Autre Kyo Ya
“I had the Ni-Anago & Porcini Kamadaki Rice for my entree.”
“I'm a vegetarian so j had the asparagus soup and the sweet potato tempura, my boyfriend had the lobster ravioli to start and chicken for his main.”
“The house smoked octopus was cooked perfectly with a brown butter soy that laid on top of a celery root puree.”
Autre Kyo Ya
Takes Reservations: Yes
Accepts Credit Cards: Yes
Good for Kids: Yes
Good for Groups: Yes
Waiter Service: Yes
PokéStop Nearby: Yes
Price range.
$$$ Price range $31-60
8 reviews
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The foie croquette could've used some more foie, but everything else was quite delicious. And even though some of the food was lukewarm, the intentionally cold uni gelee was my favorite dish. The food is really sophisticated french techniques applied to japanese ingredients. Now, if they can come up with a matcha or azuki baguette for bread service…
We usually have our go-to places in NY since we visit quite often but we decided to try a couple new places this trip around. So my BF made reservations and we were pretty excited to try! It takes a lot for me to get very upset (opposite from my boyfriend who takes about 60 seconds) and I WAS UPSET. The timing of the food was so off!! I do understand things can happen (I worked as a server in my college years) so I am not just complaining and if the place was packed I would understand but it was EMPTY! We probably asked, I am not even kidding you about 5 times when our entrees will be coming out and we only started to ask after its been quite a while. What was worse was she kept saying it's coming out really soon. But then… 30 minutes later no food. We asked again and she said she will check with the kitchen and let us know. 20 more minutes later… We ended up finishing our bottle of wine and still no food and she never came back to update us. I think we started to get very firm with our questions and she knew we were upset and did not want to talk to us? Which made me every more annoyed. More time has passed, finally we said that we are just so tired of waiting and we did not want the last dish and can we please have our check. Our server replied with.. "but it is ready, I am about to go get it." I mean by now… I was just UPSET. I just wished from the beginning she told us then maybe we would of been more aware and not be consistently looking up every time a server was bringing a dish out. We addressed our dissatisfaction, paid, and left. Then we went to the nearest mexican joint called: Otto's Tacos which was pretty good! and called it a night.
The recently opened Autre Kyo Ya is a French-Japanese spinoff of the famous sushi restaurant Kyo Ya. Owned and operated by the same people who also own Sunrise Mart and Angels Share, Autre Kyo Ya has an eclectic menu that highlights favorite Japanese dishes with French influence.
The Classic Kyo Ya Sweet Potato Tempura includes ~3 pieces of halved Japanese sweet potato tempura with crispy batter. It also comes with lightly fried watercress, sprout, and thinly sliced radish.
I had the Ni-Anago & Porcini Kamadaki Rice for my entree. This definitely would have been a better shareable dish than as an entree for one person. It comes in a big pot filled with simmered salt water eel, scallion, and garlic shallot rice cooked in kinoko mushroom broth. I loved all the flavors infused in the rice.
My friend had the Gindara Tsubu-Miso. The miso marinated black cod was a bit too salty, but very tender. Autre Kyo Ya does a good job of presenting the dish.
We shared two scoops of sorbet, which tasted very creamy! Made me doubt whether it was truly sorbet 🙂
Let's be honest, most of us have siblings. When our siblings get an award, we frown. We can do better, we most certainly can. We're aching for the approval from our parents and when that approval is met, we have that joker grin on our mugs.
Autre Kyo Ya, that sibling to Kyo Ya's Michelin graces. The toned down nonchalant sibling that knows how to bust a move without having to be super serious. Born in early December 2015, this sib knows how to throw down.
Let me start off by saying that this new comer is really new, so new that when we made reservation on a weeknight, it wasn't even necessary. A patron and us were the only ones in the building. Better for me, I like quiet.
Our waitress Naomi was a doll. Hospitable, affable and super sweet. She held our hand on our journey through course after course, breaking down ingredient after ingredient on each dish that was ordered.
The menu wasn't extensive but had enough to get the taste buds flowing. On our list was
– Fresh Oyster (housemade ponzu, kaiware, edible flowers )
– Sea Urchin Consomme Gelee
– House-smoked Octopus
– Foie Gras Potato Croquette
Entrees
– Deux Washu-Gyu Beef
– Roasted Autumn Fish for two
The starter of oysters of the day was from Washington w/ kaiware and an edible flower that was a cute decoration to the already luscious oyster. Accompanied by a gravy boat filled with yuzu, it was the perfect app to get the palate wet.
Foie gras potato croquette was delicious. Thou foie gras lovers will be disappointed since the flavors of that doesn't shine in this tapas. Nonetheless an app worth ordering when accompanied with the black pepper reduction sauce. The uni consomme is a burst of a chicken / beef broth that has been "gelatin-ized" to give maxim taste for such a small dish. The sea urchi gives a back end delight to an otherwise front end powerhouse of flavors.
The house smoked octopus was cooked perfectly with a brown butter soy that laid on top of a celery root puree. The flavors worked and with a nutty profile, the dish stands out of the norm.
As for the autumn fish, tonight's special was Branzino. The meaty delight was roasted and accompanied with seared cauliflower, fingerling potatoes and a luscious anchovy garlic sauce. The best dish of our dinner. A must get. Skip the Washu-Gyu beef.
Overall a perfect date night spot. The jazzy music in the background gives a relaxing ambiance to satisfying meal. Although somewhat pricey, It's worth giving this spot a shot. It meets the critera for a relaxing night out in the city.
4 1/2 stars
Cute, cozy little place. Love the huge clock. Delicious, innovative food. Great service – the waitress took time to explain all the dishes.
Food:
Sea urchin consommé with egg: delicious
Shiraku fried: best dish of the night (special off the menu)
Foie gras croquette: delicious
Wagyu beef two ways: loved the grilled steak; super tender and juicy
Beet soup: good
Anago and mushroom rice pot: huge for two people; tastes pretty good
My boyfriend and I live around the corner and we wandered into this restaurant the other night not knowing what to expect. We had an incredible experience here. The food was amazing and beautiful and the service was fantastic. We sat at the bar and the bartender, Waka, was so incredibly sweet and attentive. I'm a vegetarian so j had the asparagus soup and the sweet potato tempura, my boyfriend had the lobster ravioli to start and chicken for his main. All the dishes had incredible presentations and were sooooo good. I would absolutely come back here, it was a bit on the pricey side, but if you're looking to splurge id definitely recommend this place!
KenScale: 8.0/10
French and Japanese cuisine are usually at the pinnacle of the food chain in the West and the East respectively. No other country has really shown the type of remarkable elegance, dedication and diversity. What if you mix both? I've been always wary of fusion restaurants mixing two or more different culinary influences because more often than not, the execution doesn't work and the virtue of each cuisine doesn't quite shine. When Kyo Ya, which is one of my absolute favorites when it comes to Japanese food, decided to open a new French-Japanese spinoff, however, I knew I had to try this place. If Autre Kyo Ya can pull off even half of what Kyo Ya has shown me, I thought this would be a very pleasant dining experience. Overall, it didn't have the magic that I experienced at its original counterpart, but I thought the efforts to bridge the two cuisines more or less worked.
At Autre Kyo ya, there are two chefs (one with French training background and the other having previously worked at vegetable-focused Japanese restaurant Kajitsu) at the helm. The food at Autre Kyo Ya is on the more affordable side compared to kaiseki-focused Kyo Ya, and there were a lot on the menu that intrigued me, starting with sea urchin consommé gelee that had onsen-style egg and parsnip puree. I wished the dish came as a hot appetizer instead of cold one, but overall I liked the chilly sensation from the gelee combined with sea urchin. It really shows a lot of thoughts and creativity have been put in dishes here. I've never had quinoa risotto before, but the one that the kitchen put together, accompanied by fish and Asari clam, was quite delightful even though I think it would've worked even more wonders with just rice. The aromatic broth was soothing and the combination of seafood that went into it worked surprisingly well with the quinoa. Both entrees we tried were a little more straightforward but overall solid. Washu meat accompanied by sweet potato puree and seasonal carrots was very well-cooked even though I wished the seasoning were just a tad bit moderated. Within the special seasonal menu, we went with kamadaki rice in a pot that had little shrimp toasts as well. I loved the texture of the rice that was perfectly firm, but wished a bit more ingredients such as mushroom went into it. We finished the meal with somewhat pedestrian chocolate molten cake with brown rice ice cream. I would say the food leans more towards Japanese than French, but there were spots where I can tell that the kitchen put together a lot of thoughts into combining the two cuisine.
Getting a reservation at the restaurant wasn't difficult, and the dining space wasn't quite full, occupied mostly by Japanese people. Knowing Kyo Ya's stellar reputation, it was somewhat puzzling (perhaps because this is still a pretty new restaurant?). The restaurant has a full bar with concise wine selections from different parts of the world. I liked the modern décor and vibe of the restaurant (somewhat looking more trendy than the serene feel of Kyo Ya). If you are interested in how a fusion of Japanese and French food works, Autre Kyo Ya may be a nice place to start.
Let me preface this review by saying I dined here about a month ago so hopefully they've fixed their problem with the timing between courses.
Sea Urchin Consomme Gelee – Pretty self explanatory, a small pieces of sea urchin on top of gelee and all of that on top of parsnip puree. An onsen tamago, egg that's been cooked onsen style so the egg whites are barely set and the yolk is runny, is then set in the middle of it all. The consomme gelee is like a very concentrated gelatinous broth and tasted fine, nothing mind blowing. Uni was small, parsnip puree was sweet, and I don't feel like the egg added anything to the dish.
Foie gras potato croquette – very fragrant and makes a nice snack.
Jidori-Takekawa – The dish came wrapped in a type of leaf which was quite interesting but other than that there wasn't much to the dish. The chicken was underseasoned but the mushrooms were delicious. The artichoke basil sauce that came on the side didn't add much to this dosh either. I barely used it.
Ni-anago & Porcini Kamadaki Rice – Takes at least 30-40 minutes to cook so place the order for this first if you're planning on having it properly paced in your dinner. Best dish of the night. Cooked in an earthen pot and served table side. My mouth was watering every time this was served to someone from another table. The smell is amazing and the taste reflects that as well. The eel adds a slight sweetness and the porcini mushrooms adds "umami". Boyfriend and I couldn't finish all of it so we took it to go and it still tasted good a day later and after being nuked in the microwave.
The decor makes this place very date appropriate and the service is attentive. The problems are due to the bad pacing between each dish, took too long, and nothing really makes me want to come back other than the rice.
Autre Kyo Ya is still fairly new so I hope they'll be able to up their game after being open for a few more months. Good luck to them.