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Kyo Ya

  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Japanese, Sushi
  • 94 E 7th St, New York NY10009 40.726597 -73.985412
  • (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

Seasonal Kaiseki Course Menu $95, $120, $150/pp. Reservation Is Required One Day Advance.

Goma Tofu Cocktail diced sesame tofu in cold broth   9.00
"Kyo-Ya" Salad seasonal julienne vegetables with house dressing  9.00 18.00
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  8.00 20.00
Aoyagi Orange Clam long island   18.00
Madai Snapper ehime  7.00 18.00
Kurosoi Black Sea Bass new jersey  7.00 18.00
Saba Marinated Mackerel kyoto  8.00 20.00
Warasa Young Yellow Tail chiba  7.00 18.00
Wild Blue Fin Tuna mexico  8.00 20.00
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

Lg Plate.

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

 

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    

Seasonal Kaiseki Eight Course Menu $95 Per Person

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    

 

Seasonal Kaiseki Nine Course Menu $120 Per Person

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    

 

Seasonal Kaiseki Ten Course Menu $150 Per Person

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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