Photo of Curry-Ya in New York, NY, US
Photo of Curry-Ya in New York, NY, US
Photo of Curry-Ya in New York, NY, US
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Asian Restaurant

curry • berkshire pork • chicken • katsu

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Curry-Ya has 24 Tips

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  • Photo of Bob Matsuoka
    3 years ago
    HT: raja
  • Photo of NY Post
    4 years ago
    For the baked curry dish, the sauce is poured over a bed of rice and topped with an organic egg and cheddar cheese, merging multiple comfort food stars for a profoundly satisfying meal.
  • Photo of Navlyn Wang
    4 years ago
    Casual. Slightly nicer katsu curry place
  • Photo of Ryan Snelson
    5 years ago
    Espresso like motor oil
  • Photo of elrubenenutrecht
    10 months ago
    I had the Baked version of Dry Curry and my colleague the Japanese classic. Both very nice and also the sake was very tasty and the ambiance familiar and relaxed. Very good option at East Village NYC.
  • Photo of Anthony S
    2 years ago
    If you like curry, not the hot and spicy one but mild, smooth and tasty one. You come to the right place. This is a tiny, counter service with high chairs restaurant. The curry dishes they serve are limited but they are so good. Place is extremely clean and cooking is immediate. I believe they only have pork, chicken and sea food curry dishes but once trial, you will come back for more. At meal time, people standing in line to get in. Try to come 10 to 15 minutes before meal time to be seated otherwise you may have to wait outside the restaurant for 1/2 hour. This is a must eat restaurant if you are into curry.
  • Photo of Faye B
    2 years ago
    I had the baked chicken katsu here, and it's gone straight into one of my all time favorite meals, even though the menu recommends against it.
  • Photo of Tian Q
    2 years ago
    I am really surprised that I can have such authentic and delicious Japanese curry in America. I had Berkshire pork cutlet curry, love it !
  • Photo of PandaHouston
    2 years ago
    Came here twice already within 1 week. My favorite is the Dry Curry for $12. The Berkshire Pork Baked curry for $19.50 is also very good. The un-baked version is $15. You add $4.50 for them to bake it. It takes a little extra time but so much better than the un-baked version. It is small - only about 14 counter seats. The first time we came around 5 pm - no wait. Second time before 7 pm - also got lucky and no wait. People usually eat fast so I don't think the wait would be that long. We will be back!
  • Photo of EclipsePI
    2 years ago
    This place has the best Japanese Curry in New York. The Curry is light and doesn't leave you bloated. Took the kids with me and they loved it.
  • Photo of KKua
    3 years ago
    This is not your place to dine. You come here to eat. Even the bathroom is authentic enough to have an automated bidet function :-) The curry is very flavorful. I suggest going for the regular chicken katsu (cutlet) or hamburga stew. Then, pile on the curry sauce. Additional toppings are available as an appetizer as well.
  • Photo of Clackman_1980
    3 years ago
    This is a tiny place but has a nice atmosphere, good food and bottled Japanese beers. We had the baked curried egg with beef, rice and cheese. Sounds wrong on many levels but was just delicious.
  • Photo of Cynthia M
    3 years ago
    Curry (Kare) isn't one of the first things that come to mind when I think of Japanese cuisine, but it is actually one of the most popular comfort food dishes of Japan. It's base is usually made of vegetables (onions, carrots, potatoes) and meat (beef, pork, chicken). It is most often served over rice, although noodles (kare-udon) and bread (kare-pan) are also common as well. In comparison to other commonly known curries, in my opinion, it is sweeter than an Indian curry and less acidic and floral than a Thai curry. There is a great depth of flavor and richness to Japanese curry which combines both sweet and savory characteristics, and the sauce coats your tongue just right (just past 'nappe' which is the term we used in culinary school to describe a sauce that has the ideal consistency to coat the back of a spoon). At Curry-Ya, they refer to their version as "gourmet Japanese curry" and according to their website "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." Now, that sounds amazing! I decided to take a visit and give it a try for myself. I came to Curry-Ya with my friend Cho on a cold Saturday afternoon around 1pm. The freezing temperatures and the half a foot of snow on the ground made it the perfect day to try some Japanese comfort food. The restaurant was quite empty when we arrived. It was made up of an open kitchen and an L-shaped wooden bar. We were able to get a couple of heavy wooden barstools all the way to the back away from the cold winter air by the front door. Though my intention was to just share a dish with my friend and save our appetites to try a few other snacks in the area, he threw a bit of a fit and wanted a whole plate to himself. Hungry people can't be controlled and I decided to give in and we both perused our menus trying to decide what to order. Knowing his preferences (I have quite the knack for guessing what people would like from a menu), I suggested the Berkshire Pork Katsu (deep fried pork cutlet) Curry, which he ordered. As for myself, I kept it simple with the Vegetable Medley Curry. I wanted the least amount of distraction in my curry dish, but didn't want just a plate of rice and sauce. We both opted for medium spiciness, preferring a bit a of heat but not too much where we can't taste the food. Since it was lunchtime, both orders came with a small refreshing side salad lightly dressed with some lemon juice. Shortly after, our entrees came, with both of our curries on the side in a gravy boat. His Berkshire pork cutlet was perfectly prepared, crispy and not greasy at all. The three green beans on the side were a bit sad and lonely, but I guess those were just an afterthought. Japanese minimalism, perhaps? My mixed vegetables were in the boat with the curry and we both just poured the curry into our main plates ready to enjoy our meal. The curry had many levels of flavor; the chicken and oxtail soup and long cooking time gave it a deep richness. There were sweet notes to the curry, which was probably a result of the fruits and spices and it was definitely the star of our plates. Even the Berkshire pork katsu took a back seat to the curry, but was still a great supporting star. The vegetables in my curry included mushrooms, squash, sweet potato, white potato and carrots and gave my dish more texture which was quite nice. On the counter were a couple of pickled accompaniments, rakkyo (sweet pickled scallions) and pickled daikon. A common accompaniment is Fukujinzuke which is a mixture of Japanese radish (daikon), lotus root, cucumber and eggplant preserved in a soya sauce and sweet cooking wine (mirin) base, but I guess they opted for the more simple pickled daikon. Both gave a nice sweet and crunchy bite that paired well with the sweet and spiciness of the curry. In the end, Cho is a bit more partial to Indian curry, but he did enjoy his first Japanese curry experience and would have it again. As for me, Japanese curry is definitely one of my favorite comfort foods, but so rich and heavy that I wouldn't be able to eat it all the time. It is complex but still comforting, with such a depth of flavor that you don't see that often (I could almost compare it to a Mexican mole in its build up of flavors). It will be in my dining rotation and a great way to get through this cold and wet winter. Curry-ya is a great option for this dish, but I do hope to explore other Japanese curry restaurants in the future as well.
  • Photo of stormypeach
    4 years ago
    Curry-ya is one of my favorite low key dinner spots where I can go and always count on a delicious meal of japanese curry over rice and meat/vegetables. The restaurant is tiny with seating at a bar only up to about 14 people. My favorite dish to order is the Berkshire Pork Katsu Curry with a mini hamburger steak on the side. The Dry Curry is also a fan favorite and worth a try! More here
  • Photo of Yulia S
    4 years ago
    Amazing curry. First tried it 6 years ago and it's has been my favorite curry since then. And i usually don't even like curry.. especially out of japan!
  • Photo of Huong L
    4 years ago
    The Japanese curry here is soooooooooooo good!!!!!!!!! CASH ONLY though. Expect to wait for at least 30 minutes on weekends. But it's definitely worth the wait. They only have counter-seating so it's in your best interest to go with one other person because i feel like it's really hard to wait for more than 2 seats. The restaurant is really small and it probably can accommodate around 10 to 12 people. Despite its small size, the restaurant really tries to make the guests feel comfortable. There are coat hooks on the wall to hang your coats and bags. I ordered the JAPANESE CLASSIC CURRY which has beef, potato, carrot, pumpkin and peppers. My friend ordered the BERKSHIRE PORK CUTLET CURRY. The pork cutlet is crispy. They cook the food in front of you so there is no questions about cleanliness. The portion is small so you might need to eat 2 portions or something like that. They even have toppings like corn, cheese, vegetables for curry orders but with extra charges though. We also had the COFFEE JELLY with heavy cream for dessert and it wasn't as good as i thought. It was a little bit bitter. The staffs are very polite, soft-spoken and attentive.
  • Photo of Susie_FY
    4 years ago
    This place is tiny and there is nothing amazing about the katsu here. It is a nice katsu similar to wagamamas in uk. If you are in the area and want a katsu curry then pop in for one.
  • Photo of Jeanelle S
    4 years ago
    Food was awesome. Best part was that it's cooked right in front of you. Literally sits between 8-10 people total. Prices are super reasonable too. Very fulfilling meal!
  • Photo of williamd_us
    5 years ago
    $15 to have a portion of ore-made curry put in a pan and be heated and see a portion of pre-made rice go onto my plate from the world's biggest rice cooker- that does not impress me. Very narrow place and guests sit on stools at a counter right where the food is made. If you are a food eater you will Ned to order two curries to leave full . Super attentive staff watch for your every need.
  • Photo of deehyang
    6 years ago
    i always get the berkshire pork cutlet curry with corn and a side salad. i get the extra hot curry sauce. it is good, but i will say not every dish here is good. stick with the cutlet curries and all will be fine. i think they have the coco curry concept [from japan] but have not quite perfected it yet.
  • Photo of pkt_mudskipper
    6 years ago
    Smooth, spicy & flavorful curry gravy, not too heavy. Lovely ending with soba beer...
  • Photo of mark c
    6 years ago
    This place is so tiny but well worth the squeeze. I got mild curry with chicken cutlet. The curry is somehow different from what I'm used to in LA but the flavor is very very good. The chicken was perfectly cooked...very moist. I'll be back for sure.
  • Photo of crumpet212
    7 years ago
    this is a tiny restaurant, specializing in guess what-Japanese curry. the diners have about half the place, the kitchen is across the counter. there are maybe 2 tables. on the menu is a delicious pork cutlet, a dried beef curry sauce over rice (my favorite) chicken, seafood, and vegetable curry. The curry sauce is not vegetarian. Seaweed salad is now mixed with lettuce. I would move on when the place is too crowded, the kitchen could be overwhelmed. everything is made to order except the curry sauce, which must take hours. its nothing like an Indian curry. I have been there several times and loved the food. 8-12 bucks for entrees.
  • Photo of 亮 武
    8 years ago
    Good curry with many options.

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