O Ya is perhaps not suitable for "dropping mad coin," concludes Bloomberg critic Ryan Sutton, finding that it's better to order "simple luxuries" a la carte rather than doing the extravagant omakase, which has a number of issues. Sutton is also displeased at not being shown the bottles of wine as everything arrived at the table fully poured. But on the plus side: "Chef Tim Cushman excels in old-school over-the-top bliss, showering patrons with black truffle shavings, butter-warmed lobster, spoons of frozen foie gras mousse with tempura flakes (tastes like cereal for the rich), and oodles of caviar." [Bloomberg]
[Photo: Cal Bingham]
Filed under:
