Huntington’s Traditional Japanese Eatery

By Andrea & Sara/ foodie@longislandernews.com

When one gets a hankering for Asian food, they often are craving the rich and savory flavors of teriyaki, tempura, and the very popular delicacy, sushi. When that craving strikes, Huntingtonians have flocked to Kura Barn since 1979. In addition to having access to some of the most authentic Japanese fare in the area, they also get to immerse themselves in Japanese culture for the hour or two that they spend there.

Nestled on a small hill on New York Avenue, Kura Barn is a picturesque home with an illustrious history. Owner Kari Hoest said that her parents opened Kura Barn in 1975 as a gift shop—kura is the Japanese word for barn where in Japanese tradition, people’s most precious possessions are kept safe. Soon her mother, Noriko, began offering cooking lessons and before long, Kura Barn reopened as a restaurant. Since its 1979 opening, Kura Barn has developed a loyal following and Hoest said that generations of the same family have become regulars.

“We see generations here now; that’s the really neat thing about being here for so long . . . also we were one of the first Japanese restaurants in Huntington. People didn’t even know what sushi was,” Hoest said, referring to the explosive popularity that sushi bars have gained. “The timing that we opened was uncanny because Showgun was on T.V. when we opened as a restaurant.”

Each meal at Kura Barn begins with a dish of bean sprout salad. While it is not available on the menu, Hoest said diners often order the crunchy bean sprouts that are saturated in a vinegar-based dressing by the pint. When we finished our bean sprout salads—which was no small feat as neither of us are proficient chopstick users and we both resisted Hoest’s offer of forks—we opted for the House Salad ($3.50). Kura Barn makes its own ginger sauce and unlike some of the other more creamy ginger dressings that seem to dominate the market, this was a lighter version that unites the subtle flavor of ginger with the crunch of the lettuce and shredded carrots.

For appetizer we asked that Chef Hitoshi Sakurai suggest some of the menu’s best. Chicken String Beans ($8) is a juicy, thinly sliced strip of chicken wrapped around crunchy string beans and cooked tempura style. Negimaki ($10), similar to the Chicken String Beans, were also a favorite. This dish features flavorful scallions wrapped in a layer of tender beef with teriyaki sauce—another of Kura Barn’s own recipes. Any fan of teriyaki cannot miss this sauce, a creation that Hoest is rightfully proud of, saying that she and the rest of the staff are, “very proud of the teriyaki sauce.” Like the ginger dressing, it is bottled for sale.

Another of our favorites was the Crispy Scallions that are listed as a special in the black book, one of which is located on every table. Also prepared tempura style, a large scallop is encased in a flaky batter and drizzled with miso mayo and settled on top of shredded shitake mushrooms.

In our constant quest for Foodie enlightenment, we were eager for Hoest to share her extensive knowledge of sushi. “It is really crucial that you know the establishment when you are ordering sushi. We are very lucky because we have been so blessed with the availability of impeccable fish,” she said. “People have this misconception that sushi means raw fish but it doesn’t. Sushi means seasoned rice, which is generally a part of the various rolls. Sashimi is the actual raw fish.”

Kura Barn offers a long list of sushi and sashimi options. There is a sashimi appetizer ($14.50) and an entrée ($23.50), a sushi combo ($19) or an option to accommodate two diners ($58). There is also the option to combine sushi and sashimi, for one person ($25), or for two ($58). They do come with prearranged selections, but Hoest said guests are welcome to make special requests.

Among the best choices is the Blue Fin Tuna sashimi, served simply as a pile of the vibrant red meat, or rested on top of sushi rice. The Super Shrimp Tempura Roll was another winner. It consists of shrimp tempura rolled first in rice, then in seaweed, and topped off with a heap of lobster salad—an example of sushi that does not include raw fish. Add to that list the Wasa Wasa Roll, topped off with wasabi caviar and crushed sesame seeds, the refreshing Shrimp Summer Roll, and a few pieces of Aji and you have a dynamic array of the Japanese delicacy. We hope to try the Chirashi ($22.50), a group of fresh fish, such as Tuna, and Eel Fluke sashimi style, on our next trip to Kura Barn.

As is often the case, the pairing of a complex wine enhances Japanese food. In this case, it was Kita No Nishki Sake, a deliciously sweet sake available only at Kura Barn. Hoest pointed out another rampant misconception. “Sake is a rice wine that is just as complex as any other wine, you can have it very dry or very sweet. The very premium sakes are best served chilled, but you are never supposed to have it super hot. Traditionally it is served at body temperature but absolutely never hot. When you heat it up too much, all the alcohol is cooked off so it doesn’t make sense,” she said.

Chris, our server, poured us shot-glass amounts of the sake (served chilled). In another display of Japanese culture, the shot glasses were sitting in lacquered boxes and Chris poured the liquid until it overflowed in what Hoest explained was a Japanese symbol of generosity. We also sipped on a glass of the traditional Japanese beer Sapporo ($7) that comes in a 16 oz. bottle because it is to be shared between friends.

Before dessert, Hoest was able to give us one more brief lesson in Japanese language; she said “Kampai” is the translation of “Cheers!” Kampai!

Kura Barn
479 New York Avenue
Huntington
(631) 673-0060

Price Range: Moderate

Hours:
Lunch: Tue-Fri 12-2 p.m.
Dinner: Tue-Thu 5:30-10 p.m.
Fri-Sat 5:30-10:30 p.m.; Sun 5-9 p.m.

Main Menu