After opening O Ya, a tiny, modern den of Japanese treasures, chef/owner Tim Cushman quickly became the darling of local and national food writers. It’s easy to see why: His fanciful take on Japanese cuisine, and sushi in particular, can be downright mind-blowing. The dishes are bite-sized for the most part, and involve complex ingredient pairings like foie gras with balsamic chocolate Kabayaki and Santa Barbara sea urchin with blood orange and fresh wasabi. The presentation is as precise as the food is fresh, with dishes looking nearly too pretty to touch. Cushman’s wife, Nancy, has crafted a sensational sake list to further rival the cuisine. Just be prepared: You’ll reach deep into your pockets for such an extreme gustatory experience.

O Ya Information:

• Japanese menu. Dinner. Bar. Business casual attire.