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Kyo Ya

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  • $$$$
  • Japanese
  • 94 E 7th St, New York NY10009 40.726597 -73.985412
  • (At 1st Ave)
  • google maps Subway Directions
  • Phone: (212) 982-4140

Cold Appetizer

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 water cress and spring shitake mushroom in cold dashi broth   7.00
Shiokara cured seasonal seafood, good with sake   7.00
Yuba And Uni Yoshino Style sea urchin on tofu skin in crystal clear sauce   14.00
Smoked Anago homemade smoked tokyo bay sea eel   14.00
Aigamo Soy Demi-Glace roasted duck simmered in our demi-glace style sauce   18.00
Namban-Zuke fried, marinated baby horse mackerel & vegetable in sweet vinegar   12.00
Seafood Shutoan scallop, blue shrimp and king crab with cured bonito sauce   16.00
Karasumi home made dried mullet roe grilled on "binchou" charcoal   28.00

Hot Appetizer

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
Kurobuta Kakuni slowly cooked pure berkshire pork belly   13.00
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 seafood, chicken 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
Today's Kara-Age marinated crispy fried seasonal seafood   

Large Plate

Kamo Shio-Yaki slowly grilled ny state magret duck with mongolian salt   29.00
Tonyu Tofu Nabe tofu and soy milk hot pot served with ponzu sauce   15.00
Gindara Nitsuke simmered black cod in sweet soy sauce   28.00
Black Cod Miso Glaze broiled tsubu miso marinated cod (3oz) 16.00(8oz) 32.00
Hokkaido Style Lamb new zealand lamb grilled with hokkaido style bbq sauce   35.00

Rice And Noodle

Eel Arimani Rice eel cooked with arima sansho pepper in crystal broth over the rice   14.00
Beef Maki Rice Ball sautéed tajima beef wrapped ginger flavored sticky rice  ball 11.00
Uni Kani Ikura Don sea urchin, king crab & dashi marinated salmon roe over rice   29.00
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 Mixed Rice cooked in a 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

Chef’s Seasonal Dish

Spring Onion Salad served with baked onion dressing   9.00
Nanohana Kobujime konbu pressed japanese broccoli rabe mixed with clam and nori   16.00
Nagaimo Mozuku-Su "mozuku" seaweeds with julienne japanese yam in vinegar   9.00
Dashimaki Tamago japanese style rolled egg omelet with dashi broth   7.00
Crispy Fried Spring Potato served with butter and semi-dried soy sauce   9.00
Amadai Shinjo Sakura-Mushi tile fish mousse with cherry blossom in crystal thick broth   12.00
Wakatake Tetsubin-Mushi iron pot soup with spring bamboo shoot with wakame seaweed   18.00
"Kogomi " Fiddle Head & Palm Tree Hearts Tempura served with tempura sauce   14.00
Iwashi Sansho Shio-Yaki grilled spanish sardine with sansho pepper   15.00
Shishamo Tempura Or Shio-Yaki canadian fresh smelt fish tempura or grill   15.00
Grilled Spring Bamboo Shoot soy sauce flavor   22.00

$95

"Zatsuki" - First Course

Unagi Hakata Pan    

"Sakizuke" - Second Course

Japanese Broccoli Rabe, Palm Tree Hearts And Shirasu Baby Anchovy mixed with kuzu wasabi sauce   

"Oshinogi" - Third Course

Spring Green Peas Sushi Wrapped with bamboo leaf   

"Owan" - Fourth Course

Cherry Stone Clam Mousse And Vegetables In Clear Soup    

"Yakimono" - Seventh Course

Sake Lees Marinated Grilled Tile Fish    

"Nimono" - Sixth Course

Hot Pot Soup with hiramasa king yellow tail, tofu and vegetables served with poached egg   

"Tomezakana" - Seventh Course

Spring Bamboo Shoot And Surf Clam with green asparagus vinegar sauce   

"Oshokuji" - Eighth Course

Rice Cooked with burdock and sea eel served with sakura red miso soup and pickles   

Dessert

Sakura Mochi In Chilled White Bean Soup    

 

$120

"Zatsuki" - First Course

Unagi Hakata Pan    

"Sakizuke" - Second Course

Japanese Broccoli Rabe, Palm Tree Hearts And Shirasu Baby Anchovy mixed with kuzu wasabi sauce   

"Oshinogi" - Third Course

Spring Green Peas Sushi Wrapped with bamboo leaf   

"Owan" - Fourth Course

Cherry Stone Clam Mousse And Vegetables In Clear Soup    

"Otsukuri" - Fifth Course

Sashimi Of The Day chef’s selection   

"Yakimono" - Sixth Course

Sake Lees Marinated Grilled Tile Fish    

"Nimono" - Seventh Course

Hot Pot Soup with hiramasa king yellow tail, tofu and vegetables served with poached egg   

"Tomezakana" - Eighth Course

Spring Bamboo Shoot And Surf Clam with green asparagus vinegar sauce   

"Oshokuji" - Ninth Course

Rice Cooked with burdock and sea eel served with sakura red miso soup and pickles   

Dessert

Sakura Mochi In Chilled White Bean Soup    

 

$150

"Zatsuki" - First Course

Unagi Hakata Pan    

"Sakizuke" - Second Course

Japanese Broccoli Rabe, Palm Tree Hearts And Shirasu Baby Anchovy mixed with kuzu wasabi sauce   

"Oshinogi" - Third Course

Spring Green Peas Sushi Wrapped with bamboo leaf   

"Owan" - Fourth Course

Cherry Stone Clam Mousse And Vegetables In Clear Soup    

"Zensai" - Fifth Course

Spring Onion Salad    
Simmered Spring Bamboo Shoot with wakame seaweed   
Baked Sea Urchin On The Shell    
Smoked Salmon with cucumber   
Canadian Fresh Smelt Tempura    

"Otsukuri" - Sixth Course

Sashimi Of The Day chef’s selection   

"Yakimono" - Seventh Course

Washu Tajima Beef Hot Stone Grill    
Sake Lees Marinated Grilled Tile Fish    

"Nimono" - Eighth Course

Hot Pot Soup with hiramasa king yellow tail, tofu and vegetables served with poached egg   

"Tomezakana" - Ninth Course

Spring Bamboo Shoot And Surf Clam with green asparagus vinegar sauce   

"Oshokuji" - Tenth Course

Rice Cooked with burdock and sea eel served with sakura red miso soup and pickles   

Dessert

Sakura Mochi In Chilled White Bean Soup    

 

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