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  Curry-Ya     Curry-Ya  
      214 E. 10th St.
(212) 995-2877 nycurry-ya.com

Subway: 6 to Astor Place; N, R, W to 8th St. (NYU)
No credit cards accepted



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  About Curry-Ya:      

Your hunger will undoubtedly be satisfied at Curry-Ya. Dubbed as Gourmet Japanese Curry, the sauce is made from chicken and oxtail soup, a large variety of vegetables, fruits and special spices. The special sauce is stewed continuously for 8 hours to produce the amazingly rich and complex flavors that we boast about. Please sit back, relax and enjoy our curry.

  Do Not Miss:      
Hamburg steak curry
gratin-style baked curry
Berkshire pork cutlet curry
Dried beef curry
Seafood curry


Timeout New York

September 2, 2008

Open the door to Curry-Ya and a blast of spicy aromas hits you smack in the face. Follow your nose into this East Village eatery for one of nine variations on classic Japanese curry—a milder, sweeter riff on the Indian dish that it’s based on—served with assembly-line efficiency from behind a Momofuku-style kitchen counter. There are half a dozen cold salads on hand to jump-start your palate, including oddly delicious Parmesan-dressed tofu skin mimicking a poached artichoke heart—but the namesake specialty is clearly what this place is about. The restaurant’s signature gravy—based on roux-thickened chicken broth that’s so popular in Japan, it’s often served as a topping for rice—is rich, thick and not overly spicy (unless requested “extra hot”). It arrives still bubbling in a personal cast-iron pot, with your choice of à la carte proteins. Order the chicken and you get beautifully caramelized boneless thigh meat. Tonkatsu is a succulent panko-crusted Berkshire pork cutlet. All variations feature the same traditional condiments—raisins, shallots, dried onions, pickled radish—and rice pressed into a ring mold to form a well for the sauce. Look around for guidance on the proper way to tuck into your curry: The mostly Japanese crowd ladles the sauce from the pot into the hollow groove in the rice. The lone dessert, pink grapefruit Jell-O, is more a palate cleanser (and breath freshener) than an indulgence. Of course, an ice-cold after-dinner Sapporo works just as well (this is beer-drinking food).

The New York Times

July 30th, 2008

Curry-Ya is about as wide as a subway car, a bright white box of a restaurant with a long marble counter, 14 stools and 9 kinds of Japanese curry. Each arrives in its own pot, and with some ceremony you’re presented with a generous volume of rich, brothy sauce — in your choice of mild, hot or extra-hot — that’s more refined, if more expensive, than what you’ll find at other Japanese curry joints around town.

But if the Berkshire pork cutlet curry ($15) isn’t priced like fast food, it doesn’t taste like it, either: rolled in panko and fried until golden, the pork is fresh and succulent, not something dumped from a freezer bag into a Frialator.

Curry was introduced to Japan by the English (who also brought Berkshire pigs), and today’s standard Tokyo fare is the sum of its translations.

Here in the East Village, the chef, Mika Ohtsuki, gives the globe a westward spin with mixed results. The hamburger curry ($12) doesn’t quite hit the mark, but side dishes are inviting and subtle, like the marinated vegetable salad ($5). This delicious salad of roasted summer squash, green beans and kabocha squash is tossed with dashi, olive oil and lemon juice, an unorthodox combination that works.

Curry-Ya has been crowded since it opened in late June, and the subject of online speculation long before then. Not a few diners bring digital cameras.

But curry this satisfying was meant to be devoured, not documented.



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