Kyo Ya

Photographs from my meal in United States , New york  at Kyo Ya  on August 9, 2011.

Selection of teas

3rd Course: "Oshinogi" - celery miso yaki onigiri

Kyo Ya, New York May 18, 2012 94 East 7th Street New York, NY 10009 +1 (212) 982-4140 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

"Coco" mini tomato, with cold dashi broth ($9)

Yuba and uni yoshino style, sea urchin on tofu skin in crystal clear sauce ($14)

Assorted sashimi - Bonito seared with straw, marinated mackerel, Tasmanian salmon trout, kibinago (baby herring), Japanese snapper, sea urchin, fresh Hokkaido octopus, lean tuna

Jade egg plant, simmered "Senryo" egg plant served with cold broth ($11)

Chawanmushi, steamed egg custard cup with seafood, shrimp, crab, mochi, and vegetables ($10)

Black cod miso glaze, broiled tsubu marinated cod ($32) with shrimp, squash, and corn tempura

Kani ikura don, Alaskan king crab and dashi-marinated salmon roe over rice ($29) with Akadashi red miso soup ($5)

Kani ikura don, Alaskan king crab and dashi-marinated salmon roe over rice ($29)

Hojicha (roasted green tea) ice cream

Reserved for kaiseki

Chef Chikara Sono

1st Course: "Zatsuki" - Peter corn croquette

3rd Course: "Oshinogi" - celery miso yaki onigiri, toasted table

2nd Course: "Sakizuke" - Alaskan king crab salad

Koshihikari Echigo Beer

Presentation of "Zensai," the 5th course

4th Course - "Owan" - Steamed egg curd in Junsai water shield cl

1st Course: "Zatsuki" - Peter corn croquette

5th Course: "Zensai" - Simmered baby octopus, potato, pumpkin, h

6th Course: Botan ebi

7th Course: Crispy shrimp head

Chef Chikara Sono preparing his "otsukuri" sashimi selection

8th Course: "Otsukuri" sashimi of the day

Fresh wasabi

9th Course: "Yakimono" - Washu Tajima beef on a hot stone grill

9th Course: Washu Tajima beef on the hot stone grill

10th Course: Shrimp mousse stuffed grilled bamboo shoot, broccol

12th Course: "Tomezakana" - assorted white vegetables and shira-

11th Course: "Nimono" - poached sweet snapper with cherry blosso

14th Course: Extra oshokuji to take home, wrapped to go

14th Course: Nameko akadashi and pickles

13th Course: "Oshokuji" - rice cooked with green peas and taisho

15th Course: Strawberry ice cream

16th Course: Black bean yo-kan and fava beans shio-ni