Best of Boston

Some say Tim and Nancy Cushman’s first restaurant hasn’t changed much in the decade since it opened, and they’re right: Night after night, sushi chefs labor over the same truffle-oil-finished hamachi with banana pepper and gold-leaf-kissed onsen eggs that they served years ago. But the funky-meets-refined izakaya is still our go-to for blowout bites of toro, foie, and Wagyu, not to mention above-and-beyond service (did you know that you can request stain remover at the host stand?). Happy 10th birthday, O Ya—here’s to many more years of unbridled decadence.