crunchy and flaky. This apple pie is just perfectly delicious. Everyone can make this easy and yummy dish, give it a try! 

Cheers!

Happy cooking

Cher

August 12, 2013