Kyo Ya, NY
It depends on how to use soy sauce – the key technique is to heat up – for better cuisine!
Among the yappy area in Manhattan, East Village, there is a hidden gem of serving real authentic Japanese cuisine named “Kyo Ya” where the head chef, Mr. Sono, has been attracting New Yorkers since its opening back in 2007.
Mr. Sono has assimilated his expertise at various Japanese restaurants in New York and fully understands how to charm New Yorkers with his masterpieces.
“After having arrived in the US, I started my career as a professional Chef but fusion was the leading trend in Japanese cuisine at that time.
I was not satisfied with that entertaining way and wanted to pursue my own philosophy to present real Japanese authenticity.
Then, I came to meet with the current owner, Mr. Tony Yoshida, and he agreed on my philosophy and helped opening this restaurant. At the beginning, we had only 10 customers a day but word-of-mouth reputation brought us more customers.”
The best-selling menu is “a pressed sushi with Aburi salmon (sheered marinated salmon)” that has been enticing New Yorkers and even The New York Times made this menu more famous.
The soy sauce used for this marinade is YAMASA and Mr. Sono expressed, “YAMASA is bringing mouthful richness and crispness.
The technique of Kogashi Shoyu (heated-up soy sauce) is the best way to judge good soy sauce and YAMASA is the one”.
At the early stage of my career, I learned a lot about how to use soy sauce while I was in charge of “Nikata” (a special function taking care of all menus cooked with broth).
It is still hard for him to cook with seasonal ingredients for “Kaiseki” because of limited availability in the US, but Mr. Sono is pleased with his decision to come to America for his chef’s career because he has been learning many important things from other top-notch chefs; on the other hand, many of them are learning from him through his recipes.
This exchange is nothing but his motivation for pursuing his cuisine.
New York is the place of American dream. With a strong belief for success – through his experience and communication with other chefs – his dream came true from the scratch.
“Kyo ya” information
Address: 94 E 7th St, New York, NY 10009
Phone: (212) 982-4140
We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remain the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.