Autre Kyo Ya
You can’t leave this restaurant and not feel like you’ve just arrived home from a delightful trip far far away. . This post is about a lovely late spring dinner but every season is supremely celebrated here.
It’s an intricate balance of French and Japanese influenced cooking with timely ingredients found locally and in Japan that are then applied to more traditional French techniques. West meets east then congas through shifting seasonality to create something else entirely. Chefs Shuji and Takashi both worked at Kyo-Ya and also come from backgrounds that include French training for Shuji as well as Takashi’s experience from Kajitsu, the lovely Japanese focused vegetarian restaurant in midtown.
They took over a restaurant called The Barrel but the decor is very fitting for them. Elegant but comfortable. Warm and glowing.
They have sake, wine, beer plus an interesting cocktail list, lighter and Japanese focused with elements like yuzu citrus jam and edible flowers. Plus there’s a cocktail hour from 530pm – 7pm with $1 oysters. So no excuses for not going.
The menu is less extravagant than the mothership of Kyo-Ya, their mainly kaiseki restaurant on East ninth street. And while that restaurant, near and dear to my heart and tastebuds is remarkably unique, the thinking here too is intriguing and creative.
Hand made plates.
Goma-Tofu Cocktail with house-made sesame tofu, bonito-kombu broth & hanaho flower.
A chilled and layered broth in a martini glass with excellent house-made sesame tofu that has just enough texture to keep it lively. Beautifully leveled tastes that incorporate hojiso, the sprigs of the shiso plant studded with tiny cupped flowers with seeds and miyoga, the young tender buds of the Japanese ginger plant. Executed masterfully and very inventive.
Hokkaido Sea Urchin Consomme Gelee with onset-style egg. Delicate uni topped with edible flowers, an utterly opulent slow poached egg ever so gently cooked, in a gelée crossed with the very present sweetness of parsnip puree. The chilled broth melts on your tongue, the citrus aromatics really brighten and balance the richness of the egg. It’s smooth, viscous, ethereal. A fabulous dish.
Gindara Tsubu-Miso, Miso marinated black cod with roasted shallots & pickled kohlrabi, you might think ubiquitous but you’d be wrong.
Next are several dishes involving mushrooms, oysters, seafood tempura, daikon and custard. All distinctive and gratifying.
From the spring seasonal menu, White Asparagus and Seared Scallop with scallop dashi sauce, candy beet & watermelon radish. A playful combination of creamy, crispy, sweet and mild.
Sakura Ebi Kamadaki Rice, the claypot rice dish of the evening, assembled and served at the table.
Kakiage, mitsuba greens, myoga, ponzu, yuzu-kosho. Toothsome kernels of rice flavored by fish and smoke. It’s a refined but deep layering of tastes.
They serve sake with true panache.
Between Kyo-Ya, the ultra serene cocktail bar Angel’s Share and Sunrise Mart, one of the better places for Japanese food shopping in the city and just next door, the owners have created a mini empire in the East Village. And at Autre they also pay attention to execution and beautiful presentation. And they succeed. Autre, opened less than a year ago is a bit more casual, more affordable than its counterpart and less exotic. But that doesn’t mean it’s not stellar and its own experience. Because it is and it is.
Autre Kyo Ya
10 Stuyvesant Street between Second/Third Avenue
Tues-Wed 5:30pm–11pm (last call 10:30pm)
Thurs-Fri 5:30pm-12am (last call 11:30pm)
Sat 11am-12am (last call 11:30pm)
Sun 11am-10pm (last call 9:30pm)
DINNER & WEEKEND BRUNCH