As the name of the restaurant indicates, this eatery serves curry, known in the Indian subcontinent as a spicy soup containing garam masala, a mixture of different spices to get the flavor of curry. It can be used alone or with other seasonings.
The Europeans mix curry with roux for a thicker consistency. Ironically, one can say that curry came to Japan via Britain and became a favorite Japanese dish. Due to it’s ease in preparation and its nutrition, it makes a full meal. With curry’s basic ingredients of carrots, onions, and sometimes potatoes, it is suitable to feed Japanese soldiers.
Curry-Ya stands next door to the authentic ramen eatery, Rai Rai Ken. Unlike the traditional ambiance of its next-door neighbor, the same owner, Bon Yagi of the T.I.C. Group, designed Curry-Ya in a contemporary style with consideration for the diners’ comfort. American diner-style setting, mostly held in white and quite narrow, but with a Japanese flavor, has 14 stools lined up at the marble countertop. Each of the wooden stools has a built-in receptacle to store belongings to make it convenient for diners and to maintain the clean and orderly look.
Sit at the bar and watch the chef and her assistants prepare your meal. Once having succeeded in getting a seat, one can enjoy some of the best Japanese curry, which boasts of rich and complex flavors. The dishes are made with ghee (clarified butter), the unique Indian butter, and a variety of fruits and vegetables. At least nine curry selections are offered with different levels of heat from mild to very hot. One’s choice can be customized with additional toppings such as corn, natto (fermented soybeans), and cheddar. Interesting menu items peaked my curiosity, such as Hamburger Curry ($12) and Croquette Curry (deep fried mashed potatoes with ground beef) ($11).
Friendly service is a pleasure, and the impeccably fresh ingredients are of good quality, such as fresh meats. The pork cutlet is pounded, breaded, and cooked in the open kitchen behind the counter. The salad is chopped while you are lingering over a drink.
Whether one orders chicken, beef, pork, shrimp, or vegetables, the rich, creamy curry comes in its own little pot, from mild to very spicy, and is guaranteed to satisfy your palate.
The fastidious attention to detail does not surprise me in the least, since Yagi told me once that it took him at least six months to get the perfect recipe for curry, and that it is as good here as what you will get at the Imperial Hotel in Japan for a fraction of the price. Such marvelous curry is hard to find in New York City.
I started with the Green Salad ($3) with superbly fresh mesclun greens, tomatoes, and cucumbers, mixed with the zesty, light, lemon-flavored house dressing. The presentation was dainty and elegant. I wanted to admire its looks more than its taste.
Then I ventured into one of the feature dishes, the Berkshire Port Cutlet Curry ($12). The meat was pounded and cooked behind the open counter where I sat. The dish arrived cooked the way I wanted it, just perfect with a ball-shaped serving of white basmati rice and a separate cup of thick curry sauce to pour over the meat, making a wonderful complement to the meal.
I devoured the food and washed it down with the traditional Japanese soda Ramune ($2), the container a challenging design to drink from. Consuming this beverage is a nice pastime while waiting for your meal when by yourself. The curry was indeed tasty. I indulged in and relished it.
I had missed the Lechee Lassi ($4), which I would have also ordered to quench my thirst.
All dishes are elegantly presented—an unimaginable accomplishment in such a casual place.
Curry-Ya offers a special lunch for a mere ($8) (between noon and 4:00 p.m.) or the three-course Lunch Set for $15 with a Japanese beer, sake, or the traditional Japanese soda Ramune ($2). Takeout and delivery is a minimum of $10. Delivery between Spring St. to 23rd St., Ave. C to Fifth Ave, between the hours of 5:00 p.m. and 10:30 p.m.
214 E. 10th St., near First Avenue, New York
212-995-2877 and 866-602-8779
nycurry-ya.com
The Europeans mix curry with roux for a thicker consistency. Ironically, one can say that curry came to Japan via Britain and became a favorite Japanese dish. Due to it’s ease in preparation and its nutrition, it makes a full meal. With curry’s basic ingredients of carrots, onions, and sometimes potatoes, it is suitable to feed Japanese soldiers.
Curry-Ya stands next door to the authentic ramen eatery, Rai Rai Ken. Unlike the traditional ambiance of its next-door neighbor, the same owner, Bon Yagi of the T.I.C. Group, designed Curry-Ya in a contemporary style with consideration for the diners’ comfort. American diner-style setting, mostly held in white and quite narrow, but with a Japanese flavor, has 14 stools lined up at the marble countertop. Each of the wooden stools has a built-in receptacle to store belongings to make it convenient for diners and to maintain the clean and orderly look.
Sit at the bar and watch the chef and her assistants prepare your meal. Once having succeeded in getting a seat, one can enjoy some of the best Japanese curry, which boasts of rich and complex flavors. The dishes are made with ghee (clarified butter), the unique Indian butter, and a variety of fruits and vegetables. At least nine curry selections are offered with different levels of heat from mild to very hot. One’s choice can be customized with additional toppings such as corn, natto (fermented soybeans), and cheddar. Interesting menu items peaked my curiosity, such as Hamburger Curry ($12) and Croquette Curry (deep fried mashed potatoes with ground beef) ($11).
Friendly service is a pleasure, and the impeccably fresh ingredients are of good quality, such as fresh meats. The pork cutlet is pounded, breaded, and cooked in the open kitchen behind the counter. The salad is chopped while you are lingering over a drink.
Whether one orders chicken, beef, pork, shrimp, or vegetables, the rich, creamy curry comes in its own little pot, from mild to very spicy, and is guaranteed to satisfy your palate.
The fastidious attention to detail does not surprise me in the least, since Yagi told me once that it took him at least six months to get the perfect recipe for curry, and that it is as good here as what you will get at the Imperial Hotel in Japan for a fraction of the price. Such marvelous curry is hard to find in New York City.
I started with the Green Salad ($3) with superbly fresh mesclun greens, tomatoes, and cucumbers, mixed with the zesty, light, lemon-flavored house dressing. The presentation was dainty and elegant. I wanted to admire its looks more than its taste.
Then I ventured into one of the feature dishes, the Berkshire Port Cutlet Curry ($12). The meat was pounded and cooked behind the open counter where I sat. The dish arrived cooked the way I wanted it, just perfect with a ball-shaped serving of white basmati rice and a separate cup of thick curry sauce to pour over the meat, making a wonderful complement to the meal.
I devoured the food and washed it down with the traditional Japanese soda Ramune ($2), the container a challenging design to drink from. Consuming this beverage is a nice pastime while waiting for your meal when by yourself. The curry was indeed tasty. I indulged in and relished it.
I had missed the Lechee Lassi ($4), which I would have also ordered to quench my thirst.
All dishes are elegantly presented—an unimaginable accomplishment in such a casual place.
Curry-Ya offers a special lunch for a mere ($8) (between noon and 4:00 p.m.) or the three-course Lunch Set for $15 with a Japanese beer, sake, or the traditional Japanese soda Ramune ($2). Takeout and delivery is a minimum of $10. Delivery between Spring St. to 23rd St., Ave. C to Fifth Ave, between the hours of 5:00 p.m. and 10:30 p.m.
214 E. 10th St., near First Avenue, New York
212-995-2877 and 866-602-8779
nycurry-ya.com
