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!

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PHOTO CREDIT | Michael Tulipan

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

JOY OF SAKE

The Joy of Sake is a fantastic event that celebrates sake and allows guests to enjoy a wide array as well as to enjoy pairings from restaurants! We wanted to take some time to find out more about this event that takes place here in NY as well as in Hawaii! Next month, The Joy of Sake will take place on April 11th at the Metropolitan Pavilion from 6:30pm - 9:30pm. What a way to enjoy this beverage as well as to get excited about trying new ones that you have yet to enjoy!

We wanted to catch up with the founder and organizer of The Joy of Sake, Chris Pearce to tell us more about sake, what takes place at the event, and what we should expect when we attend!

ATHLEISURE MAG: Much like wine has different varietals, is this the same for sake and if so, can you tell us about this? We know that sake is produced in Japan, what makes this region so equipped to make sake?

CHRIS PEARCE: People around the world always seem to find something in their region to make alcohol from. Ancient Japan didn’t have any cultivated grapes, but they did have plenty of rice to turn into sake. Over the centuries, sake-making know-how gradually developed to make the great sakes we enjoy today. While wines are divided into red, white and sparkling, sake’s major classifications are junmai, ginjo and daiginjo. Sake is made with rice, water, koji and yeast. In general, junmai sake is made with rice grains that have been polished to remove 30-40% of the outer grain; ginjo 40% or more, and daiginjo, considered the most premium sake, is made with 50% or more of the rice grain polished away. Japan is smaller than California, and the number of sake-brewing rice varieties is just a fraction of the number of grape varieties. This may explain why in traditional Japanese sake terminology, there is no word corresponding to "varietal."

AM: Are there other regions in the world that also make sake?

CP: Accurate figures are hard to come by, but it’s likely that at least 20% of the sake consumed in the U.S. is made here. Big Japanese breweries have been making sake in California since the 1970s, and now a growing number of smaller breweries are producing it in their respective states, including upstate New York.

AM: Tell us what led you to sake and what your background is?

CP: I live in Hawaii, where sake is part of the state’s heritage due to the large number of Japanese immigrants. After moving here from Okinawa, Japan in 1978, I started drinking Takara Masamune sake from a local Honolulu brewery that was founded in 1908. I got to know the brewmaster and drank with him regularly over the years. As my knowledge of sake grew, so did my appreciation. To celebrate the art and culture behind sake, we put on the first Joy of Sake tasting in Honolulu in 2001 and then came to NYC in 2004.

AM: How did your love for sake create the need to launch The Joy of Sake and why did you feel the need to create this event that takes place in Honolulu and in NY?

CP: Around the year 2000, more premium ginjo and daiginjo sakes started coming into the U.S., but not much of it was shipped refrigerated or kept cold upon arrival, which impacted the end quality. In addition, sake knowledge wasn’t as widespread as it is today, and most people had no idea what a good sake was supposed to taste like. The Kokusai Sake Kai (International Sake Association), which was founded in Honolulu in 1987, thought this was a shame and decided to host a professional tasting with judges from Japan and under the guidance of the Japan National Research of Brewing, which has been conducting a national judging (or appraisal) since 1910. The first U.S. National Appraisal was held in Honolulu in 2001. The entries were then presented to the public at a tasting event that we called “The Joy of Sake.” The name was inspired by the 1970s best-seller about another enjoyable pastime.

AM: Why are Honolulu and NYC the 2 cities that host this event each year?

CP: Joy of Sake events have also been held in San Francisco, Las Vegas, Tokyo and London over the years, but Honolulu and New York are the oldest. This coming Joy of Sake in NYC marks 20 years since the first New York event in 2004.

AM: Are the events the same? We are looking forward to your NY event on April 11th! How many sake vendors will participate and what is the process for them to be included in this event?

CP: The Honolulu and New York events are quite similar. Guests can sample sakes that have been submitted as entries to the U.S. National Sake Appraisal at the walkaround Joy of Sake events. This year there are 578 labels, many not available in the U.S. In addition to these sakes, there are 10 tables where guests can sample sakes from different importers and distributors.

AM: We hear that there will be more sake participants this year, are there any brands that we should keep an eye out for as we think about who we will be sampling? Can you share some of the restaurants that will be participating this year?

CP: This year 198 breweries have sakes at the event. It’s hard to single out one brand because there are a lot of good ones. At the event guests will know which sakes received gold awards at the competitive appraisal, so that is a good indication that they are expectational.

Sixteen restaurants will be at the NYC event serving original sake-inspired appetizers, including annual supporters such as Bond St, Sakagura, Gugu Room, Rule of Thirds, Cha An, Sen Sakana, Taru, Juban, Towa and Zuma, along with new participants such as ILIS, Mishik and Sake No Hana.

AM: This is quite an event. What can guests expect when they attend next month?

CP: Guests can expect to have a fantastic time. Walking around while sipping a wide range of sakes at your leisure, trying one of the tasty appetizers from a top NYC restaurant, enjoying the atmosphere with friends — it all makes for a very special ambiance. I don’t think there’s anything quite like it.

AM: There is also a philanthropic element to this event, can you tell us more about that?

CP: The Joy of Sake is 501(c)(3) non-profit organization whose mission is sake education. We sent donations to brewery employees who lost their homes in the Fukushima earthquake and tsunami and contributed Y1,000,000 to breweries that were damaged or destroyed in the Ishikawa earthquake. In addition, we often assist other non-profit organizations with their fund-raising efforts.

AM: When you are not focused on the events in Honolulu and NYC, what does the Joy of Sake do throughout the year?

CP: We hold smaller “Aftertaste” events focused on specific themes, such as a particular brewing region of Japan or on an aspect of sake appreciate like umami in sake, acidity versus sweetness and other characteristics that impact the flavor. These events generally feature around 50 sakes, in line with our firmly held belief that the best way to learn about sake is to drink some.

IG @joyofsake

PHOTOGRAPHY CREDITS | The Joy of Sake

Read the MAR ISSUE #99 of Athleisure Mag and see JOY OF SAKE in mag.

THE ART OF THE SNACK | TSUBAME

As we end the year, we find that we tend to enjoy going out just a bit more! It's the perfect way to eat at places that we enjoy coming back to again and again as well as to try something entirely new that we feel will be in our rotation for years to come!

Located in Tribeca, Tsubame is a Kaiseki Inspired Omakase. We sat down with Chef/Owner Jay Zheng who talks about the recently launched restaurant that will allow our tastebuds to be truly transported with each bite that we enjoy of their menu.

He shares his culinary background, why he opened this restaurant, the menu's focus as well as walking us through what we can expect when we make our next reservation for one of the two seatings that they have available for dinner.

ATHLEISURE MAG: When did Tsubame launch?

CHEF JAY ZHENG: Tsubame opened its doors on August 29, 2023

AM: Can you tell me about your culinary background? Where did you train and what kitchens you worked in prior to opening Tsubame?

CHEF JZ: Born in rural China, my family grew up under very humble beginnings. In search of a more prosperous future, my father emigrated our family to the United States Midwest when I was 7, where I was first introduced to a kitchen in my family’s new restaurant at the time. Humbly, the restaurant took off, and around my early teenage years, my father took our family on frequent visits to Japan where I gained extensive knowledge of culinary tradition and culture. I quickly fell in love. Since, I had a stint at the Peninsula Hotel in Chicago.

AM: What was the reason and vision behind Tsubame?

CHEF JZ: Initially, I opened my first restaurant in Indiana in 2012, but authentic Japanese cuisine was less appreciated in the area than I had hoped. After 4 years, in 2016, I was fortunate enough to move to New York City, where I opened Gaijin, an upscale sushi restaurant in Astoria, Queens, which I relaunched as Kōyō after the pandemic. While this restaurant was a success, I always had my heart set on opening a location in Manhattan, so when I found the location in Tribeca for Tsubame, I jumped on the opportunity. The name, Tsubame, comes from a barn swallow that nested in my childhood village during the spring.

AM: Tsubame is a kaiseki-inspired omakase restaurant. Many of our readers are familiar with omakase, but can you tell us about what kaiseki is and how that connects with an omakase experience?

CHEF JZ: In Japan, Kaiseki refers to a traditional multi-course meal, crafted from the finest seasonal ingredients. It is characterized by extreme sophistication of taste and appearance, carefully selected ingredients, and meticulous attention to the arrangement of the vessels and space. The world of kaiseki is a very deep world involving the concept of wabi-sabi and the five yin-yang elements. At Tsubame, we employ the Japanese culinary concept of Shun for our kaiseki-inspired progression, using ingredients at their prime seasonal freshness, making each offering both the best-tasting and most visually appealing. This is central to my omakase preparation because I believe omakase is more than just a dining experience, but also a sensory one as well.

AM: How does one become a kaiseki master?

CHEF JZ: You must be trained in true Kaiseki restaurants for years to become a master, which not many exist outside of Japan. There are no shortcuts to becoming a master.

AM: For those that are coming to Tsubame, can you tell us about the ambiance and the space?

CHEF JZ: The interior was designed by AESAM based in Hong Kong in a minimalist fashion with blonde wood and a white textured wall that is inset and backlit to set a very relaxed mood. The tasting counter is lined with very comfortable high, black velvet barstools trimmed in gold. At the entrance are handblown white glass birds to evoke the restaurant’s namesake. While the interior is clean and comfortable, we wanted to avoid the over-the-top flashiness so we could let the ingredients and dishes shine instead.

AM: With only 10 seats for diners, how many sittings are available each night?

CHEF JZ: 2 seatings, at 5:30 p.m. and 8 p.m. from Tuesday to Saturday.

AM: Can you walk us through each portion of the seasonal menu which is 8 courses?

CHEF JZ: Our menu rotates quite often as our menu is based on seasonal freshness, but recently, here are some of the dishes we’ve had.

Sakizuke – the amuse bouche – launches the meal. My Shiroebi Uni Shokupan is a big opener, housemade milk bread layered raw baby shrimp from Toyama and vivid uni from Hokkaido, garnished with shiso flowers. Luxuriously creative, it sets a tone for the meal that follows.

Hassun, meaning “eight inches” is a collection of small bites served on miniature dining pedestals and marks the menu as an evocation of the season establishing my range as a chef. Eaten from right to left, the dishes are: Tako, Hokkaido octopus tentacle slow braised for four hours with daikon and served with wasabi, is pure Japanese country; Caviar Shiso Potato Pave heaps rich, briny Ossetra caviar atop a crispy scalloped potato and garnished with citrusy sansho pepper that gives the dish a Tokyo-meets-Paris sophistication; Toro Gobo Tart combines raw bluefin tuna, crisped gobo (burdock root) and torched rakkyo (pickled onion) in a rice paper wafer.

Yakimono, in more traditional fashion, is a grilled fish course. Japanese Amadai (tilefish) is crisped yubiki style with hot oil before it is finished on a binchotan grill, served with house made negi shoyu (green onion and soy sauce) over baby corn.

The Mushimono that follows features Dungeness crab, and nagaimo (mountain yam), layered in an egg custard that is finished a slurry of kudzu and shaved black truffles. It’s a worldly New Yorker’s take on Chawanmushi.

Futamono (lidded dish) is A5 Miyazaki Wagyu Shabu Shabu with udon made of pressed sawara (Spanish mackerel), in awase dashi, is a tribute to Chef’s family fish noodle. It is accompanied by a jidori egg in sweet shoyu (soy sauce) for dipping.

The entrée is Gohan, a rice course served in two different sets beginning with a nigiri progression and ending with a small rice bowl. For his nigiri, chef favors a fluffy, lightly seasoned blend of two grains of koshihikari rice, Tsubame will serve seven to eight piece of nigiri for each seating, which may include: ten day aged Shima aji (striped jack); Kinmedai (golden eye snapper) from Chiba; Barracuda from Kamasu; lightly cured Iwashi (sardine); Aji (horse mackerel) from Oita; Toro (tuna) from Spain; and Muki Hotate (scallop) from Miyagi. The proceeding rice bowl is composed of Uni from Hokkaido and Ossetra caviar over koshihikari rice.

The experience concludes with Mizumono, two light seasonal desserts. The first is a light serving of Hojicha Custard topped with bruléed seasonal fruits. As it is customary to end a kaiseki meal with tea, Tsubame serves ceremonial Uji Matcha Green tea from Kyoto with seasonal fruit.

AM: Tell me about your beverage program and pairings that you suggest with this meal?

CHEF JZ: We offer a sake program, sourced from World Sake Imports, including rarities, as well as a selection of Japanese beers and teas. I would suggest Sake to be paired with the experience, as it’s most traditional and pairs excellently with the flavors of the fish.

AM: As we're in the holiday season, can you tell us about what Tsubame's NYE and NYD plans are?

CHEF JZ: We will be open for New Year’s Eve under normal operating hours, one seating at 5:30 p.m. and another at 8 p.m. It’s a perfect destination to ring in the New Year with a luxurious date night, or simply for a great meal.

IG @tsubameny

PHOTOS COURTESY | Tsubame

Read the DEC ISSUE #96 of Athleisure Mag and see THE ART OF THE SNACK | Tsubame in mag.

ATHLEISURE LIST | RAMEN MISOYA

When the first Ramen Misoya opened in the East Village in 2011, it was the first restaurant in New York City to serve exclusively Miso Ramen – no shoyu, shio or tonkotsu styles of ramen.

They wanted to bring Ramen Misoya to the West side as well. To serve authentic bowls of ramen you have to make ramen broth from scratch – no shortcuts so a large kitchen is needed. This location is spacious and has a large kitchen to accommodate their authentic approach to making ramen. It is located speakeasy-style underground in a landmark building with a small sign above the stairs. Once guests descend and enter the first set of doors, a bright orange door leads to the restaurant's main dining room just a few more steps down, the design is sleek and modern, with a light color palette, blond wood furniture and décor elements, and surprising 10-foot ceilings that make the space feel open and airy. The two dining rooms (seating 30 total) feature exposed brick and white walls, tiled floors and different types of seating - banquette, booth, table and counter seating perfect for solo diners. And there is a large window that allows diners to peek into the kitchen.

Kome, Shiro and Mame miso are the three miso types that we use at Ramen Misoya. Kome and Shiro miso are made of soybeans and rice, while Mame is 100% soybeans. Kome is a standard miso and most people are familiar with its salty taste. Shiro is produced in the Kyoto area and, compared to Kome, it is milder and a little sweeter. Mame is very unique for its rich texture and darker hue because of its pure soybean paste.

We suggest the Hokkaido-style Kome Miso Cha-Shu Ramen which is a rich tasting pork-chicken broth with slices of miso-marinated and braised pork (cha-shu), ground pork, bean sprouts, scallions, corn, menma (bamboo shoot), and miso egg.

Shiro Miso Spicy Ramen is made with white, less salty miso in a Kyoto style, with ground pork, bean sprouts, scallion, fried tofu, menma and miso egg.

Konayuki Ramen, a kome miso broth with parmesan cheese and butter - all of them come with the usual ramen toppings just like the classics. Vegetarian ramen broth made with mushroom and seaweed is also available, offering meatless options of all the classic ramens.

You can enjoy sake by Chiyomusubi Sake Brewery, which was founded in 1865 in the prefecture of Tottori in Japan’s Honshu. The labels feature distinctive illustrations by Shigeru Mizuki, the famous Japanese manga artist and creator of GeGeGe no Kitaro manga series. Each sake is made with different rice, creating different flavor profiles that pair well with their ramen.

RAMEN MISOYA

535 Hudson Street

NY, NY 10014

misoyanyc.com

IG @misoyanyc

PHOTOS COURTESY | RAMEN MISOYA

Read the APR ISSUE #77 of Athleisure Mag and see ATHLEISURE LIST | Ramen Misoya in mag.

SOMETHING YOU SHOULD KNOW | GET READY FOR WORLD SAKE DAY

Sake (pronounced SAH-kay not SAH-kee) fans rejoice, we sat down with Benihana Inc.'s Senior Director of Beverage, Alfredo Martinez to find out about RA Sushi, World Sake Day, how this rice wine is brewed and a few misconceptions about this beverage in this month's Something You Should know!

ATHLEISURE MAG: Can you tell us about RA Sushi, which we know is under Benihana Inc, the parent company to RA Sushi, Haru and of course, Benihana. Also tell us who you are and what you do at RA Sushi.

ALFREDO MARTINEZ: I’m the Senior Director of Beverage for all of the 3 brands that you mentioned as well as Samurai which is a concept here in Miami. We’re very lucky to have various brands. Benihana which everybody knows – we cook in front of you. RA Sushi, is the wild child. We are high energy, vibrant environment that is built on a strong happy hour with very innovative sushi. If you ever have a chance to go, we will be very happy to take care of you. It just so happens that during October, we will celebrate Nihonshu No Hi or World Sake Day and it’s just a world wide celebration day of Japanese food and culture. We’re thrilled to share a little bit of that which starts on Oct 1st and we will have specials such as $1 hot sake, Spiked Sushi Roll which is a brand new roll that we have where the tuna is marinated in sake and there is a sake pairing with it. We’re thrilled for people to try it.

AM: For those that aren’t familiar what is the process of making sake, are there varietals and in making it – is more like a wine or a beer?

AM: That’s a great question. The misconception comes when people call it a rice wine but it is actually brewed more like a beer. Since that is the case, it means that it is going to have some
of the elements of beer making. The important things to remember about sake is that there are only 4 ingredients various varieties that you can choose from), water – which is very important so the sake depending on where it is brewed in the North of Japan or the South of Japan you’ll have different qualities of water which are all amazing – but one may be a little bit more heavier, softer or sweeter depending on water content and it will have a big impact on what sake will taste like. Then you will have different kinds of yeast, which the makers will have to select the right kind to go with the rice that they are using, and koji – a special Japanese mold that will help with the brewing process and the fermentation process. Sake is the only beverage in the world that goes through a complex fermentation, but most importantly it’s sulphate free, gluten free as well. The craft and mastery of the sake creations are what we try to showcase at the restaurant to have a varied assortment for our guests to try that come from all over Japan as well as the US.

AM: Is there sake production in the US?

AM: Absolutely, you have breweries that are popping up everywhere. You have some very established ones in California and Oregon. Now we’re also seeing some are popping up in Minnesota, Tennessee and Texas. There is a lot of interest in learning more about this very special beverage because it is very versatile with food. That’s another misconception that you should only drink sake with Japanese food. It goes well with things such as steak, cheese, even dessert! There is a sparkling sake that we have at RA Sushi that we actually create mixology with that, but also as a great way to just finish your meal.

AM: What are some of the sake drinking traditions and what do you guys have going on at RA Sushi for World Sake Day?

AM: What we try to do with the celebration is to train our servers and to share with people this experience. On Oct 1st, we have Sushi 101 Classes where people can come in to learn not only how to make sushi, sushi rice, how to pair it together, but also we pair it with sake. We also include traditions. For example, if I am sitting with you, it’s never appropriate for you to serve yourself sake. I would serve you as it’s important to embrace hospitality and that’s what we do in our restaurants. The other thing is that sake is used at various ceremonies and rituals like weddings, sumo matches, etc. When we open a new restaurant, we will break a new cask of sake to celebrate the fact that we have just launched a new property.

AM: Should it be enjoyed hot or cold and are there certain sakes that should only be consumed one way?

AM: Another good point! We have been used to drinking it hot, but it’s another misconception that it should be enjoyed this way as it’s best slightly chilled or room temperature. It depends on the type of sake. The best type of sake in my opinion to warm is the fuller body or Junmai. When it’s warmed to the perfect temperature it becomes a little sweeter and softer. The more delicate sake should be enjoyed chilled because you are eating lighter types of food with it. That would be my recommendation.

AM: You talked a little about this earlier but how is the Spiked Sushi Roll made?

AM: The culinary and beverage teams put our heads together and tried to think about how the best way to celebrate sake month in Oct could be. Our chefs came up with a sushi roll where the tuna is marinated in sake and its rolled with seaweed and rice and we top it with two kinds of tuna, white and red. We then pair it with a Nigori sake which has been infused with cucumber. So of course, when you're ordering this sushi, we are going to card you – so bring your ID! You’ll also experience the rich flavors of Nigori sake with the tuna.

AM: How is it celebrated in Japan?

AM: Well basically, it’s more of a cultural celebration. This event really marks the start of the brewing season of sake. There are a number of small celebrations in the houses because people are saying goodbye to their loved ones before they go to the breweries to produce this beverage for days in a row. They have to be there everyday.

AM: So how long is the brewing season?

AM: It can go anywhere from 4 weeks to 8 weeks and then there is an aging period. So all together, it’s 6 months for it to be brewed. It's meant to be drank within a year. For our restaurants, that's why there is such a big dynamic in how we change our menus. It’s a great opportunity to try different styles because they are all going to be a little different.

AM: How do you toast someone or say cheers on World Sake Day?

AM: When you come to our restaurants, we have a lot of things going on during the whole month of Oct! But when you are with a group of friends, you just raise your glass and say kanpai! That’s the traditional way to say it in Japan.

IG @RA Sushi

Read more from the Sep Issue of Athleisure Mag and see Something You Should Know | Get Ready for World Sake Day 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.

ATHLEISURE MAG | JAN ISSUE

This month's celeb cover is WOH wrestler and cast member of E! WAGS Atlanta (which premiered earlier this month and our celeb cover's first episode is tonight!) Brandi Rhodes.This cover shoot includes a fun Q&A with Brandi talking about her journey from WWE to WOH and being able to wrestle with her hubby Cody Rhodes! Of course, we have a fashion editorial where she's rocking a number of items from fitness, athleisure, swim and glam. Our Jan issue, with a focus on kicking off the year has a mix of Awards Season content which includes interviews with Bill and Giuliana Rancic talking about family resolutions, their portfolio of businesses and of course Giuliana's red carpet thoughts of what we can expect this season. Celebrity Hair Stylist to the Kardashians, Joan Smalls, Heather Graham and beyond - Andrew Fitzsimons tells us about how he preps for the red carpet for his stars and what's in his kit! Last month, we had an interview with Dr. Greuner and are excited to have him as a contributor and he tells us about how Summer Bodies are Made in the Winter and he shares with us how he stays fit with some of his favorite gyms. We love how inclusivity is becoming more of the norm and talked with the founder of Nubian Skin, Ade Hassan about her line, getting a prestigious award from Prince William himself as well as some of her favorite finds. We could all use some direction so we have two great interviews one with life coach, Heather Monahan and Susan Trombetti, Matchmaker and CEO of ExclusiveMatchmaking.net. When you think about agenda setting, these ladies have us covered from our careers to finding love.

We have a number of features that are in each month's issues including The Art of the Snack, Bingely Books, Bingely Streaming, Something You Should Know - we love sake and are so excited to have Timothy Sullivan of Urban Sake and Brand Ambassador of Hakkaisan to educate us on this rice wine, Athleisure List, Athleisure Beauty and more. Our second installment of N3W YOU (this recap of 2017 and introduction in 2018 feature includes actress - AnnaLynne McCord, Celeb Fitness Trainer and currently a Celeb Trainer on E! Revenge Body with Khloe Kardashian - Latreal Mitchell, Co-Host of E! "Daily Pop" - Justin Sylvester and Celebrity Hairstylist Andrew Fitzsimons weighs in on this year.

Read the Jan Issue here!