Kyo-ya

Filed under East Village, Japanese

94 East 7th Street between First and Avenue A
212/982.4140
$130 for two, with drinks, with tip
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I’d like to think that kaiseki is Japan’s answer to Spain’s tapas if only a pincho is served in bejeweled bread held together by a hand-carved toothpick. The most basic types of food need to go a long way in a kaiseki meal, so presentation is key to make them more appealing. For the Japanese, it’s an aesthetic experience.

I remember my first meal at Morimoto where a selection of fine sashimi was served on a large porcelain square container. The tub was so ridiculously big that it took attention away from the fish. Sometimes, you only need the most humble utensil to appreciate a skillfully-executed dish, no? At Kyo-ya, however, the attention to both food and presentation are pretty much equal: both are of very high quality. A very simple mackerel roll was beautifully presented with edible flower petals, while the uni came on top of a miniature bale of hay. The fish was served on a small mat woven together with a soft piece of thread while a twig of what looked like mistletoe stuck out of the crushed ice. Even the wasabi was on onion-skin paper I’ve only seen used for truffles. The accessories seem unnecessary, but Kyo-ya makes them so delicately that they don’t come off cheesy. Each order, even our very simple udon soup and plate of grilled sardines, came out looking like very special gifts.

Related post/s:
Morimoto was so long ago
You know what was long ago? Naka Naka!

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Curry-Ya

Filed under East Village, Japanese

214 East 10th Street between First and Second Avenues
866/602-8779
about $25 for two, with drinks, without tip
♥

Yohshoku, or Western dishes adapted to fit the Japanese taste, kept me alive when I was younger and wasn’t making a lot of or any money. In West L.A., I loved Curry House because I could get a hefty lunch for $5. When I was in Tokyo, I ate a lot of gyuudon and tonkatsu (beef bowls and deep-fried pork cutlets) because they were the most affordable for us kids with a tight budget. Believe it or not, back then I spent my money on design books instead of food.

So when Curry-Ya opened last year, I was excited to go even for the sake of reliving those days. True to form, my kareh raisu, the Japanese-style curry so far removed from its inspiration, tasted like how I remember them: rich, gooey, salty, and just super tasty. Unfortunately, I’m older now and I paid a higher price digesting it afterwards.

I still appreciate good design and Curry-Ya has that style I would like to adapt if ever I opened my own restaurant: marble bar, less than twenty stools up against it, open kitchen. I’m not any younger, but I’m back to having less money because of this economy and I can see more Curry-Ya in my future.

Related post/s:
Curry-Ya shares the same owner with Rai Rai Ken next door
For a more Indian curry, go to Brick Lane a few blocks down

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