The Joy of Sake Festival New York
The Joy of Sake, the world’s largest sake festival outside Japan, is coming to New York City next Wednesday, Sept. 27 (6:30-9:30pm; Metropolitan Pavilion) with nearly 400 premium sakes for sampling plus dishes from some of New York’s top Asian restaurants, including Ivan Ramen, Momofuku Ssam Bar, Oka, 15 East, En Japanese Brasserie, Sakagura, SakaMai, and more.
Each year, The Joy of Sake offers sake aficionados the opportunity to try premium daiginjo, ginjo and junmai sakes, including gold and silver award-winners from the annual U.S. National Sake Appraisal. The event is also the only chance to taste 217 sakes not otherwise available in the U.S., including one made with desalinated deep ocean water (it’s extremely pure, as there are almost no bacteria in deep ocean water).
In a nod to New York’s diverse sake food scene, appetizers from 16 restaurants will reflect the theme “From Kaiseki to Izakaya,” highlighting different cooking styles. The sake-friendly dishes will range from rustic gochu-glazed pork ribs and shrimp dumplings to refined: tuna with caviar; Miyazaki (wagyu) beef and foie gras and truffle chawanmushi custard. (Dishes by restaurant: Momofuku Ssam Bar’s Gochu-glazed Pork Ribs with cucumber pickles, SakaMai’s Dry-aged Duck Breast with pickled garlic puree, Gaijin’s luxurious Uni Ikura rice bowl and 15 East’s Foie Gras and Truffle Chawanmushi.)
15 East, Aburiya Kinnosuke, Bond Street, OKA, En Japanese Brasserie, Gaijin, Hibino, INSA, Ivan Ramen, Momofuku Ssam Bar, Sakagura, SakaMai, Sen Sakana, SushiSamba, Yopparai and Zuma.
Menu – Joy of Sake New York
15 East – Foie Gras and Truffle Chawanmushi
Bond Street – King Crab Dashimaki Tamago with roe
Brooklyn Fall Factory – Japanese Meatball Rice
En Japanese Brasserie – Aburi Miyazaki Gyu (lightly torched specialty Japanese beef)
Gaijin – Uni Ikura Donburi rice bowl
Hibino – Beef Tataki with onion soy vinaigrette
Insa – Yukhwe Beef Tartare with Korean pear, puffed shrimp rice, cured yolk
Ivan Ramen – Shrimp with togarashi, kohlrabi, scallion
Momofuku Ssam Bar – Gochu-glazed Pork Ribs with pickled cucumbers
Oka – Tuna with anchovy cream, masago, kalamata olive and egg bottarga
Sakagura – Soy Tuna with caviar and truffle paste
SakaMai – Dry-aged Duck Breast with pickled garlic puree
Sen Sakana – Ceviche De Pescado of torched salmon, lime juice, aji limo, cilantro leche de tigre
Sushi Samba – Yellowtail Taquitos, Samba style
Yopparai – Ebi Shinjo (shrimp dumplings)
Zuma – Spicy Tuna Temaki with pickled cucumber & tenkasu