Avana Sushi

I am excited about having Chinatown restaurants on the blogs radar lately. There are spots I have been frequenting for years that are finally getting their due. A couple weeks ago we took a look at Hei La Moon, then last week we talked Pho. Now, Avana Sushi. This hole-in-the-wall four seat counter is surrounded by about five tables in a mini-food court off of Beach Street. I typically grab takeout and bring it back to the office, but dining-in is also a treat! A waitress ensures you will always be well taken care of here despite the haphazard ambiance. 

You can't go wrong with the luncheon special - for $7 you get a choice of 1 maki, 2 sides, a miso soup and a green tea. Pictured above are a couple different combos: spicy salmon avocado roll + seaweed salad + tuna nigri. Then a salmon mango roll + edamame + avocado salad. My favorite rolls to order on their own (not part of the lunch special) include the Spicy Caterpillar Maki ($8.95) - unagi, cucumber, avocado + spicy mayo topped with avocado, eel sauce + tobiko, and the Black Pearl Maki ($8.95) spicy salmon, tempura flakes, scallions, avocado + black tobiko.

Super fresh sushi, creative maki rolls and perfect little lunch specials all at a great value, Avana is the best!

Avana Sushi

42 Beach St

Boston, MA 02111

O Ya | Grand Omakase

Preceded by its upstanding reputation and precluded by a hefty price tag; the buzz has not let up since it opened in March of 2007, and my desire to visit has only grown stronger all the while. As good fortune combined with a little hard work and dedication would have it, I landed an invitation to dinner at O Ya as a result of my involvement with the soon-to-launch website Tasted Menu. I made my way to the Leather District on a misty Thursday evening; by 6:30 pm it was nearly dark as I ducked off Atlantic Avenue onto East Street, where the restaurant resides in an obscure brick building marked by small glowing lanterns and a single hanging sign. The discreet entrance is just around the corner, where a commanding door, tall and narrow constructed of chic wood leads you into an intimate dining space heralded by an L shaped sushi bar. The décor inside this reclaimed firehouse is minimal and sleek, the vibe serene and comfortable. Joined by fellow beta testers and friends, Rachel and Bianca, along with Tasted Menu's CEO, Alex we embarked on an epic twenty-two course culinary voyage; The Omakase Grand Tasting Menu ($275/per person). Omakase is a Japanese phrase that means "I'll leave it to you" and at O Ya, it is a matchless expression of chef Tim Cushman's talents. Each dish in his repertoire stands as a work of art; creative, innovative, and poignantly displayed. The taste embraces qualities that stretch far beyond the realm of adjectives that do them justice; simply stated, this is some extraordinary Japanese cuisine. In a bamboo steamer filled with ice are Kumamoto Oysters to begin the meal. The beloved bivalve is sweet and ridiculously plump, adorned with juicy watermelon pearls and a refreshing cucumber mignonette. Next comes Hamachi, a type of Yellowtail fish characterized by its light pink, oily flesh. Rich, smooth, buttery and topped with a lightly torched spicy pepper banana mousse, it gives off a fantastic heat that lingers on the palate. Elegantly draped over a block of rice, Wild King Salmon glistens on the plate and the taste buds, with a spicy lemongrass curry sauce and a chiffonade of thai basil. Maine Sea Urchin & White Sturgeon Caviar proves a duo of oceanic delicacies are better than one. Sharp with a touch of sweetness, the bright yellow roe is ultra creamy, just a hint firmer than pudding. The caviar is smooth and glossy, imparting a rich nutty flavor. Fishy meets elegant in a composed bite of Kamasu Wild Line Caught Japanese Barracuda balancing a baby tomato and shiso drizzled with yuzu truffle. Barracuda is a unique fish that possesses a firm texture and strong flavor. 

And so it begins.

I've finished a glass of Dassai Junmai Daiginjo Nigori ($14) and now we've moved onto a bottle of the same ($40) for the table. The courses proceed in spectacular fashion. The crispy Fried Kumamoto Oyster is plump and succulent, dressed in a zesty citrus yuzu kosho aioli and topped with a glistening crown of squid ink bubbles. One bite is an astonishing sensation that is at once lightly chewy, crunchy, bubbly and buttery. A fatty Bluefin Toro Tartare is sophisticated with sea salt and garlic, overlapped with thinly shaved alba white truffles. This individually portioned dish was a thoughtful change of pace from the highly skilled nigiri preparations that preceded, and those that continue to follow still with inventive flavors highlighting impeccably fresh pieces of fish. A second bite of Salmon, even more enlightening than the first is coated in a Vietnamese dashi caramel soy sauce and topped with a spicy rau ram (Vietnamese cilantro/coriander) salsa. Then comes the coveted Bluefin Tuna. Its ruby red flesh, dense and fatty, is brushed in a foie gras ponzu and capped with caramelized onion and crunchy gobo, a Japanese root which lends a distinct nuttiness. As we near the halfway point, bracing for the move to more subtle flavors, a traditional palate cleanser of Alaskan King Crab Sunomono with pickled wakame, daikon and cucumber is served. Following is an intricate bite of Aji Tataki - the mackerel is finely chopped and served with daikon pickle, myoga and scallion ginger powder. The herbaceous gingery notes are pronounced as the powder playfully melts onto your tongue. Next we receive Smoked Unagi, the eel appealing for its typically sweet, melty qualities takes on another level of complexity having been smoked and served with soy maple and pickled ginger. Out comes another grand gesture, Foie Gras Powder served on an elongated wooden spoon with smoked miso and preserved California yuzu. The complexities amaze, the texture is at once fluffy before it melts into a lightweight paste, finishing with a crunch of tempura. The flavors are unexpectedly powerful and pronounced. A beautiful Bluefin Otoro comes sashimi style, with wasabi oil and heaps of green onion. This tuna belly is flawless, the toppings lending a balanced heat. Two small bites each of Arctic Char are served with cured yuzu, cilantro and smoked sesame brittle over a thick brushstroke of an inventive cumin aioli. A Hokkaido Sea Scallop is of impeccable sashimi grade quality brimming with freshness, bathing in a delicious sake sea urchin jus, topped with burgundy truffles. I actually preferred to eat the truffles separate from the scallops, I felt their powerful depth masked the beauty of the exquisite sea creature. Relishing every intricate bite with a focused concentration, we are three quarters of the way finished and still somehow the best is yet to come. The Shiso Tempura with Grilled Lobster presents a tempura dredged crispy fried shiso leaf cradling succulent lobster and charred tomato with a dollop of ponzu aioli. Like an intricate version of the best potato chip you've ever tasted, this bite of food plays magic tricks on your palate. Gold leafs shimmer atop a dazzling "Faberge" Onsen Egg that has been delicately slow poached revealing a creamy runny yolk greeted by white sturgeon caviar, green onion and a sweet soy dashi sauce. A dish of Grilled Chanterelle & Shitake Mushrooms are pleasantly aromatic and unconventionally exquisite. Thinly sliced caps are tender and fleshy, almost meaty, the stems are slightly firmer, layered with rosemary garlic oil, sesame froth and housemade soy. On its own a $61 dish, the Seared Petit Strip Loin of Wagyu is astonishingly good. A flawless preparation showcases silky smooth slices of beef, subtly sweet with a savory edge, over a bed of potato confit accented with sea salt and white truffle oil. As we near the end, Hillman Fresh Chevre comes speckled with vanilla nori over a pool of Asian pear. The tart and creamy goat cheese is balanced by the juicy Asian pear, while vanilla nori adds a contrast with a dash of crunch. To wash down this second to last bite, a Mito No Kairakuen Premuim Plum Liquer, aged 5 years is a welcome refreshment. We cross the finish line with an indulgent Foie Gras Nigiri coated in balsamic chocolate kabayaki and claudio corallo rasin cocoa pulp. A thick wedge of lightly seared foie gras is swept up in sweet chocolate tempered by a tang of balsamic and hint of raisin. A glorious finale, especially as it's teemed with a Hanahato Junmai Kijoshu Sake, aged 8 years, from Hiroshima. The final bites, and the thoughtfully paired sips of thick, sweet sake are exquisite.It's 11:00 pm and we've closed down the restaurant. I feel blissfully enlightened and incredibly lucky. To celebrate a very special occasion or should you find yourself inheriting a small fortune, allow this modern Japanese cuisine to entice you. O Ya is all at once extravagant, refined and elaborate; wonderfully imaginative and genuinely outstanding.

O Ya

9 East Street Place

Boston, MA 02111

Inaho | Yarmouthport

After a successful yard sale on what I would deem the perfect New England fall day; crisp and cool with sunny blue skies, my Mom, sister and I treated ourselves to an extravagant dinner at our favorite Japanese restaurant, Inhao, located in quaint Yarmouthport center. The waitstaff is always pleasant and informed, our waitress explained the specials in great detail, even multiple times, and rolled with the punches as we sipped martinis, ordered dishes at random throughout the evening, and grew louder with every sip of sake. (Carafes were ordered once the martinis were polished off.)

Suffice to say, we went all out.
The martinis and saketinis ($9.50) are crafted with a heavy hand and a sugared rim. I enjoyed the Ginger Martini which is simply Stoli vodka shaken with ginger syrup. Leah drank the Lemondrop Saktetini with Absolut Citron, Limoncello syrup, sake and fresh lemon juice. Mom had the classic French Martini made with Stoli vodka, Chambord and pineapple juice.We started with the Tuna Sampler ($13) a special boasting three types of the coveted fish. Generous nigiri of marbled bluefin toro, albacore, and ahi (yellowfin), plus an ahi ceviche layered with cucumber and jalapeno. This plate was a gorgeous execution of fresh tuna.The Double Dragon ($17) off the maki roll menu is just the best. Rolls heaping with tuna, salmon and avocado are drizzled in spicy mayo and adorned with little mountains of brightly citrus colored fish roe, then generously sprinkled with tempura flakes and scallions.Our waitress recommended a Volcano Shot ($12).
These messy but superb morsels are California rolls topped with fresh bay scallops, mushrooms and sautéed bok choy in a spicy mayo, sweet miso sauce and tempura flake crusted emulsion.Wow, did this ever impress. Sensational flavors and textures all around.
Sisters x Sake! They offer a one size fits all carafe for $6.

Then, we splurged on a sashimi plate of the Bluefin Toro ($14). 

Coming right up: Unagi ($5) // Tako ($4.50) // Miso Soup ($2.50).

We took our time, we sipped martinis, deep conversation ensued, we debated over the menu, we downed shoots of volcano rolls and sake, and we ordered more sushi whenever the moment struck. I'm pretty sure the moment would have continued to strike until closing time if we didn't stop ourselves by placing a dessert order.
A family staple since day one, circa age 12 birthday dinner, I present to you the Flourless Chocolate Cake ($6.75). Paired with vanilla bean ice cream and fresh strawberries, drizzled in chocolate sauce and sprinkled with powdered sugar. Inaho's flourless cake has always been the best rendition of any I've had! Inventive maki, impossibly fresh sushi and sashimi, creative saketini cocktails and warm attentive service, Inaho is the Japanese restaurant on Cape Cod not to be missed.

Inhao

157 Main Street

Yarmouthport, MA 02576