THIS RESTAURANT IS CLOSED Kyo Ya

THIS RESTAURANT IS CLOSED Kyo Ya Restaurant Review:

About the restaurant: Down an unassuming metal staircase, virtually unmarked, is Kyo Ya, one of the finest Japanese restaurants in New York City. A subdued crowd of clients, sushi fans and couples on a date sit in this high temple of sushi and kaiseki, a wooden boîte well secluded from the street. Three spaces define the restaurant: a small dining area with tables, a sushi bar and a tatami room. In these privileged environs, diners are tended to by some of the sweetest servers you’ll ever meet.

Likes: There is no fresher fish than what you can eat here.
Dislikes: None.

Food & Drinks: Fish is flown in regularly from Tokyo’s Tsukiji market, allowing for changing specials on both the à la carte and kaiseki menus. Signature dishes include silky dashimaki tamago (egg omelet with dashi broth) on a beautiful platter, ankimo (monkfish liver) in ponzu sauce and pressed sushi (bozushi) artfully set on rectangles of rice. Presentation is as important as quality, and each dish comes with its proper plate and utensils. For non-fish eaters, pork belly, duck magret and lamb are standout choices. Servers will guide you through the menu, recommending an appropriate number of items as well as saké from the array of elegant beverages, ranging from well-priced dry options to pricier and rarer selections. If you have three hours to dine, chef Chikara Sono’s kaiseki is an ethereal experience. If not, you won’t be disappointed with anything ordered à la carte.