The Joy of Sake returns to New York for its 20th annual celebration with 587 different labels from throughout Japan and the U.S. available for tasting. Sake-themed appetizers from top New York restaurants add to the enjoyment, making The Joy of Sake the event of the year for the city’s sake enthusiasts. The admission fee includes appetizers from participating restaurants and unlimited samplings of sake.
Hokkaido Scallop Tartare
Japanese cucumber, jalapeño, myoga, red vein sorrel, chili oil, yuzu oil, lime zest
Matcha Tiramisu, Hojicha Tiramisu
both desserts infused with sake
Tako and Iburigakko Yogurt
octopus and iburigakko with tobiko, fresh shichimi pepper, micro vegetables, sake espuma
Hamachi Crudo
sliced yellowtail served with satsuma mandarin ponzu, scallion oil, micro shiso
New England-style Kanikama Roll
imitation king crab, celery, cucumber, potato bun
Seasonal Ohitashi
boiled spinach in sudachi-flavored soy sauce topped with shiitake mushrooms, snow crab and ikura
Yopparai Signature Oden
traditional Japanese “soul food” of assorted fish cakes and vegetables simmered in a dashi broth
Ceviche Nikkei (Torched Salmon Ceviche)
yuzu leche de tigre, crispy Peruvian corn
Holy Hotness Maki
Chopped Tuna
king salmon with yuzu, shiso leaf, and chili crisp
diced bluefin toro with sesame oil and pickled radish
Truffle Hamachi Tartare
hamachi tartare with truffle mayo served on a miso brioche bun
Sakura Honmaguro
cherry wood chip-smoked bluefin tuna tataki, citrus ponzu, almond, mango
Uni Panna Cotta with Hokkaido Scallops
panna cotta infused with uni topped with sweet Hokkaido scallops marinated in yuzu olive oil
