DRINKS WITH BENEFITS | DAN ABRAMS + AMANDA PAUL-GARNIER

We caught up with The Daily Pour (formerly Bottle Raiders) Founder/Publisher, Dan Abrams, and VP Marketing, Amanda Paul-Garnier, to chat about the exciting Drinks With Benefits, the first Zero Proof Festival, coming to New York (Altman Building, September 27, 2025).

At Drinks With Benefits Festival guests will discover 50+ Non-Alc brands to sip and savor. Taste innovative and sophisticated non-alcoholic beverages, botanical spirits and functional elixirs in the Tasting Gallery, and meet and connect with industry innovators. Stroll through the Non-Alcoholic Beer Garden and Hemp Beverages with music. Experiment in the interactive Mixology Lab, with non-alcoholic cocktail mixing demos. Take in the immersive experience in the Drink Rhythms Lounge DJ Sets, Podcasting Lounge, and mindful experiences in the Meditation Tent. Pair your drinking journey with 3 Omakase-style courses by top chefs for VIP Ticket-holders. In the Cipriani Cafe, their Chef will serve up complimentary pasta tastings. Reknowned for pioneering the Bellini, Cipriani will pair these dishes with their Bellini Zero Cipriani! The Drinks With Benefits Festival will also feature the Zero Proof Choice Awards, crowning the best winners in Non-Alc and Functional beverages.

ATHLEISURE MAG: So what led you to start the first Zero Proof Festival in NYC?

DAN ABRAMS: We had started a spirits media company that was initially focused on whiskey. And we were planning on expanding, and we did, to gin and rum and tequila. And as we were building out the business, we realized that functional beverages are becoming just an enormous part of spirits. And we can't really create a forward-thinking spirits business without making functional beverages a serious part of what we're doing.

And so as we came to that realization, we started talking about and thinking about events, in addition to doing content. Because we had acquired a company that was doing at the time 12 events around the country for whiskey and tequila. We've now expanded that to 15, so events were in the DNA of the business.

But now we were thinking, let's go big! We were stunned considering how significant a business non-alcohol and functional beverages have become, that there hasn't been a major awards in New York. There hasn't been a major event in conjunction with wellness in New York, almost anywhere. And so we thought, what a great opportunity to be on the forefront of this. And those were the seeds behind Drinks With Benefits.

AM: So what types of non-alcoholic or functional beverages would be showcased at this specific event?

AMANDA PAUL-GARNIER: So we have over 60 brands covering non-alcoholic wines, non-alcoholic beers, functional hemp and functional non-hemp products. Brands, probably, you know, like Ghia, Kin Euphorics, Athletic Brewing Company, Bero, But also brands you probably don't know that are very high quality, like Opius Elixirs, which is probably one of the best brands out there.

AM: Yeah, I would say on a personal note, I was diagnosed with gout in the middle of college. Beer is my kryptonite. So I've had to drink clear alcohol spirits or non-alcoholic beverages personally. So when I tried Ghia, for example, I couldn't believe the complexities that they put into a beverage like that.

So the space is growing. But in addition to growing, the formulations are getting better and better. Isn't that true?

APG: Yeah, I would definitely agree with that. We actually just talked with Melanie Masarin, from Ghia. And she was talking about her inspiration for starting the product. But just her integrity in terms of the quality of the ingredients she uses, she's very inspired from the Mediterranean, but she's also French and Italian. So nothing in Ghia is fake or superficial. But she also teases the whole concept that, you know, of like fake ingredients or say, people concerned about the sugar content with non-alcoholic beverages. But she was like, there's a difference between synthetic sugar and actual real sugar. And, you know, what she's trying to create and she believes the next forefront of the frontier for non-alcoholic beverage will be with people seeing those quality ingredients, real ingredients over anything processed. And I think that's one of the driving forces behind this, is that we're seeing in the non-alcoholic spirits industry that people are clamoring for an evaluation of quality. And they're basically the industry folks are saying we care about quality.

DA: This isn't just non-alcoholic wine. We want people to be thinking about what are our ingredients? How are we doing this? How are we distilling this? The same way people do with spirits. And I think that's why both our awards and Drinks With Benefits are really resonating.

AM: And, you know, in preparing for discussing the event, so I came up with the notion of things need to be tasty, but also things need to be useful or new and exciting also. So what kind of categories or different types of vendors or drinks are there available at this Drinks With Benefits Festival as this is new to a lot of communities.

APG: The festival is tiered as far as different categories with the space laid out exactly to respond to that, as for a lot of consumers, this is new and we wanted to kind of guide them through the experience.

So upon arrival, they'll get a consumer discovery map where all the non-alcoholic wines are in one area, all the non-alcoholic spirits and bitters are in one area. And then as you go downstairs, you will find the alcohol-free beer garden and then the hemp and functional space. So we've set this up so that they can discover it by category.

AM: That's great. And then there's also immersive wellness experiences as well, right?

APG: Yes. So we partnered with Sage and Sound, whose Upper East Side wellness studio has a meditation experience. And that will be led by Dara Hart, who's a Reiki master and spiritual guide. So we wanted to have, you know, something wellness adjacent within the experience to really bring to life that, you know, drinking less but better is about overall wellness. It's not just about drinks, even though they're a huge part. It's an overarching thing.

And additionally, we will have live podcasting with Samantha Feher from the podcast Caps Lock, who will be covering different topics on wellness; helping educate the consumer on different aspects of wellness; and transparency and ingredients.

AM: And what types of attendees do you foresee coming?

DA: You know, we see it being a mix. This is not an industry event, but we certainly expect some industry folks will be there. But this is primarily a consumer event. We're targeting a bit of a younger demographic. I mean, that's part of it. We just did a big redesign for our website and our app, now called The Daily Pour. And part of the reason for that is our doubling down in the Non-Alc space, but also the fact that we really are trying to target the 25 to 40 year old demo of people, who have expendable income but who care about health and wellness.

And by the way, it doesn't mean that they don't drink alcohol. Right. It just means that for a lot of them, they do drink alcohol. They just are trying to drink less.

AM: That actually leads me into my next question about Gen Z and millennials in particular and whether they're seeing this as a specific intentional choice versus a substitute. So as people are looking to what to imbibe or include in their lifestyle routines, how do you see the difference if there are between different types of consumers that some are just looking for this and others maybe are moderating alcohol consumption?

DA: So we think the targeting is the same. Which is, it's about quality beverages. Whether you are trying to drink less; whether you don't drink at all; whether you are moving from alcohol to hemp; whatever the case may be - we think that the piece that's been missing is focusing on the quality. And that's how we started this business.

We started this as a consumer facing business to say to people, we're going to help you drink whiskey and tequila and rum smarter and better. All we're doing is applying that same philosophy to non-alcohol and functional beverages. So it applies to all of them with regard to and again, that's why I think it's so important that I keep emphasizing that we're doing these awards in conjunction with the event. Because it's the same focus, which is quality. What is the quality? What are the ingredients? Because that's what drinking fine spirits is all about.

AM: And you guys are having a Omakase Food Hall at the event, which I think would get us to go to most events. What's involved with that?

APG: So we wanted to recreate experiences for consumers where they would normally have alcohol, but really show them they could have fun with non-alcoholic and alternative beverages. So we created a pairing experience with well-known restaurants in New York, including the Butcher's Daughter, Ado Lei, and Seatopia. Basically with that VIP ticket, consumers will get to go to two different counters and have a pairing experience where they have a light bite paired with an alternative beverage.

AM: There's also a mixology area for the Drinks With Benefit Festival. What kinds of things would guests be able to mix?

APG: So yes, we have the mixology lab. And we really wanted to bring to life, have a space within the event that made education fun. So The Pathfinder, For Bitter For Worse, FLUÈRE, those are some of the brands that have taken over the space. And they'll be doing education, cocktail making sessions, guided tastings.

The Alchemist Kitchen, which is in Soho, they will do a lot of elixirs, and a guided education with how to make cocktails with different plants and herbs and things like that. It'll be a really fun space for consumers to have a hands-on education or edutainment experience.

AM: For non-alcoholic consumers, are they generally narrow-minded towards the areas they're focused on? Or are they very open-minded, where they would like to try the different categories from beer, to a CBD, to maybe a sparkling spritz or something?

DA: So look, yeah, obviously, it completely depends on the person. There are some people who simply don't want anything that is in any way mind-altering, right? So they don't want functional alternatives. They don't want alcohol. That's one. And that's probably a much smaller base of consumers. There's still people we're appealing to, but they are a much smaller group. The much larger group are the people who drink a little.

They also try functional beverages. They try non-alcohol. They're interested in different areas. There are some folks who only want functional beverages and not alcohol. So it really depends. But what we're finding, based on the studies, is that most of the people who drink these non-alcohol and functional beverages also drink alcohol.

AM: That's super interesting. The space is definitely booming as consumers are finding multiple winners, in multiple categories, as open-minded in trying new things. And there might even be new categories that come out in the future. What are some untapped areas you could see now? Or do you think pretty much we're hitting where we would be for several years to come?

DA: I'd say the untapped is really the increase in the quality and the focus on ingredients. In a way that’s 10 years, 15 years ago, it was, ‘oh it's just a non-alcoholic wine.’ Or hey, I mean, ‘you probably know this from it as a non-alcoholic beer or whatever it is.’ And it's like, ‘OK, is it good? What is it made from?’ So that's the difference.

And I think that's the future in terms of where people are going, which is why we're trying to ride that wave of particularly younger people who have been brought up, focused on quality in a world where the evaluation of quality hasn't been so focused on non-alcoholic spirits.

AM: Sure. And do you see that a lot of these consumers are somewhat sophisticated where the benefits will be worth the price points?

DA: They're becoming more sophisticated. And I think that is the whole philosophy behind what we're doing, is that we're trying to help them become more sophisticated. We're the place that can say to them, we know you want to be more sophisticated. Now let us help you get there in a really accessible way.

AM: Yeah. Master edutainer, Dan. I see that totally. I learn stuff from all your other groundbreaking shows, I just know a couple of things what to do, not to do now because of you.

DA: My strengths are condensing complicated information into a pretty simple and accessible way to say it. We're kind of doing the same thing here with drinks. We are taking a confusing world of drinks and trying to make it a lot more understandable and to help them make choices.

And that's not completely dissimilar from what I do in my TV world. Sure. And then also some humor here and there.

AM: Totally. So and then after New York, are there other cities you're looking to take this festival to?

DA: Yeah, we haven't figured it out. I mean, we definitely are thinking about doing more. We want to first get this one under our belts before we start actively planning the next one. We want to see what went right, what went wrong, where could we improve? And that will help us determine, should we do another one in New York? Should we think about one in a different city? Our whiskey and tequila events, we're seeing great success recently in launches in some smaller cities like Scottsdale, Arizona or Austin, Texas and places like that. And so would that be our next? I don't know yet.

New York is a big swing. You know, and honestly, if we weren't kind of first to market on this, we probably wouldn't have started in New York. But I think that's why we felt comfortable starting in New York, because we were stunned that this hasn't existed yet.

AM: Tell us more about The Daily Pour, the organizers of the Drinks With Benefits Festival.

DA: Yeah, it's a consumer guide to drinking better. And so it has what we do - we have an app that aggregates reviews and ratings, some of which we do, some of which is from other places. But it allows it to be a kind of one stop shop to tell you, is this any good? I mean, I use it all the time when I'm thinking about buying a whiskey or something, because it allows me to see numerous aggregated reviews. And a lot of these are enthusiasts who've done reviews who might not have put a number on it. And we translate it into a number.

So the app is very useful. The website covers different issues in the spirits industry. We've recently been focusing on one particular beverage in a particular week or a particular month, which is another new thing we've done.

But, you know, the Daily Pour literally went live two days ago (formerly Bottle Raiders). And it's just a fundamentally different vibe. Bottle Raiders was initially designed based on a whiskey drinker.. And now you're in a much brighter, more vibrant place because we want it to be more inclusive of the non-alcoholic and wellness community as well.

APG: I think The Daily Pour is meeting the consumer where they are today, covering cross categories. So it's covering ‘I do still want to drink, but I want to drink better.’ So it's covering spirits. Also, it’s ‘I want to have that great margarita, but I don't want to have that during the week.’ Additionally it’s covering functional beverages, ‘and I want to learn about Non-Alc.” So I think that a lot of the other websites treat Non-Alc and alternative beverages like a footnote. Like it's really hard to find them. If you go to certain websites, they have it hidden under culture. I'm like, I don't know how anyone would find that. So we don't want to treat it like that.

I think about the scoring. I think that's extremely helpful to have this kind of meta score, our signature rating system that aggregates everyone's point of view and just gives space that is sometimes hard to understand.

AM: And the app is free. Are there premium plans to it or features?

APG: Yes, and then if you get the premium subscription, that's like $5 a month. And what are the benefits of that, so it saves your taste list. You get access to certain events and kind of discounts on certain things that we offer, exclusive content, things like that.

AM: That's terrific. And I also wanted to ask about Ev & Em Vineyards, Dan.

DA: So Ev & Em is a winery that I acquired in early 2021. It was right in the heart of COVID and the winery owners had kind of given up in COVID. And I had a friend who is one of the pioneers of the North Fork wine scene who called me and said, hey, you mentioned that you were interested in buying a winery. Were you serious? And I said, yeah, I was serious. Because I told you if I ever saw something really interesting that I would let you know.

And this is really interesting. It has one of the oldest planted vineyards on the North Fork. It has a beautiful location. It just needs some love. It needs some new thoughts about how to do the winemaking. And you could have an A-list vineyard.

And he was right. Even by the ‘22 Vintage, which was released in some of it in ‘23, some of it only now for the Reds, we're creating luxury wines in Long Island. So these are wines that we think can compete with California, Oregon, Washington, et cetera, in really all varietals. And so that's been super exciting!

AM: And there are multiple offerings. There's a Reserve, correct?

DA: There is. Yeah, we're making everything from Cabernet, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, Gewürztraminer, Pinot Gris. I mean, we've got a whole range of offerings.

And in some of those, we have a Reserve. So depending on the year, for example in ‘22, we had a number of Reserve wines on the Reds, some of which actually haven't even been released yet. But our Reserve Red ‘22, super proud of that.

‘23 was a tougher year for us, but ‘24 was amazing. So we're very confident about that ‘24 Vintage that's coming out. And ‘25 looks great as well.

 You can find out more about Drinks with Benefits Festival and get your ticket (General Admission is still available as VIP is sold out) by visiting their site. In our SEP ISSUE #117 which drops on Sep 30th, we will also recap this event as well.

Read the latest issue of Athleisure Mag.

THE ART OF THE SNACK | WILD COAST SUSHI

This month's The Art of the Snack takes us out to Big Sur, CA. Wild Coast Sushi is a phenomenal restaurant that is located at Treebones Resort, a glamping destination. In order to get a better understanding of this restaurant, we sat down with Megan Handy, the Assistant General Manager of Treebones. We also talked with Executive Chef Yancy Knapp who shared information about what we can expect for our next visit at Wild Coast Sushi.

ATHLEISURE MAG: Before we delve into Wild Coast Sushi, we'd like to know a bit about Treebones. Who is the founding team/partners of this resort and how did they come to launching this destination?

MEGHAN HANDY: Treebones was founded by my parents, John and Corinne Handy, who discovered the 10.7 acre coastal parcel during their honeymoon in 1983 and fell in love with Big Sur’s rugged beauty.

In 1986, they secured zoning changes allowing “Visitor Serving Commercial” development and spent the next decade envisioning a resort that would blend lightly with nature. After navigating a five year permitting process, they began construction in 2002 (with help from their children including me! and local builders) and officially opened Treebones Resort in November 2004.

AM: For those that may not be aware of glamping, what can you tell us about this experience and what made you want to create a destination for this?

MH: “Glamping”, short for glamorous camping, was not a common term when Treebones was conceived. John and Corinne aimed to offer guests a way to “perch lightly” on the land with round yurts and clear sky domes that blended the immersion of camping with comfort and sustainability. Their vision was to provide nature’s tranquility alongside thoughtful amenities long before “glamping” became a trend.

AM: Tell us about more about the options for guests who stay on property as you have yurts, treehouses, nests, and tiny houses! What are the amenities that are associated with staying here as well?

MH: Treebones offers a variety of unique lodging formats tucked into its coastal landscape, including:

• Yurts with round structures and sky view domes

• A Treehouse perched among coastal scrub

• A Human Nest structure

• Tiny House (e.g. The Cove) with ocean views

• Autonomous Tents (they are the "penthouse suite" of Treebones, spacious cocoon shaped tents with king beds, full bathroom, indoor and outdoor fireplaces and of course stunning ocean views.)

Amenities available to guests include two on site dining venues (including the only sushi bar in Big Sur), massage services, daily yoga sessions, access to an organic vegetable garden, and curated tours highlighting their eco practices. Treebones operates completely off grid using solar, micro turbines, and lithium battery storage, and features composting, recycling, and low impact lighting throughout the property.

AM: What can you tell us about Big Sur?

MH: Big Sur is a remote, rugged stretch of California’s central coast known for dramatic cliffs, redwoods, and pristine ocean views. It has a very small permanent population, fewer than the region held in 1900, and lacks a formal city center or local government. In our part of Big Sur, the South Coast we have amazing hiking and beaches all very rugged and remote.

AM: What are activities that we can enjoy when we are staying on property?

MH: Guests can enjoy various activities ranging from hikes and beaches nearby to fine dining and live music onsite!

• Guided or self guided hiking

• Daily yoga instruction

• Garden tours and tours of the resort’s eco systems

• Outdoor concerts

• Wild Coast Sushi our 8 seat sushi counter that offers a 15 course omakase experience

• The Lodge – our garden to table restaurant serving a 4 course dining experience

• Pool and hot tub

AM: In terms of your background, where did you go to school and what kitchens did you train in prior to coming to Wild Coast Sushi?

EXEC CHEF YANCY KNAPP: Started off bussing tables at a sushi restaurant and worked my way up. I did sushi in San Diego for 10 years before coming up to run the sushi bar at Treebones. Have also worked in restaurants in Copenhagen and Spain.

AM: What is the kind of cuisine that is available at Wild Coast Sushi?

EXEC CHEF YK: Omakase sushi.

AM: How do you go about finding the ingredients that are part of the menus that you create?

EXEC CHEF YK: The ingredient sourcing is a culmination of local fisherman, aquaculture, foragers and local Big Sur produce, as well as vegetables and Eggs from on site at Treebones.

AM: How important is seasonality?

EXEC CHEF YK: Seasonality naturally shapes the menu at Wild Coast, as we use as much in season local produce as possible. We work with local farmers and gardeners whenever possible as well as using items from our on-site organic garden.

AM: What can you tell us about the Bento Box for lunch?

EXEC CHEF YK: The bento box is a box of chirashisushi, which means “scattered fish”. The idea is that guests can take this packaged box and enjoy it on their adventures, at the beach, on a hike or gazing out at the ocean here on site.

AM: We love when we have the opportunity to enjoy an omakase meal! With only 8 seats and a 15 course menu, what can you tell us about the kinds of dishes that are on this menu?

EXEC CHEF YK: The menu is based on a classic edomae style sushi meal through the lens of Big Sur. Seasonal fish and produce are simply prepared to bring out their natural flavors.

AM: How do you go about finding the ingredients that are part of the menus that you create?

EXEC CHEF YK: We source almost all of our seafood, seaweed and wasabi from local purveyors in Morro Bay, Monterey Bay, and Half Moon bay. I also love adding a personal touch to my dishes with hyper-local sea salt, harvested with my 3-year-old son. We collect ocean water from Willow Creek Beach, filter it, and dehydrate it to create our own special sea salt.

IG @wildcoastsushi

@treebonesresort

PHOTO CREDITS | Treebones Resort

Read the JUL ISSUE #115 of Athleisure Mag and see THE ART OF THE SNACK | Wild Coast Sushi in mag.

THE ART OF THE SNACK | HYUN + THE HYUN

We kicked off a fantastic 4 day period of culinary must haves at the Food Network New York City Wine Festival and the night before these activities, we made our way to HYUN. Owned and founded by Jae Kim, this upscale Korean barbecue restaurant located in Koreatown will definitely take your love and appreciation to Wagyu to the next level!

It's an experience that's not to be missed with each table having electric grills as meats are made in front of you. We enjoyed sitting in one of their private dining booths. It's also fun to share your dishes with your party. We wanted to know more about HYUN as well as THE HYUN which it also owns, the first butcher shop in the US that sells Wagyu beef! We caught up with Jae himself to find out more!

ATHLEISURE MAG: Before we delve into HYUN, can you tell us about being the founder, your background, what led you to creating the restaurant and what the ethos is behind this eatery.

JAE KIM: I moved to New York City, from Korea, around seven years ago to complete my doctoral degree. When I became homesick for my native cuisine, the idea of HYUN was born, a place to showcase my homeland’s traditional, time-honed Korean flavors.

AM: What can guests expect when they come to HYUN when they're dining with friends and family in terms of the ambiance/decor of the restaurant?

JK: HYUN features a minimalist Japanese Zen design. The front room has sizeable black barbecue tables accented with slate grey booths and beyond the main dining room, there are four private dining booths, each seats up to four, and one larger space seats up to eight. Slatted wooden doors then enclose each for a more immersive and exclusive dining experience.

As part of the restaurant experience, guests are assigned a personalized server that provides one-on-one service

AM: We're looking forward to our upcoming Media Tasting at HYUN and we know that we will enjoy the HYUN-makase. Can you tell us about this?

JK: I have streamlined the HYUN-makase, to a new three-course barbeque tasting menu of wagyu beef cuts priced at $159 per person.

The HYUN-makase features 12 daily cuts of beef from my proprietary wagyu butcher shop, THE HYUN Premium Butcher Shop, including: short rib, known for its juiciness; chuck short rib and tri rib, aromatic and beefy in flavor; ribeye, prime-cut that is rich and buttery; striploin, prized for its balance of tender Japanese wagyu beef protein and aroma of beef marbling; filet mignon, prime-cut known for its tenderness; rib caps, rich in intramuscular fat and marbling; ribeye cap, tender and delicate texture; chuck flap and flap tail, intensely beefy flavor; and two premium cuts, culotte and culotte body, deep in color and flavorful in texture. The selection changes daily depending on meat cut availability each day. Each cut is then flawlessly presented on a bamboo Hinoki tray, prepared, cut, and cooked by the server.

They are followed by the next course of Marinated Wagyu (portioned based on party size), short rib with a 48-hour marination consisting of Korean seasoning, sugar, honey, Korean apples and pears, served with grilled onions. Guests can indulge in an encore course of three of the customer’s favorite cuts.

AM: What are the sauces and salts that can be paired with our Wagyu as we enjoy our meal?

JK: HYUN offers a selection of house-made salts to accompany the Wagyu, such as: truffle, cabernet, or wasabi-flavored salt, as well as Ssamjang, a red chili paste sauce.

AM: To enhance our mains, what are 3 sides that you suggest?

JK: I recommend the Sot-bap, pot-cooked rice topped with sea urchin (Uni) and fresh truffle; South Korean Imsil cheese great for cooking on the grill; Uni, fresh sea urchin from Hokkaido, Japan, served atop either rib eye or tenderloin and Gamtae seaweed from Korea; Naeng-Myun, Arrowroot noodles in cold wagyu broth with pickled radish and assorted vegetables.

AM: What are 3 cocktails that you think we should consider trying to enjoy with our dinner?

JK: I recommend our Signature Cocktails which feature the Bori Highball, Toki Whisky, Korean barely tea and soda; and From Jeju, Hendrick’s Gin, Korean tangerine tea and hallabong. Non-alcoholic beverages: Hallabog-Ade, preserved hallabong, citrus and soda

AM: What are 3 desserts that you suggest that we can share with friends and family?

JK: Our dessert menu concludes the luxurious meal with Bingsu, a green-tea-flavored Korean shaved ice dessert; Hojicha Ice Cream, a house-made roasted green-tea-flavored ice cream; and house-made Shiso Sorbet.

AM: We are firmly in the fall and looking forward to the long holiday season up ahead. Are there any specials, offers, or events such as NYE coming up that you would like for our readers to know about as they plan ahead?

JK: We offer a premium gift set package of wagyu at our butcher shop, THE HYUN. This is perfect for gifting this holiday season. We plan to use this for various promotions, and we are considering various options/events depending on the characteristics of each holiday, so stay tuned for more details.

AM: Tell us about THE HYUN, the first premium Japanese Wagyu Butcher Shop in the US that is located in Gramercy Park.

JK: THE HYUN Premium Butcher Shop is the first premium Japanese Wagyu butcher to import prized whole boneless cattle and butcher on-site. The first floor is a retail shop with three refrigerated glass cases showcasing over 50 premium A-5 Wagyu beef cuts. All cuts are carefully labeled and beautifully packaged. Each cut comes with a step-by-step cooking guide, custom designed insulated bag, and linen covered ice packs. Below the shop is a 2,000-square-foot space that houses the wholesale butchering operation. This area features state-of-the-art freezers for storing cattle and dedicated butcher stalls where the wagyu beef experts skillfully butcher and package the meat using their proprietary vacuum packing system. This innovative packaging allows the steaks to remain refrigerated for up to three weeks after shipping.

AM: Tell us about the design and aesthetic of this shop.

JK: Nestled in the heart of Gramercy Park, the shop is a testament to Japan’s minimalist aesthetic. Its design, reminiscent of a luxury atelier, perfectly blends elegance and functionality. Two stone cubes at the entrance resemble butcher blocks, with long, cleverly designed refrigerated glass cases showcasing over 50 premium A-5 Wagyu beef cuts. All cuts are carefully labeled, beautifully packaged, and vacuumed sealed using THE HYUN’s exclusive vacuum seal for freshness.

AM: In terms of of the premium Wagyu that is offered at THE HYUN, can you tell us anything about how you source the offerings that come from the prefecture which are made available here whether you're walking in the shop or receiving a shipment?

JK: The Beef Cut selections: I collaborate closely with cattle farmers from various Japanese prefectures, such a Hokkaido and Kagoshima. Each month, a new region is featured. This rotating partnership ensures that Jae can offer the highest quality products to his clientele at the most approachable price points.

Top primal and secondary cuts are sold in ½ pound portions priced at $38.00 to $68.00. The full menu can be viewed here.

AM: With the holiday season coming up and people thinking about their gifting options, can you tell us about the packaging which we hear is beautiful and is perfect for a busy shopping season ahead!

JK: At the heart of the shop, on an elegant extended counter, is THE HYUN Collection. Here, customers transform from shoppers to curators of their culinary experiences for gifting. They can handpick their favorite cuts, and which are then placed in wooden box sets of three or six, then beautifully wrapped in Bojagi—a traditional Korean gift wrapping using colorful silk fabrics—and embellished with decorative tassels. This creates the perfect gift for any occasion.

AM: For those living in the city, are they able to have same day delivery?

JK: Yes, same day local delivery is available via the website, Uber Eats, Instacart, and Mercato, with national overnight shipping coming soon.

IG @hyun_nyc

PHOTOGRAPHY COURTESY | HYUN

Read the OCT ISSUE #106 of Athleisure Mag and see THE ART OF THE SNACK | HYUN + THE HYUN in mag.

THE ART OF THE SNACK | KINTSUGI OMAKASE

This month, we made our way to Kintsugi Omakase to have an epic meal that we will talk about for quite a bit! We knew that there would be a number of courses that would be created in front of us by Chef Victor Chen who was in last month's issue in our THE 9LIST 9M3NU feature.

Our meal didn't disappoint! We were able to enjoy a 16-course meal that is part of their Kintsugi Experience. It's a fantastic experience where upon entering the restaurant, you are sitting with 9 other guests who have a front row seat at a meal that is next level. We wanted to know more about when the restaurant launched, why they provide omakase, and what you can expect when it comes to heading to this SoHo destination!

ATHLEISURE MAG: When did Kintsugi launch and can you tell us about the founders/owners of the restaurant?

ASHE YEUNG: Kintsugi was originally founded in 2018 by owners and New York-based creative partners, Ashe Yeung, an architect, and Tim Madrid, an Art Director.

AM: Can you tell us about the chef as well and his background?

AY: Executive Chef Victor Chen, formerly of New York Sushi Ko & Sushi Seki, is a passionate sushi chef that prepares his sushi in the traditional edomae style. Unlike many other sushi chefs, he does not solely use Japanese ingredients. A long-standing relationship with fishmongers allows Kintsugi Omakase to offer locally sourced fish, enabling for a broader selection and more moderate prices.

AM: Can you tell us about the ambiance of the restaurant and what guests can expect when they come in for a visit?

AY: The dining room is centered around a natural wood 10-seat sushi counter, which is framed by dark charcoal walls. Soothing light is filtered through Japanese wooden slats creating a relaxing mood for guests. Each course is presented on dinnerware in collaboration with EM Ceramics and Spark Bird Studio who has created an exclusive line of handcrafted, gold-fused dinnerware for Kintsugi.

AM: We know what omakase is, but can you tell us the history of what this dining experience is?

AY: Omakase, rooted in Japanese culinary tradition, traces its origins to the Edomae sushi culture of early 19th-century in Tokyo. Initially, it is referred to entrusting the chef to create a meal based on seasonal ingredients. Over time, omakase has evolved into a revered dining experience where patrons place complete trust in the chef's expertise and creativity, highlighting the essence of Japanese culinary craftsmanship.

AM: You only offer omakase. Why was that the experience that you wanted to focus on?

AY: Omakase represents the pinnacle of our culinary philosophy, emphasizing quality, seasonality, and the art of storytelling through food. By exclusively offering omakase, we curate a deeply personal and memorable dining journey for each guest, showcasing the freshest ingredients and innovative techniques that define a culinary vision. It allows us to foster a direct connection with diners, sharing not just a meal, but a transformative gastronomic experience that celebrates tradition with a modern touch.

AM: For those that are coming for lunch, what can you tell us about The Lunch Rush Omakase?

AY: The Lunch Rush Omakase is a combination of a quick sushi fix with a high quality offering and also serves as an introduction to omakase for those who have never tried. Our Lunch Rush Omakase is a 12-course one-hour experience for $60. It is served only on Friday, Saturday and Sunday. We always promote the art of omakase and it is key for us to have an omakase with an affordable price tag.

AM: For dinner, you offer The Grand Street Classic, The SoHo Experience, and the Kintsugi Omakase - the latter which we enjoyed this recently. Can you tell us about each one of those and what the differences are between them?

AY: We serve three tiers of premium omakase which include seasonal appetizers and sushi: The Kintsugi Omakase, a 16-course service for $195; The Soho Experience; a 13-course experience for $155; and The Grand Street Classic; a 10-course meal for $95. All tastings also include a sushi chef’s choice of hand roll, gourmet miso soup, tamago, and seasonal dessert. Each tier features a varied amount of seasonal and premium ingredients diligently prepared by our chef. Our goal is to be able to cater to as many customer as possible and feature different offerings with the same high quality standards.

AM: Are there additional items that you can pair with these packages?

AY: We offer a seasonal beverage pairing featuring sake breweries that are high quality and paired perfectly with our omakase. We also do a seasonal sea urchin (uni) tasting that showcases different sea urchins from around the world; and from time to time, we offer prized auction grade uni.

AM: Can you tell us about 3 cocktails that you suggest that we should have on our next visit?

AY: We only have one cocktail called Murasaki, which in Japanese means purple. The cocktail itself is a beautiful vibrant purple color made with yuzu, sake and violet extract.

AM: Can you tell us about 3 sakes, beers, or cider that we should pair with our meal?

AY: We are a big fan of Echigo Koshihikari beer, which used the same rice that most sushi restaurants use as the basis of their beer, perfectly paired with our omakase. We are also avid enthusiasts of the Masumi brewery. Masumi is one of Japan's premier sake brands, produced by Miyasaka Brewing Company in Nagano Prefecturel they have been making sake since 1662. For a more modern flavor profile, we highly recommend the uka sake series. They are made very well with a combination of Japanese and American crafts into one single bottle

AM: Are there any special events taking place this summer or fall that you would like us to know about?

AY: We will be participating in the NYC Restaurant Week with the NYC Tourism Board. Our goal is to promote the craft of omakase from now to September 1st. We will be taking a short break after September 1st and will re-open on September 12th. Then, we will be transitioning into our fall menu, which to all edomae style sushi lovers, it is the best season where all the fish are fragrant, fatty, and simply delicious. We highly recommend all patrons to book ahead of time to make sure that they can save a seat.

For those that want to try Kintsugi Omakase, Restaurant Week kicked off Jul 22nd and goes through Aug 18th with participating restaurants. The below is available until Sep 1st. Kintsugi will offer a 12-course prix fixe menu for $60 per person with an optional seasonal sake flight for an additional $30 per person. Guests can add-on a premium seasonal uni handroll for $30 per person. The menu is subject to change due to availability and seasonality, highlights include their Housemade Japanese Potato Salad with Arctic Sweet Shrimp, Orata/Seabream from Greece, and Hotate/Scallop from Hokkaido Japan - to name a few.

IG @kintsuginyc

PHOTOGRAPHY CREDIT | Mr. Grant Hao-Wei Lin/Kintsugi

Read the JUL ISSUE #103 of Athleisure Mag and see THE ART OF THE SNACK Kintsugi Omakase in mag.

THE ART OF THE SNACK | MISHIK

In month's The Art of the Snack we make our way to Hudson Square in Lower Manhattan where the West Village, SoHo, and Tribeca surround it! We find out more about Mishik's Modern Japanese and Edomae-style sushi omakase, their dishes, and what one can expect when enterting this culinary destination! We sat down with David Kim, Owner of Mishik as well as their Executive Chef/Partner Markee Manaloto to find out more.

ATHLEISURE MAG: What is the meaning behind the name, Mishik?

DAVID KIM: Mishik can encompass various meanings in Korean depending on context, but it generally translates as “beautiful food” or “delicacies.” While fine dining may be associated with formality and high cost, it doesn’t have to be. My aim is to provide guests with the opportunity to savor high-quality cuisine at an accessible price point, within a setting that strikes a balance between informal and formal. What we want to provide for our guests is exquisite food prepared with highest quality ingredients and classic techniques that date back to the Edo period in Japan such as aging of fish combined with our omakase counter experience that doesn't involve complete silence or an overly stuffy environment.

AM: Located in Hudson Square, when did this restaurant launch and why did you want to be in this neighborhood?

DK: Our grand opening was in January 2024. Hudson Square, sitting between the busy Soho and Tribeca neighborhoods, is an up-and-coming area with lots of new developments. I want Mishik to be one of Hudson Square’s top go-to restaurants.

AM: Tell us about Studio Rolling as we love how they create interiors for restaurants as we enjoyed their work in Hortus NYC during Food Network's NYC Food Wine Festival. What was the design approach to Mishik and can you walk us through what guests can expect in terms of its ambiance or where they can sit either at the sushi counter, the dining room, or at the 13-seat bar?

DK: The space was a bit tricky to work with as it was a former burger joint, so we started redesigning from the ground up. I wanted to offer our guests a unique sushi counter experience for omakase as well as an exceptional bar featuring great cocktails and unique wines and sakes. The final design that Youngmi from Studio Rolling and I came up with struck a balance between relaxed and trendy, intimate and aesthetically pleasing. We aim to be a great addition to this beautiful neighborhood.

AM: Our readers have heard us share a number of restaurants that utilize omakase, but what is Edomae-style sushi omakase?

EXECUTIVE CHEF MARKEE MANALOTO: Edo was the old name for Tokyo during a time of great change in Japan from the 17th to 19th centuries. Edomae-style sushi was born during this time, and the techniques have been passed down through the generations. It involves butchering fish humanely, the ikejime way, scaling it precisely with a knife to not damage the meat, the sukibiki way, aging or curing the fish and then serving it over rice seasoned with vinegar.

AM: As Executive Chef/Partner Markee Manaloto, can you tell us about where you trained and kitchens you worked in prior to being involved at Mishik as we know that you were an Omakase Chef at both Michelin - starred Sushi Yasuda and Kissaki.

EXECUTIVE CHEF MM: Prior to Mishik I was the chef partner at Gugu Room, a Japanese-Filipino izakaya restaurant in New York City. Before that I was an omakase chef at Michelin-starred Sushi Yasuda and Kissaki Omakase. I started my career in Michigan, working under chefs who defined the traditional sushi scene in the Midwest. My last mentor there before moving to New York was Chef Lloyd Roberts, who went on to open Nobu 57 and was one of Nobu Matsuhisa’s first executives to travel the world.

AM: Why did you want to be involved in Mishik?

EXECUTIVE CHEF MM: David and I both wanted to shakeup the omakase game in New York City by adding a more robust tasting menu and a la carte options. It feels like there are hundreds of omakase bars in the city that just do counter service, but having a kitchen to also produce plated dishes, flavorful sauces and detailed garnishes is where we really get to showcase our creativity. Joining Mishik has also allowed me to introduce dry-aged fish to customers, an under-used technique that really brings out the flavor and texture of fish. Being able to offer the purist form of sushi alongside progressive dishes and techniques is like having the best of both worlds.

AM: Guests who come to Mishik have the option for Edomae-style sushi omakase, chef's tasting, and a la carte options. Why was this approach that you wanted to make available in terms of the menu?

EXECUTIVE CHEF MM: We visualized Mishik as modern, all-around Japanese dining experience, which includes an omakase counter but also features a dining room with a la carte and tasting menu options. This gives me an opportunity to rotate the menu with new dishes and highlight seasonal ingredients. Plus, blending traditional Japanese ingredients with modern techniques is really exciting and offers something new to customers.

AM: Tell us about your 2 omakase options and walk us through this particular portion of the menu.

EXECUTIVE CHEF MM: We have two omakase options, 12 or 16 pieces of nigiri with a traditional handroll, soup and dessert to finish. These two options are only available at the omakase counter. It gives me an opportunity to explain to guests how we dry-age all the fish in-house to enhance the texture and flavor of each bite. This process of meticulously cleaning and then hang-drying the fish in-house really makes a difference in the final product.

AM: Tell us about the Chef's Tasting Menu which is a 7-course meal.

EXECUTIVE CHEF MM: The seven-course tasting menu highlights the best of Japanese cuisine and goes beyond sushi. It starts with Scallop Sashimi with Asian pear, crispy shitake mushrooms and truffle ponzu, followed by a Donburi rice bowl with tuna tartar and jidori egg yolk, then Yakizakana fish of the day with broccolini, yuzu hollandaise and shishito kosho (we use dry-aged fish in this dish as well); six pieces of Nigiri Sushi highlighting seasonal fish and seafood from Japan such as goldeneye snapper (kinmedai), black throat sea perch (nodoguro), rockfish (kinki), tuna, and uni. Then Yakiniku 6-hour koji-marinated steak with black truffle emulsion and choux farci; Dashi white miso and fish-bone based broth, and dessert that includes the prized Japanese crown melon. The tasting menu is the best way to experience Mishik. The fish changes based on season and what’s fresh from the market, which is another reason why I recommend the tasting menu, since it means guests get to try something different every time.

AM: For the a la carte menu, what are 3 dishes that you suggest that we should have our eye on when we come in to dine?

EXECUTIVE CHEF MM: The a la carte menu offers modern Japanese dining experience: dry-aged fish like Nodoguro (black throat sea perch) with tomato dashi cream and braised king trumpet mushrooms; King Crab Legs with ginger aioli; A5 Wagyu beef; and a stunning Kegani Donabe for Two, an elegant rice pot with Hokkaido hairy crab, uni, ikura, scallops, lotus root, maitake mushrooms, and edamame that can be shared by the table.

AM: For those who are interested in a salad or a rice bowl, what are 3 that we should have our eye on for our next visit?

EXECUTIVE CHEF MM: The rice bowls really allow us to explore different techniques and culinary influences. The Uni Bibimbap with nori puree and the A5 Wagyu Kimchi Fried Rice are exciting marriage of Japanese and Korean cuisine. If you want to go all out with a rice bowl, then try the Kegani Donabe for Two, a showstopping rice pot loaded with seafood, mushrooms and more delicious flavors that makes for a great date night dinner.

AM: What are 3 pieces of sushi that you suggest?

EXECUTIVE CHEF MM: Our nigiri sushi changes seasonally but if you see goldeneye snapper (kinmedai), black throat sea perch (nodoguro) or rockfish (kinki) on the menu, they are fantastic and not as common as tuna or uni (though they are delicious too). We also offer a selection of temaki (hand rolls) and makimono (sushi rolls).

AM: For sides, what are 3 that would be great to enjoy with our meal?

EXECUTIVE CHEF MM: Ankimo (monkfish liver) is considered a delicacy — it’s like the foie gras of the sea. We serve it fried in tempura batter, and it makes an excellent accompaniment to anyone’s meal. If guests are looking for something lighter, then I’d suggest the refreshing hiyashi wakame seaweed salad. A la carte sushi and sashimi options also make for great sides if guests just want an extra bite or two at the end of their meal.

AM: We love a great beverage program, we'd love to know what are 3 signature cocktails that we should have in mind when dining with friends and family?

DK: I feel like the cocktail scene has dramatically changed in the past few years, where in the past drinks were usually simple with just three elements: your spirit, a balancing agent, and a modifier. Nowadays, there is so much more technique and creation involved. The classics will always remain, but we have a great cocktail program that we created with some very talented people. I would personally recommend the Genmai Espresso Martini, Bergamot Tea, Kuri Tai, and the Shiso. I know you said three, but we have so many good cocktails!

AM: What are 3 sake's that we should consider?

DK: This is a tricky question. Everyone's palate is different, and just like someone might prefer a pinot noir over a cabernet, sake is the same. My personal favorites at the moment are Dewazakura Yukimanman, which is a sake that has been aged for five years; Hakkaisan Yukimuro Snow, aged three years; and I usually don't gear towards fruit flavored sake but we have a beautiful Yuzu Sake by Masumi. 

AM: We love a great beverage program and we know that you consulted with sommelier Doreen Winkler, what are 3 wines that would be great to pair with our meal?

DK: Doreen has been really great for us. She is well versed in different wines, especially skin contact wines.  We offer a variety of wines but right now my personal favorites would be the Grape Republic "Anfora," a fantastic red wine from Yamagata in Japan, as well as Karine Lauverjat Pouilly Fume and Patrick Piuze "Terroir" Chablis.

AM: For those who enjoy a great beer, what are 3 that you suggest?

DK: Orion pairs really well with any Japanese cuisine.  We also have a Kyoto Matcha IPA, and for the ale lovers I'd recommend Lucky Cat White Ale. Both are from Kizakura Brewery.

AM: Are there any upcoming events that we should know about that Mishik will be involved in?

DK: We will be participating in the upcoming Joy of Sake event in NYC on Aprill 11!

IG @mishiknyc

PHOTO CREDIT | Michael Tulipan

Read the MAR ISSUE #99 of Athleisure Mag and see THE ART OF THE SNACK | Mishik in mag.

THE ART OF THE SNACK | SUSHI GINZA ONODERA

As we begin to transition from the summer to the fall season, we have new restaurants that are launching as well those that are reopening as we continue to emerge from the pandemic. We chat with the new Head Sushi Chef Takuya Kubo of Sushi Ginza Onodera.

ATHLEISURE MAG: Tell us about your culinary background and how it led to you to Sushi Ginza Onodera.

HEAD SUSHI CHEF TAKUYA KUBO: After I graduated from high school, I worked at Sushi Dai Akasaka Keizan in Tokyo, Japan, which is considered one of the best in Japan and internationally acclaimed. I spent five years there before moving to another sushi restaurant, then, after 2 years, to yet another in Roppongi in Tokyo to continue to learn and gain experience. After that, I returned to Sushi Dai as the executive chef and worked there for 10 years. By then I thought that after having worked in Japan for many years, I would like to try my sushi skills in other countries, especially the U.S. I decided to challenge myself and went to Los Angeles, where I found Sushi Ginza Onodera, and started to work there, later becoming the executive chef at Sushi Ginza Onodera in Honolulu, Hawaii. After about two years there, I came to New York City to reopen the restaurant here – it had been closed for a year during the pandemic. We reopened for service in late March 2021.

AM: When guests come in for lunch, what are 3 options from the menu that you suggest?

HSC TK: We have three lunch menu options at $100, $150 and $200. Each omakase is a little different and meant to provide an experience the guests are looking for. For example, for guests who would like to focus on Nigiri sushi, the $150 menu is the best option as it offers the most Nigiri pieces. But for those would like to enjoy a fuller, more elevated experience, the $200 menu is the way to go.

AM: For your omakase only dinner menu, can you share why you only offer this and what it is for those that may not have experienced this?

HSC TK: An omakase tasting menu is the best way to experience seasonal ingredients in peak condition by trusting the chef to serve what’s best at the moment. Fish and seafood are as seasonal as vegetables and other ingredients, and we select the best seasonal ingredients available when we prepare the omakase. All the fish and seafood is hand selected at the Toyosu market in Tokyo, and flown from Japan to New York three times a week. Each ingredient has its season when flavor and taste are both perfect and I want our guests to enjoy the best of the season - that’s why we only offer omakase.

AM: What can guests expect when they come to dine at Sushi Ginza Onodera?

HSC TK: Guests at Sushi Ginza Onodera can expect an authentic Japanese experience and meal, as well as ambience.

Nearly all our fish is aged in the traditional Edomae style – Edo is the ancient name for Tokyo – before being served to customers. While Americans often think of the best sushi as being the freshest possible, Edomae sushi making uses the aging process to preserve the fish, develop umami flavors and create a more tender texture. Rice is equally important to the Edomae style and our rice is mixed with two different types of red vinegar, one dark and one light, which gives it a brownish hue.

Once guests enter the restaurant, the first thing they will see is the sushi counter made of hinoki wood. This might be the longest and largest size hinoki counter in New York City. Almost everything at the restaurant is from Japan. Not only is the fish flown from Japan, we use serving dishes that showcase Japanese traditional styles like Bizen-yaki, pottery with unique un-glazed finish, and Arita-yaki porcelain, prized for their elegant painted designs. Guests can enjoy the harmony of the food with the dishes it’s served on.

AM: What sake pairings do you suggest when enjoying your menu?

HSC TK: We offer a sake pairing to accompany the omakase. Generally, sakes in the pairing are dry; however, we do pair Junmai Daiginjo with some of our appetizers such as Toro with sea urchin or Abalone. For rich flavors, an off-dry sake pairs very well.

AM: When you’re planning your menu, what are the items that you like to offer and how does seasonality play into this?

HSC TK: Seasonality and the weather are what I focus on when planning a new Omakase menu. The omakase menu should match the weather, whether it’s hot and cold, the food should reflect it.

AM: You are a Michelin star restaurant. How important is it to have this distinction?

HSC TK: Michelin stars are an indicator of quality and consistency for guests. For us, it is important to do our best every day in order to live up to the standards that Michelin has set worldwide for excellence.

AM: You recently re-opened, what are you looking forward to as we continue through the summer and being to transition in the fall and holiday season?

HSC TK: Generally in autumn, Japanese food is abundant. I look forward to sharing the season’s bounty with our guests and hope they enjoy it.

IG @sushiginzaonoderanyc

PHOTOGRAPHY COURTESY | Sushi Ginza Onodera

Read the SEP ISSUE #69 of Athleisure Mag and see The Art of the Snack | Sushi Ginza Onodera in mag.

THE ART OF THE SNACK | J-SPEC

This month's The Art of the Snack takes us to J-Spec Wagyu Dining and Esora Omakase in NYC. Anytime we have the chance to have Wagyu, it's definitely a treat and being able to have an Omakase meal is another one of those indulgences that have to be enjoyed. We chatted with Chef Koichi Endo to find out about this restaurant, what we should get when we dine there next and more!

ATHLEISURE MAG: Tell me about your culinary background and how it led you to J-Spec Omakase.

CHEF KOICHI ENDO: I worked at the Michelin starred Tempura Matsui, the first authentic tempura restaurant in New York City, for 4 years from the restaurant’s opening. I was trained by Mr. Matsui himself, who was a tempura master in Japan before moving to New York to open his own restaurant. He was the executive chef at that time and, sadly, has since passed away. I was the last person trained by him and learned the art of tempura from him. Combining my love of tempura and J-Spec's focus on wagyu, Esora Omakase counter allows us to showcase both sides. I’m also excited to be able to offer "wagyu tempura" since no other places serve it as traditionally in Japan meat is not used in tempura dishes, which feature vegetables and seafood.

AM: What can guests expect when they come to dine at J-Spec Wagyu Dining?

CHEF KE: At J-Spec Wagyu Dining guests can enjoy real A5 wagyu prepared with various cooking methods, from raw in a tartare or sushi to grilled steaks and many different options in between. A5 wagyu is the highest quality rating of Japanese wagyu beef. It is known for intense marbling, which results in exquisite flavor, texture and tenderness. Because our parent company, Tomoe Food Services, brings some of the best wagyu available in Japan to New York (and Miami), we not only have access to the best of the best wagyu, but are able to offer it to our guests at a more affordable price point. At J-Spec Wagyu Dining, guests can try different types of wagyu from all over Japan, some of it very rare and produced in small amounts like the Ozaki beef from a single farm owned by Mr. Muneharu Ozaki in Miyazaki Prefecture or Hida beef from Gifu Prefecture, which we will be featuring at the restaurant in September, when we also launch Esora Omakase next door to Wagyu Dining.

AM: What are 3 appetizers that you suggest that we should enjoy?

CHEF KE: A la carte at J-Spec Wagyu Dining: Wagyu Tartare, Foie Gras & Uni Macaron is a decadent dish that combines fresh raw wagyu with foie gras and sea urchin for a unique and delicious experience.

Overstuffed Wagyu Sushi is over the top (as the name suggests) with a slice of seared wagyu over rice accented with pickled takana (mustard greens) and nori that’s topped with ikura (salmon roe) and sea urchin.

Wagyu, Uni & Caviar Hand Rolls – another delicious combination that showcases the wagyu.

AM: What are 3 entrees that you suggest that we should order?

CHEF KE: A la carte at J-Spec Wagyu Dining:

Wagyu Flight is a tasting of two kinds of wagyu that usually comes with the prized A5 Ozaki Beef strip loin and another A5 wagyu, depending on what’s best that day. You will discover how very different the two types of wagyu are even though they will be the same cuts.

Ozaki Striploin Steak – this is a real treat as no other restaurant in New York uses Ozaki beef. Usually, the origin of the wagyu brand name is the prefecture of the origin or a local specialty. However, Ozaki beef is named after Mr. Ozaki. Ozaki beef is truly exceptional with well-balanced flavors compared to other wagyu.

Ozaki Surf & Turf is a J-Spec original dish composed of sliced Ozaki beef, sea urchin and shiso leaves. We sear the beef tableside for the guests, then top it with uni and wrap in shiso to serve.

AM: For our readers that have not had the experience of Omakase, what is it?

CHEF KE: Omakase means "up to the chef," the guests let us create a meal for them. We use the best seasonal ingredients available at the moment to prepare it, paying attention not only to the flavors but also the presentation and aromas for a full sensory experience for our guests.

I base my approach on three elements: "Shun" Present, "Nagori" Past, "Hashiri" Future. Shun presents that the best ingredients of the season, Nagori represents ending season for some of the ingredients that are about to disappear and Hashiri presents that first harvest of the coming new season.

AM: Tell me about Esora Omakase and what this menu is like.

CHEF KE: Esora Omakase is a more intimate experience, seating only up to seven guests at a time. The omakase showcases both best quality wagyu and the art of tempura. It features 8 courses, although the tempura part of the menu includes 9 or more pieces served one by one with all the traditional accompaniments so the entire experience takes about two hours. The tempura pieces include lightly battered seafood from Japan, seasonal vegetables, mushrooms, and filet mignon of wagyu wrapped in shiso leaf – nobody else is serving wagyu tempura. Other parts of the omakase include seasonal appetizers, sashimi of fish, wagyu sushi (raw and torched), fragrant broth with seafood and mushrooms, grilled A5 wagyu, shokuji rice of the day, dessert and tea. The menu is seasonally driven and will be changing frequently.

AM: What sake pairings do you suggest when enjoying Omakase?

CHEF KE: We have a sake pairing designed to complement the food, which features about eight different sakes from Japan, ranging in flavors, body, styles and aromas. We also have a list of sake by the bottle so guests can choose their favorite sake or discover new ones.

AM: When you're planning your menu, what are the items that you like to offer and how does seasonality play into this?

CHEF KE: I always focus on using fresh, peak quality ingredients to truly experience the season. I love going to the greenmarket to buy vegetables and how they change with the seasons. I want our guests to enjoy the different ingredients the four seasons bring us and create memorable experiences for them at Esora Omakase.

AM: You open in Sept as we begin transitioning into fall and looking towards the holiday season. What are you looking forward to with the restaurant?

CHEF KE: Autumn is the time of harvest, there are so many beautiful seasonal ingredients going into fall that I’m excited about and look forward to serving our guests, like matsutake mushrooms, for example, coming in October.

AM: Are there plans to open additional locations?

CHEF KE: Yes, there are plans to open more restaurants in the future. J-Spec Wagyu Dining was the first restaurant for our parent company and Esora Omakase grew out of that. We will be creating other dining concepts but wagyu will always be the core ingredient.

IG @JSpec.Wagyu.NYC

PHOTOGRAPHY COURTESY | J-Spec

Read the AUG ISSUE #68 of Athleisure Mag and see The Art of the Snack | J-Spec in mag.