Aidann Gia Bacolodan, Pace University
Finding high quality and reasonably priced Asian food in New York City can be a difficult task. Sometimes, it can be a hassle to venture all the way to Flushing. Other times, greasy Chinatown dishes are not the type of meal I crave. A freshly made, sit-down dinner with a friend is one of my ideal ways of winding down after a rough day of applying to scholarships and sending emails. I am always looking for new restaurants that serve Asian cuisine, and my good friend Marilisa came with me to try Kyuramen, located just around the corner from New York University.
Our hostess sat us in a wooden booth with a thin privacy curtain separating us from bustling waiters, chatty families, and clinking dishes. Marilisa and I both ordered Thai iced teas, notable for their sweet, spiced flavor and unique apricot color. A platter of takoyaki arrived swiftly, decorated with a drizzle of a deep-brown glaze and mounds of salty bonito flakes. These deep fried pancake balls were stuffed with piping hot octopus, harmoniously creating an appetizer that melts in the mouth.
“For the octopus balls, they’re sweet with a slight crunch,” Marilisa reviewed. “I thought they were really creamy and smooth inside!”
Five skewers, composed of various mouthwatering ingredients, enticed us the moment they were set on the table. Each has their own distinct flavor and texture, like the pork belly piece, which was juicy, greasy, and fatty. It was my favorite from the shareable dish, with the tender and moist beef skewer as a close second. Marilisa found the scallops to be delicate, though thoroughly enjoyed them, while the zucchini was soft, squeaky, and seasoned.
A honeycomb-shaped ceramic dish, set on an oak platform, sat at the edge of our table. Each section was composed of different mini-appetizers, spanning from classic options, like shrimp tempura, to more obscure bites, like a spicy chashu salad ball. A chili garlic seasoning on the portion of edamame is a perfect snack in between the abundant, potent flavors of the other sides.
“I found the unagi eel to be very rich. The lobster and pork ball was crunchy and spicy inside. I liked the refreshing lobster topping,” Marilisa reflected.
She had ordered a rice burger for her entree, describing the teriyaki beef to be traditional and the slight saltiness in the rice to be pleasurable. I selected omurice, a Japanese dish made with a runny omelette placed over a bed of rice. The waitress sliced open the fried, yet runny egg and poured a curry mixture over my main course. It was a beautiful presentation, equivalent to the simple and delicious character behind the meal.
To tame our heightened senses from the saltiness and spice derived from the majority of the previous dishes, Marilisa and I selected three desserts: a matcha tiramisu, a lychee jelly pudding, and a slice of matcha crepe cake.
”The matcha tiramisu was creamy and smooth, with a heavier flavor of the custard over the matcha. The jelly had these really pretty edible flowers. It was super sweet, almost candy-like in flavor,” she observed.
I personally loved the tiramisu more than any other, as I am not a fan of espresso. The dish was not overly moist or soaked in flavor, like many found at sit-down eateries and locales.
“The matcha crepe cake had beautiful, textured, clean layers,” Marilisa said. “There was a smooth filling between layers with a strong, earthy matcha flavor.”
The rich, matcha crepe cake paired well with the thick custard found in the tiramisu, as they balanced out one another’s flavors. The desserts were beautifully presented with their complementary colors of a pastel pink in the lychee jelly and the sage green elements evident in the two other dishes.
“Kyuramen has a very cozy environment and lots of options! A pretty unique spot. Lots of rich flavors and variety!” Marilisa concluded.
I found the Asian establishment to be an excellent choice for a pleasant, semi-formal dinner with friends or family. The food was impeccable, authentic, and quick, while the atmosphere varies depending on where individuals are seated. The main room holds a relaxed, talkative environment, while the private booths allow for more intimate conversations and focus on the food itself. My personal favorites were the curry omurice and the assorted honeycomb platter, two platters not commonly found at other restaurants. For students looking to try Kyuramen, Campus Clipper is offering a coupon for 10% off when presented with a valid student ID.
