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O Ya
Yuzu kosho aioli, squid ink bubbles.
Green onion, soy pearl.
Ito togarashi, togarashi mayo and dill.
Yuzu-honey pickled ginger, foie gras powder.
Banana pepper.
Vietnamese dashi caramel, spicy rau ram salsa.
Balsamic chocolate kabayaki, claudio corallo raisin cocoa pulp, sip of aged sake.
Cucumber, viet mignonette, macadamia nut.
Summer truffle, sake butter.
Barrel aged soy, shiso.
Sweet dashi sauce.
Peach miso, myoga, evergreen oil.
Unfiltered wheat soy moromi, ginger scallion oil.
Republic of Georgia herb sauce.
Tamarind, habanero and finger lime.
Yellowtail, scallion, tobanjan.
Smoked trout roe, truffle honey.
Garlic, soy.
Thai basil, kabayaki, fresh kyoto sansho.
Truffle aioli, black truffle.
Yuzu-soy marinated sea urchin, shiso.
Blood orange, house soy.
Yuzu soy.
Ginger verjus sauce, spiced chile oil.
Yuzu, olive oil, ginger and coriander.
Avocado, jalapeno, pico de gallo and cilantro.
Box-cut katsuobushi, chive, lime, shiso.
Warm nori, cucumber, green onion, wasabi, trout roe, ponzu.
Hue style, kaffir oil, table salad.
Ponzu, fingerlime, chive.
Uni, wakame, hijiki, tosazu and fresh wasabi.
Spicy sesame ponzu, yuzu kosho and scallion oil.
Rainbow trout roe, wasabi vinaigrette, micro celery.
Cilantro, ginger, hot sesame oil drizzle.
Black truffle, egg yolk, soy pearls, nasturtium.
Spicy cucumber vinaigrette, avocado, cilantro.
Viet mignonette, Thai basil, crispy shallot.
Charred Korean longpepper, grapefruit ponzu.
Kaffir lime, coconut, Thai basil, Penang curry, shiso, ito togarshi.
Kabayaki, truffle salt, yuzu zest.
Myoga, wasabi white soy sauce, shiso.
Cherry blossom, summer truffle.
Rosemary garlic oil, sesame froth.
Confit egg yolk, green onion.
Yuzu kosho, maple soy sauce.
Potato confit, sea salt.
Truffled frites, fresh wasabi.
Dashi sauce, black truffle, robiola cheese, chives.
White sturgeon caviar (15g), gold leaf, dashi sauce, green onion.
Dashi sauce, truffle salt, homemade pickled garlic.
Foie powder, chicken skin crunch.
Local squid, onsen egg, spicy yuzu kosho broth.
Uni, soba dashi broth, nori, fresh wasabi.
Shiro mentsuyu, myoga, microgreens.
Housemade squid ink soba, bonito, mentaiko.
House ponzu, spicy daikon, citrus.
Gochujang, nuoc cham, fragrant herb salad.
Kyoto sansho, pink peppercorns.
Shiso tofu crema.
Akashi glaze, turnip puree, mitsuba.
Hot sesame oil, honey, scallions.
Sip of aged sake.
Seasonal mushrooms, local greens.
Rock shrimp, herbal ocean broth, warm sesame mayo.
Bacon truffle emulsion, scallion ginger oil.
Red and green cabbage, spiced walnuts, lemon.
Dashi dressing.
Shiitake and king oyster mushrooms, tofu.
Foie gras shumai, Tokyo leek.
Menu for O Ya provided by Allmenus.com
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