[3. 7. 2014]

Curry-ya Featured in NY Post

“My philosophy is you don’t need to fly to Japan, you can enjoy good Japanese food in the East Village,” says restaurant king Bon Yagi, who owns five Japanese restaurants in the East Village neighborhood. His recipe begins with a bouillon- based soup made with carrots and potatoes, which is stewed for three to four hours, strained, then cooked an additional three hours with spices. And to let the flavors shine, it’s not served until the third day.

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