A fried kumamoto oyster with yuzu kosho aïoli and squid ink bubbles, one of many inventive nigiri sushi served by Tim Cushman of Boston's O Ya.
April 20, 2009, The Beard House, NYC
(Photo by Michael Johnston)
A fried kumamoto oyster with yuzu kosho aïoli and squid ink bubbles, one of many inventive nigiri sushi served by Tim Cushman of Boston's O Ya.
April 20, 2009, The Beard House, NYC
(Photo by Michael Johnston)
