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Kyo Ya

  • Japanese, Sushi
  • 94 E 7th St, New York 10009 40.726623 -73.985396
  • (At 1st Ave)
  • click map to interact
  • (212) 982-4140
  • 0

Hot Appetizer

Kani Goma Tofu Gratin sesame tofu paste with crab, satoimo potato, shiitake & lotus root    14.00
Famous Sweet Potato Tempura served with soy sauce and mongolian salt    11.00
Satoimo Potato Croquette two bite sized croquettes stuffed with burdock    9.00
Dashimaki Tamago japanese style rolled egg omelet with dashi broth    7.00
Kurobuta Kakuni slowly cooked pure berkshire pork belly    15.00
Ebi Shinjo bite sized shrimp mousse balls and vegetables in thick broth    16.00
Miyashige Daikon Nimono slow cooked daikon & nappa green in broth    11.00
Chawanmushi steamed egg custard cup with seasonal seafood, meat and vegetables    10.00
Chicken Dango fried two bite sized chicken meat balls with grated lotus root    14.00
Jidori Inaka Miso miso marinated grilled organic chicken with sansho pepper    16.00
Mame Aji Kara-Age crsipy fried baby horse mackerel.    14.00
Fried Soft Shell Shrimp, Gobo & Ingen served with shrimp salt and shrimp dashi sauce.  

Cold Appetizer

Goma Tofu Cocktail diced sesame tofu in cold broth    9.00
"Kyo-Ya" Salad seasonal julienne vegetables with house dressing    18.00  9.00
Ohitashi boiled spinach and grilled matsutake mushroom in cold dashi broth.    11.00
Smoked Potato Salad mixed with smoked shrimp and pine nut    8.00
Fresh Botan Shrimp & Sea Urchin with ikura, shimeji mushroom in wasabi kuzu sauce    16.00
Yuba And Uni Yoshino Style sea urchin on tofu skin in crystal clear sauce    14.00
Poached Egg And Seafood poached egg served with sashimi quality seafood    16.00
Smoked Anago homemade smoked sea eel    14.00
Aigamo Soy Demi-Glace roasted duck simmered in our demi-glace style sauce    18.00
Namban-Zuke fried, marinated canadian smelt & vegetable in sweet vinegar    12.00
Seafood Shutoan scallop, blue shrimp and king crab with cured bonito sauce    16.00

Chef's Seasonal Dish

Hoshi-Gaki Agedashi dried persimmon tempura and mochi in dashi broth    10.00
Kazunoko Tosa-Zuke katsuo dashi marinated herring roe and palm tree hearts    15.00
Yaki-Daikon Kinoko Sauce grilled radish with assorted mushroom in oyster sauce    11.00
Naga-Hijiki simmered hijiki seaweed, ito konnyaku and fried bean curd in dashi soy sauce    8.00
Ankimo Daikon simmered monk fish liver, daikon radish in sweet soy sauce    18.00
Fried Soft Shell Shrimp, Gobo & Ingen served with shrimp salt and shrimp dashi sauce    20.00
Buri Yuan-Yaki broiled yuzu miso marinated buri yellow tail    24.00
Fugu Nabe clay pot soup with blow fish, maitake, leek and mochi served with ponzu sauce    25.00
Maya Shrimp anago, kabocha, maitake and seasonal vegetable tempura    24.00

Sample Sashimi Of The Day

Murasaki Sea Urchin santa barbara    9.00
Namadako Fresh Octopus hokkaido    20.00  8.00
Aoyagi Orange Clam long island    18.00
Madai Snapper ehime    18.00  7.00
Kurosoi Black Sea Bass new jersey    18.00  7.00
Saba Marinated Mackerel kyoto    8.00  20.00
Warasa Young Yellow Tail chiba    7.00  18.00
Wild Blue Fin Tuna mexico    20.00  8.00
Wild Blue Fin Fatty Tuna mexico    10.00  30.00
Salmon Trout tasmania    6.00  17.00

Sample Special

Hotaruika baby squid& yamaimo potato in chilled kuzu dashi    12.00
Fresh Oyster served with sauteed onion, yuzukosho orosh& ponzu    9.00
Shiokara cured squid    6.00
Noresore fresh baby sea eel served with lemon vinegar    15.00

Sample Pressed Sushi

Marinated Seared Mackerel     26.00
Simmered Sea Eel     24.00
Soy Marinated Seared Canadian Salmon     23.00
Tasmanian Salmon Trout wrapped with oborokobu sea weed    25.00

Rice And Noodles

Kamo Shio-Yaki slowly grilled ny state magret duck with mongolian salt    29.00
Yaki Taraba Crab grilled alaskan king crab and vegetables served with charcoal grill    36.00
Gindara Nitsuke simmered black cod in sweet soy sauce    34.00
Black Cod Miso Glaze broiled tsubu miso marinated cod   (3oz) 18.00 (8oz) 34.00
Hokkaido Style Lamb new zealand lamb grilled with hokkaido style bbq sauce    35.00
Yuba Ankake Rice white rice with tofu skin & nameko mushroom in crystal broth    12.00
Eel Arimani Rice eel cooked with arima sansho pepper in crystal broth over the rice    14.00
Beef Maki Rice Ball sauteed tajima beef wrapped ginger flavored sticky rice   ball 11.00
Botan Ebi Kani Ikura Don fresh botan shrimp, king crab & marinated salmon roe over rice    32.00
Inaniwa Udon Noodle inaniwa thin udon noodle from akita - served cold or hot    16.00
Kyoya Snapper Chazuke rice, snapper sashimi, and toppings with hoji tea poured over it    28.00
Seasonal Kamadaki Rice seasonal mixed rice cooked in iga clay pot    42.00

Rice And Noodles

White Rice     3.00
Fifteen-Grain Rice     4.00
Homemade Seasonal Tsukemono     6.00
Akadashi Red Miso Soup     5.00
Miso Soup     4.00
Asari Clam Miso Soup     8.00

Dessert

Sweet Sakura Mochi And Grapefruit Sorbet   

Zatsuki

First Course.

Crispy Ebi Pan Roll   

Sakizuke

Second Course.

Spring Bamboo Shoot And Asari Clam in chilled basil seeds uma-dashi  

Oshinogi

Third Course.

Stuffed Pasta with ginger rice  
Crab Gin-An Sauce   

Owan

Fourth Course.

Spring Cabbage Potage with hamaguri mousse  

Yakimono

Fifth Course.

Grilled Anago Sea Eel And Yuba with gobo sauce  
Broccoli Rabe Karashi-Ae   

Nimono

Sixth Course.

Stuffed Potato Manju In Hana Ebi Bekkou Sauce   

Tomezakana

Seventh Course

Vinaigrette Baby Octopus, Kohlrabi And Wakame with roasted carrot, spring onion dressing  

Oshokuji

Eight Course.

Canadian Sakura Masu Kamadaki Rice served with dashi ikura  
Mozuku Miso Soup And Pickles   

Zatsuki

First Course

Crispy Ebi Pan Roll   

Sakizuke

Second Course.

Spring Bamboo Shoot And Asari Clam in chilled basil seeds uma-dashi  

Oshinogi

Third Course.

Stuffed Pasta with ginger rice  
Crab Gin-An Sauce   

Owan

Fourth Course.

Spring Cabbage Potage with hamaguri mousse  

Otsukuri

Fifth Course.

Sashimi Of The Day chef's selection  

Yakimono

Sixth Course.

Grilled Anago Sea Eel And Yuba with gobo sauce  
Broccoli Rabe Karashi-Ae   

Nimono

Seventh Course.

Stuffed Potato Manju In Hana Ebi Bekkou Sauce   

Tomezakana

Eight Course.

Vinaigrette Baby Octopus, Kohlrabi And Wakame with roasted carrot, spring onion dressing  

Oshokuji

Ninth Course.

Canadian Sakura Masu Kamadaki Rice served with dashi ikura  
Mozuku Miso Soup And Pickles   

Zatsuki

First Course.

Crispy Ebi Pan Roll   

Sakizuke

Second Course.

Spring Bamboo Shoot And Asari Clam in chilled basil seeds uma-dashi  

Oshinogi

Third Course.

Stuffed Pasta with ginger rice  
Crab Gin-An Sauce   

Owan

Fourth Course.

Spring Cabbage Potage with hamaguri mousse  

Zensai

Fifth Course.

Uni Chawanmushi with nori uma-dashi  
Fried Mushrooms Ohitashi   
Hotaru Squid Tempura   
Sakura-Fu   
Sora-Mame   
Skewered Satoimo Dango shrimp and tamago-yaki  
Smoked Scallop Marinated In Clear Sesame Oil   

Otsukuri

Sixth Course.

Sashimi Of The Day chef's selection  

Yakimono

Seventh Course.

Washu Tajima Beef Hot Stone Grill   
Grilled Anago Sea Eel And Yuba with gobo sauce  
Broccoli Rabe Karashi-Ae   

Nimono

Eight Course.

Stuffed Potato Manju In Hana Ebi Bekkou Sauce   

Tomezakana

Ninth Course.

Vinaigrette Baby Octopus, Kohlrabi And Wakame with roasted carrot, spring onion dressing  

Oshokuji

Tenth Course.

Canadian Sakura Masu Kamadaki Rice served with dashi ikura  
Mozuku Miso Soup And Pickles   

 

Kyo Ya
94 E 7th St
At 1st Ave
(212) 982-4140
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