Kyara

[Steve]

At Kyara, diners get Japanese tapas — and a language lesson.
BY: Jim Begley/Las Vegas Weekly.

The Valley’s clan of outstanding Japanese restaurants—Raku, Monta and Goyemon, to name a few—can now welcome another member: Kyara. As an izakaya (Japanese bar with food) offering robatayaki (skewers from a Japanese charcoal grill), it’s essentially the love child of Ichiza and Raku, which is a very good thing.

The selections at Kyara run the gamut of Japanese small plates, including zensai (appetizers), age (deep fried) and kushi (skewers). Among the zensai offerings: a duo of delicious dips, kabocha (pumpkin, $3.80) and spicy tuna ($5.50). Both are served alongside rice crackers and excel in subtlety. In particular, the spicy tuna isn’t as overpowering as it can be at a neighborhood sushi joint.

A real menu highlight is the variety of kushi available, from sasami (chicken breast, $1.90) and tema (chicken wing, $2) to nasu (eggplant, $1.50) and asparagus ($1.50). A majority are outstanding, although I’d suggest skipping the butabara (pork belly, $2.20) as it pales compared to the others. When given the option of tare (teriyaki) or shio (salt), go shio—it showcases smokiness and natural flavor rather than obscuring them.

While skewers are typical Japanese fare, what is atypical locally are dishes such as potato salad with blue cheese fuumi ($4.50) and cheese with tempura ($6.50). The potato salad is interwoven with cucumbers and blue cheese, which provide both textural balance and a hint of pungency, while the fig jam accompanying the selection of lightly tempura-battered cheeses—mozzarella, havarti and brie—complements the tempura’s lightness. Addictive bar food.

I’d also be remiss if I didn’t mention one of the most unique dishes on the menu: same nankotsu no ume (shark cartilage with Japanese plum, $6.50). The concoction, served on small cucumber slices, is a tart mixture with a crunch of cartilage unfamiliar to the American palate. This dish is not commonly available in the Valley, although if Kyara follows the path of its predecessors, it’ll be popular soon enough.

http://www.lasvegassun.com/news/2011...-lesson-kyara/

[westie]

Here are my TR notes from when we dined at Kyara in April:

This is a small, contemporary designed restaurant with the same ownership as the Naked Fish. We started off with the day’s sunomono (vinegared vegetables including seaweed, 3 Forks), shoniku (chicken skewer, 3 Forks), tsukune (ground chicken and pork skewer, 3.5 Forks) and rice. Our next order was Asari saka mushi (a very small portion of very small clams in sake, 1 Fork), Age dashi tofu (deep fried tofu with special sauce, 3 Forks) and Agedashi Nasu (deep fried eggplant with special sauce, 4 Forks). The last order was yuzu fromage mousse (a homemade citrus mousse, 3.5 Spoons). Portion size for each was small so I imagine those with large appetites could run up a sizeable bill. ($36.62)





Sunomono


Shoniku

[westie]

Tsukune


Asari saka mushi


Age dashi tofu


Yuzu fromage mousse