October 2010 Hakkaisan Restaurant Week

Join us to celebrate Hakkaisan Sake Week from October 25th – 31st in NYC. During this time you can get some amazing specials that feature Hakkaisan Sake paired with some delicious food! The Participating restaurant this month is Kasadela.

They serve 4 kinds of Hakkaisan (Ginjo, Tokubetsu Junmai, Honjozo, and Futsushu) comes with 2 kinds of appetizers for just $20!! I was served Korean salted dried seaweed nori and super soft home made deep fried sesame tofu the other night.

Also, Kasadela is very popular for THE BEST Japanese Chicken Wing in NYC! If you haven’t tried it yet, you MUST try!!

Kasadela

647 E 11th St
New York, NY 10009
(212) 777-1582

AUTUMN Dai Shichi “BIG SEVEN” NIGHTS

Photos and text by Chamagraphy

More photos available on my Flickr

Daishichi Night
Midtown and East Village, NYC

On Oct 15, Daishichi (Big Seven) sake tasting event was held at NYC’s biggest sake bar, Sakagura in Midtown. Daishichi Brewery was established in 1752, located in northeast of Japan, Fukushima prefecture. Daishichi makes rich and mellow sakes whose outstanding reputation comes from an insistence on a strictly orthodox brewing tradition: the “Kimoto” method.

For the tasting event, 3 types of selected Daishichi sakes (Junmai Daiginjo/ Honjozo/ Nigori) were served at bar. The guests had an option to purchase a Daishichi brewery’s original Masu – wooden sake cup for $20, and drink their favorite sake from it. The event was organized by my friend sake sommelier Chizuko Niikawa-Helton, welcoming a sake expert Mr. Ad Blankestijn from Daishichi sake brewery who has been living in Japan over 30 years and speaks fluent Japanese.

A night before the Sakagura event, I had an opportunity to join the Daishichi tasting event at Robataya restaurant and Decibel sake bar in East Village. At Robataya, the same 3 types were served with a small chicken and crab meat appetizer. We ordered some warmed-up Kimoto Honjozo sake with some appetizers; chilled tofu with ginger and pickles, grilled sea urchin, snow club dumpling in soup, etc… Then we moved to Decibel across from the Robataya for another Daishichi sake tasting. Decibel is a little underground bar, small tables and chairs under dark red light with graffiti on the walls, like a retro pop sake bar could be somewhere in Tokyo. It was a damp chilly Fall night, but sake lovers came out to enjoy the hand-crafted Daishichi Kimoto sakes.

10月15日、NYを代表するミッドタウンの酒バー&レストラン「酒蔵」にて、大七酒造 海外担当取締役 Ad Blankestijn 氏をお迎えして、大七の酒テイスティングが行われました。大七酒造は江戸時代の1752年創業以来、日本酒の最も正統で伝統的な醸造法である「生もと造り」で現在も同じ方法で日本酒が造られています。

今回の酒蔵でのテイスティングでは、3種類の大七生もと酒:純米大吟醸箕輪門、本醸造、本醸造にごり雪しぼり、が用意されま した。イベントと同時に、大七オリジナルのマス ($20) が特別販売され、実際に大七マスで大七のお酒を楽しめる、という大七ファンには嬉しい、日本酒にあまり馴染みのないお客さんたちも楽しんで大七のお酒を味 わっていました。

このイベントの前日、イースビレッジの炉端焼き専門店「炉端や」とアンダーグラウンド酒バー「Decibel」でも大七酒テイスティングが行われ、大七ウィークを企画した利き酒師チズ子さんと Mr. Blankestijn 一緒に参加させてもらいました。オランダ出身の Mr. Blankestijn は日本に30年以上滞在しておられ、流暢な日本語以外にも英語と中国語も堪能で、翻訳家、トラベルコンサルタント、利き酒師、などのマルチタレント、日本 の文化についても詳しい方でした。

「炉端や」では酒蔵でのテイスティングと同じ3種類がアペタイザー1品が ($18) でセットとして用意され、先着20名には大七オリジナルのマスがプレゼントされました。私たちはセット以外にも、大七のお酒に合いそうな、冷や奴っこ、雲 丹の塩昆布焼き、蟹焼売スープ仕立てなどのお料理と一緒に、生もと本醸造の擱かんもいただきました。その後向かい側にある酒バー「Decibel」へと移 動。 Decibelは狭い階段を降りてすぐの地下にある酒バーで、赤い暗めの室内は昭和っぽいレトロな感じがして壁中グラフィティで落書きされており、隠れ家 的な酒バーです。この夜は、秋の終わりを感じさせるような肌寒い夜だったので、温かい大七のお酒が体に染みわたりました。

NY Mutual Trading The Restaurant Show

Photos and text by Chamagraphy

New York Mutual Trading
Metropolitan Pavilion
123W 18th Street, NY

On Sept 25th, The 17th Annual New York Mutual Trading (NYMT) Japanese Food & Restaurant Show was held at Metropolitan Pavilion in Chelsea, New York. Mutual Trading Gorup is a Japanese food distributor founded in 1926, carrying over 4,000 products including authentic Japanese ingredients, premium Japanese sakes and restaurant supplies. NYMT showcases those high quality Japanese products to chefs and restaurants in NYC.

It was a all day event, presenting not only new products, recipes and menus for restaurants, but also kitchen demonstrations conducted by top chefs (Eiji Ichimura, Sam Gelman, Yukari Nonaga, Tomo Kobayashi), knife seminars by a popular knife master in Japan Tsukiji Masamoto, and sake & beer seminars with tasting. It was a fun day to see so many people in restaurant business came over to taste and learn various kinds of Japanese products.

9月25日、第17回ニューヨーク共同貿易日本食レストランショーがチェルシーにある Metropolitan Pavilion にて開催されました。共同貿易社は、1926年創業以来、4000以上もの日本食品、製品、お酒やビールなどの日本の商品を全米のレストランやお店に紹介している貿易会社です。

今回のレストランショーでは、和食器等の商品の展示、ラーメンやうどん等の試食会、ビールやお酒、焼酎の試飲会の他に、NY を代表するレストランのシェフたち(市村英治氏、Sam Gelman氏、野永喜三夫氏、小林智幸氏)によるキッチンデモ、正本築地氏による和包丁の使い方のセミナー、日本酒のサーブ、売り方のセミナーなど、盛 りだくさんの催しでNYまたはNY近郊のレストラン業界に携わる大勢の来場者たちに日本食の魅力を伝えていました。これからもNYをはじめ、海外での日本 食人気、続きそうです。

THE FASCINATING TENGUMAI NIGHT IN NYC

Photos and text by Chamagraphy

More photos available on my Flickr

Tengumai Marathon Night
Midtown / East Village, NYC

On Oct 6th, a night before the Tengumai event at Japanese Culinary Center, I had a great opportunity to meet with Mr. Shata who was promoting his sake to Japanese restaurants in NYC, along with my sake sommelier friend Chizuko Niikawa-Helton, and sake teacher Timothy Sullivan.

First, we started “Tengumai Marathon Night” at Aburiya Kinnosuke in Midtown East, which offered limited $30 Tengumai sake testing set (Umagin/ Yamahai/ Umajun). We paired the sakes with fresh sashimi platter, grilled tender Japanese beef, and steamed red snapper. Then we moved to downtown, East Village. After quick stopping by a liquor shop dedicated to Japanese sake & shchu Sakaya, we had dinner at Robataya. $17 Tengumai sake tasting set (Umagin/ Ko-Koshu/ Yamahai) was offered with a free appetizer, chopped raw mackerel marinated with miso paste. In addition to the tasting set, 3-year-aged sake Ko-koshu was paired with grilled fish/ meat/ vegetables, and ended with a king of mushroom Matsutake soup.

The marathon night continued to Japanese Izaykaya Kasadela where we had warmed-up Kanzake Yamahai paired with their popular Nagoya style chicken wing dish. Then we moved to a sake & shochu bar Uminoie which carries more than 50 kinds of shochu and sake, along with Nagasaki Goto Island home made dishes. We had chilled Yamahai, paired with their popular Goto udon noodle soup, and a bit spicy Ma-po tofu dish. Then finally the last stop was at a secret members-only bar lounge restaurant Bohemian, ended with chilled Umajun.

My favorite Tengumai sake is Kanzake Yamahai, not hot, nicely warmed-up. The same sake in chilled tastes good but when it’s warmed-up, it brings out the Umami of rice and rich flavors. I love sake that pairs with various food, and Tengumai Yamahai would be the excellent choice of sake, that goes well with various kinds of food and be able to keep drinking all night.

10月6日、天狗舞で有名な車多酒造8代目蔵元 車多一成氏、NYで酒と言ったら利き酒師チズコ、そして酒サムライ/酒先生 Timothy Sullivan が、NYで天狗舞を取り扱っているレストランのうち5軒を訪れる『天狗舞マラソン』決行、ということでフォトグラファーとして完全密着同行させてもらいました。

ミッドタウンにある炉端焼きで人気の「炙り屋錦乃介」 では、「天狗舞旨吟 (うまぎん) / 旨醇 (うまじゅん) / 山廃」の3種類 ($30) を奇麗なプレゼンテーションの冷やできりっと。それに合わせて新鮮なお刺身の盛り合わせ、小鯛の煮付け、和州牛のグリルを堪能しました。その後イーストビ レッジに移動。まずNYで唯一の日本酒専門店「SAKAYA」に立ち寄り、オーナーの Rick さんとヒロコさんにご挨拶を。そして、炉端焼き専門店「炉端や」では、「旨醇 (ぬる燗) / アメリカ未発売の Alexander Gelmen ラベルデザイン古古酒 (常温) / 山廃 (上燗)」の3種類の天狗舞にアペタイザー付き (秋刀魚のなめろう) ($17) のセットを、さらにお燗にした天狗舞酒に合わせて新鮮な魚介や野菜の炉端料理、松茸の土鍋蒸しなどを堪能。

まだまだ『天狗舞マラソン』は続き、次に訪れた名古屋風手羽先で人気の居酒屋「笠寺 (Kasadela)」では、手羽先と一緒にお燗にした「山廃」を。そして、60以上の焼酎とお酒と長崎県五島列島の家庭料理あごだし料理が自慢の「海の家」へ。マーボー豆腐とツルツルした食感の五島うどんと一緒に「山廃」を冷やで。最後に、住所非公開の隠れ家的ラウンジバー「Bohemian」にて、お店でも人気の天狗舞「旨醇」をワイングラスで頂きました。

冷やで飲んでももちろんおいしい天狗舞ですが「山廃」を燗酒で飲むのが一番気に入りました。温かくするとまた違った奥深い旨 みが出て、一晩中飲んでも飽きることのないクセになりそうなお酒です。お刺身や焼きもの以外にも臭みのあるチーズや味の濃い料理にも合う、食事と一緒に楽 しむのに抜群のお酒です。

THE FASCINATING TENGUMAI WORLD

Photos and text by Chamagraphy

More photos available on my Flickr

Japanese Culinary Center
711 3 Avenue, New York, NY

On Oct 7, Shata Shuzo’s Tengumai sake tasting event “The Fascinating World of TENGUMAI” was held at Japanese Culinary Center in Midtown, welcoming the 8th generation brewmaster, Mr. Kazunari Shata as a guest speaker.

Tengumai was born in the countryside of Ishikawa prefecture in the late Edo period, 1823. Tengumai literally means “Dancing Goblin.” Tengu is a quick-moving supernatural creature living in mountains or forests in Japan who resembles a mixture of human and bird with a red face and an unusually long red nose, holding a fan made with feathers that has a magical power of stirring up a great winds. When Tengumai sake was founded, Shata Shuzo was surrounded by deep forest, and it looked as if Tengu was living and guarding the mountain there. The name Tengumai came from the idea that even a mysterious Tengu would feel like dancing after drinking the sake.

The tasting event featured 3 kinds of Tengumai sake; Yamahai / Umagin (Ginjo) / Umajin (Junmai). Yamahai is a type of traditional sake brewing process that akes more time to make comparing to a regular brewing process, results in rich and rustic flavor with a distinctive acidity and gamy fragrance. In addition to the sakes, 3-year-aged sake “Tengumai Ko-koshu Junami Daiginjo”(not for sale in U.S.) was served as a special surprise. The label was designed Alexander Gelmen who was chosen as one of the most influenced artists, and it took almost 2 years to complete the design.

Tengumai sakes can be enjoyed as chilled, but Yamahai sake is an excellent choice for Kanzake (warmed-up sake). It brings out the higher acidity levels that goes well with a variety of food, not only grilled or roasted meats but semi-hard aged cheeses. Winter is almost here in NYC, and I’d love to pair Yamahai Kanzake with home style hot pot dinner.

10月7日、NYミッドタウンの Japanese Culinary Center にて、天狗舞で有名な石川県の車多酒造8代目蔵元 車多一成氏をゲストスピーカーとしてお迎えし、天狗舞の酒レクチャーが行われました。

車多酒造は江戸時代後半の1823年創業、「旨い酒を」と一般的な速醸酒母と比べると倍の仕込み期間がかかる、自然の乳酸菌を育て低温でじっくりと育てる酒母製造方法「山廃仕込み」を取り入れて日本酒が作られています。

今回のイベントでは、3種類の天狗舞酒:  純米吟醸旨吟 (うまぎん)、純米旨吟 (うまじゅん)、山廃純米 (やまはい) の他、NYでは未発売の3年熟成純米大吟醸古古酒をテイスティングしました。こちらの古古酒のラベルデザインは、「世界で最も影響力のあるアーティスト」 にも選ばれた企業ブランディングデザイナー Alexander Gelmen によるもで、表記の日本語のフォントやサイズにもこだわり最終的にデザインが完成するまでに2年ほどかかったそうです。

天狗舞というお酒は、人気の吟醸酒タイプ、いわゆる「フルーティー」な香りの軽いタイプではなく、ボディーがしっかりした旨 口タイプです。お燗にするとそのコクや山廃特有の酸味がまろやかになって、一緒にサーブされたチーズやサラミ類との相性もばっちりでした。8代目蔵元の解 説によると、『山廃系のお酒は、ちょっと上級者向けのツウ好みの味わいのお酒なので、日本酒ビギナーにはちょっと呑み慣れないと感じる人もいるかもしれま せんが、ぬる燗にするととても優しい味わいになるので、ぜひ試してほしいお酒です。』とのこと。

この日は、「冷や」と「ぬる燗 (40度前後)」そして、少し温度が高めの「上燗 (50度前後)」の山廃純米をテイスティングし、温度によって味わいや感じ方がまったく違うことを知り、これから秋の食材やお鍋にも、ぜひ天狗舞のお燗酒をまた楽しみたいと思いました。

12th PLATE BY PLATE TASTING BENEFIT

Photos and text by Chamagraphy

More photos available on my Flickr

PbP Plate By Plate

Metropolitan Pavilion South
125W 18th Street, NY

On Oct 1st, Project by Project (PbP), a national volunteer-run Asian American non-profit organization, hosted Plate By Plate, The 12th Annual Tasting Benefit at Metropolitan Pavilion in Chelsea, New York. This year PbP benefitted the Hamilton-Madison House (HMH), Manhattan based non-profit settlement house providing a range of health and social programs to aid NYC’s Asian immigration population.

The event showcased various delicious creations from more than 25 premium restaurants in NYC, attended by hundreds of food and drink lovers looking forward to sample the food. The participated restaurants presented their popular dishes; Blue Smoke’s roasted pig, En Japanese Brasserie’s silky tofu, Geisha’s tuna avocado roll w/ toasted almond crust, Yerba Buena’s BBQ short ribs w/ crunchy corns, Spot’s Dessert Bar’s chocolate cake w/ fruit jam, and more. The featured drinks were not only wine and beer, but also popular Japanese sakes were served organized by Sake Discoveries; Dassai, Daishichi, Hakkaisan, Nanbu Bijin, and Tengumai. In addition to sakes, shochu (Japanese vodka) was served; sweet potato Kuro Shiranami, and barley Kannoko from Satsuma Shuzo.

The event was co-emceed by NY1’s Vivian Lee and MSNBC’s Richard Lui. As a part of events, two celebrity chefs competed on Quickfire Challenge; Top Chef (season 3) winner’s Hung Huynh v.s. Ai Fiori’s executive chef Chris Jaeckle. The chosen ingredient for the challenge was “pork,” and the chefs were able to complete their pork dishes less than 10 minutes. The fun continued with “Celebrity Sous Chefs & Bartenders” where the guests had a chance to chat directly with the celebs while they were help serving food or drinks at the selected booths; CNN reporter Sandra Endo, CSI’s actor Archie Kao, actress Michelle Krusiec from “Saving Face“, Project Runway’s winner (season 5) Leanne Marshall, Hot 97’s “Miss Info” Minya Oh, and more.

It was a fun event bringing people together with various tasty food and drinks, and the best part of the night was that as much as the guest enjoyed the good food and drinks, the event was for a good cause helping the NYC community in need.

10月1日、第12回 Project by Project (PbP) Annual Tasting Benefit がチェルシーにある Metropolitan Pavilion にて開催されました。PbP はアジアンアメリカンの生活の質を改善するために援助活動しているノンプロフィット団体です。今回のイベントへの入場チケットやオークションで得た利益は、NY市におけるアジアコミュニティーの健康保険や社会福祉に援助され、低所得者に住居を援助する団体 Hamilton-Madison House (HMH) のサポートとともに行われました。

今回のイベントのメインは、肉料理、野菜料理、デザートなど、NY内の25店以上のレストランが作りだす人気料理をテイスティングできることでした。BBQといえば Blue Smoke の豚の丸焼き、上品な日本風居酒屋 En Japanese Brasserie の手作り絹豆腐、アジアンフュージョンレストラン Geisha のマグロとアボガドロール、Yerba Buena のショートリブBBQ、創作的なデザートで人気の Spot’s Dessert Bar のチョコレートケーキなと、数えれないほどの料理やデザートがありました。食べ物の他にもワインやビールなどがサーブされ、特に大人気だったブースは、日本酒をNYに広げる Sake Discoveries が提供した日本酒(獺祭, 大七, 八海山, 南部美人天狗舞)と焼酎(薩摩酒造)で、日本のお酒にあまり馴染みのない参加者たちも楽しんで飲んでいました。

このイベントの司会は、NYのローカルニュースチャンネル NY1で活躍中の Vivian Lee と MNSBC のニュースキャスター Richard Lui によって進められ、テイスティングと同時に行われた、リアリティー料理番組で人気の Top Chef 3で優勝した Hung Huynh 対 Morimoto レストランの元シェフ現在 Ai Fiori で料理長のChris Jaeckel による豚を使った10分間料理対決、そしてアナウンサーや俳優などの芸能人(Sandra Endo, Archie Kao, Michelle Krusiec, Leanne Marshall, Minya Oh) がレストランブースでのサーブのお手伝いに参加するなど、盛りだくさんなイベントとなりました。

ただのテイスティングパーティーではなく、食べ物を通してNYで助けが必要としているコミュニティーをサポートするという、お腹も心も満足できた夜でした。

Sake and Oza-shiki Performers Salme in NY!?

Don’t miss this great chance!! A super hot Japanese performance group SALME will perform for next our Akita Sake Club event on November 12th!!

Take a look their introduction movie!

Also, another special guest performer is Ms. Keiko Miyazaki from Tokushima prefecture, who will perform Tokushima’s traditional dance Awa Odori!

The event information is here!

It’s going to be a night to remember for sure!!! Don’t miss it!!!!

The Eleventh Autumn Akita Sake Tasting Event on Nov. 12th

The Eleventh Autumn Akita Sake Tasting Event

ASC (Akita Sake Club) was established in June 2006 to introduce AKITA Prefecture’s sake, food, and goods to the people in the NYC area. This Autumn, ASC is proud to announce “The Akita Sake Tasting Event” on November 12, 2010.

Please join over 20 visiting sake brewers from Akita and different all across Japan to taste over 40 of finest sakes we have chosen for you to try.

You can also savour some of Akita’s delicacies such as Kiritanpo, mashed rice stick, broiled and boiled in soup, Akita miso flavor honey chicken, Iburi gakko (Smoked radish pickles), and many others. For our environment’s sake, please bring your sake glass!

Also,  we have special guests this time! You can enjoy Awa Odori Dance by Keiko Miyzaki from Tokushima prefecture and Dance Performance by Salme from Tokyo!!

Organizer:[ASC: Akita Sake Club] Sponsor:[Sun Pop International Corporation]


Date: November 12, 2010 (Friday)
Time: 7:00pm to 9:00pm
Location: The Japanese American Association
of New York, Inc. 15 West 44th Street, 11th Floor, New York, NY 10036
Space is limited and reservation is required.
Please pay the admission fee by Cash (No change, please) at the reception desk on November 12, 2010.

Admission Fee: $50
Reservation/Contact: Masatoshi Yamamoto
Sun Pop International Corporation 211 East 43rd Street, Suite 1702, New York, NY 10017 Tel: 212-682-4393
Fax: 212-682-4392
E-mail: sunpop@att.net

The Gohan Society 2010 Benefit Dinner & Silent Auction on Nov. 16th

The Gohan Society First Annual Fundraising Dinner at Sakagura

Date: Tuesday, November 16th

Time: 6:30 pm

Location: Sakagura

Ticket: $250

The Gohan Society will be hosting its first annual fundraiser event at the renowned Sakagura restaurant. The evening will feature a 10 course “Kaiseki” inspired dinner prepared by some of NYC’s most celebrated Chefs

1st Course Sakizuke Michael Romano / Union Square Hospitality Group

2nd Course Hassun Seamus Mullen

3rd Course Wan mono Pierre Thiam / Le Grand Dakar

4th Course Mukozuke Brad Farmerie / Public

5th Course Futanomono Michael Anthony / Gramercy Tavern

6th Course Yakimono Chris Rendell / Chris Rendell

7th Course Su-zakana Craig Koketsu / Park Avenue Autumn

8th Course Shiizakana Ben Pollinger / Oceana

9th Course Tome- wan King Phojanakong  / Kuma Inn

10th Course Mizumono Dominique Ansel / Daniel

Reservation:

Please contact Ms. Taeko Takigami at 917-623-3433 or taeko@gohansociety.org

JIZAKE NIGHT at Sakagura on Nov. 5th

Sakagura and Wine of Japan Present
Autumn JIZAKE Night
Friday, November 5th, 2010   6:30pm – 8:30pm

On Friday, November 5th, Sakagura will play proud host to ELEVEN of the most distinguished breweries from Japan. We cordially welcome you to much-anticipated Autumn JIZAKE night at Sakagura!

The twenty sakes that have been carefully selected for this event. In addition, in a joint effort with executive chef, Mr. Yasuhiro Honma, seasonal finger foods will be featured for paring sakes.
We hope you will join us in tasting some of the best sakes with eleven Kuramotos (sake brewers)!

Sake Tasting & Appetizers:
$40 per person (includes tax and tip)

Tenzan Shuzo from Saga – Mr. Kensuke Shichida, President
-Jizake Tenzan
-Juntenzan Silver Junmai

Toshimori Shuzo from Okayama – Mr. Hiromitsu Toshimori, Executive Director
-Sake Hitosuji Junmai Daiginjo
-Sake Hitosuji Jun-Umeshu

Doi Shuzo from Shizuoka Mr. Yaichi Doi, Executive Director
-Kaiun JunmaiGinjo

Akita Homare Shuzo from Akita – Mr. Haruo Inomata, President
-Akita Homare Junmai Daiginjo
-Akita Homare Tokubetsu Junmai

Kitaya Shuzo from Fukuoka- Mr. Kotaro Kinoshita, President
-Kitaya Junmai
-Kitaya Kansansui Junmai Daiginjo
-Kitaya Kansansui Kasumi-sake Daiginjo

Miwa Shuzo from Gifu – Mr. Kenji Miwa, Executive Director
-Shirakawago Nigori

Bunraku Shuzo from Saitama – Ms. Mayuko Kitanishi, Owner Family Member
-Bunraku Dress Bottle
-Buraku Kinmai-shu

Tenryo Shuzo from Gifu – Ms. Natsuko Uenoda, Owner Family Member
-Tenryo Hidahomare Junmai Ginjo
-Tenryo Koshu Junmai Daiginjo

Zuisen Shuzo from Okinawa
-Zuisen Awamori

Sanwa Shurui from Oita
-Iichiko (shochu) Kurobin
-Iichiko Flask

Konishi Shuzo from Hyogo
-Sesshu Otokoyama Junmai Daiginjo
-Shirayuki Fresh Nama-sake

Nihon Shurui Hanbai CO., LTD.

Appetizers:
Yasai Chips –Lightly Fried Thinly Sliced Vegetable Sprinkled with Salt
Fresh Oyster Served with Ponzu Sauce
Buta no Karaage
–Lightly Fried Chunk of Pork Marinated in Curry Flavored Soy Sauce
Nianago no Iimushi – Cooked Rice Ball Topped with Simmered Sea Eel

RSVP Hotline : 212-953-SAKE (7253)
This event is limited to 40 guests; prompt RSVPs are highly recommended.
A credit Card Number is needed to process the RSVP. (24-hour cancelation policy) Please note that this event is buffet (stand-up) style. Tables and chairs are not available.


酒蔵 SAKAGURA
211 EAST 43RD STREET B1F
NEW YORK, NY 10017
(bet 2nd and 3rd Avenue)
212-953-SAKE (7253)
www.sakagura.com
http://sakaguranyc.blog64.fc2.com/

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