Despite its side-street location and hidden door, o ya isn't exactly a secret: dining critics from the New York Times, Bon Appetit, and Food & Wine have all named this tiny, improvisational sushi spot among the best in the country. Chef Tim Cushman's nigiri menu features squid-ink bubbles, homemade potato chips—even foie gras. Other dishes offer a nod to New England, such as the braised pork with Boston baked beans and grilled lobster with a
light shiso tempura. Cushman's wife Nancy oversees an extensive sake list that includes sparkling and aged varieties.