THE ART OF THE SNACK | SUSHIDELIC

This month's The Art of the Snack takes us to SoHo after the first night of NYFW SS25. After taking in a series of shows throughout the day and early evening, we were ready to continue a bit of drama during dinner! We found ourselves at SUSHIDELIC which was a feast for the eyes as well as the tastebuds. We were transported to Tokyo, Kawaii, and interactive eating. After enjoying an epic omakase meal experience, we sat down with this restaurant's General Manager, Esmeralda Syku to find out about the art within its 4 walls, characters, what you can expect to enjoy when you're dining in, and of course the power of Kawaii that is infused throughout your meal here!

ATHLEISURE MAG: We had the pleasure of dining at SUSHIDELIC to kick off our first night of Fashion Week of the SS25 season and it was amazing to see the decor, the vibe, the sounds, and more. Tell us about the joint venture between AUTEC and Asobi Systems that came together to create this restaurant.

ESMERALDA SYKU: The joint venture between AUTEC and Asobi Systems was instrumental in bringing this vibrant restaurant to life. AUTEC, known for its innovative approach to sushi, introduces a fresh perspective on sushi-making that emphasizes creativity and quality. Meanwhile, Asobi Systems, recognized for its creative flair in entertainment and design.

AM: We love Kawaii as we got to experience it when we were in Tokyo and love how it is presented in the restaurant. For readers who are not familiar, what is Kawaii and what is the Kawaii experience that guests can enjoy when they come in to dine?

ES: Kawaii is the definition of cuteness, but it can resonate differently with everyone. When guests dine with us, they can expect to embark on a delightful culinary journey where our Executive Chef, Reina Tange, artfully combines unexpected colors and flavors, creating unique and playful dishes. It’s not just about the food; it’s about immersing yourself in a joyful, whimsical atmosphere that sparks happiness and nostalgia. Each meal becomes a celebration of creativity and cuteness, ensuring an unforgettable experience for everyone!

AM: We had the pleasure of meeting Sebastian Masuda who is known as the Godfather of Kawaii and was responsible for Kawaii Monster Cafe in Tokyo. We know that he created the stunning art that is at SUSHIDELIC, can you share more about the pieces that people can see when they come in?

ES: As you enter, you'll be greeted by stunning art pieces that reflect Masuda's signature style. The suspended, colorful lipstick lights create a playful ambiance, setting the tone for a delightful dining experience. Center stage, you’ll find three charming and curiosity-provoking cats, each sporting a playful expression that invites interaction and adds a whimsical touch. The rotating conveyor belt is a highlight, showcasing an array of artistic creations, from purses and shoes to a playful cat enjoying sushi.

AM: Tell us about the Delic Cats as we loved being greeted by them and how they correspond with the 3 cat sculptures that are suspended from the ceiling.

ES: We have Delic cats, each with their own, personality and spunk: Tipsy, Lovely, Sassy.

AM: We ate at the sushi bar which was great to enjoy watching the DJ, seeing the art on the conveyor belt and being at the center of the action! What can you tell us about the design aesthetic of the space?

ES: Everything in SUSHIDELIC is custom made and was designed by visionary artist, also known as the “Godfather of Kawaii”, Sebastian Masuda.

AM: Can you tell us about where Chef Reina Tange trained, schools she attended, restaurants she worked in before coming came to SUSHIDELIC?

ES: Chef Reina Tange was born and raised in Tokyo and has worked in prestigious hotels and resorts. Chef Reina Tange’s culinary journey started at her family’s restaurant, Sokodo-so, on Hachijojima, a subtropical island off the coast of Tokyo. She then pursued culinary arts studies at the Japan Culinary Arts College. Reina’s passion for food led her to Italy, where she attended the University of Foreigners in Perugia and gained experience working in local restaurants. After returning to Japan, she worked at the prestigious Bvlgari Hotels and Resorts in Ginza, Tokyo, where she honed her customer service and operations skills.

AM: What is the menu design process in terms of deciding what you would like to include on the menu?

ES: A lot of thought and creativity goes into our menus. Each item is carefully curated by Chef Reina Tange, drawing from her extensive experience and inspired by Sebastian Masuda’s artistic vision. The process involves selecting unique flavor combinations, prioritizing vibrant presentation, and incorporating seasonal ingredients to create a delightful Kawaii dining experience.

AM: We enjoyed the Pure Imagination six-course omakase! Can you tell us about this as well as the Painter's Palette?

ES: Currently, our Omakase style menu, PURE Imagination, features 5 courses – each course is a piece of art that bursts in your mouth, full of flavor - from the savory and sweet 1st course, which is the Hokkaido Scallop Macaron to the carousal wheel, giving the guest the opportunity to try our various delic rolls and nigiri. Our sauce palette is like a painters palette and we encourage guests to create their own journey and dabble into our different sauces to create a variety of flavors. Our. Sauce palette includes: Spicy Mayo, Wasabi, Carrot Ginger, Ponzu Mayo, Black Sesame and Yuzu.

AM: For those that opt to enjoy their menu a la carte, what are 3 appetizers that you suggest that we should enjoy when we come in for dinner?

ES: When delighting in our A la carte menu, we encourage guests to try these dishes: Tuna & Crab Croquette with soy marinated tuna, Chicken Kaarage and Fried Gyoza.

AM: From the Delic Rolls, what are 3 rolls that we should enjoy?

ES: Rolls we recommend include: Special Salmon Roll, Aburi Salmon and Wagu Uni Roll.

AM: Tell us about the Tokyo Signature portion of the menu and what are 3 items you suggest that we can enjoy with family and friends?

ES: Our Tokyo Signature portion of the menu are items inspired straight from Tokyo that are currently popular and our recommendations include: Poke Avocado Sushi Burger (hamburger style with a crispy rice bun filled with flavorful Poke Avocado), Delic Fries (loaded with flavor from Bonito Flakes, Salmon Roe & Fried Garlic), and Minced Pork Katsu Ball (with a curry sauce).

AM: Tell us about the Sushi Tower Deluxe?

ES: Our Sushi Tower is a tasting of all of our favorites! From our specialty Delic Rolls to fresh sashimi and mini cups of our popular Chirashi Parfait.

AM: From Tokyo Sweetness, what are 3 dishes that you suggest that we should think about?

ES: Our favorites include the Lost Red High Heel, a delightful chocolate and hazelnut cake adorned with an edible red high heel, and the Jiggly Lips Panna Cotta, which adds a playful twist to a classic dessert. Don’t miss the Harajuku Parfait, a creative mixture of desserts from the chef's imagination, presented with flair for a truly whimsical experience!

AM: Tell us about Sushi Sundays.

ES: Sushi Sundays is the perfect day to gather with friends and family to enjoy delicious sushi in a vibrant atmosphere. It’s a time to relax, share great food, and create lasting memories. Whether you're a sushi aficionado or trying it for the first time, there’s something for everyone to savor. Join us for a fun-filled Sunday where you can indulge in our creatively crafted sushi rollsand delightful sides, all while soaking in the Kawaii ambiance!

AM: You are open for lunch as well. Are there any dishes that are specific to the lunch menu only?

ES: Lunch at SUSHIDELIC is all about fun and relaxation! Join us to enjoy our enticing lunch specials, which feature a selection of salads, soups, and various sushi rolls. Be sure to try our Rolling-to-Lunch special, perfect for those looking for a quick yet delicious bite. Or indulge in the Sushi-Go-Round, which offers a delightful variety of sushi rolls to share and savor. It’s a great way to enjoy a leisurely meal with friends or take a break from your day.

AM: Cocktails are always our favorite part of the meal! What are 3 that you suggest that we should try?

ES: Lovely in Pink (named after our Delic Cat Lovely), Tipsy Sake-Tini (named after Delic Cat Tipsy), Sugar Plum Spritz.

AM: Does SUSHIDELIC change its menu throughout the year and if so, can you tell us about what we should expect for the Fall?

ES: Yes, we do change our menu seasonally! This fall, we’re excited to revamp both our PURE Imagination and à la carte menus, introducing a variety of delicious new dishes that capture the essence of the season. From cozy flavors to vibrant ingredients, our new offerings will celebrate autumn’s bounty. Stay tuned for the launch of our refreshed menu, coming mid-October—we can’t wait for you to try the new delights!

AM: Are there any upcoming events that you can tell us about that we should mark our calendars for or what we can anticipate for the upcoming holiday season such as New Years Eve?

ES: Join us for our spooktacular Halloween festivities, where our beloved Delic cats will transform into playful Zombie cats, adding a fun twist to the celebration! And that’s not all—stay tuned for exciting updates about our New Year’s Eve celebrations, where we’ll ring in the new year with style, delicious food, and unforgettable experiences. You won’t want to miss it!

AM: In addition to the sushi bar seating, you also have tables, what can you tell us about those looking to do group dinners or special events?

ES: For large groups, we highly recommend table seating, allowing you to relax and enjoy meaningful conversations with your friends while immersing yourselves in the vibrant atmosphere. This arrangement fosters a communal dining experience, perfect for sharing delicious dishes and creating lasting memories together. Whether you’re celebrating a special occasion or just enjoying a night out, our table seating enhances the experience, making it even more enjoyable!

IG @sushidelic.nyc

PHOTOGRAPHY CREDITS | PG 100 SUSHIDELIC| PG 102 - 113 Paul Farkas |

Read the SEP ISSUE #105 of Athleisure Mag and see THE ART OF THE SNACK | SUSHIDELIC in mag.

IN & OUT OF THE CAGE WITH CODY GARBRANT

There are a number of sports that we enjoy watching and MMA is on our list. We had the chance to find out more about MMA fighter, Cody Garbrandt from how he came into the sport, what it takes to say fit and ready in the sport, how much fighting takes place each year, being a new father and about his new book that is out next month. 

ATHLEISURE MAG:  When did you realize that you wanted to be an MMA fighter and what was your journey like in terms of making your way into the sport as well as joining the UFC?

CODY GARBRANDT: Early in my life, I knew that was what I wanted. I watched it on TV, my uncle was an amateur boxer, and my mom put me into wrestling at a young age, so I was around it plenty. Plus, I enjoyed it…I grinded. From being tigers, doing wrestling camps, working hard at practice, I really wanted to be great. Eventually, I got into boxing and then transitioned into the cage as a teenager, and set my mind towards becoming a world champion from the very beginning.

AM: Do you have mentors in this sport that assisted you on your way up?

CG: Yeah, I had a lot of them. Some were actual coaches and others were just people who I admired. For example, my pee-wee football and high school wrestling coaches gave me a lot of guidance throughout my life. As motivators, my Uncle Robert, who is my wrestling coach now, and of course my mom, were two people in my life that were always there for me, and I really appreciate them.

AM: We have interviewed a number of athletes from wrestlers, Olympians, NFL members and more. What is a typical workout like for you in terms of just maintaining your body versus what you do for a fight?

CG: The difference between some other sports and UFC is that other sports have an off season. We have to train all year round as if we are in season because at any moment we could be told we have a fight in two weeks, and that fight could be the “Super Bowl” of fights to us. So, if you’re not ready on any given day, you’re going to have a hard time being successful. I switch up my routines from day-to-day though, some days I’ll do spar training more, some days I’ll do more pad sessions or focus on strength. Everyday though, I do martial arts training with some of the best in the business in addition to those other workouts.

AM: In your sport, what is your schedule like in terms of how many fights you tend to do in a year?

CG: Realistically, the human body can only undergo so many fights in a certain period of time. For me, that’s about three fights per year, but once when I was still coming up and doing everything I could to get experience, I did eight fights in one month. In 2016, when I went from unranked to becoming the world champion, I did four fights that year. But on average, I’d say people fight about three times in a year. 

AM: We know that you're a new dad and you have a beautiful wife and family, how do you balance your time in terms of being with your family as well as having date nights?

CG: That’s definitely something we’re currently addressing, and with Kai just being born, we are trying to find the best ways to work it all out. Since it’s just me and Danny out here, if we go out to dinner, we take Kai along with us. But I love coming home every day, and when I leave to say goodbye, being able to kiss them both and work for them motivates me so much to take care of them and set up as best of a future as I possibly can. My friends and family told me what it was going to be like to have a kid, and they said it was seriously going to be "life changing", but I never really believed them until it happened. My wife and son have given me so much more purpose. 

AM: With you next fight coming up this summer with T.J. Dillashaw, what is the mental prep like for this fight when it's the day of the match?

CG: Fight day is all mental. The physical part is entirely done by then, so you have to prepare yourself mentally for the fact that another man is trying to get in a ring with you and hurt you. Aside from a quick morning workout the day of the fight, which we call a “shake out” to get out all of the junk and get a good sweat in, I make sure I relax, spend some time with my family, and try not to focus too hard on it. My final step is right before I go out, I say a prayer for strength, honor, and courage in the ring. 

AM: What is on your playlist when you're training?

CG: I actually have a really diverse selection, but I’m a country boy sometimes. I also really like rap and some Celine Dion. When I’m training though, I listen to a mixture of Post Malone, G-Eazy, Drake, The Game, Eminem, and even James Bay when I want to go for a couple hour jog. 

AM: We know that The Pact is coming out May 8th. Can you tell us about the process of making it, what it covers and what you want fans and readers to learn from this book?

CG: The process was just something that came forward and all about meeting the right people. I was trying to do it a while ago and now it just lined up perfectly with everything. I want people to be inspired and learn to chase their dream no matter the obstacle, and let people know that Maddux came into my life when I needed new direction. There is growth within life, and sometimes you have to bury down and blast through hardships. 

AM: What is your personal style like as we know you wear great suits and you have cool athleisure style. What's your style for training, running errands/hanging with friends and then date night with your wife?

CG: For training, I see some guys who wear those really tight shorts that go to your thigh, but I prefer just a nice simple pair of workout shorts. On top though, I wear Onnit bamboo shirts, which are really nice to workout in since I like my outfit to be as breathable as possible. I usually have to change multiple times in a workout. 

At home though, I’m in total dad-mode…sweatpants and t-shirts all the time. If I’m going to go out, I have few favorite designers, like Amari, John Elliott, Daniel Patrick, Da Vinci, and Gucci. I even work with a company out of Sacramento called R. Douglas that I make a lot of custom suits with and wear out on nice occasions.  

AM: Of all your tattoos, which one is your favorite or most significant and what is the story behind it?

CG: The tattoo of Jesus on my left shoulder that I got when I was fifteen. I added it at a time when I was really dedicated to going to church a lot and was growing my relationship spiritually. 

AM: Your based in Sacramento, when you are there, where can we find you grabbing a meal, going shopping and to go to a fitness studio in the area when you are adding to your work out?

CG: In town, my wife always wants to go to her favorite sushi place, Mikuni. We probably go there close to three times a week. But, if you don’t see me there, my favorite workout spot is P2O, which I go to for hot yoga and fitness classes.

AM: We've been going through your IG account and we love seeing your wife pop up in pictures - does she have a background in fighting too?

CG: Her father is from Thailand and he was a Muay Thai fighter, so sometimes she goes there to train. 

AM: Many athletes that we talk to talk about entrepreneurial endeavors that they are apart of in the sport. Should we expect to see you creating a clothing line or other projects?

CG: It’s definitely something I want to work on and have actually discussed in great detail with some people. Ideally, fashion is the place for me to go. Something involving workout clothes and styles, maybe try to spark some new trends. 

AM: How do you give of your time? 

CG: Yeah, I have a friend who works with Make-A-Wish in Sacramento, so I volunteer with them whenever I can. I also help with Strike for Kids and Rock Steady Boxing, who runs programs at my gym. I see people trying to live their life and succeed when they are faced with a lot of adversity, and it motivates me to be a better person and do everything possible to help. 

AM: Is there anything that you would like to share with us that we have not covered?

CG: I definitely want to mention my dog, Canelo. Give a follow to canelo_garbrandt, he lives a good life. 

PHOTOS COURTESY | CODY GARBRANDT
 

Read more from the April Issue and see In & Out of the Cage with Cod Garbrandt in mag.

SOMETHING YOU SHOULD KNOW | SAKE

Around our offices, we've been fans of sake for years and we enjoy it beyond our sushi lunches and dinners. As we always have some on hand and have had a number of Sake in a Cups while we were in Tokyo, we wanted to know more about how this drink can be paired with a number of celebratory situations that you would typically do with wine or champagne. We chatted with Timothy Sullivan, Sake Expert and an ambassador to Hakkaisan to find out more about this rice wine.

ATHLEISURE MAG: Tell us how you became an expert on Sake and what is it about this particular category that sets it apart from spirits and wines.

TIMOTHY SULLIVAN: I discovered premium sake about 12 years ago while having a sushi dinner in Manhattan. On a whim, I decided to splurge and order a high end sake to pair with the sushi.
I was blown away with the pairing and fell in love with sake on the spot. I started a sake website a few months later, UrbanSake.com, to record my experiences and misadventures learning my way around the sake world. From that point on, I studied and learned all that I could and tasted as much sake as possible to train my palate. In 2007, I had my first trip to Japan and visited my first sake brewery, and in 2010, I left my previous day job and began working full time in the sake industry. Sake education has become my passion and my career!

Sake is unique. It's complex production method is not used to make any other kind of alcohol. Premium Sake is gluten free, vegan, free of sulfites, and tannins and has a much lower acidity
than wine. In addition, sake is much richer in amino acids than wine or beer, allowing "umami" flavors to come out in many sakes.

AM: What is your role with Hakkaisan as an ambassador?

TS: My role as Brand Ambassador for Hakkaisan is to travel around the US and internationally and introduce not only Hakkaisan sake, but to teach about sake in general as many places as I can. To achieve this, I hold events for consumers such as sake tastings or pairing dinners, but I also work with restaurants and wine shops to do staff trainings. I work hard to clear up as many misconceptions about sake and I am so lucky to be able to meet with people all over the world and talk sake!

AM: You do a number of Sake talks here in NYC - what is your purpose in doing them?

TS: Yes, as a matter of fact, my next talk is coming up Feb 7th 2018 at the Japan Society. I'll be giving a lecture and slideshow about my recent experience of living and working for one year
as a sake brewer at Hakkaisan in Niigata, Japan. I hold lectures as often as I can to get people interested in sake. As sake becomes more and more popular with the mainstream consumer, I feel that education is of vital importance.

AM: Are the rules of pairing red and white wine with various meats and meals applicable to sake as well?

TS: Sake is quite different from wine, so most of the rules you may have heard about wine pairing (red wine with meat etc) do not apply to sake. However, I have heard one rule for wine pairing that totally fits for sake as well. Matching the weight and intensity of the wine and dish is a good rule of thumb. The same general guideline goes for sake. If you are eating a dense and spicy Japanese curry, a light and silky daiginjo sake may not be the best bet. Reach for a more full bodied, rice-driven junmai sake instead. The body and weight will stand up to the
curry much better!

That being said, it is an open secret in the sake world that sake is generally much more forgiving than wine when it comes to food pairing. This is because of the lower acidity and comparatively milder flavors. I encourage my students to experiment when it comes to food and sake pairing. It's fun and you never know what you'll discover.

AM: With Valentine's Day around the corner, many want an alternative to popping champagne - what is a great sparkling sake that should be considered?

TS: The Japanese sake industry is upping their game when it comes to sparkling sake. Years ago, sparking sake was not taken seriously and viewed as something very low alcohol, cotton
candy sweet and marketed to women in frosted pink bottles. Times have changed and many really good sparkling sakes are coming onto the market. Hakkaisan also makes sparkling sake. In the US market now, we sell our Hakkaisan Sparkling Nigori sake. This is a cloudy type of sparkling sake with a full 14% alcohol. It has a hint of sweetness up front, but overall has great balance and a bright acidity on the finish to cleanse the palate. This is the perfect champagne alternative for those who want to offer their guests something unique.

AM: When friends are coming over what is the perfect sake to pair with a charcuterie and cheese platter?

TS: When I hear "charcuterie and cheese platter" my mind immediately jumps to warm sake. Now, I am not talking about cheap, scalding hot, mass market sake you may have tried as a shot in college. I mean a gently warmed premium sake. When the serving temperature of some styles of high-quality sake is slowly raised, the texture becomes a touch richer and the umami and savory characteristics in the sake really come forward. This is a magic pairing with the meaty flavors you can find in charcuterie and the salty/creamy flavors of the best cheeses. I personally recommend Hakkaisan Tokubetsu Honjozo as a great example of a versatile type of premium sake that is great served either chilled or warm. When chilled, the Honjozo tastes dry and crisp, when warmed, it becomes ricer and more savory. Try warming your sakes to around 115˚F for maximum flavor.

AM: When you're bingeing on Netflix shows, what's the perfect sake to unwind with while enjoying solo?

TS: I have a special sake to recommend for this one. That fateful night back in 2005, when I ordered that premium sake at the sushi restaurant, the sake I tried was actually Hakkaisan Junmai Ginjo. And 12 years later I represent the brand! I can honestly say this sake changed my life. Hakkaisan Junmai Ginjo is the perfect sake for sipping with Netflix. The taste is a textbook
example of the regional style of Niigata, where Hakkaisan brewery is located. It is smooth, lightly dry and super clean with a crisp, refreshing finish.

This type of sake is easy drinking and does not tire out your palate. Some people describe the taste as being as crisp as a mountain stream, but I go one better - my nickname for this sake is "magic water". Pour it into a wine glass, start binge watching 'The Crown' and enjoy.

AM: Sake is for more then just sushi - what would you suggest for Taco Tuesday?

TS: I couldn't agree more! Sake pairs with so much more than sushi. Tacos can have some spice to them, so I love to recommend a bit of a bolder style sake to stand up to that. The type of
sake we call "nama" fits the bill perfectly! Our Shiboritate Nama Genshu is an unpasteurized sake giving it a fresh and vibrant edge. This sake is also undiluted with water, so the ABV is a full 19%! This Nama Genshu sake is as close as you can get to drinking unprocessed sake right from right from our press. It's bold and rich while still being fresh and balanced. The perfect
foil for Mexican fare!

Read more from the Jan Issue and see Something You Should Know | Sake in mag.