TASTE OF TENNIS 25 PRE-COVERAGE

Our favorite time of the year is about to make its way to NYC! The US Open is a Grand Slam that brings the best athletes to Arthur Ashe Stadium. Leading up to this event is a number of activities and one that we enjoy going to every year is the Taste of Tennis, which merges our favorite tennis stars as well as the culinary elite! We sat down to talk with Penny Lerner, CEO of AYS Sports Marketing who puts on this event to talk about what we can expect this year, what is part of the program, and more!

ATHLEISURE MAG: Taste of Tennis is always an event that we enjoy as it combines the best in culinary with the best of tennis! We have had the pleasure of chatting with you last year about this event and it's great to connect again for this year. As this event has a number of moving parts, when do you begin working on this?

PENNY LERNER: The Taste of Tennis has become a year-round program. Once the event in New York concludes, we immediately begin updating our materials and engage in renewal conversations with sponsors. With our first few events of the year in March, planning kicks in almost immediately.

We are also continuously keeping our social throughout the year to keep our supporters up to date on where we’ll be next. We have also begun licensing the Taste of Tennis, so we are constantly speaking with tournaments and exhibitions about ways they can use our brand and its assets to enhance their experience.

AM: This year, Taste of Tennis is celebrating its 25th year! What are you looking forward to the most?

PL: As a company, I think we are most excited to take a moment to really appreciate the legacy we have created. What started out as a 200 person, 3-hour event has evolved into one of most popular and respected brands in tennis.

Over a quarter century, the event has hosted so many incredibly talented individuals, from local chefs to Michelin Starred Chefs, Grand Slam Champions, hundreds of top tennis players, and A-list celebrities including John Legend, Mike Tyson, Eva Longoria and many others.

After 25 years, it is extremely rewarding to see how far we have come and all the exciting future possibilities that lie ahead!

AM: This year, the event is being held at Aqua! What do you look for when it comes to partnering with a venue to host this event?

PL: We couldn’t be more excited to host the Taste of Tennis at Aqua New York this year. From an event perspective, it has everything you can ask for. Located at 902 Broadway, Aqua is easily accessible to our sponsors, attendees, and tennis players who will be attending.

Aqua is 17,000 square feet of event space, beautifully designed space amazingly spread across 2 floors, making for a spectacular guest experience. Perhaps most importantly, the Aqua team has been amazing to work with. They have worked incredibly hard and provided personalized service every step of the way to ensure our 25th Anniversary event is our best yet.

AM: In previous years, the event from a culinary perspective has had a number of noted chefs and restaurants that have participated. Can you tell us about this component of the event? Will it include chefs/restaurants as well as dishes that showcase Aqua's menu?

PL: Aqua is preparing the majority of the cuisine and they plan to put on quite the culinary exhibition. They are planning to provide 25+ options from their menu, along with a few special offerings, for guests to enjoy.

Aqua is two unique restaurants under one roof. Aqua Kyoto features a wide array of contemporary Japanese cuisine while Aqua Roma delivers bold Italian offerings including handmade pastas, artisan pizzette, and other signature dishes that deliver a modern take on traditional recipes.

In addition to the cuisine prepared by Aqua, guest will also enjoy authentic Caribbean cuisine prepared by our sponsor, Antigua and Barbuda.

AM: In addition to great chefs, you also have the best athletes in tennis as well! Who can we expect this year?

PL: As with all our events, we expect over 25 players and legends in attendance, including World No. 3 Alexander Zverev, 2017 US Open Champion Sloane Stephens, 2023 Australian Open Champion Elena Rybakina, acclaimed coach and author Patrick Mouratoglou, and more.

AM: We always enjoy seeing chefs and tennis stars compete in making a dish. Will this still be part of the program?

PL: Something we do at all of our events is have tennis players appear at the various food stations throughout the evening. They assist the chefs with plating the food and distributing it to guests. This gives our attendees a fun opportunity to get an up-close look at the players while getting “Served”.

AM: Who will be the host this year?

PL: We are excited to have Andrew Krasny hosting this year’s event. Andrew is a fixture in the tennis industry and is extremely popular among the players, media and tennis fans alike.

AM: There are 2 ticket packages to choose from. Tell us about them!

PL: Yes, we are offering our standard package, which includes entry at 7pm, food and cocktails throughout the evening and access to all non-private sections at the event.

We are also offering the Champion Mindset package, where guests enter at 6pm and enjoy an exclusive private audience with Coach Patrick Mouratoglou. Patrick will be discussing his latest book Champion Mindset, and all guests will receive an autographed copy. This experience is limited to 50 guests. To buy tickets and for latest event update visit www.tasteoftennis.com and follow us on Instagram @tasteoftennis.

AM: Why do you think that Taste of Tennis here in NY as well as the other cities that you bring this event to is one that people look forward to year after year?

PL: Each Taste of Tennis experience has its own unique personality and vibe. From the food and entertainment to the decor and production, we do our best to make each Taste of Tennis event feel authentic to the city we are in.

With the growth of tennis and culture we’ve seen in the past year, the demand for Taste of Tennis has grown and we look forward to showing up each time

AM: What do you want attendees to know about Taste of Tennis and for those that attend, what is the takeaway that you want them to have?

PL: Come ready to party! The Taste of Tennis is the premier event where tennis fans can rub elbows with the world’s top tennis players while enjoying amazing cuisine and a great atmosphere - all set in the city ready to kick off a Grand Slam!

IG @tasteoftennis

@ayssports

PHOTOGRAPHY CREDITS | Max Molina

After speaking with Penny Lerner, we wanted to know more about Aqua Group, its location here in NY, and why they wanted to be involved in this year's Taste of Tennis.

ATHLEISURE MAG: Before we delve into Taste of Tennis, we'd love to know more about Aqua Restaurant Group as it has an impressive portfolio of restaurants in cities around the world. Tell us a bit about this group.

AQUA RESTAURANT GROUP: Aqua Restaurant Group was founded 25 years ago in Hong Kong and has grown into a globally recognized hospitality brand with award-winning restaurants across Hong Kong, London, Dubai, Miami and New York. Our ethos is rooted in delivering exceptional culinary experiences through a striking design, innovative cuisine, and immersive ambiance. Whether it's Japanese, Italian, or modern Chinese, every Aqua venue reflects the group's signature blend of elegance and creativity.

AM: In looking at Aqua New York specifically, when did it open and can you tell us about Chef David Yeo who is also the founder?

ARG: Aqua New York opened its doors late 2024, marking the group's third opening in the U.S. market. David Yeo, the visionary behind Aqua Restaurant Group, is both a trained chef and former lawyer. His approach is hands-on, detail-obsessed, and globally inspired—he often travels the world sourcing rare ingredients and refining culinary techniques. David has an innate ability to merge traditional flavors with bold, contemporary execution, which comes through in every dish across the group’s portfolio.

AM: The restaurant is divided between Aqua Roma as well as Aqua Kyoto - what was the thought between offering 2 cuisines at this restaurant?

ARG: The concept of Aqua New York was to showcase dual culinary mastery under one roof—an homage to the dynamic culinary scenes of both Kyoto and Rome. In a city like New York, where guests crave variety and world-class quality, offering both Italian and Japanese cuisine allows us to bring two distinct culinary experiences together while upholding the highest standards for each. It's not a fusion—it's two kitchens, two teams, and two art forms in perfect harmony.

AM: We have passed this location many times in Flatiron. What can you tell us about the aesthetic of Aqua as it is visually stunning while having a welcoming vibe at the same time.

ARG: Located in the heart of Flatiron, Aqua is designed to be dramatic yet inviting. The space features high ceilings, textured stone walls, sculptural lighting, and a show-stopping bar at its center. The interiors are a reflection of our culinary philosophy—bold, luxurious, and considered. But despite its grandeur, the energy remains warm, vibrant, and unpretentious—designed to make every guest feel like they belong.

AM: If we are coming in for Lunch, what should we enjoy?

ARG: Aqua Roma Set Lunch menu offers two courses for $27, with a choice of appetizers like Burrata or Calamari, and mains including Handmade Gnocchi, Rigatoni, or Pizza. Desserts such as Lemon Curd Mousse or Gelato are available for an $8 supplement.

Aqua Kyoto Bento-style menu Aqua Kyoto’s Set Lunch starts at $27 and includes a variety of Japanese options—bento boxes like Pork Belly or Wagyu Ribeye, Sushi and Sashimi selections, and Tan Tan Ramen—each served with Miso Soup, Pickles, and Okazu of the day.

AM: For dinner, what are 3 appetizers that we should consider?

ARG: SPINACH SALAD Spinach salad & toasted goma dressing, CARPACCIO GAMBERO ROSSO Mazara del Vallo red prawn carpaccio, basil, compressed apple & caviar, and SIGNATURE CRYSTAL SUSHI Scallop, caviar & kimchi jelly.

AM: What are 3 main dishes that we should have in mind when we're coming in with friends and family?

ARG: ASTICE DAVIDE Lobster bisque, lobster medallions, dill & lemon zest, MISO BLACK COD black cod, yuzu mayonnaise & yamagobo, and MAFALDE Slow-cooked oxtail ragú, Nero d’avola & summer black truffle.

AM: What are 3 desserts that would be perfect to end the night with?

ARG: FOREST FLOOR Tonka bean panna cotta, chocolate brownie matcha crumble & raspberry sorbet, SWEET CAVIAR Espresso ‘caviar’ pearls, Valrhona chocolate crémeux & madeleines, and CHOCOLATE & BLACK SESAME MOLTEN CAKE Green tea ice cream.

AM: We always enjoy a great cocktail. What are 3 that we should consider as we navigate the Summer weeks ahead?

ARG: RAICHI MARTINI Haku Vodka, Lychees, Coconut, TORII 400 Conejos Mezcal, Amante Aperitivo, Red Peppers, Pineapple, and MAI TAI ME UP Barbancourt Rum, Guava Orgeat Almond, Lime.

AM: Tell us about your Brunch menu as that is our favorite meal of the week and is always an experience.

ARG: Our brunch, called Brunch on Broadway, is the ultimate weekend experience—a $58 three-course celebration of bold flavors and vibrant energy. Guests can elevate their brunch with $48 free-flow cocktails and an additional $25 unlimited sushi add-on—an offering rarely seen at a restaurant of our caliber. With live DJ sets setting the tone, it’s not just brunch—it’s a moment.

AM: With NY Restaurant Week taking place during this time of the year, what can you tell us about what you will offer?

ARG: For Restaurant Week, we're offering a curated 3-course menu that allows guests to experience both Aqua Roma and Aqua Kyoto signatures. Offered everyday of the week, our lunch is priced at $30 and our dinner is priced at $60.

AM: This year, you will be hosting the Taste of Tennis, which is always an event that we enjoy attending so that we can kick off the US Open! Why did you want to participate this year?

ARG: We’ve had the honor of hosting some incredible events within our first few months of opening, including the movie premiere of Sinners, and we’re thrilled to continue that momentum with Taste of Tennis. Our team has a real love for the sport, so collaborating with an event that celebrates both tennis and culinary culture felt like a perfect fit. With the US Open approaching, we’re excited to welcome some of the biggest names on the tour and bring the energy of the game into our space.

AM: What can guests expect this year from Taste of Tennis at Aqua?

ARG: This year, we’re bringing together the best of Aqua’s dual-kitchen concept and welcoming our sister restaurant, Hutong, to join the celebration. Guests can expect a dynamic culinary experience that highlights the range and refinement of our team’s talent—from bold, signature dishes to interactive chef moments and visually striking presentations. Taste of Tennis offers the perfect platform to showcase the depth of our culinary craft in a way that’s both exciting and elevated.

AM: What are you looking forward to as we get closer to this event?

ARG: We’re most excited to welcome guests who may be discovering Aqua for the first time; there’s nothing more rewarding than seeing their reactions as they engage with our space, our team, and the food. It’s also a joy to collaborate with the Taste of Tennis and AYS teams, whose passion and precision make the lead-up to the US Open feel even more special. Bringing together lovers of sport and culinary craft in one unforgettable night, that’s what we look forward to most.

IG @aquanewyork

PHOTOGRAPHY COURTESY | Aqua

If you're looking at enjoying one of our favorite pre US Open events, you can still purchase tickets at this year's Taste of Tennis taking place at Aqua. Next month, in our AUG ISSUE #116, we will recap what we experienced from this event from the red carpet, the phenomenal dishes and cocktails that were consumed throughought the night, and of course the tennis stars that will be enjoying the festive night.

Read the JUL ISSUE #115 of Athleisure Mag and see TASTE OF TENNIS 25 PRE-COVERAGE in mag.

THE ART OF THE SNACK | SARASHINA HORII

This month's The Art of the Snack introduces our readers to the historic Sarashina Horii which opened in Japan in 1789. We connected with Chef Tsuyoshi Hori and General Manager Rui Higuchi which shares the historic nature of the restaurant as well as its location here in NY. We also learn more about soba and the culinary heritage that is involved. As always we find out about what appetizers, entrees, cocktails and desserts we should keep in mind when dining their next as well as what they are offering during NY Restaurant Week.

ATHLEISURE MAG: Before we delve into Sarashina Horii here in NY, can you tell us about the history and when it was initially established?

CHEF TSUYOSHI HORI: Sarashina Horii has a history that dates to 1789 and has served its soba noodles to the Shoguns and Japanese Imperial Household. It is now overseen by ninth generation soba maker and owner Yoshinori Horii. Japan has three main families associated with the art of soba making and Sarashina Horii is known for its unique white soba using only the very core of the buckwheat seeds. The husk of the seed is polished off the way rice is polished to make sake. This white soba is much different type of soba and has been made this way by the family since the late 1800’s and the Sarashina type of soba is quite rare in Japan as well.

AM: You have three restaurants in Tokyo and one here in NY. Why did you want to have a location here and what are the differences/similarities to those that are in Japan?

CHEF TH: Yoshinori Hori chose New York for their first location outside of Japan because New York is known for its diversity, which will allow him the opportunity to introduce his soba to many people. Mr. Horii is also proud of the historical connection between the U.S and Japan as the founder opened the first restaurant the same year George Washington was inaugurated as President of the U.S.

AM: Is there anyone from the Horii family here in NY that ensures that this restaurant has the same standards as those that are overseas?

GENERAL MANAGER RUI HIGUCHI: Many of the recipes we use are from Sarashina Horii in Japan and made within their standard. While no Horii family members are in New York, Sarashina Horii is in good hands with Chef Tsuyoshi Hori. Chef Hori started to make soba at a young age since his family also runs a soba restaurant in Japan. And at the age of 20 he started working at “Sarashina no Sato” in Japan and learned to make handmade soba as well as Sarashina Soba. Throughout his training, he developed a strong desire to keep the soba tradition alive, his goal is to make everyone enjoy soba. Introducing Sarashina soba outside Japan is a big step toward achieving that.

AM: Tell us about your Executive Chef, Tsuyoshi Horiand how he came to Sarashina Horii?

GM RH: Our chef is Tsuyoshi Hori trained at the highly regarded “Sarashina no Sato” in Japan with Yoshinori Horii, the current ninth generation owner of Sarashina Horii. When the Sarashina Horii project was in the works in New York, Tsuyoshi was working in California. When he heard about it, he did not hesitate for a moment to reach out to us to be able to collaborate with Yoshinori again. Tsuyoshi has a strong passion for making soba and honing his craft in the art of making soba.

AM: Can you tell us about soba noodles and why this culinary heritage is being featured for guests to enjoy?

CHEF TH: Soba has a history of more than 300 years and in order to preserve this tradition it was necessary to make soba available to people outside Japan as well. Most people these days look at soba as a healthy alternative compared to the other noodle options, mainly be cause soba is known for its low glycemic index. But soba has more to offer than just a healthy meal. Soba noodles are known for its aroma and refined flavor. Also, it can be enjoyed equally hot or cold. Those who already tried different types of soba should definitely try Sarashina Soba to enjoy a unique experience.

AM: Are there key soba noodles that are available and how are they made?

CHEF TH: We recently started to offer Kawari soba with different ingredients kneaded into the noodles, giving the soba the aroma, taste and color of the ingredient. Every two weeks, we feature a different Kawari Soba. We started with our Shiso Soba a couple of weeks ago and just introduced a new one this week: the Kuro Goma or Black Sesame Soba. Kneading the black sesame into the soba dough gives it that nutty aroma which is quite a different experience compared to the Shiso. We only serve the Kawari soba cold because it’s the best way for to enjoy its aroma and refined taste.

AM: Can you tell us about the ambiance of Sarashina Horii when guests are coming to dine?

GM RH: The New York location has a full bar displaying our selection of sake and Japanese Whiskey, which is different from Japanese locations. Sarashina Horii logo is placed discreetly on the door but our stone mill displayed by the front window always helps indicate where our restaurant is located. Many of our patrons love to take pictures by the window to showcase the stone mill and our logo.

Unlike in Japan, here we do not offer Ozashiki seating where customers can take off their shoes and sit on a flat cushion to enjoy their meal but many of our guests are blown away by the chic design - the soaring dining room features a ceiling installation inspired by soba noodles as well as a rock garden inspired by traditional Japanese temple gardens.

AM: What are 3 appetizers that you suggest that we should try when we eat there?

CHEF TH: I would highly recommend ordering the Tsukune Japanese Duck Meatball, Kakiage Shrimp Tempura with Mitsuba (a parsley-like herb), and Tamagoyaki Egg Omelet appetizers. Tsukune is often made with chicken but we make ours with Rouen duck thigh, it is served on a hot stone plate in a shape of a hamburger steak.

The Kakiage is one of our signature appetizers, we put a lot of effort into it – it has to be carefully fried one at time to preserve its presentation. We also highly recommend guests save some of their crispy kakiage batter flakes for their soba soup coming later as the flake gives it additional flavor.

Lastly, our Tamagoyaki is something you must try. It is common for people to judge a sushi restaurant by their tamago egg cake - you can see how much effort a chef puts into the flavor, showing proficiency and skill. At a soba restaurant, it is important to try tamagoyaki because every soba restaurant’s version will taste slightly different because of the dashi broth that they use. Dashi is a quintessential ingredient for most of our soups and sauces.

AM: What are 3 entrees that we should order when we’re there with family and friends?

CHEF TH: Well, you certainly must try the soba. Hot or cold, you can’t go wrong either but ideally you should try both on your visit. When you eat the soba cold, you can fully enjoy its aroma and texture. It is accompanied by a dipping sauce “soba tsuyu” which is saltier than the hot soba broth. Hot soba is served in a bowl of hot light broth, we make it that way so that guests can enjoy drinking the broth at the end.

Our Sarashina Soba is a must try when visiting the restaurant. When using only the inner most part of buckwheat seed, the noodles are pure white in color with a delicate aroma. The texture is very silky smooth and flavor refined.

Our Duck Soba either hot or cold Kamo Nanban or Kamo-Tsuke is very popular. We locally source our Rouen duck breast from Hudson Valley, which we sous vide right away when the are delivered in order to offer the best flavor. The duck adds great flavor to the soup and pairs well with the leek served in the dipping sauce and soup as well.

AM: Are there 3 desserts that we should be thinking about when ordering?

CHEF TH: Our home-made desserts that should be tried are Matcha Tiramisu, Hoji-cha Blancmange and Blueberry Apricot Pudding. The Matcha Tiramisu is the signature and most popular.

AM: What are 3 cocktails that you suggest that we should have when eating there?

GM RH: Three signature cocktails not to miss are Shitakiri, Sarukani, and Momotaro. The names are all inspired by traditional Japanese folktales. Shitakiri is with mezcal, tequila, chili tincture and yuzu is spicy and smokey – the crowd favorite. Sarukani is made with Japanese gin and shochu and fresh persimmons now in season. Momotaro is our smoked twist on the classic Old-fashioned with Japanese whiskey and limited-edition sake. It is great for whiskey lovers and has a show-stopper presentation with smoke released at the table.

AM: For those with dietary needs such as gluten-free, vegetarian/vegan - what are dishes that you suggest that they should keep in mind?

CHEF TH: We have some meatless options but, unfortunately, we currently do not offer any gluten-free and vegetarian options due to the fact that the dashi stock for our soups, cold dipping sauce and vegetables is bonito-based. And while Sarashina soba is low in gluten, it is not 100% gluten-free.

AM: Tell me about your tasting menu - why were the dishes on it selected.

CHEF TH: In Japan “Soba Kaiseki” is a soba tasting and we wanted to present a similar menu to show there is much more than soba, spanning all the sections of the menu and include ingredients such as “Kaeshi” infused soy sauce that has been aged. Our tasting menu was created to pair well with soba but, of course, hot or cold soba is the centerpiece of the tasting menu.

AM: Are you participating in restaurant week and what are you offering guests?

CHEF TH: Yes, we’re participating and offer a 3-course tasting menu for $59 that features a choice of Salmon Carpaccio or 2 types of Sashimi to start, followed by Sarashina Soba with Vegetable Tempura and choice of hot duck soba, hot mushroom soba, cold soba with a hot dipping broth with duck or mushrooms. For dessert: Hojicha Tea Blancmange; Blueberry Apricot Pudding and Matcha Tiramisu.

IG @sarashinahorii

PHOTOS COURTESY | Sarashina Horii

Read the JAN ISSUE #73 of Athleisure Mag and see The Art of the Snack | Sarashina Horii in mag.