Kyo Ya

"Kyo Ya bears no signage, belying what lies within: one of New York’s very first kaiseki restaurants, and still a hidden gem nearly 12 years later despite a Michelin star. On its below-ground space, polished wood shines within the intimate 36-seat eatery that’s divided by sliding shoji screens, with imported Japanese tiles, tatami mats, and rice paper lamps creating a serene escape from busy Manhattan. Here, the star is traditional, elegant kaiseki, eight seasonal courses for $150, with many ingredients flown over from Japan. Following classic kaiseki progression, expect to start with sakizuke (amuse) like fried taro with crispy shrimp and miso, followed by assorted zensai (small appetizers) like cod fish milt made in chawanmushi-style. Soup, sashimi, a grilled dish, a fish dish, rice, miso soup, and seasonal fruit follow. There is a short a la carte menu available, too." - Kat Odell

"The formerly one-Michelin-starred Japanese restaurant Kyo Ya appears to have permanently closed after 13 years on East Seventh Street." - Luke Fortney

"This Michelin-starred Seventh Street hideaway is a a standard-bearer for Japanese fine dining in New York that emphasizes the polished, multi-course kaiseki, or seasonal, style of eating. Chef Sono Chikara’s raw fish selection (whelk, sea eel, abalone) is matched by an equally thoughtful assortment of hot dishes ranging from chawanmushi, a type of savory egg custard, to chicken meatballs and clay-pot rice with seafood." - Dan Q. Dao

"This East Village Japanese restaurant has ONE STAR." - Eater Staff