Autre Kyo Ya

Cute, cozy little place. Love the huge clock. Delicious, innovative food. Great service — the waitress took time to explain all the dishes.
Food:
Sea urchin consommé with egg: delicious
Shiraku fried: best dish of the night (special off the menu)
Foie gras croquette: delicious
Wagyu beef two ways: loved the grilled steak; super tender and juicy
Beet soup: good
Anago and mushroom rice pot: huge for two people; tastes pretty good

Cuisine: 5
Service: 7
Décor: 8
Value: 3
Overall: 6
I love Kyo Ya, therefore my expectations were very high for its sister restaurant. More so, I was at Chef’s Table not long ago, which elevated my standards for Japanese/​French cuisine as well. Unfortunately, Autre Kyo Ya did not live up to the hype in my own mind.
Don’t get me wrong, it is not a bad restaurant, and I truly hope it improves. The décor is warm and cozy, with a unique design that I really appreciated. Our server Kimmy was very friendly and explained everything carefully. There may have been too many tables for her to handle since she felt a bit absent at times. No big deal.
Let’s talk about the food. We had ordered the omakase along with a few additional apps. Here is the breakdown below.
Sea Cucumber — Blah. No taste.
Shirako in Potato Wrap — My favorite savory course
Vegetable Terrine w/​Miso — Out of place
Oysters w/​Ponzu — Fresh but nothing special at all
Sea Urchin Consommé Gelée — Flavorful but the Maine Uni was a disappointment
Lobster Dumpling Soup — Forgot the real name but this was the worst dish of the night
House-​Smoked Octopus — The smokiness was great, but a bit too chewy
Phyllo Wrapped Anago & Scallop on top of Polenta w/​Hot Miso Paste — Average
Washu Beef Wellington — Overcooked and the Foie felt lacking.
Tofu Custard w/​Soy Cookies, Pomelo & Strawberry/​Rhubarb Sherbet — Excellent dessert
They are trying, but currently almost every dish lacks execution, and some items need to be simply removed or at least revamped. I really like the ambiance. I will visit again in the future. Hopefully they can fix up some of these kinks by then.

We usually have our go-​to places in NY since we visit quite often but we decided to try a couple new places this trip around. So my BF made reservations and we were pretty excited to try! It takes a lot for me to get very upset (opposite from my boyfriend who takes about 60 seconds) and I WAS UPSET. The timing of the food was so off! I do understand things can happen (I worked as a server in my college years) so I am not just complaining and if the place was packed I would understand but it was EMPTY! We probably asked, I am not even kidding you about 5 times when our entrees will be coming out and we only started to ask after its been quite a while. What was worse was she kept saying it’s coming out really soon. But then… 30 minutes later no food. We asked again and she said she will check with the kitchen and let us know. 20 more minutes later… We ended up finishing our bottle of wine and still no food and she never came back to update us. I think we started to get very firm with our questions and she knew we were upset and did not want to talk to us? Which made me every more annoyed. More time has passed, finally we said that we are just so tired of waiting and we did not want the last dish and can we please have our check. Our server replied with. «but it is ready, I am about to go get it.» I mean by now… I was just UPSET. I just wished from the beginning she told us then maybe we would of been more aware and not be consistently looking up every time a server was bringing a dish out. We addressed our dissatisfaction, paid, and left. Then we went to the nearest mexican joint called: Otto’s Tacos which was pretty good! and called it a night.

Food: 5 stars
High quality Japanese but added touch of French
All the menu tried was good but particularly”
*Quinoa Bouillabaisse Risotto Yakishimo-​style fish, asai clam, garlic aioli
*Ni-​anago & Porcini Kamadaki Rice — simmered salt water eel, garlic shallot rice, kinoko mushroom broth
*Roasted Kamo-​Duck Confit Filo Black Truffle, chanterelle, pickled rhubarb, beet & plum sauce
*Classic Kyo Ya Sweet Potato Tempura — watercress, sprout, crisp tempura batter
Drinks: 4.5 stars
Not many choices but the one on the menu is carefully selected
*Mostly very reasonable range drinks
*Some cocktails
Services: 5 stars
Impressive services, attention to details
Atmosphere/​Interior: 4 stars
It’s very clean, high ceiling, simple.

Nice meal just like their sister restaurant Kyoya, but because of the location, casual atmosphere tend to be to noisy for romantic dinner. I was seated right next to big group (7,8 Japanese people) constantly stand up walking around for socialize around their table. That may be fine around the bar, but not nice for guest would like to enjoy the meal. Food is carefully prepared and duck and sea urchin appetizer is really great.

Let me preface this review by saying I dined here about a month ago so hopefully they’ve fixed their problem with the timing between courses.
Sea Urchin Consommé Gelee — Pretty self explanatory, a small pieces of sea urchin on top of gelee and all of that on top of parsnip purée. An onsen tamago, egg that’s been cooked onsen style so the egg whites are barely set and the yolk is runny, is then set in the middle of it all. The consommé gelee is like a very concentrated gelatinous broth and tasted fine, nothing mind blowing. Uni was small, parsnip purée was sweet, and I don’t feel like the egg added anything to the dish.
Foie gras potato croquette — very fragrant and makes a nice snack.
Jidori-​Takekawa — The dish came wrapped in a type of leaf which was quite interesting but other than that there wasn’t much to the dish. The chicken was underseasoned but the mushrooms were delicious. The artichoke basil sauce that came on the side didn’t add much to this dosh either. I barely used it.
Ni-​anago & Porcini Kamadaki Rice — Takes at least 30 – 40 minutes to cook so place the order for this first if you’re planning on having it properly paced in your dinner. Best dish of the night. Cooked in an earthen pot and served table side. My mouth was watering every time this was served to someone from another table. The smell is amazing and the taste reflects that as well. The eel adds a slight sweetness and the porcini mushrooms adds «umami». Boyfriend and I couldn’t finish all of it so we took it to go and it still tasted good a day later and after being nuked in the microwave.
The décor makes this place very date appropriate and the service is attentive. The problems are due to the bad pacing between each dish, took too long, and nothing really makes me want to come back other than the rice.
Autre Kyo Ya is still fairly new so I hope they’ll be able to up their game after being open for a few more months. Good luck to them.

I love Japanese foods and also French foods.
But it was quite hard to find a good place to combine both experiences :) Autre Kyo Ya brings the best of both cuisines to make the perfect fusion! Every dish is carefully planned and beautifully executed! I went there already a few times and I can say I’ve become a regular now :) I love it!

I would say giving two stars is being generous. We came here because all the other restaurants around were PACKED, and this place was super empty, which in retrospect should have warned us away… Anyway, we were only able to get our appetizer because after waiting an hour, they still couldn’t find a way to bring us our entrees. The appetizer wasn’t even tasty – we got the octopus and it was excessively chewy and lacked flavor. The celery root purée it was served with had the weirdest texture. We told them we were in a rush but ended up canceling our entrees since they weren’t able to bring them to us within the hour.
I will say that the service was great. Our server was very nice and attentive.

Let’s be honest, most of us have siblings. When our siblings get an award, we frown. We can do better, we most certainly can. We’re aching for the approval from our parents and when that approval is met, we have that joker grin on our mugs.
Autre Kyo Ya, that sibling to Kyo Ya’s Michelin graces. The toned down nonchalant sibling that knows how to bust a move without having to be super serious. Born in early December 2015, this sib knows how to throw down.
Let me start off by saying that this new comer is really new, so new that when we made reservation on a weeknight, it wasn’t even necessary. A patron and us were the only ones in the building. Better for me, I like quiet.
Our waitress Naomi was a doll. Hospitable, affable and super sweet. She held our hand on our journey through course after course, breaking down ingredient after ingredient on each dish that was ordered.
The menu wasn’t extensive but had enough to get the taste buds flowing. On our list was
— Fresh Oyster (housemade ponzu, kaiware, edible flowers)
— Sea Urchin Consommé Gelee
— House-​smoked Octopus
— Foie Gras Potato Croquette
Entrees
— Deux Washu-​Gyu Beef
— Roasted Autumn Fish for two
The starter of oysters of the day was from Washington w/​kaiware and an edible flower that was a cute decoration to the already luscious oyster. Accompanied by a gravy boat filled with yuzu, it was the perfect app to get the palate wet.
Foie gras potato croquette was delicious. Thou foie gras lovers will be disappointed since the flavors of that doesn’t shine in this tapas. Nonetheless an app worth ordering when accompanied with the black pepper reduction sauce. The uni consommé is a burst of a chicken /​beef broth that has been «gelatin-​ized» to give maxim taste for such a small dish. The sea urchi gives a back end delight to an otherwise front end powerhouse of flavors.
The house smoked octopus was cooked perfectly with a brown butter soy that laid on top of a celery root purée. The flavors worked and with a nutty profile, the dish stands out of the norm.
As for the autumn fish, tonight’s special was Branzino. The meaty delight was roasted and accompanied with seared cauliflower, fingerling potatoes and a luscious anchovy garlic sauce. The best dish of our dinner. A must get. Skip the Washu-​Gyu beef.
Overall a perfect date night spot. The jazzy music in the background gives a relaxing ambiance to satisfying meal. Although somewhat pricey, It’s worth giving this spot a shot. It meets the critera for a relaxing night out in the city.
4 ½ stars

Wonderful food and great service. The broths that accompany various appetizers are especially good. Dishes are inventive fusions of Japanese and French.

Just heard about Autre Kyo Ya a week ago. I made a reservation right away for the following Friday.
Before arriving, I wasn’t sure what to expect as the restaurant is only a week old and taking quite a different approach as Kyo Ya which is more traditional leaning Japanese. Now, I am happy to report, Autre Kyo Ya did not disappoint!
The place is warm, dim lit, def delivers some French bistro vibe. Could be good spot for a casual second date. My bar tender tonight was friendly and gave good suggestions on food.
Ok straight to the food! I am loving this uni consumme gelee ! It is the start of tonight. The yuzu chickenbroth in gelee form (prob that’s how astronauts eat soup in the space ;) is topped with raw sea urchin and onsen egg — if you have been to the hot spring in Japan you might have seen people boil eggs in hot spring water. The egg is only gently cooked and yolk still runny. I would highly recommend mixing the egg yolk with the chicken stock and uni, savor in one single spoon. It is an instant umami boom! My head exploded when I had my first sip! It’s savory and delicate. Prob one of the best #fusion dish I have had this year.
The second app I had was the tricolor-​tomatoes in #seaweed #kombu broth #vinegar-​agar #okra. The tomato is fresh, juicy and sweet, in a jello like kombu okra broth. Interesting but better for hot summer day not a #coldwinter night like this :/​
I did not order main but had the house smoked octopus (hot appetizer) which was perfectly sized. The Spanish octopus #galicianoctopus is served along celeryroot purée in smoked soysauce foam decorated with yuzu peel. Don’t let it’s plain looking fools you ! It is light but packed of vibrant flavors! The #octopus is cooked perfectly toothsome and not rubbery at all. Holly smokey! It is like eating barbecue ribs without the gilt and heaviness. The mildly sweet, creamy celery root purée lends good balance to the smoky meaty octopus. A plate of wonderfulness.
I think Autre is a perfect example of innovative cooking that is executed well. Not that commonly seen even in a #foodie city like #NYC. But there’s a small caveat — the wine list does not match up with the food offering. I was looking for a more refine and appropriate wine pairing for delicate food like this.
I shall def gone back and try more items on the menu — anago rice, perhaps?

The foie croquette could’ve used some more foie, but everything else was quite delicious. And even though some of the food was lukewarm, the intentionally cold uni gelee was my favorite dish. The food is really sophisticated french techniques applied to japanese ingredients. Now, if they can come up with a matcha or azuki baguette for bread service…

Was intrigued by the Japanese/​French fusion concept, however wasn’t so impressed upon trying it.
The menu seemed a bit confused, with some of the dishes were straight French (pâté de campagne) and others totally Japanese (miso marinated black cod). This might be ok if the execution were top notch all around, but several of the dishes just fell flat.
The smoked octopus had good flavor but had the consistency of rubber. We were recommended to eat the foie gras croquettes with a fork/​knife (to avoid an explosion), but this meant several inconsistent bites instead of one well balanced one.
Several other dishes showed more promise, with the braised beef shin/​shoulder meat demonstrating deep and delicious flavors. The black cod was perfectly tender and well flavored, although not too different from the appetizer you can find at many decent sushi restaurants.
Was here on opening weekend (or maybe the 2^nd weekend), and this was very apparent. Two appetizers came out at the same time and a third was 10+ minutes behind. Similar story with the entrees. Our server seemed nervous throughout the meal, and couldn’t answer several of the questions we had about food/​drink (e.g., «haven’t tried any of the beers»). Willing to believe this will improve over time, but there is a long way to go.
One thing I will say is that the décor is beautiful and a lot of effort was put into the presentation of the food (to good effect). Hopefully the focus of the menu, execution of the dishes and the quality service can catch up…

Love this place! Just opened, but great service, food and drinks. I loved The Stuyvesant cocktail (which came with edible gold), the beef two ways, the sea urchin and the cod. Highly recommended and would definitely go back!

Had a delicious dinner here. I’d recommend the oysters, the sea urchin appetizer, the beet soup, and the steak entrée. The 1969 cocktail was also great — very light and refreshing.

Wow, some of the more interesting food I’ve tried in New york. The server explained that the cuisine is Japanese French — which incorporates some seasonal ingredients sourced both locally and from Japan into otherwise more straightforward french cuisine. The intricate presentations were my favorite part. I had the lobster ravioli, and roasted branzino. My girlfriend had the roasted beet soup (beautiful!) and some dish I cant remember. Supposedly this is affiliated with another restaurant Kyo Ya which is in the neighborhood but I havent tried. Try the cocktails too!