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Union Oyster House vs O Ya
Both Union Oyster House and O Ya are recommended by writers. On balance, O Ya scores slightly higher than Union Oyster House. O Ya ranks #7 in Boston with positive reviews from 14 reviewers such as Travel + Leisure, Not For Tourists and Fodor's.
Union Oyster House
Fodor's
Insight Guides
Zagat
Gayot
DK Eyewitness
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41 Union St, Boston, MA 02108-2406
From $20 /night
Fodor's
"Established in 1826, this is Boston's oldest continuing restaurant. If you like, you can have oysters on the half shell at the ground-floor raw bar."
Full review
Insight Guides
"Daniel Webster dined here. Steaks and seafoods are served in atmospheric rooms with creaky floors, low ceilings, and wooden booths."
Zagat
4.1
"Billed as the nation's oldest continuously operating eatery, this 1826 Faneuil Hall "culinary museum" is a "must-go" for "out-of-towners" seeking "legit" "chowda"."
Full review
Gayot
12.0
"Simple seafood dishes (grilled, broiled or fried) like sea scallops, filet of sole or Boston scrod that should be paired up with a side of Boston baked beans."
Full review
DK Eyewitness
"Apart from Boston scrod, the best bet by far is the raw bar. Savor the differences in oysters from various waters of the world."
O Ya
Concierge
Fodor's
Travel + Leisure
Zagat
BlackBook
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9 East St, Boston, MA 02111
From $25 /night
Concierge
"On a side street in the gritty Leather District, O Ya's location is as unconventional as its tantalizingly novel sushi menu."
i
Book several weeks in advance for prime-time weekend slots.
Fodor's
"Dining critics from the New York Times, Bon Appetit, and Food & Wine have all named this tiny, improvisational sushi spot among the best in the country."
Full review
Travel + Leisure
"In his hard-to-find restaurant with high ceilings and dark brick walls, chef-owner Tim Cushman brilliantly and improbably combines his Japanese training with his New England background."
Full review
Zagat
4.6
""You'll never think about sushi the same way" after tasting chef Tim Cushman's "exquisite creations", each an "adventure" of "sublime" flavors."
Full review
BlackBook
"When chef Tim Cushman and his wife, Nancy, opened this Japanese restaurant in 2008 it got a little bit of fanfare."
