Chopsticks NY #53 September 2011

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Sep. 2011 vol. 053

FREE

“Kanpai”

to Japanese Drinks Special Interview

Ben E. King (Soul Singer/Composer) www.chopsticksny.com

[September 2011, Vol. 053]

CONTENTS

President / Publisher

Hitoshi Onishi

Director

Tomoko Omori

Editor-in-Chief

Noriko Komura

Assistant Editor

Daniel Klein

Writers

Maya Robinson, Hideo Nakamura, Kia Samaniego, Misako Sassa, Stacy Smith, Kate Williamson

Proofreader

Susan P. Spain

Art Director

Etsuko Hattori

Sales Representative

Yu Iwasaki, Akiko Murakami

Administrative Assistant Janiel Corona Executive Producer

Tetsuji Shintani

Intern

Aoi Senju

Cover

Audrey G. Bagley www.audreyscribblz.com

The theme of the cover of this month’s issue is “Japanese drinks”. To find out more about it, check out the featured articles from page 8.

Published by Trend Pot NY, LLC 411 Lafayette St., 3rd Fl., New York, NY 10003-7032 TEL: 212-431-9970 / FAX: 212-431-9960 www.chopsticksny.com For Advertising Info TEL: 212-431-9970 (ext.130) E-mail: adsales@chopsticksny.com ©2011 by Trend Pot NY, LLC All rights reserved. Reproduction without permission is strictly prohibited. Trend Pot NY, LLC is not responsible for any damage due to the contents made available through CHOPSTICKS NY.

Presented by The No.1 Japanese free paper in NY, NY Japion

ON THE COVER 2

PEOPLE Ben E. K ing To show his support for the Japanese people who are suffering from the aftermath of 3.11 earthquake and tsunami, soul music virtuoso Ben E. King plans to cover “Sukiyaki” and tour the country. At the studio where he was recording his new album, King chatted with Chopsticks NY.

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What’s New? FOOD ENTERTAINMENT TRAVEL FROM JAPAN

Nutritious and Flavorful: Ajinomoto’s Vegetarian Gyoza Dumplings VizManga.com Launch Enables Seamless Viewing on All Devices Two New Japanese UNESCO World Heritage Sites Announced Gelee Nabe: Enjoying Cold Hot Pot to Cool Down in the Heat © EMI.H

FeatureS “Kanpai” to Japanese Drinks 8

Looking for the Ultimate Sake Via Blind Tasting To take a fresh look at sakes without any preconceived notions and from an objective point of view, Chopsticks NY invited six respected sake experts in NYC and conducted a blind tasting event.

20 Shochu Basics To Help You Enjoy the Drink More © Akira Okada, JNTO

66 TRAVEL Enjoying the Fall Foliage Throughout Japan As we move into fall’s cooler temperatures, the leaves changing colors is something to look forward to.

With its ritual appreciation of nature, in Japan this tradition is a big part of the culture.

FOOD / DRINK / GROCERY 28 Japanese Restaurant Review 31 Japanese Restaurant Guide 41 Asian Restaurant Review 42 Asian Restaurant Guide 46 Japanese Recipe

48 Grocery & Sake Guide LIFESTYLE 52 Beauty Interview 53 Beauty Guide 56 Health Guide

58 59 61 62 64

Product Review Shop Guide Sensei Interview Manga & Anime Report School Guide

EVENT / ENTERTAINMENT / LEISURE 70 Exhibition 71 Lecture / Forum / Film / Festival 71 Event 73 Happenings

CHOPSTICKS NY | vol. 053 | September 2011 | www.chopsticksny.com

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PEOPLE

“You find a song that has life, and you can’t wait to be a part of it“ --------- Ben E. King Soul singers and Japan might not be closely associated in the minds of most, but the 3.11

earthquake and tsunami disaster in Japan created another connection between soul music

virtuoso, Ben E. King and the country. King,

who sang and co-wrote “Stand By Me,” has al-

ways promoted the importance of helping one another. To show his support for the Japanese

people, he plans to cover “Sukiyaki,”* the Japanese song that reached the top of the Billboard Hot 100 chart in the U.S. in 1963, and sing it in

Japanese. The “Sukiyaki” project also includes

recording covers of other Japanese songs and a tour of Japan this November. At the studio where he was recording his new album, King

chatted with Chopsticks NY and shared his thoughts about the project and Japan.

©EMI.H Ben E. King is a legendary soul singer and songwriter who has had an enormous influence on R&B, rock and roll, and pop music. He has recorded numerous top 10 hits, including “Stand by Me,” which is considered by many to be one of the greatest R&B songs of all time. Born Benjamin Earl Nelson in 1938, he recorded his first songs with the Drifters between 1959 and 1960, including the smash hits “There Goes My Baby” and “Save the Last Dance for Me.” In May 1960 he embarked on his solo career, changing his name to Ben E. King. In 1961 he recorded his masterpiece, “Stand by Me,” which quickly became a top 10 hit and would ultimately become one of the most beloved R&B songs of all time. King has remained active, recording many hit songs and touring to this day. He has a charitable foundation, The Stand by Me Foundation, and is a founding member of the Global Village Champions Foundation.

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| vol. 053 | September 2011 | www.chopsticksny.com

What is your mission behind this Japan “Sukiyaki” project?

My mission, first of all, is to make sure all my Japanese friends are well after the earthquake, and I’m honored by a music label in Japan. Also, to keep my connection with Japan as a performer. Japan is like a second home to me. When I go there, they’re very kind to me.

How did the project start?

I was approached by my friend TOYA, a New York– based Japanese music arranger, and his wife, singer, Yoco. They told me that they were connected with the music label in Japan that was planning the project. Because the label has all the great artists there, I thought I should be there, and I was eager to do it.

That’s how the project came in. Especially to try and do a song in Japanese, it’s my first time ever trying that, and I took good lessons [laughs] and I’ve enjoyed it tremendously. I’m looking forward to the complete

PEOPLE project.

“Sukiyaki” has been a very popular song…

It’s a very, very popular song, and it stood the test of time. I was playing it for my daughter––just the song itself without me singing––and she knew the song.

And she hasn’t been anywhere near Japan, but she was familiar with the song and the long years of the song. It’s great.

So, what is the significance of you picking this particular song to cover?

I would imagine my feeling for the “Sukiyaki” song is the same feeling John Lennon had with “Stand

by Me.” You find a song that has life, and you can’t wait to be a part of it. All singers and songwriters like myself––like I mentioned, John Lennon––we have a connection with words. So, when a song has meaning, you can’t wait to sing it.

What cities are you planning to visit?

I think we’re going to do Tokyo and Osaka.

Do you have plans to visit the people affected by the earthquake and tsunami?

I would love to stay long enough to do that as well.

If not see them, at least talk to someone in charge to let them know that I’m there and supportive. I’m concerned about anybody who goes through a tragedy that bad. And that was a very, very hard one to take.

It’s a hard thing to wake up one day when your family is all discombobulated because of some situation you had no control of. So, I’m very concerned.

If you could put any message in your version of “Sukiyaki,” what would be your message?

My message from that song is that every day is a

good day. That’s what I get when I read the actual lyrics in English. You should be aware of the fact that every day is a good day.

Would you please share some of your favorite places or things to do in Japan?

Well, my favorite place––in more than many ways, of course––is Tokyo. I’ve played in some of the great clubs there and had some of the best food.

Finally, anything you’d like to say to the Japanese people?

Thank you for being a friend for so many years, and I look forward to seeing you very, very soon with my new CD. Thank you. Cheers!

––– Interview by Hideo Nakamura

* “Sukiyaki” was composed by Hachidai Nakamura, with lyrics by Rokusuke Ei, and performed by Kyu Sakamoto. “Sukiyaki” is the only Japanese song to have reached the top of the Billboard chart in history. Originally released in Japan in 1961 with the title

How do you feel about the meaning of the song?

Oh, the meaning is excellent. Very heartwarming.

Great voice. Great lyrics. Great song that’ll always be around.

“Ue o Muite Aruko,” meaning “I’ll walk with my head up,” it dominated the top music ranking for three months. The song has been covered numerous times by various artists in the world, including the Ventures, A Taste of Honey, Selena, and 4 P.M. The song is also known as the memorial song for Kyu Sakamoto, who died in 1985 at the age of 43 in the air crash of Japan Airline Flight 123, which killed 520 passengers and crew.

One thing that you’ve committed yourself to is singing in Japanese, which is definitely challenging.

It is very challenging.

But why in Japanese?

To show my respect and accept the challenge. “One that does not accept challenge does not want to wake up in the morning.”

Did you have to pick up a Japanese dialect?

Of course! That’s the part where you challenge yourself. You have to make sure you’re saying the right words, sing it the right way, and then feel it.

The whole thing about music is it’s not so much the words––it’s the feeling in the words. I always say the most important person in the field of entertainment is the singer because when you hear a record you don’t see anybody. So you have to be able to hear.

Let’s talk about the tour. You’re planning to do a tour of Japan in November?

I’m looking forward to it, tremendously looking forward to that––to promote the project that we’re doing.

CHOPSTICKS NY | vol. 053 | September 2011 | www.chopsticksny.com

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WHAT’S NEW?

Food

Nutritious and Flavorful: Ajinomoto’s Vegetarian Gyoza Dumplings

A

s people are growing more health-conscious, a variety of vegetarian foods are becoming available––and non-vegetarians are starting to enjoy them as well. Frozen and precooked Vegetarian Gyoza Dumplings will be introduced by Ajinomoto Frozen Foods U.S.A. this September and are sure to satisfy the taste buds of health-conscious people, fans of Asian cuisine, and hard-to-please gourmands, in addition to vegetarians.

“We have had an increasing number of requests for vegetarian items these past few years, and we really feel the wave of the vegetarian trend,” says Mr. Yuzuru Noda, regional sales manager of Ajinomoto Frozen Foods U.S.A. The company already had vegetable gyoza dumplings in its line of frozen foods, but the new Vegetable Gyoza Dumplings were specially developed to exclude animal derived ingredients, suitable for both lacto vegetarians and ovo vegetarians. The filling of the new dumplings has a chunky texture and consists of cabbage, edamame beans, carrots, onions, bamboo shoots, green onions, shiitake mushrooms, garlic, and tofu puree.

Although gyoza dumplings can generally be cooked in several different

ways––pan-fried, steamed, deep-fried, or boiled––Ajinomoto’s Vegetarian Gyoza Dumplings are meant to be pan-fried. The extremely thin wrapping dough turns crisp and has a nutty flavor after being pan-fried, creating an amazing harmony with the vegetable filling. Also, surprisingly, you don’t have to fry them with cooking oil. Just add a little bit of water in the frying pan, and you can easily make restaurant-quality gyoza at home.

“Vegetarian dishes are often considered too plain and insubstantial for nonvegetarians. However, we firmly believe that our Vegetarian Gyoza Dumplings will make everyone happy,” says Noda. Thanks to Ajinomoto, crunchy, juicy, flavorful, and nutritious vegetarian gyoza dumplings can arrive at your table in just a few minutes.

Info: www.ajifrozenusa.com/asian

Entertainment

VizManga.com Launch Enables Seamless Viewing on All Devices

W

e live in a time when the world is at our fingertips and anything can be accessed in an instant via our smartphones. As these devices evolve, so does development of the content made for them. VIZ Media, the largest distributor, licensor and marketer of anime and manga in North America, had this trend in mind when recently expanding its digital platform. At this year’s Comic-Con convention in San Diego, this company announced the arrival of Vizmanga.com. This website launched with 40 series such as bestsellers Bleach and Naruto that are currently available on the VIZ MANGA App for iOS devices, and it allows fans to browse and access digital manga via the website and through the VIZ Manga Apps for the iPad™ and iPhone™/iPod™ touch.

According to Brian Piech, Vice President of Digital Publishing, “Our team wants manga to be available to as many fans as possible, no matter what device or digital experience people prefer. With VIZManga.com, one purchase can now be read across multiple devices.” Its introduction gives the VIZ Media digital platform an online destination for reading manga on desktop or laptop computers, as well as on Android-powered devices with built-in

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CHOPSTICKS NY

web browsers. This is in addition to fans’ previous access from the iPhone, iPod touch or iPad, thereby creating a truly universal platform.

Pricing for the manga titles on the web will be the same as with the VIZ MANGA app, the top app for reading manga on iOS devices. It has a rapidly growing library of the most popular manga in the world, currently offering 40 series and over 300 volumes, with new additions and free previews of the first chapter of each manga added weekly. By making web-based access to manga a reality with VIZmanga.com, Viz Media is further strengthening its position as the premier company providing the best anime and manga titles direct from Japan.

Info: www.vizmanga.com

| vol. 053 | September 2011 | www.chopsticksny.com

WHAT’S NEW?

Travel

New Japanese UNESCO World Heritage Sites

T

wo of Japan’s beautiful locales have recently been certified as UNESCO World Heritage Sites: Hiraizumi - Temples, Gardens and Archaeological Sites Representing the Buddhist Pure Land in Iwate and the Ogasawara Islands in Tokyo. The former was designated as a cultural world heritage site and the latter as a natural one, and they both have fabulous respective offerings.

Hiraizumi is a historic temple town founded in the 12th century, and it was the political and commercial center of Japan’s northern region. Here five temples, gardens and archaeological sites represent the Buddhist Pure Land (the place people aspire to go after death as well as for peace of mind in this life), including the sacred Mount Kinkeisan. Along with indigenous Japanese nature worship and Shintoism, Pure Land Buddhism developed garden designs unique to Japan. Be sure not to miss the former seat of political

power Chusonji Temple, which houses the elaborate Konjikido or the Golden Hall. This is Hiraizumi’s only building to survive in its original form.

Comprised of over 30 tiny islands with hidden beaches and a rich ecosystem, Ogasawara is a favorite of both nature lovers and scuba divers and has been nicknamed the Oriental Galapagos. These islands offer a variety of landscapes and are home to a wealth of fauna, including the Bonin Flying Fox, a critically endangered bat, and 195 endangered bird species. 441 native plants have been documented on the islands.

Both destinations are lesser known among non-Japanese at this point, but by visiting them you will enjoy the incredible sights they have to offer and appreciate the legacy of human beings and nature.

Info: Hiraizumi www.hiraizumi.or.jp/en

Chusonji Temple www.chusonji.or.jp/en

The Ogasawara Island www.ogasawaramura.com/en

From Japan

Gelee Nabe: Enjoying Cold Hot Pot to Cool Down in the Heat

J

apanese nabe is defined as “hot pot” so it might seem contradictory to serve it cold, but in recent years cold nabe hot pot has been popular in Japan during the summer. Nabe’s appealing qualities are being something that people can share together, allowing you to enjoy a variety of ingredients and providing a nutritionally balanced meal. Nutrition is nabe’s greatest merit when summer exhaustion has the potential to threaten this balance.

doing this, within one meal you are able to experience the tastes of both cold vegetables and then when they are in the hot pot.

It is actually simple to make gelee nabe at home. Precook your favorite vegetables, make broth with gelatin or agar-agar, and chill it. It is fun to share nabe with a group, but a gelee nabe is also something you can enjoy on your own.

According to a survey carried out by restaurant information website Gurunavi, over 70% of respondents said, “I have a nabe I like to eat in the summer.” In the past, some hit summer nabes have been cold curry nabe, cold tomato nabe, and sherbet nabe (cold nabe topped with sherbet made from dashi and collagen filled sherbet), but this year gelee nabe has risen.

With gelee nabe, preliminary boiled vegetables and meat are put together with dashi flavored gelee, creating an appealing summer-like appearance and a sense of coolness. Some restaurants first serve it cold and when the gelee melts, they warm it up and have you eat it as a regular hot pot. By

Illustration by Mikiko Kanno

CHOPSTICKS NY | vol. 053 | September 2011 | www.chopsticksny.com

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“ K a n pa i � to Ja pa n e s e D r i n k s Looking for the Ultimate Sake Via Blind Tasting To take a fresh look at sakes without any preconceived notions and from an objective point of view, Chopsticks NY invited six respected sake experts in New York City and conducted a blind tasting event. The top ranked sakes are unveiled here.

Featured Sake Breweries TATENOKAWA, Inc. / Nanbu Bijin Brewery / Asahi Shuzo Co., Ltd./ Tatsuuma-Honke Brewing Co., Ltd. / Tenzan Sake Brewery Company / Ozeki (U.S.A.), Inc.

Shochu Basics To Help You Enjoy the Drink More Though shochu is extremely popular in Japan, the drink is not widely known yet in the U.S. Here we give basic information on the drink from its feature and base ingredients to recommended drinking styles.

Featured Shochu Distillers & Sake Brewers Suntory International Corp. / Aiyu Shuzo Co., Ltd. / Amami Oshima Kaiun Brewery Corp. / Kyoya Distiller & Brewer Co., Ltd. / Okuchi Shuzo Co., Ltd. / Yamamoto Shuzo Co., Ltd.

CHOPSTICKS NY | vol. 053 | September 2011 | www.chopsticksny.com

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FEATURE

Looking for the Ultimate Sake Via Blind Tasting

The current sake boom in New York has no ceiling, and significant number of sakes are being introduced year after year. This is absolutely delightful for sake fans, but at the same time makes them wonder which one to choose. No rules apply when picking a favorite sake, but for example some use the story behind it, origin, brewing styles, and regional features as references. To take a fresh look at sakes without any preconceived notions and from an objective point of view, Chopsticks NY invited six respected sake experts in New York City, such as a sake sommelier, buyer, retailer and sake blog founder, and conducted a blind tasting event.

Six tasters/judges tried 34 brands of sake that are now available in New York or will be. They were asked to examine each sake and rate it on a scale of zero to five for two categories: sake they would recommend to New Yorkers and sakes that they personally like. They were also required to suggest dishes they could pair with the sake, the temperature it is best served at, and the best way to consume it.

After about a 2-hour long blind tasting, the 34 bottles were revealed to the participants. Even though they are experts, everyone still seemed to have a few nice surprises. “I guessed right for most of the brands,

but there were a couple that I gave an unexpectedly high rating to. So in a way I was able to rediscover this sake’s features,” said one of the judges. Another judge commented, “It’s good to try things blind sometimes, because you can get away from the packaging and the origin and how you were feeling the first time you tasted it.”

Here we unveil the top ranked sakes in both categories. Although each sake has unique features, the sakes with high scores are all well-balanced and easy to drink regardless of their types—daiginjo, ginjo, junmai, nigori, etc. *Check out page 40 for a sake glossary.

Sakes Recommended to New York Consumers No.

No.

1 Dassai 39

TATENOKAWA 18

The highest scored sake in this category is Dassai 39 from the quite well known Dassai series.

Its rice polishing rate is 39% and it’s masterfully brewed to produce a smooth, gorgeous, elegant, yet crisp and sharp taste. The superb balance is what all the judges praised in this junmai daiginjo.

They recommended enjoying it alone or paired with lightly seasoned dishes, sashimi, tofu salad, white meat fish and lobster.

Boasting the high rice polishing rate of 18%, it impressed the judges with its elegant, reserved aroma and smooth flavor. It also has an herbal nose and hints of apricot, Muscat, and a pear-like fruity aroma, making it really refreshing.

Even tasting blind, they acknowledged its quality and recommended it for drinking on its own as an aperitif. Many suggested to pair it with fluke carpaccio. It will debut in the U.S. market this fall.

Asahi Shuzo Co., Ltd. (Yamaguchi Prefecture)

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TATENOKAWA, Inc. (Yamagata Prefecture)

FEATURE No.

3

Gasanryu Gokugetsu

This junmai daiginjo sake has a pleasant aroma reminiscent of tropical fruits, chamomile, green apple, Muscat, melon, honey and even anis. The judges particularly admired the sake’s good balance and clear structure of flavor. As for pairing, it is versatile. While some judges recommended enjoying it as an aperitif, some suggested pairing with grilled meat and fish mousse with butter sauce.

Shindo Brewery Co., Ltd. (Yamagata Prefecture) No.

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No.

4 [left]

Dassai 23 Asahi Shuzo Co., Ltd. (Yamaguchi Prefecture) With a 23% rice polishing rate, this junmai daiginjo has an impressive, elegant, and complex aroma. Though it’s aromatic, the flavor is clean and light, making it easier to drink for beginners. It’s recommended to drink on its own, as an aperitif, or paired with appetizers like salad and carpaccio. [right]

Nanbu Bijin Tokubetsu Junmai Nanbu Bijin Brewery (Iwate Prefecture) The feature of this junmai sake is a clean flavor that can appeal to any customer. Muscat-like, greenish aroma and taste are so refreshing and it has a nice long finish. Delicately prepared dishes are recommended pairings, dishes like sashimi, vegetable sticks, ceviche, and grilled bamboo shoots.

No.

6

[left]

Nanbu Bijin Daiginjo

Nanbu Bijin Brewery (Iwate Prefecture) Mild, delicate, and balanced, everything is so subtle in this daiginjo. Its fruity aroma of pear, golden delicious apple and lychee amuses you. Lightly seasoned dishes are recommended pairings, such as sashimi, poached fish and seared salmon. [middle]

Ozeki Tokubetsu Junmai Sake Yamada Nishiki Ozeki, Co. (Hyogo Prefecture)

This junmai type sake gave the judges a little quiet impression, but the elegant balance of aroma and flavor was praised. With an almond and caramel nose, and medium to long finish, it can be enjoyed at a wide range of temperatures. [right]

Junmaishu Naraman Muroka Bin Hiire

Yumegokoro Shuzo, Co. (Fukushima Prefecture) Boasting tropical fruits or cotton candy-like sweet top notes and a dry finish, it received great praise as a sake that can be paired with substantially flavored dishes such as grilled miso cod, sea urchin, oysters and braised meat.

CHOPSTICKS NY | vol. 053 | September 2011 | www.chopsticksny.com

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FEATURE

The Judges’ Personal Favorites No.

No.

1

1

Gasanryu Gokugetsu Shindo Brewery Co., Ltd. (Yamagata Prefecture)

Dassai 39

Ranked #3 in the recommended sake category, Gasanryu Gokugetsu shares the top rank with Dassai 39 in this category. It draws out a layer of fruity and floral aroma with a dry and medium to long finish, and it’s suggested to drink chilled or slightly chilled. The quality of the sake makes it best enjoyed as an aperitif, but it’s also good paired with foods.

Dassai 39 received the highest praise in this category as well. All the flavors are nicely balanced and each flavor shows up as time passes and its temperature changes. So, you can taste a wide range of flavors from fruits like apricot, pear, and apples, to red peppers, to lactic acid. It’s also recommended as a sake for toasts.

The 6 judges say…: What they chose and why Roger Dagorn Beverage Manager, Porterhouse (www.porterhousenewyork.com) I choose the sakes for my customers based on the ones I know and love, as well as whether they can be handsold to them. My favorite today was Dassai 39. I’m familiar with the Dassai series, but I’m just surprised that I actually preferred 39 over 23 which I also rated highly. The other fairly enjoyable ones were Miyanoyuki Junmai Ginjo and Kirin Junmai Daiginjo Koshihikari. The latter was a surprise for me.

It has an intense nose, a hazelnut aroma and is clean and fruity. On the palate it is soft, medium to full bodied, and has a nice finish. So it would go well with fairly strong flavored seafood dishes.

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Asahi Shuzo Co., Ltd. (Yamaguchi Prefecture)

(Listed in alphabetical order of last names)

Hiroko Furukawa Co-owner, Sakaya (www.sakayanyc.com)

Yukie Hashimoto Manager, Sakagura (www.sakagura.com)

Today, we tasted a number of high quality sakes including many Daiginjo. From among them, it was difficult to choose which to recommend to consumers. I gave high marks to sake with aromatic, fruity, and/or full flavor because they were the most easily identifiable and memorable. Although I liked Takatenjin and Kyokusen, personally, my sake preferences tend to run more towards Junmai. Among those that we tasted, I enjoyed Nanbu Bijin Tokubetsu Junmai, Naraman Muroka Junmai Bin-hiire, and Ozeki Tokubetsu Junmai Yamada Nishiki. I was actually surprised that I gave the last one a high score but, with its dry, creamy, caramel-like flavor, it impressed me as a good match for food.

I keep cost efficiency in mind when serving sake at Sakagura, and it turned out that the sakes I chose today were really cost efficient. Dassai 39 and Nanbu Bijin Tokubetsu Junmai were rated high based on the criteria, and they are actually our top selling brands.

BORN Tokusen Junmai Daiginjo and TATENOKAWA Dakuryu will be great for my customers, although they are not yet in Sakagura’s stock. I think the last one is a very good sake for summer time. As for my personal favorite, I like a sharp, dry sake with a pleasant acidity and Kotsuzumi caught my attention. This daiginjo might be a little bit complex for my customers, but I found it to be wonderful.

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FEATURE No.

No.

3

Nanbu Bijin Tokubetsu Junmai Nanbu Bijin Brewery

This junmai sake is also a judges’ favorite. It’s a versatile sake that can be enjoyed at a wide range of temperatures, various occasions, and is good with many types of dishes. One judge commented, “It’s a really cost effective sake.”

No.

4

TATENOKAWA 18

4

Dassai 23

TATENOKAWA, Inc.

Asahi Shuzo Co., Ltd.

This junmai daiginjo caught judges’ attention due to its balance of extremely clean flavors and nice body. Though best enjoyed on its own, white meat fish, sashimi or carpaccio style, is the best accompaniment. It’s a perfect introductory sake for beginners.

This highly regarded junmai daiginjo is particularly impressive with its elegant and refreshing top note. The flavor is rather dry and sharp, so it’s very easy to drink. One judge put it, “It’s soft and smooth on the palate, so it’s good for women.”

Toshiyuki Koizumi Owner, Wasan (www.wasan-ny.com)

Timothy Sullivan Founder, UrbanSake.com (www.urbansake.com)

When selecting sake for my customers, I always consider their needs (taste, price, brand), my taste, and Wasan’s food pairing. So I gave high points to BORN Muroka Nama Genshu, Dassai 39, TATENOKAWA Dakuryu, Funaguchi Kikusui and Nagaragawa Junmai Ginjo Tenkawa, as sake that is good for my customers. I was particularly surprised that I chose the last one. It’s a strong type of sake and customers would probably be divided in their opinions, those who love it and those who don’t. Personally, I like a type with less aroma that is clean but complex, and I picked Gasanryu, TATENOKAWA 33 and Nanbu Bijin Tokubetsu Junmai to suit my taste.

When evaluating a sake for myself, I try to describe flavors and impact instead of using numeric ratings.

To my palate, the most accessible sakes for the NY Market are balanced, smooth and easy to drink. The Dassai brand is a great example of this. Today, tasting the sakes blind, I gave Dassai 23 the highest marks, even though I always say Dassai 39 is my favorite. But, Dassai 23 is so special it really stood out to me. All the Dassai sakes are easy to love, so I use them often to introduce sake to beginners. I also gave high ratings to Nanbu Bijin Tokubetsu Junmai, Shichida Junmai, Shichida Junmai Ginjo, Takatenjin, Kikusui Funaguchi, and TATENOKAWA 18.

Seju Yang Wine and Sake Director, Brushstroke (www.davidbouley.com) It is important to me that the sake reflects the brewer’s original idea and effort to embody it. Especially for New Yorkers who like being well informed, I think such sake with a clear concept would most appeal to them. In this blind tasting, I found Shichida Junmai to fit the criteria very well, in that what the brewer wants to do and the character of the sake perfectly match. I also think that it is good with food, so the sake has all of the qualities that I recommend to my customers. I personally liked Kuromatsu Hakushika Yamadanishiki Genshu as well. It’s a classic style of sake and has great umami and acidity with clear structure.

CHOPSTICKS NY | vol. 053 | September 2011 | www.chopsticksny.com

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New Junmai Daiginjo Series That Will Please Your Palate Brewery in the Land of Rice and Water This October, TATENOKAWA, Inc. is entering the U.S. market for the first time in its 180 year history. The company started with this recommendation from a vassal of the Uesugi clan: “You have excellent water. This would be great for brewing sake.” The brewery is particularly proud of their natural resources which are optimal for producing sake. In addition to the pristine water, they have high quality rice harvested from the Shonai plain, which is famous for rice production. They use locally grown Miyamanishiki rice and locally developed and grown Dewasansan rice to brew sake whose rich rice flavor you can appreciate.

TATANOKAWA as a global brand The year 2011 is a milestone for TATENOKAWA in the sense that they have posed a clear vision and set the company direction: Brewing only junmai daiginjo class sake. By definition, junmai daiginjo class sake is sake made only from rice with a 50% polishing rate or higher (meaning the remaining size after being polished is less than 50%), koji mold, and water with no additional alcohol. Brewing this type of sake requires highly advanced skills, techniques and constant care, which naturally results in a refined, sophisticated flavor and an expensive final product. With the young, 6th generation president, Junpei Sato at its helm, TATENOKAWA dares to explore more possibilities to create a variety of flavors of junmai daiginjo, as well as grapple with the challenge of maintaining as reasonable a price as possible. “Sake can create a wide spectrum of flavors. If you are new to sake, your first impression tends to determine whether you will like drinking it as well as your preferences. TATENOKAWA takes this seriously and we ask ourselves what makes a sake that can be easily enjoyed by beginners. Our answer to that question is junmai daiginjo,” Mr. Sato explains. “We want to create sake that appeals to people who

are fans of wine, and junmai daiginjo is a good introduction for them.”

By producing a wide range of many types of junmai daiginjo, TATENOKAWA can also introduce the fun aspects of sake. The more varieties of easyto-drink sake, the more opportunities to enjoy this alcohol. Mr. Sato elaborates on the advantages of establishing a broader sake fan base by saying, “If they start liking sake, they will explore the drink more and go deeper in the profound sake world. Ultimately they might like other types of sake as well.”

Good Start with TATENOKAWA Junmai Daiginjo Four TATENOKAWA sakes will be available in the U.S. in October: TATENOKAWA 18, TATENOKAWA 33, TATENOKAWA 50, and TATENOKAWA Dakuryu. Even though they are all categorized as junmai daiginjo, they have quite diverse flavors based on the variety of rice and brewing technique. But they retain certain characteristics that are unique to the TATENOKAWA series and consistent with the line: Sake that is as clean and light as water and extremely refreshing, yet having an elegant aroma and a rich rice flavor. Once you drink their sake, you will understand what this signature is. Regardless of whether you are a sake fan or not, just try TATENOKAWA and feel the beauty of sake.

Concept of TATENOKAWA Sake l Offering high quality, junmai daiginjo sake at affordable prices. l Exploring the variety of flavors that junmai daiginjo can produce. l Brewing good introductory sake that also can be appreciated by sake connoisseurs.

TATENOKAWA 18

TATENOKAWA Dakuryu

TATENOKAWA 33

TATENOKAWA 50

This amazingly refined sake is made from Yamadanishiki rice with an 18% rice-polishing rate, one of the highest rates in the industry. Using only the finest part of the sake in the pressing process, it has a clean aroma and flavor. Best enjoyed chilled as an aperitif or digestif.

This unfiltered, sparkling nigori sake is made from Yamadanishiki rice with a 50% rice-polishing rate.

Fermentation is still going on inside the bottle and the small hole on top of the cap can control the degree of sparkling. Best enjoyed chilled as an aperitif.

Made from Dewasansan rice with a 33% rice-polishing rate, it has a pleasant sweetness and fruity aroma.

It’s a good introductory sake for wine lovers, and it goes very well with fish.

Best enjoyed chilled as an aperitif, digestif or paired with seafood dishes.

Made from Dewasansan rice with a 50% rice-polishing rate and using only the finest part of the sake in the pressing process, it features a refreshing taste and a hint of aroma, allowing it to go well with meat dishes. Best enjoyed chilled or at room temperature.

TATENOKAWA, Inc. 27 Yamadate, Sakata-shi, Yamagata 999-6724 JAPAN / contact@tatenokawa.jp / www.tatenokawa.jp Distributed by NY Mutual Trading, Inc. www.nymtc.com

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Dassai: Premium Junmai Daiginjo Sake Now Kosher Certified Sophisticated, elegant, and refined. These are the adjectives often used to express the character of the Dassai series sakes. Made at Asahi Shuzo Co., Ltd. microbrewery in Yamaguchi Prefecture, the series has five lines available in the U.S. and they are all junmai daiginjo class sake. This past June, Dassai sakes became recognized as being kosher after a long, painstaking reviewing process. It is actually the first time that all sake lines produced in a single brewery received this certification.

It took almost a year for the sakes to be approved as kosher. There were over 250 evaluation categories such as yeast, enzymes, lactic acid, machines and manufacturing processes, and in order to check validity a rabbi even paid visits to places like the wholesalers who provide the brewery with raw materials. The big factor for this certification was the fact that Asahi Shuzo employs only traditional manufacturing methods and does not add extra alcohol

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to their junmai daiginjo sake. “I am reassured that sake made with a sincere heart and by traditional methods has the power to overcome religious barriers and to appeal globally. Japanese sake is not something made in consideration of Jewish teachings, and this is why achieving this certification is such a significant feat,� says Mr. Hiroshi Sakurai, president of Asahi Shuzo.

In addition to those of the Jewish faith, many health conscious people use kosher certification as an indication of natural and safe quality food products.

The Dassai series is already well known among sake enthusiasts in New York, but this achievement will lead to the expansion of its fandom.

Asahi Shuzo Co., Ltd. 2167-4, Osogoe, Shuto, Iwakuni, Yamaguchi, JAPAN TEL: +81-827-86-0120 / www.asahishuzo.ne.jp Distributed by NY Mutual Trading Co., Ltd. TEL: 201-933-9555 / www.nymtc.com

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Dassai 23 Made from rice milled down to the core until only 23% of the original remains, it has one of the highest milling rates for commercial sake.

This junmai daiginjo sake has a long finish with a fruity and floral aroma. It is the pinnacle of elegance, subtlety and delicacy of flavors and aroma.

All Dassai brands are certified kosher Dassai 39, Dassai 50, Dassai 50 Nigori, Dassai 50 Sparkling Nigori

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With the conviction, “Sake is not something you make, but that you raise,” TatsuumaHonke Brewing Co., Ltd. strives to craft a sake that never loses its appeal by perfectly balancing the five flavors, sweet, salty, bitter, sour, and umami since its establishment in 1662. Embodying this motto are the sakes, Kuromatsu Hakushika Sennenju Junmai Daiginjo (Sennenju) and Kuromatsu Hakushika Tokubetsu Junmai Yamadanishiki Genshu (Yamadanishiki), which are both available in the U.S.

Sennenju is a junmai daiginjo sake made using the traditional Hakushika brewing methods, from the famous “Nishinomiya” water, and the ideal sake rice with a polished rice ratio of 50 persweetness saltiness

bitterness

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sourness

umami

Tatsuuma Honke’s sake expresses the balance of five basic flavors: sweetness, bitterness, sourness, saltiness, and umami.

cent. It features a refreshing, fruity aroma, and a flavor with softness and depth in perfect harmony, Yamadanishiki, on the other hand, is a genshu (undiluted sake) made from 100 percent Yamadanishiki rice from Hyogo Prefecture (Super A grade, contract farmed), which is widely recognized as the highest quality sake rice available. It boasts a sweetsmelling aroma, featuring a layer of deep umami flavor. Both sakes have won the highest honor of the Grand Gold Award at the Monde Selection.

To enjoy the full flavor of Sennenju and Yamadanishiki, it is recommended to be served either chilled or at room temperature. Yamadanishiki in particular would be wonderful even on-therocks because it has unique body and depth. For pairing with food, both sakes perfectly accompany with course menu. Their superbly balanced flavors are consistent even as the temperature changes from ice cold to lukewarm and great with any food from appetizers to desserts. With a magnificent harmony of sweet, spicy, bitter, sour and umami in

CHOPSTICKS NY | vol. 053 | September 2011 | www.chopsticksny.com

Kuromatsu Hakushika Sennenju Junmai Daiginjo

Kuromatsu Hakushika Tokubetsu Junmai Yamadanishiki Genshu

your mouth, Sennenju and Yamadanishiki make you feel like you want to drink them forever.

Tatsuuma-Honke Brewing Co., Ltd. 2-10 Tateishi-Cho, Nishinomiya, Hyogo 662-8510 JAPAN TEL: +81-798-32-2725 www.hakushika.co.jp Distributed by JFC International, Inc. TEL: 908-525-4400 / www.jfc.com

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Drawing out the Charm of Rice

Although daiginjo sake, which is made from over 50% polished rice, is currently all the rage in NY, there is a brewery that dares to buck this trend, making delicious sake with the lowest possible percentage of polished rice.

It is Tenzan Sake Brewery Company of Saga Prefecture. Ten years ago they began grappling with the task of brewing sake with a low polished rice percentage, giving birth to the Shichida Series.

Four types of sake from the Shichida Series are now available in the U.S., Junmai Ginjo, Junmai, Junmai 75, and Yamahai Karakuchi Junmai. In order to preserve the umami of rice just as it is at the time of the pressing process, all the sakes are unfiltered. Also, with the exception of the Yamahai Karakuchi Junmai, they are all genshu (undiluted sakes). Sakes made with low percentages of polished rice have a tendency to produce excessive, unwanted flavors. However, Tenzan Sake Brewery has risen to the challenge and strives to bring out the power of rice to its utmost potential. “The first year, the taste was a little strong, but the unwanted flavors were skillfully suppressed. There was plenty of umami, and a light acidity came out, so I was assured that it could work as a meal time sake,� recalled Tenzan Sake Brewery president, Kensuke Shichida, looking back 10 years ago.

The defining characteristic of the Shichida Series is the elegant umami of rice, a flavor that is clearly recognizable. Also, there is a good balance of umami and acidity as well as a nice sharpness, so they pair well with grilled

foods and cuisines with strong seasonings. With calm and elegant aromas and faint notes of ripe bananas, these sakes are not so strong as to overpower a meal. The recommended temperatures range widely from chilled to room temperature to lukewarm, so order some with a multi-course meal and from the beginning of the first course to the last, you can enjoy the different flavors that emerge along with the changes in temperature.

Believing in the power of rice, and making the most of it, the Shichida Series of junmai sake continues to become more and more greatly appreciated as a sake to enjoy with meals.

Tenzan Sake Brewery Company 1520 Iwakura Ogi-Machi, Ogi-shi, Saga 845-0003 JAPAN TEL: +81-952-73-3141 / www.tenzan.co.jp Distributed by JFC International, Inc. TEL: 908-525-4400 / www.jfc.com

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Crafting Tokubetsu Junmai Sake “Yamada Nishiki” Episode 1: Growing Rice #1

Named after the esteemed sake rice variety “Yamada Nishiki”, Ozeki Sake Brewery’s Tokubetsu Junmai Sake “Yamada Nishiki” displays this rice’s magnificent features. We will dedicate six issues to reporting the craftsmanship and efforts that Ozeki makes from growing ingredients to brewing, and to unfolding the secrets behind this masterpiece sake.

Yamada Nishiki rice is known for being

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difficult to cultivate due to its unique physical features; the grains are over 25% larger in size than standard varieties, and it grows the tallest of any rice. For this reason, unless the rice has firm roots and a strong stalk, it’ll topple over as it matures.

The Super A grade rice farms with which Ozeki has exclusive contracts are ideal for growing Yamada Nishiki in terms of climatic, geographical and geological conditions. The soil is especially rich in Montmorillonite and Illite, phyllosilicates that excel in retaining liquid and fertilizing components, and has soft, clay-like quality. This enables the rice’s roots to go as far as one meter deep in the soil, and spread wider to create a firm foundation.

The planting of rice starts in May. Every three seedlings are planted as a chunk, and this number is important to allow them to grow fully.

One seedling usually branches out into 6-7 rootstocks, and ultimately one group of the seedlings can create a foundation with 17-18 rootstocks.

This amount is most desirable, if the number of

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rootstocks exceeds that, the paddies that grow will not be solid.

In the end of July, farmers drain water from the rice field in order to control the degree to which the rice absorbs the fertilizing component and to prevent excessive branching. This technique is called “nakaboshi,” which literally means “drying in the middle.”

Through nakaboshi, rootstocks become firmly rooted and strong enough to hold the weight of the heavy ear when it grows.

(Continued in the next issue) To read an extensive story about the Yamada Nishiki rice and sake, check out www.chopsticksny.com/features/052/08.

Ozeki Sake (U.S.A.), Inc. TEL: 831-637-9217 / www.ozekisake.com Distributed by JFC International, Inc. TEL: 908-525-4400 / www.jfc.com

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FEATURE

Shochu Basics

To Help You Enjoy the Drink More Shochu has been enjoyed in Japan for over 400 years.

Its popularity has grown at a fast pace for the past 10 years, and today demands for the drink surpass those for sake; however, the drink is still relatively unknown in the U.S. Here we find out what shochu really is and how we can take advantage of its features by talking with two shochu experts, Hatchan, owner of Shochu Bar Hatchan, and Aya, certified shochu advisor at the bar.

Enjoy the Flavors Coming from Base Ingredients Although there are several key elements to determining the shochu flavor such as brewing and distilling methods, types of water and koji molds, and climate of the distillery, its base ingredient is the most significant factor influencing the flavor. To understand the flavor characteristics attributed to each ingredient, Aya gives a general description of the basic kinds.

Versatile, Diverse Distilled Drink Shochu is a distilled drink that has a variety of base ingredients. Among all of the shochus in the Japanese market, there are as many as 50 kinds of base ingredients such as sweet potato, rice, barley, brown sugar, sesame and buckwheat. “When we explain that shochu is something like a Japanese vodka, our non-Japanese customers understand well what it is,” says Hatchan. Aya adds, “Shochu can be positioned in between sake and whiskey in terms of alcohol content. Shochu has 50 proof (25%) alcohol content whereas whisky has 80 proof (40%) and sake is about 30 proof (15%). It’s lighter than whisky, and therefore easy to drink.”

Sweet potato - It has a distinct aroma and flavor coming from the sweet potato. It is one of the most full-bodied kinds.

Rice - It tends to be sweet as compared to other types of shochu with a flavor reminiscent of sake, only stronger.

Barley - It gives a clean, light taste and is a great introductory shochu for beginners.

Brown sugar - It isn’t as sweet as you might think.

It’s really dry and very refreshing.

Awamori - A type of shochu made only in Okinawa Prefecture. Its base ingredient is Thai rice, and it is dry and full-bodied. The aged awamori called “kusu” has a particularly thick flavor which appeals to many shochu enthusiasts.

Also, they point out that shochu is more versatile than sake, as it can be enjoyed with different drinking styles. You can literally make countless flavors from one shochu as you desire. They emphasize, “It might be strange for those who are new to shochu to pair hard liquor with food, but shochu does not interfere with meals at all but instead complements them. It is a perfect drink to go with food.”

Ways to Enjoy Shochu

The other thing you should know about shochu is the two types as categorized by distilling method. Shochu is made with either a multiple distilling method or a single distilling method. Shochu distilled multiple times has a clean, pure taste, meaning it loses unique flavors from the base ingredients. It is often used for making cocktails. On the other hand, sho-

chu distilled only one time can retain such flavors.

The latter is called “honkaku shochu” or “premium shochu,” and people enjoy the flavors coming from the base ingredients.

Drink As You Like While sake is enjoyed straight, there are various ways to enjoy shochu: mizuwari (mixed with cold water), oyuwari (mixed with hot water), on-the-rocks, mixed with soda, and of course straight and used in cocktails. Aya suggests that oyuwari enhances shochu’s aroma and that soda goes with light, refreshing types such as brown sugar shochu and sudachi citrus shochu. Adding lemon and umeboshi (pickled plum) to shochu drinks is common in Japan. Mixing shochu with oolong tea is very popular as well, but Aya warns, “Don’t use honkaku shochu for this style because oolong tea would kill the great flavor of the base ingredient.” Her recommendation for absolute beginners is barley shochu on-the rocks.

Shochu Bar Hatchan Shochu Bar Hatchan carries 35-40 brands of honkaku shochu. Adjacent to Restaurant East, it serves not only shochu but also food for pairing which can be ordered from the restaurant.

210 E. 44th St., (bet. 2nd & 3rd Aves.)

New York, NY 10017 TEL: 212-687-5075 / www.shochubarhatchan.com

Aya gave a brief lesson introducing standard ways to enjoy shochu.

Original Cocktail

Mizuwari: Pour shochu first, then add cold water and stir. The most common ratio is 5:5 to 7:3 shochu to water.

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Oyuwari: Pour hot water first, then add shochu, and wait as convection occurs to mix the two liquids naturally.

Do not stir.

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On-the-rocks: Put large ice cubes in a glass and pour shochu over the ice.

While doing so, try to have the shochu melt the ice all over.

Ginger Ale Shochu: Pour sudachi citrus shochu in a glass first, and then add ginger ale and stir. It’s a popular style during the summer.

Kuromaru Radish

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Must Try Kuromaru Cocktail Recipes As shochu has become more popular than ever in NYC, it’s become harder to find a Japanese restaurant that doesn’t carry a few different kinds. Although all the varieties are popular, the potato-based shochu especially is in high demand, as it is considered the most aromatic.

Technological advancements have also refined the potato shochu in recent years and one of the fine examples of this new potato shochu is Kuromaru. In search of the most unique Kuromaru cocktail, Chopsticks NY ventured off to mixologists, Mr. Gen Yamamoto where he presented us with three cocktails that bring out the unique characteristic of Kuromaru in very different ways. Known for his style of incorporating fresh vegetables and fruits, Mr. Yamamoto gave us his insights on cocktail making.

Where did you draw your inspiration from today?

I am making three cocktails, each taking an element found within Kuromaru and expanding on that single element. This was also inspired by what is in season now. So I will be making cocktails with radishes, ginger, and peach.

Please share with us your concept for each of the drinks.

The first one, I am enhancing the spiciness of Kuromaru with a radish base. Adding some lime juice and fresh mint gives it a cool and refreshing touch. It’s so refreshing, I think it’s almost better as an aperitif or with something very light. The second ginger based cocktail plays on the earthiness of Kuromaru that comes from the sweet potato. Kuromaru tends to go with root vegetables, so I wanted to bring out that earthy note with homemade ginger syrup which is made by reducing ginger with other spices like bay leaf, cinnamon, clove, nutmeg, red chili pepper, anis, and caraway into a syrup. It’s like a summery mulled wine.

The key to this cocktail is making the ginger syrup right. If you are too afraid to do it, I suppose you can use ginger ale. Last but not least, I am going to make a cocktail with Kuromaru using homemade peach jam that enhances the sweetness of Kuromaru, which again, comes

from the sweet potato.

Every cocktail you make, you can still taste the distinct flavor of Kuromaru.

If you are going to make a cocktail with a specific drink in mind, you want to play on the characteristics that drink already has. There is no point in covering it up. So for making cocktails, the more unique and distinct the drink you are using, the easier it is to make cocktails with it.

How does Kuromaru rate when it comes to making cocktails?

In terms of Kuromaru, it is a very smooth, clean drink so it can go with virtually any food if you are food pairing. It’s like a fantastic table wine that you can’t go wrong with because it’s so good at not getting in the way of other flavors. But it’s a difficult drink to make cocktails with because it’s that much harder not to erase its delicate flavor. So the key is to find elements in Kuromaru, and to expand on an element with similar flavors so that the Kuromaru flavor as a whole surfaces.

Mr. Gen Yamamoto is an award-winning mixologist who pursues the ultimate balance and harmony in his cocktails using the bare minimum. His innovative use of fresh ingredients has become his trademark, and his unique creations have been written up in many major cocktail and food magazines . www.freshfruitmartini.com

1. Crush radish.

2. Add syrup, Kuromaru, lime juice and crushed ice and shake well.

3. Pour in a glass and garnish with mint leaf on top.

Kuromaru Ginger

1. Make ginger syrup with boiling water, sugar, bay leaf, cinnamon, clove, nutmeg, red chili pepper, anis, and caraway for 2 hours.

2. Add 1 oz of lime juice, ginger syrup and 2 oz of Kuromaru and shake.

3. Add 4 oz of soda and pour in a glass.

Kuromaru Peach

Kuromaru Sweet potato shochu with a mild and brilliant taste and a clean finish.

Sweet Potato Shochu 24% ALC./Vol.

Please Drink Responsibly.

Imported by Suntory International Corp.

New York, NY 10036 Distributed by Nishimoto Trading Co. LTD.

1. Muddle peach jam and add 2 oz Kuromaru.

2. Add 1 tsp of lemon juice, and 2 tbsp peach jam and shake.

3. Pour in a glass.

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Restaurant Review Macrobiotic, Japanese, Sushi

AKI Café Petite Macrobiotic

(AKI on West 4th)

181 West 4th St. (bet. 6th & 7th Aves.), New York, NY 10014 TEL: 212-989-5440 Lunch: Tue-Sun 12-3 pm Dinner: Sun-Thu 6-10:45 pm; Fri-Sat 6-11:45 pm

Food Drink G r o c e ry

AKI on West 4th has long been an institution in the West Village, but in May this restaurant unveiled a new macrobiotic lunch under the name AKI Café Petite Macrobiotic.

According to the owner, Yumiko Nakanishi, along with her husband and chef Shigeaki, a macrobiotic diet is one where the foods you eat are in balance and in accordance with the seasons. Also, it doesn’t incorporate meat or dairy products, and has a focus on local food. The Nakanishis embody this principle by employing brown rice, miso and tofu as ingredients, as well as by growing vegetables for the restaurant on its roof. The macrobiotic premise may sound simple, but the items that come out of AKI’s kitchen are anything but. Offering a diversity of tastes is the Tofu Pizza with green curry, whose vegetarian cheese is made out of tapioca. During this recent heat wave the inventive Vegetable Summer Roll, made of chile, miso, balsamic sauce tapioca paper, soba, avocado, tofu and salad, became a customer favorite. Make sure to leave room at the end of your meal for AKI’s desserts, sweetened with agave syrup so they’re sugar free but still delicious.

Restaurant Review LUNCH BOX SET

AKI Café Petite Macrobiotic (AKI on West 4th) / ennju / Gyu-Kaku East Village

Asian RESTAURANT REVIEW The Cottage

Let’s Eat the Season Simmered Stuffed Turnip with Minced Meat

Listings Japanese Restaurant Asian Restaurant

A feast for the eyes as well as the stomach, AKI’s macrobiotic lunch box comes with two sides and your choice of one or two main selections (for $7.95 and $9.95 respectively). Pictured here are four of the 10 choices: Tofu Pizza, Salmon Kenchin Roll, Sashimi Salad and Vegetable Summer Roll.

3 Best Sellers Salmon Kenchin Roll

Tofu Pizza

*All are from choices of lunch box ($7.95, $9.95)

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Sweet Potato Pasta

Restaurant Review Japanese

Japanese BBQ

ennju

Gyu-Kaku East Village

20 E. 17th St., (bet. Broadway & 5th St.), New York, NY 10003 TEL: 646-336-7004 / www.ennju.com Mon-Fri: 11:30 am-10 pm, Sat & Sun: 12 pm-8 pm

34 Cooper Sq., New York, NY 10003 TEL: 212-475-2989 / www.gyu-kaku.com Lunch: Mon-Sun 11:30 am-3 pm Dinner: Mon-Thu 3-10:30 pm, Fri & Sat 3-11:30 pm, Sun 3-9:30 pm

It’s been about 10 years since ennju, a casual Japanese restaurant, first opened near the northwest corner of Union Square. From the outside, the restaurant looks like a deli that only serves prepared food, but it’s much more. The restaurant has extensive made-to-order options in addition to its prepared food. “We are proud of being able to serve freshly made food with high-quality ingredients at reasonable prices. I wish everyone would take advantage of that,” says Mr. Yasuhiro Kato, ennju’s owner. At the sushi counter, sushi chefs make your favorite sushi and rolls in front of you as you request.If you are in a big hurry, it’s okay to pick up ready-made sushi boxes, but if not, you should really ask them to prepare sushi and rolls with your favorite ingredients and enjoy the freshness. From the kitchen, Chicken Udon –– ennju’s original dish of hot noodles topped by teriyaki chicken –– is customer favorite, followed closely by Curry Rice, but don’t forget to check out ennju’s Specials of the Day as well. The restaurant also has a selection of sake and beer that you can pair with food. One important final note: One hour before closing, the price of ready-made sushi is reduced by half.

Yakiniku is a Japanese style barbecue that’s been enjoyed in Japan for over a hundred years. Here at GyuKaku East Village, a branch of a global yakiniku restaurant chain, they offer authentic flavors to their clientele. Unlike Korean barbecue, their yakiniku is marinated for much shorter times. Because they use only top quality meat from their contracted farm in Nebraska, it is naturally soft and tender and doesn’t require long marinating times. Especially, their U.S. Kobe beef is nicely marbled and amazingly tender and juicy on your palate. “We wish our customers to experience the pleasure of eating quality meat,” says Mr. Joe Homma, general manager of Gyu-Kaku East Village. While most steakhouses carry only thick cuts of meat, Gyu-Kaku serves various parts of meat and offal, such as short ribs, skirt steak and tongue, each prepared differently and perfectly to maximize its feature. It’s enjoyable to cook meat on the private grill at each table and eat it fresh off the grill. Gyu-Kaku’s roaster is designed to be smokeless and the mesh grill pan effectively drains fat. During their Happy Hour all drinks are 50% off and tons of amazing bargain dishes are offered.

NIKU MISO UDON & DRAGON ROLL

Kobe Kalbi Short Rib

As the summer heat begins to lessen, people start to crave hearty dishes again. Recommendations include Niku Miso Udon, thick udon noodles topped with miso-flavored ground beef and vegetables and Dragon Roll, which features eel and cucumber inside and avocado topped with flying-fish roe outside.

Kobe beef from Gyu-Kaku’s contracted farms is absolutely a delicacy. It is so beautifully marbled, almost melting at room temperature, that you can enjoy its tenderness and buttery flavor. They also have an extensive selection of sake that is carefully picked to pair with their food.

3 Best Sellers Chicken Udon $9

3 Best Sellers Curry Rice $9

Chige Nabe Hot Pot $8.50

Harami (skirt steak) $11

Sukiyaki Bibimbap $10

Short Ribs $13

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Ozu

566 Amsterdam Ave. (bet. 87th & 88th St.) 212-787-8316

Planet Sushi*

380 Amsterdam Ave. (at 78th St.) 212-712-2162

Upper West

Saga Grill

1268 Amsterdam Ave. (bet. 122nd & 123rd St) 212-666-2996

Upper West

$25

Saji’s

256 W. 109th St. (Broadway & Amsterdam Ave.) 212-749-1834

Upper West

$25

$20

Suma Sushi

964 Amsterdam Ave. (bet. 106th & 107th St.) $25 212-280-5858

Upper West

Upper West Upper West

2707 Broadway (bet. 103rd & 104th St.) 212-749-5008

Akai Sushi Lounge $18

507 Columbus Ave. (bet. 84th & 85th St.) 212-362-6200

Upper West

Bar Masa Dan Japanese Restaurant

Serving affordable Japanese dishes for $20 or less in the heart of Lincoln Sq. for over 30 years. Their sushi chef, Mr. Miyata and the dining chef, Mr. Hara are both native Japanese, and have been satisfying our patrons with delicious meals for over a decade.

$20

2018 Broadway (at 69th St.) 212-877-5255

Upper West

Gari

Upper West

Ichie Restaurant

53 W. 106th St. (bet. Manhattan & Columbus Ave.) 212-865-4888

Upper West

Kitaro

510 Amsterdam Ave. (bet. 84th & 85th St.) 212-787-9008

Upper West

Kouzan

685 Amsterdam Ave. (at 93rd St.) 212-280-8099

Upper West

Kumo Sushi

165 W. 72nd St. (Columbus & Amsterdam Ave.) 212-580-6228

Upper West

Mama Sushi

237 Dyckman St. (Broadway & Seaman Ave.) 212-567-2450

Upper West

Mana Organic Cafe

646 Amsterdam Ave. (bet. 91st & 92nd St.) 212-787-1110

Upper West

Masa

Time Warner Ctr.,4Fl Columbus Cir. 212-823-9800

Upper West

Upper West

$20

$42

Next Door

813 W. 187th St. (Pinehurst & Fort Washington) 212-543-2111

$25

Just one minute from Grand Central on foot

$22

$30

$61

$20

$30

Sapporo Draft Beer in a mug $2.75 during Happy Hour 5:30pm-8:30pm

HATSUHANA PARK $30

237 Park Ave. (bet. 45th & 46th St) 212.661.3400 Mon-Fri 11:45am-2:45pm (Lunch), 5:30pm-10pm (Dinner)

$25

WWW.HATSUHANA.COM

Ikenohana

1016 Lexington Ave. (bet. 72nd & 73rd St.) 212-737-6639

3 each

$38

Ichiro

1694 2nd Ave. (bet. 87th & 88th St.) 212-369-6300

Hearty snacks for $

Haru Sake Bar

1327 3rd Ave. (at 76th St.) 212-452-2230

Upper East

on our open terrace!

$54

Haru

1329 3rd Ave. (at 76th St.) 212-452-1028

Upper East

ENJOY BEER & SNACKS

Ginza

800 Lexington Ave. (at 62nd St.) 212-888-7898

Upper East

Momoya Amsterdam

427 Amsterdam Ave. (bet. 80th & 81st St.) 212-580-0007

Upper East

$25

Geisha

33 E. 61st St. (bet. Park & Madison Ave.) 212-813-1113

Upper East $400

Matsu

483 Columbus Ave. (bet. 83rd & 84th St. ) 212-799-7922

Upper West

$20

It's the perfect season to

Fuji Yama

1466 1st Ave. (bet. 76th & 77th St.) 212-249-2722

Upper East $25

9 E. 37th St. (bet. Madison & 5th Ave.) 212-213-5137 / www.roninbarandgrill.com Sunday Closed Follow Ronin Bar & Grill on Facebook

East Japanese*

354 E. 66th St. (bet. 1st & 2nd Ave.) 212-734-5270

Upper East $30

Ronin

$20

Donguri

309 E. 83rd St. (bet. 1st & 2nd Ave.) 212-737-5656

Upper East $25

Order one roll containing Tuna and get a second roll FREE! (until Sep. 30, 2011)

$32

Aki Sushi

1425 York Ave. (bet. 75th & 76th St.) 212-628-8885

Upper East $18

Only for Chopsticks NY Readers!

Opening Promotion

$14

Upper East Upper East

$20

-------- By Mr. Kawada, the owner and a fish specialist

Vine Sushi & Sake

2953-55 Broadway (bet. 115th & 116th St.) 212-222-3568

$35

The taste of Tuna differs greatly depending on the cut. We use cooking methods that maximize the flavor of various cuts such as Kama, Nakaochi, Dorsal fin. Have you ever enjoyed the unique flavors of these cuts?

Tenzan

285 Columbus Ave. (bet. 73rd & 74th St.) 212-580-7300

Haru

433 Amsterdam Ave. (bet. 80th & 81st St.) 212-579-5655

$15

Have you ever eaten truly delicious Tuna?

Tamaya

4030 Broadway (bet. 169th & 170th St.) 212-568-0036

Upper West

$35

Sushi Yu 2

827 W. 181st St. (bet. Pinehurst & Cabrini) 212-781-8833

Upper West

$20

Sushi Hana

466 Amsterdam Ave. (bet. 82nd & 83rd St.) 212-874-1076

Upper West

$25

Sushi A-Go-Go

1900 Broadway (bet. 63rd & 64th St.) 212-724-7340

Upper West $80

370 Columbus Ave. (bet. 77th & 78th St.) 212-362-4816

Upper West

Upper West

Upper West $69

Time Warner Ctr. 10 Columbus Cir. 212-823-9800

Upper West

Sun-Chan*

46th 6th S St

45th St 44th St

Lexington Ave ve

Upper West

$20

Parkk Avee

Upper West

Vanderbilt Ave ve

Japanese Restaurant Guide

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The COTTAGE Healthy and Wallet Friendly Chinese For a decade now, this comfortable, large Chinese joint that can seat 200 has been serving up traditional Chinese cuisine to the Union Square neighborhood. Their dishes are mainly Cantonese style, featuring a variety of noodle soups that are popular among students in the area. Everything here tastes healthy, fresh and flavorful. “Because we have a large senior center close to us, we have many elderly customers who cannot handle too much sodium or oil, so we have come to be very careful and health conscious about what we serve. There is absolutely no MSG here,” says manager Minnie Lin. The restaurant has a number of vegetarian dishes as well as Thai dishes so that there is something for everyone.

One of the unique aspects of the restaurant is that they feature a Design Your Own Dish

menu where you get to choose your meats (or fish), vegetable, and sauces, and have the option of stir-frying or steaming them so that customers have full control of their dish.

Most popular items include House Special Bean Curd, Sauteed Lobster with choice of sauces, Tangerine Prawns Shanghai Style, and General Cheng’s Chicken. The large portions make the joint more than affordable, and for anyone that orders an entrée, there is free house wine for the rest of the night. The lunch specials are even sweeter where you get a main dish with rice and soup from only $5.25, but if you get a Prix Fixe lunch for $7.50, you get a drink and appetizer on top of the regular lunch set. Also, the daily specials, featuring fresh ingredients of the day, will keep it plenty entertaining for you too.

The tofu in the House Special Bean Curd covered in a yummy brown sauce is absolutely heavenly.

Tangerine Prawn Shanghai Style, large succulent prawns covered in a sweet and tangy tangerine sauce will surprise you with their freshness.

The Cottage 33 Irving Pl., (at 16th St.) New York, NY 10003 TEL: 212-505-8600 www.cottagenyc.com Mon-Thu 11 am-11 pm, Fri: 11 am-11:30 pm, Sat: 12 pm-11:30 pm, Sun: 11 am-11 pm

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BEAUTY

“Your skin reflects your body’s overall health.”

Beauty Advisor of the Month: Mr. Masato Tsuneki of VARTALI SALON What is unique about VARTALI SALON? VARTALI SALON is a successful, upscale salon which has been in the same space on 57th Street for over three decades and has many repeat customers. The staff members come from all over the globe, creating a unique synergy and positive atmosphere in the salon. I think the secret of success is the cheerful energy that the salon creates. Customers feel as if they are part of the VARTALI family.

What is your signature service?

I specialize in haircuts, cashmere smoothing treatments and Japanese straightening perms. I personally like creating short hairstyles, as it is more difficult and subtle to do it precisely compared to longer hairstyles.

I really enjoy the challenge.

What do you pay particular attention to with

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each client?

My motto is “to create the perfect hair cut for each client so that they leave happy and peppy.” In Japan, we are given a strict time limit for each customer. But here, we have more flexibility so we can really create a sublime hairstyle for each customer. In addition, it is really important to create a positive experience for every customer so that they can leave satisfied.

What are the recent hairstyle trends?

In the past, people used to bring in pictures of celebrities and ask to have their hair cut to look like them.

But lately, I see more customers have their own individual ideas for how they want their hair cut.

VARTALI SALON 48 E. 57th St., (bet. Park & Madison Aves.), New York, NY 10022 TEL: 212-935-4640 / www.vartali.com

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Beauty & Health Tip from Mr. Tsuneki It is sad to say, but my metabolism has slowed down, and it’s getting harder and harder to slim down as I get older. So, to maintain my weight, I go running for 45 minutes about 2-3 times a week and I do sit-ups every night. Also, I make sure to keep “hara hachibun-me,” meaning that I only eat until I am 80% full. This really kills me, actually. [laugh] As for hair care during the summer, I suggest people dry their hair thoroughly, as your hair cuticles tend to open up easily in the summer because of the heat and humidity and become more prone to damage.

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LANGUAGE

Sensei Inter view,

Vol.

16

“I encourage my students to learn to think in Japanese.“ Ms. Miki Shimada (ABC Language Exchange )

What are the unique aspects of your teaching method?

In my class, I try to use a combination of Japanese and English as much as possible so that the students are able to catch Japanese words and their meanings more naturally, even if they don’t understand every single word. While doing so, I try to give literal translations rather than the perfect English translations because I want to teach my students how Japanese people think and communicate with one another. For example, in Japanese we say “Kohi o nomi ni ikimasen ka?” [“Won’t you go and have some coffee?”] in the negative form. The textbook translation is “Do you want to drink some coffee?, but we don’t say it

that way because it seems very intrusive and direct. I encourage all of my students to learn to think in Japanese for smoother communication.

It must be hard to learn to think in Japanese.

Are there any good ways?

I suggest some YouTube videos to my students because students can learn at home about Japanese language, customs, and culture from watching these videos.

Some of them are really humorous although they are not originally made for educational purposes. I want to make it fun for my students to learn Japanese.

they reach a learning plateau?

Everyone gets stuck at some point, but if the students feel as if they are not improving, I advise them to change their way of learning. I also suggest that they consult with their teachers about their weaknesses – is it reading, writing, speaking, listening? Since the teachers are experts, they can pinpoint the student’s weaknesses and make helpful suggestions on how to improve.

ABC Language Exchange 146 W. 29th St., #6E, (bet. 6th & 7th Aves.)

New York, NY 10001 TEL: 212-563-7580 / www.abclang.com

Shimada sensei’s mini lesson

“SHOSHIN WASURUBEKARAZU” This means “don’t forget your very first experience.” We all have our first experience at something—whether it’s a new sport, language learning, first day on the job, etc. You eventually improve, but it’s important to remember the first time you did it and how you felt.

How do you encourage your students when

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CULTURE

MAnga

&

ers. This manga focuses more on the human drama between the bartender and his customers.

an ime r e p o r t

Drink Craze in Manga

By Yusuke Nomura Since this issue of Chopsticks NY is dedicated to Japanese drinks, this month I’m exploring manga featuring this theme. Compared to the other genres I have written about before––gourmet, ball sports, sci-fi, and yokai ghosts––the drink genre does not have a substantial number of titles, but there are some very notable ones. Also, the genre is young in terms of its history; it was not until the 1980s that drink manga became popular.

The trailblazing work in the movement that would become known in Japan as the “gourmet manga boom” was Oishinbo in 1983. With over 100 volumes and more than a million copies sold per volume, each episode follows the travels of a food critic in search of the best food in Japan. There are some volumes that are dedicated solely to describing drinks: Volume 54 involves Japanese sake, Volume 60 emphasizes the necessity of clean water in creating tasty dishes, and Volume 95 describes shochu. Also, Oishinbo A la Carte Volume 33 is all about water.

Sake is a popular subject in drink-themed manga. In 1988 Akira Oze wrote Natsuko no Sake, about a girl’s

Yusuke Nomura Buyer of anime and manga related products in Kinokuniya Bookstore’s Manhattan location. His personal favorite from the drink manga category is Kohi Mou Ippai by Naoto Yamakawa.

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desire to grow a legendary variety of rice and make the best sake in Japan in memory of her deceased brother. Oze has also created Kuroudo, a story about a master brewer, since 2006. In 1996 Tomoko Ninomiya began a comical manga involving sake, Heisei Yopparai Kenkyujo. It features the creator herself as the director of an institute investigating drunken people. She attempts to study the effects of alcohol on herself, but because she always drinks too much, she can never get any research done.

The year 2004 was a milestone for drink manga, with the publication of many manga that came to define the gourmet era. The widely popular, Kami no Shizuku involves a young man who must travel the country to identify 13 wines in order to take ownership of his father’s legacy. While teaching readers how to appreciate wine, the comic has also caused a significant wine craze in Japan, with sales of wines featured in the manga sky-rocketing. The manga has been translated and published in Korea, Hong Kong, and France and has sold more than 500,000 copies.

In the same year, Moyashimon debuted. This manga follows a college student at the University of Agriculture who has the ability to see and communicate with bacteria and other microorganisms, a gift that he uses for microbiology research and brewing liquor.

Around the same time, Araki Joh wrote Bartender, a manga about a bartender prodigy who mixes drinks to provide comfort and therapy for anxious custom-

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As sake and wine become more popular themes in manga, so do tea and coffee. In 2005 Yoshihiro Yamada created Hyouge Mono, depicting a man torn between his inner desire for status and his love of the tea ceremony. Ameiro Kocha-kan Kandan focuses on a girl who opens up a teahouse with money won in the lottery. Kocha Oji is about a high school tea club whose members call upon tea princes to grant them wishes. Kohi Mou Ippai is a unique type of drink manga. It’s a collection of short stories depicting experiences that go along with drinking coffee. The cast of characters changes in each episode and so do their relations with coffee. However, the manga shows the author’s great attachment to coffee.

There is a wide umbrella that drink mangas fit under––some serve as informative guides and others as dramatic entertainment. We can definitely expect more creative drink manga in the near future.

Moyashimon Moyashimon (issues 1–10) by Masayuki Ishii is about a college student who can see and communicate with bacteria.

This manga is about bacteria, viruses, and life at an agricultural college, but it also describes how to make alcoholic drinks like sake, wine, and beer as well as food such as cheese, natto, and miso using bacteria. There is an English version with the same title.

’s P ick Yus uk e

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EVENT / ENTERTAINMENT / LEISURE

E V ENT

ENTERT A IN M ENT

L EI S U RE

T he e v ents and ser v ices program M ed for J apan relief are marked

Exhibition September 7-12 FREE MUSIC OF SILENCE Rogue Space Gallery Valentina Battler, a Russian-Canadian poet and artist, is holding MUSIC OF SILENCE, a solo show of works on Xuan paper at the Rogue Space Gallery in Chelsea. The collection includes 52 works of Contemporary Ink Painting (Sumie) combined with the works of Chinese Painting, Contemporary Ink painting, and Ink and Pastel Painting.

Possessing an exceptional technique, Valentina Battler has invoked both the traditions of synaesthesia and the influence of art and craft from China and Japan in a wideranging aesthetic. Artist reception will be held on Sep. 8 from 6-9pm.

Location: 508 W. 26th St., (bet. 10th & 11th Aves.), Studio 9F New York, NY 10001 TEL: 212-751-2210 / www.roguespacechelsea.com Info: www.valentinabattler.com

_____________________________________________ September 8-24 FREE JAPAN FASHION PHOTO 2011 hpgrp gallery New York In celebration of New York Fashion Week in September, hpgrp gallery NY will mount an exhibition of photography entitled Japan Fashion Photo 2011. Curated by Jiro Ishikawa, the former editor-in-chief of Brutus, the exhibition will highlight the symbiotic relationship between magazines and fine arts photography in Japan, as well as expose

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an American audience to the works of emerging Japanese photographers. Opening on September 8, from 6-8pm.

Location: 529 W. 20th St., 2W, (bet. 10th & 11th Aves.)

New York, NY 10011 TEL: 212-727-3030 www.hpgrpgallery.com / Shuhei_yamatani@hpgrp.com _____________________________________________ September 9-10 Y Interactive Art Exhibit at World Tea East SerendipiTea Artist Michele Brody and World Tea East exhibitor, SerendipiTea have partnered to create a one-of-a-kind interactive art exhibit to provide both hope and financial support to the victims of the Japan-quake and tsunami. The exhibit, entitled Reflections in Tea, will take place on the World Tea East show floor Sep. 9-10 at the Pennsylvania Convention Center in Philadelphia, PA. During the event, delegates to World Tea East will be asked to write a message of hope or prayer on stained tea bags for people who have suffered in the recent Japan disasters. At the conclusion of the event, the tea bags will be made into a wishing quilt and will be sent as a gift to the residents of the Fukushima Prefecture. All proceeds will be donated to the Japanese Red Cross.

Location: Pennsylvania Convention Center 1101 Arch St., Philadelphia, PA 19107 TEL: 215-418-4700 / www.paconvention.com Info: www.worldteaeast.com _____________________________________________ September 10 – October 3 Exhibition Features the Work of Two Japanese Artists JaNet An exhibition featuring the works of Japanese artists, Yumiko Furukawa and Mael Nohara, entitled “New Constellation” will be held in the JaNet multipurpose space in Manhattan’s diamond district. Furukawa creates expressive paintings with jewel-like

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Y.

colors using watercolor, oil paint, and acrylic while Nohara does luminescent portraits of characters, with a computer.

Location: 2 W. 47th St. 7th Fl., (bet. 5th & 6th Aves.)

New York, NY 10036 TEL: 212-921-8788 / www.japanesenetwork.org _____________________________________________ September 24 – October 15 Japanese Pottery Exhibition Makari Makari, Japanese Antiques store in the East Village, will host Japanese potter, Keisuke Hatanaka in his first New York City exhibition. Currently living in Tokoname, a town with a rich history of pottery, Hatanaka has been featured in a number of exhibitions in Japan, Korea and Taiwan. His featured works will include containers that look like they could have been taken from animation and contain a deep essence of Japanese culture.

Location: 97 3rd Ave., (bet. 12th & 13th Sts.) New York, NY 10003 TEL: 212 995-5888 / themakari.com

_____________________________________________ September 30-October 14 FREE The Open Mind of Lafcadio Hearn in New York The Nippon Gallery This exhibition is dedicated to Lafcadio Hearn. He is known for ghost stories such as “The Story of Miminashi-Hoichi” and “Yuki-onna”, but above all, his greatest achievement is that he introduced Japan to the world without any prejudice. At this exhibition 24 works of art will be on display by both Japanese and international artists expressing their interpretation of Hearn’s Open Mind through art. Other pieces on display include over 20 beautifully bound first editions of Hearn’s books with Harper & Brothers, Houghton, Mifflin & Co. and Macmillan & Co. as

a EVENT / ENTERTAINMENT / LEISURE well as 2 pieces of Hearn’s cherished personal items from the Lafcadio Hearn Memorial Museum in Matsue City.

Location: 145 W. 57th St., (bet. 6th & 7th Aves.)

New York, NY 10019 TEL: 212-581–2223 / www.nipponclub.org _____________________________________________

Location: (Manhattan) 265 Madison Ave., 5th Fl. (bet. 39th & 40th Sts.) New York, NY 10016 TEL: 212-947-3334 / www.kyokushinkarate.com (Edgewater) 360 Old River Rd., 2 Fl, Edgewater, NJ 07020 (Harrison) 261 Halstead Ave., Harrison, NY 10528

Lecture/Forum/ Film/Festival September 17 FREE Fall Open House Karate for Beginners Kyokushin Karate Official IKO-USA Branch, Kyokushin Karate New York (KKNY) will host their Fall Open House on Sep. 17. Come experience an authentic Japanese karate class. Geared for beginners (adults and kids) at various times at their 3 area locations: Midtown & Harrison, NY & Edgewater, NJ; the Open House requires no special equipment or uniform – just a reservation to secure your spot. Shihan Katsuhito Gorai, IKO International Dept. Director and 6th degree black belt, and his team will lead the sessions.

Open House attendees will receive a new student’s coupon worth $50 off registration if they decide to join. Call for scheduling, space is limited.

Event Feature September 10 Y

The 4th Annual Circle Wind Memorial Concert

The fourth annual Circle Wind Memorial Concert will be held at the New York Society for Ethical Culture Concert Hall on Sep. 10. One day prior to the tenth anniversary of the 9.11 Attacks in 2001, the concert is commemorating the victims of the disaster as well as those of the 3.11 earthquake and tsunami that occurred this year.

Gregory Singer and his Manhattan Symphonie Orchestra will perform Bedrich Smetana’s “Má vlast (The Moldau)” and Jean Sibelius’s “Finlandia,” featuring the choral group, Japan Choral Harmony (JCH). A number of the choir members are from the damaged area, and they will perform a memorial song “Asu To Iu Hi Ga” at the end of their stage. The song is monumental in the sense it was performed by the student choir in Hakken Middle School in Wakabayashi ward, Sendai City, one of the areas heavily affected by the 3.11 disaster, for the purpose of encouraging the people sheltered in the school.

In addition to the orchestral performance, three

Voice actress Junko Takeuchi, most-known for her work as the voice of Naruto Uzumaki — the lead character in the Naruto franchise and Hiro Mashima, Japanese manga author and artist most known for his fantasy titles Rave Master. For more information and ticket purchases, please visit the web address indicated below.

Location: Javits Center 655 W. 34th St. (at 11th Ave.), New York, NY 10001 Info: www.NewYorkComicCon.com/Chopsticks

_____________________________________________ October 13-16 New York Anime Festival The New York Anime Festival is a celebration of Japanese popular culture from the creators of New York Comic Con. Taking place at the Javits Center in Midtown Manhattan, the New York Anime Festival at New York Comic Con showcases the best of anime pop culture, including the latest anime, manga, Japanese cinema, music and games as well as anime-influenced comics, animation and films from around the world. Spotlight guests this year include,

artists are joining the concert from areas in Japan that were most affected by the latest earthquake. The artists include: J-POP singer Kiyotaka (from Sendai), Jamaican reggae singer Miki Baby (from Miyagi), and Hinaco (from Fukushima).

Also, New York based acclaimed jazz pianist Kayo Hiraki (originally from Chiba) who has sold out shows at the Blue Note will bring her veteran quartet to the concert.

The concert will start at 7 pm and the fee for a ticket is $10.

Location: 2W. 64th St., (at Central Park West), New York, NY 10023 TEL: 201-264-5825 (Mike) http://kazenowa911.blog6.fc2.com For ticket: www.sqmus.com

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Event August 25 Origami Event for Tots MIKI HOUSE MIKI HOUSE, Japan’s leading kids apparel brand, will present an origami folding instruction event at their Bloomingdale’s 59th Street location in collaboration with Taro’s Origami Studio, a Philadelphia based organization that aims to provide origami instruction in a fun, interactive environment aided by innovative technological tools. Children from ages 3 to 6 are welcome to come and enjoy the origami making festivities by folding MIKI HOUSE’s original characters, “Pucci” (the bear) and “Usako” (the rabbit) using interactive instructions on the iPad. The iPads provide children the ability to rewatch each step multiple times before needing to ask for help.

Location: Bloomingdale’s 59th Street 1000 3rd Ave., (at 59th St. & Lexington Ave.), 8th Fl. New York, NY 10022 TEL: 212-705-2000 www.mikihouse-usa.com / info@mikihouse-usa.com _____________________________________________ August 28 Japanese Chefs to Make Fresh Tempura at Green Market Amsterdam Market, Wasan Two Chefs from Wasan, a NYC Japanese restaurant serving local, seasonal cuisine, will be making fresh tempura at New Amsterdam Market from 11 am to 4 pm. New Amsterdam Market is a Greenmarket in lower Manhattan

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EVENT / ENTERTAINMENT / LEISURE that offers fresh, local produce grown in NY. The Chefs from Wasan, Mr. Sakurai and Mr. Kitagawa will prepare tempura from produce selected and purchased by greenmarket customers and fry it on location. This is definitely the way tempura should be eaten. Check the New Amsterdam Market website for details.

Location: (New Amsterdam Market) On South St. between Beekman St. and Peck Slip, New York, NY 10038 www.newamsterdammarket.org Info: (Wasan) www.wasan-ny.com / TEL: 212-777-1978

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September 10 Y HOPE: A Sake Tasting for Japan Disaster Recovery Wine of Japan / Matsuri Premier wholesale Japanese beer, sake and shochu distributor, Wine of Japan in cooperation with Matsuri Japanese restaurant in Chelsea and Robb Report, will hold a sake tasting fund raiser for those who have suffered through Japan’s worst natural disasters on Mar. 11. At this event, over 30 premium sakes and shochus will be served with food pairings by famed Matsuri executive chef, Tadashi Ono, in a secret tasting room behind the Matsuri bar. Donations are $75 with all net proceeds going directly to the JAANY Recovery Fund. To reserve seats, email hope@wineofjapan.com.

Location: 369 W. 16th St., (bet. 8th & 9th Aves.)

New York, NY 10011 TEL: 212-243-6400 / www.matsurinyc.com hope@wineofjapan.com _____________________________________________ September 11 Otsukimi Kids Day Kiteya SoHo

Traditional Japanese fashion and crafts store, Kiteya is presenting a fun-filled Otsukimi Kids Day. Join them in welcoming autumn with exciting activities, including an introduction to otsukimi as well as a sing-a-long in Japanese.

Snacks and juices will be provided at the end of the activities. Seats are limited (up to 12 participants), so please reserve a seat for you and your children in advance at contact@kiteyany.com. The event will be held from 1-2pm.

Location: 464 Broome St., (bet. Mercer & Greene Sts.) New York, NY 10013 TEL: 212-219-7505 / www.kiteya.com _____________________________________________ September 14 “Communicate with Confidence”: Asian Networking Event Hills Learning Hills Learning and Two Rivers Associates are offering a networking event for Asian professionals and students as well as people interested in Asian languages and cultures.

There will be both food and drink provided for attendees, and their guest speaker will be Jayne Latz, a professional who’s a licensed speech language pathologist with over 20 years experience teaching individuals and corporations communicative languages. Cost is $20 in advance and $30 at the door. Registration required via website.

Location: The Japanese American Association of New York 15 W. 44th St, 11 Fl., (bet. 5th & 6th Aves.)

New York, NY 10036 TEL: 212-551-7903 / www.hillslearning.com _____________________________________________ September 14 & 16 Asabiraki Night: Two Famous NYC Sake Bars Celebrate a Renowned Sake Brand Asabiraki Co., Ltd. Asabiraki, the renowned sake brewery of Iwate Prefecture with over 130 years of history, crafts Nanbu-style sakes, using traditional methods, under the guidance of the Nanbu Brewmaster. Four sakes from Asabiraki, Suijin, Kyokusen, Nanbu-ryu, and Tonyu no Sake, are currently available in the U.S. To celebrate these wonderful sakes, two restaurants in New York City will host Asabiraki Night. On Sep. 14 at sake bar, Sakagura, and on Sep. 16 at sushi restaurant, Shinbashi, you’ll enjoy Asabiraki sake with each restaurant’s outstanding dishes. Contact the restaurants for event details.

Location: (Sakagura) 211 E. 43rd St. B1 Fl., (bet.2nd & 3rd Aves.)

New York, NY 10017 TEL: 212-953-7253 (Shinbashi) 7 E. 48th St., (bet. 5th & Madison Aves.)

New York, NY 10017 TEL: 212-813-1009 _____________________________________________ September 15 Sake Expo & Food Show 2011 JFC International, Inc.

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JFC International, Inc. will hold its annual food and sake tasting event, the Sake Expo & Food Show 2011 at the New Yorker Hotel. The event will feature new products from Japan, a sake serving demonstration by brewers from Japan and lots of sake and food from over 46 Japanese companies. Additionally, seminars will be held

by Ozeki (U.S.A.) Inc. on understanding the difference between degraded sake and well-preserved sake and proper storage methods to prevent degradation, and by Kuramoto U.S.A. on pairing sake with foods, explaining which sakes and foods go well together and which do not.

Please inquire about schedule details. Please note that this is a business-to-business event, and is open to restaurant and retail operators only.

Location: The New Yorker Hotel 481 8th Ave., (at 34th St.), New York, NY 10001 TEL: 908-525-4400 www.jfc.com/sakeexpo

_____________________________________________ September 22 Sake and Seasonal Vegetable Buffet Event Umino ie East Village Japanese restaurant, Umino ie will hold an all-you-can-eat-and-drink event featuring Kagatobi brand sakes. The event will feature foods made with seasonal vegetables served buffet style and two kinds of sake, Chokarakuchi Kagatobi and Kagatobi Unfiltered Nigori Sake.

The cost is $40 per person. The event is limited to 25 customers so call for a reservation soon.

Location: 86 E. 3rd St., (bet. 1st & 2nd Aves.)

New York, NY 10003 TEL: 646-654-1122 _____________________________________________ September 22 –25 Products from Northern Country at the Hokkaido Fair Mitsuwa Marketplace The annual Hokkaido Fair will be held at Mitsuwa Marketplace in New Jersey. All products will be imported from Hokkaido for the event, and many demonstrations will be conducted by chefs and experts from Hokkaido. One new product in this year’s lineup will be Kagetora Ramen. Two flavors, miso and spicy miso, will be offered. For crab lovers, various bento boxes will be available featuring king crab fresh from Kanikosen. The sushi bento, packed with crab legs is always a favorite. Other highlights will include,

EVENT / ENTERTAINMENT / LEISURE a cheesecake demonstration from Mirei-Ka, curry pan from the Pullman Bakery, the introduction of hotate (scallop) stew, and various kinds of freshly fried croquettes from Maruhiro Ota. The Mitsuwa Shuttle Bus provides transportation every day from Port Authority to Mitsuwa Marketplace. Starting on Sep. 1 the shuttle bus to Mitsuwa will be free on Wednesdays and Thursdays (see the ad on page 49).

Location: 595 River Rd., Edgewater, NJ 07020 TEL: 201-941-9113 / www.mitsuwa.com/english

_____________________________________________ October 5-8 Shimane Prefecture Food Fair Shimane Prefecture This year’s Shimane Prefecture Food Fair will be held in New York City. Highlights of the fair will include demonstrations and sales of wagashi (Japanese traditional sweets) from Matsue City and soba noodles from Izumo region conducted by professional wagashi and soba craftsmen. After watching the demonstrations you’ll be able to taste (wagashi only) and purchase these authentic foods. See below for fair locations and schedule. For more details see the advertisement on page 76 or call each store.

(Location & schedule) Oct. 5: Sunrise Midtown (TEL: 646-380-9280) Oct. 6: Soba Nippon (TEL: 212-489-2525), Katagiri (TEL: 212-7553566) Oct. 7: Daido (TEL: 914-683-6735), Sunrise SoHo (TEL: 212-219-0033) Oct. 8: Daido _____________________________________________ October 8 The 18th Annual Japanese Food & Restaurant Show New York Mutual Trading New York Mutual Trading will present The 18th Annual Japanese Food & Restaurant Show at the Metropolitan Pavilion. With the slogan “Japanese Cuisine Renaissance: Fresh Ideas Start Here!”, this year’s event focuses on the rapidly changing style of Japanese cuisine as it has become more accepted within the American market. This year’s show will feature more than 60 suppliers presenting over 3000 products as well as cooking demonstrations by top NYC restaurants and sake and shochu seminars. This event is open to retailers, restaurants and food services

only. For free registration, please visit New York Mutual Trading’s website.

Location: Metropolitan Pavilion 125 W. 18 St., (bet. 6th & 7th Aves.), New York, NY 10011 Info: www.nymtc.com _____________________________________________ October 22, 23, 29 & 30 International Children’s Day Celebration ISF (International Shinto foundation) ISF’s annual event, International Children’s Day Festival (Shichigosan) will be held in New York on Oct 22 and 23, and the Washington DC area on Oct. 29 & 30. Shichigosan is well known throughout the world as one of the most graceful ceremonies to come out of Japan. ISF welcomes boys at age 5 and girls at ages 3 and 7 and celebrates children’s good health and happiness. Everyone can attend regardless of religion or nationality. Come and experience this beautiful Japanese ceremony this fall. To register, please go to www.shinto.org/isf. Registration is required via online by Oct. 3.

Info: 300 W. 55th St., 20B, (at 8th Ave.) New York, NY 10019 TEL: 212-686-9117 / www.shinto.org/isf _____________________________________________

Liquor Shop Offers 10% Off Cases of Sake, Port, Sherry & Still Wine Mister Wright Featuring a wide selection of Japanese alcohol with 40 kinds of shochu, 80 kinds of sake, as well as many sparkling sakes and plum wines, the Upper East Side liquor shop, Mister Wright is currently offering 10% off cases of sake, port, sherry, and still wine.

Location: 1593 3rd Ave., (bet. 89th & 90th Sts.) New York, NY 10128 TEL: 212-722-4564 / www.misterwrightfinewines.com _____________________________________________ Buy One Sushi Roll, Get One Free for Chopsticks NY Readers Ronin Bar & Grill The new Midtown Japanese restaurant specializing in tuna that opened in June, Ronin Bar & Grill, is offering a special grand opening promotion through Sep. 30 to Chopsticks NY readers only. Order any specialty tuna roll, mention Chopsticks NY at the time of order, and receive a second specialty tuna roll of equal or lesser value, free.

Location: 9 E. 37th St., (bet. 5th & Madison Aves.)

New York, NY. 10016 TEL: 212-213-5137 / www.roninbarandgrill.com

Happenings Thai Restaurant offers Bottled Beer for $1 at Dinnertime Rain Thai Restaurant Newly opened in Midtown East, Rain Thai Restaurant is offering discounts on bottled beer at dinnertime.

Chang Beer is available for $1 a bottle (with no limit on how many you order) and if you order one bottle of Singha Beer ($4) you get a second bottle free. Rain Thai Restaurant is a familyowned restaurant featuring both authentic Thai cuisine and American fusion dishes. Everything is made by hand.

Location: 220 53rd St., (bet. 2nd & 3rd Aves.)

New York, NY 10022 TEL: 212-752-3333 www.rainthainyc.com _____________________________________________

_____________________________________________ Salon Offers 20% Off Services by Masato to Chopsticks NY Readers VARTALI SALON Through Sep. 30, VARTALI SALON, the Midtown salon frequented by models, actors, and celebrities, is offering special discounts to Chopsticks NY readers. Make an appointment with recommended Japanese stylist, Masato and mention Chopsticks NY to get 20% off any service such as a cut, Japanese straightening, or Cashmere Luminance.

Location: 48 E. 57th St. 2nd Fl., (bet. Park & Madison Aves.)

New York, NY 10022 TEL: 212-935-4640 / www.vartali.com _____________________________________________ Union Square Chinese Restaurant offers Free Wine at Dinnertime The Cottage Conveniently located just one minute away from Union Square Station, The Cottage serves reasonably priced,

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EVENT / ENTERTAINMENT / LEISURE authentic Chinese cuisine. Now at dinnertime (after 4 pm, 7 days a week) customers who order one entrée will get free house wine (white or red). There is no limit on refills, so drink as many glasses as you like.

Location: 33 Irving Pl., (at 16th St.) New York, NY 10003 TEL: 212-505-8600 / www.cottagenyc.com _____________________________________________ Fortune Center Introduces Special Campaigns Feng Shui Fortune Center Feng Shui Fortune Center is dedicated to Feng Shui, the Chinese art that assesses the flow of energy from the surrounding environment. They offer the highest quality, certified Feng Shui items and power stones. Through the end of August, they are offering two discount campaigns.

First, bring your receipt from Dainobu or Goraku in the same building and receive 10% off. Second, if the last digit of your total price (including tax) matches the lucky number of the day, you get 15% off.

Location: 129 E. 47th St. 2nd Fl., (bet. Lexington & 3rd Aves.)

New York, NY 10017 TEL: 917-653-4716 / www.everyday-fengshui.com _____________________________________________ Japanese BBQ House Presents New Summer Happy Hour Gyu-Kaku Midtown, Gyu-Kaku East Village The New Summer Happy Hour has started at Japanese BBQ houses Gyu-Kaku Midtown and Gyu-Kaku East Village. Happy hour at the Midtown restaurant features the “Kobe Beef Duo” ($25) which includes 2 orders of selected beef dishes such as Kobe Flap, Kobe Flank Steak, Kobe Chunk Kalbi, and Kobe Bistro Harami, while the East Village restaurant offers premium dishes like the Chateaubriand for $16 (Reg. $25) and the Prime Ribeye Steak for $8 (reg. $13). For the Happy Hour schedules and details check the website.

Location: (Gyu-kaku Midtown) 805 3rd Ave. 2nd Fl., (at 50th St.), New York, NY 10022 TEL: 212-702-8816 (Gyu-kaku East Village) 34 Cooper Sq., (bet. 5th & 6th Sts.), New York, NY 10003 TEL: 212-475-2989 www.gyu-kaku.com _____________________________________________ Discount on Hair Gloss Treatment for Chopsticks NY Readers Wave 55 The Midtown salon, Wave 55 is offering their newly introduced package of Hair Gloss Treatment with blow-dry to Chopsticks NY readers for $80 (Reg. $120). The treatment returns the luster and shine to hair that has been damaged or faded by the UV rays from the summer sun. It repairs damaged areas and is known to dramatically improve color. Additionally, Chopsticks NY readers will receive as a present, Deep Conditioning, a weekly home care product which contains enough for four uses. The offer is available

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until the end of October.

Location: 1059 2nd Ave., (bet. 55th & 56th Sts.) New York, NY 10022 TEL: 212-355-7399 / www.wave55salon.com ______________________________________________ Thai Restaurant Offers 15% Off Dinnertime Coupon Thai Palate

The Midtown West restaurant, Thai Palate is offering a special dinnertime coupon in this issue of Chopsticks NY on page 44. Bring in the coupon during dinnertime with two or more people and receive 15% off your total. Thai Palate is a cozy restaurant with a cute and relaxing interior. They serve authentic Thai home cooking prepared by hand by the owner/chef.

Location: 534 9th Ave., (bet. 39th & 40th Sts.) New York, NY 10018 TEL: 212-279-9899 / www.thairestaurantny.com _____________________________________________ Special 2012 Tokyo Marathon Package Kintetsu International The City of Tokyo will be hosting its annual marathon on Feb. 26, 2012, and Kintetsu International, the official agency for this marathon, is offering an exclusive marathon and travel package that allows participants a guaranteed entry into the marathon. This marathon attracts over 250,000 worldwide participants a year, but only about 30,000 gain entry through a special lottery system.

Kintetsu’s package is the only one available that includes a ticket for guaranteed entry, and a 6 day, 4 night stay with hotel and air accommodations. For more information and pricing, please call or visit Kintetsu International’s website.

Location: 1290 Avenue of the Americas, Ste. #900 (bet. 51st & 52nd Sts.), New York, NY 10104 TEL: 800-422-3481 www.japanforyou.com / info@japanforyou.com _____________________________________________ Special Discount Off Soba Making Class for Chopsticks NY Readers Soba Totto Japanese restaurant, Soba Totto is presenting a twoand-a-half-hour soba-making lesson that will teach you all the basics of cooking and preparing soba. Performed

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every Sunday by experienced soba chef, Shuichi Kotani, his class will teach you how to cook your own soba using your very own soba making kit. The class fee is regularly $300, which includes the workshop and lesson ($150) as well as a soba making kit ($150), but when you mention Chopsticks NY, the price will be reduced to $280. For a reservation, please contact Shuichi Kotani via the email indicated below.

Location: 211 E. 43rd St., (bet. Lexington & 3rd Aves.)

New York, NY 10017 world_wide_soba_ny43@yahoo.co.jp www.worldwide-soba.com _____________________________________________ 20% Off Haircut and Free Moisture Treatment with Lisa Tomoko Shima Known for their comfortable salon environment and skilled stylists, Tomoko Shima is offering 20% off haircuts as well as a free Nigells NY moisture treatment with stylist, Lisa Mac. Lisa has worked in New York hair salons since 1999 and is versatile when it comes to her clients’s preferred style, ranging from long to short hair layers. She is always mindful of what her clients desire for their haircuts and suggestive in giving helpful tips to help maintain each haircut. Offer is valid until the end of September.

Location: 171 E. 92nd St., (bet. Lexington & 3rd Aves.)

New York, NY 10128 TEL: 212-722-8828 / www.tomokoshima.com _____________________________________________ Back to School Promotion MIKI HOUSE MIKI HOUSE, Japan’s leading clothing and shoes manufacturer for children, is having a special back to school promotion just in time for the beginning of the school year. From Aug. 24 to Sept. 5, you’ll be able to receive a set of four colorful mugs when you spend over $200.

Please be advised that these premium mugs are limited and are distributed on a first come, first served basis to the first fifty customers.

Location: Bloomingdale’s 59th Street 1000 Third Ave., (at 59th St. & Lexington Ave.), 8th Fl. New York, NY 10022 TEL: 212-705-2000 / info@mikihouse-usa.com

_____________________________________________ After School Classes for Language Hills Learning Language school, Hills Learning is offering Japanese and Korean after school classes for high school students for the Fall. Their popular series of Japanese classes is called “Japanese through Manga” where students will learn the basics of the Japanese language and culture while also learning Japanese relevant to reading manga and watch-

EVENT / ENTERTAINMENT / LEISURE ing anime. Level 1 and Level 2 will be available in the Fall.

Hills Learning is also offering “Korean through Pop Culture” for any Chopsticks NY high school readers interested in learning Korean. Please visit their website for more information.

Location: 380 Lexington Ave., 17th Fl. (bet. 41st & 42nd Sts.) New York, NY 10168 TEL: 212-551-7903 / www.hillslearning.com

Location: 401 Broadway, (bet. Walker & Lispenard Sts.), Suite 1610 New York, NY 10013 TEL: 718-463-3300

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_____________________________________________ 10% Off Real Estate Course for Chopsticks NY Readers Real Estate Institute of Greater New York Taught by a former NYU instructor, the Real Estate Institute of Greater New York is offering a course that fulfills the 75-hour course requirements to become eligible to apply for a NYS real estate sales person’s license. The school is currently offering 10% off on the first 2 months of tuition (Reg. $390) to Chopsticks NY readers. To take advantage of this special offer, please sign up by Nov. 31.

Free Body Wash & Purifying Body Spritzer for Chopsticks NY Readers mirai Anti-aging specialist, mirai specializes in eliminating Nonenal, the cause of AOI (Aging Odor Incidence). Nonenal is a condition that releases unpleasant odors from the body, and was identified in 2001 by the Japanese cosmetic company. Many people over 40 experience Nonenal, but are unaware of its source or know how to treat it.

Now when you purchase the body wash, you will receive another body wash or a Purifying Body Spritzer (Reg. $14) for free! Enter “Chopsticks NY” in the Comment field to

receive this exclusive promotion. Offer lasts until the end of September.

TEL: 206-617-1344 / www.nonenal.com _____________________________________________ Open House & Fall Program Discounts for Chopsticks NY Readers NYCNDA (NYC Let’s Play in Japanese) Join Japanese language and culture center for children, NYCNDA this fall for a chance to participate in their open house on Sept. 10, which includes a playgroup trial and Q&A. Also in September, NYCNDA is beginning their fall classes which include “Mommy & Me”, an eight week Japanese class for mothers and their infants ages 0 to 18 months, “Hiragana Practice” a ten week introductory and intermediate course on hiragana featuring games and play, and a Hiragana workshop class ($50/per class). As a special bonus, you will receive 5% off when you purchase four days of the Hiragana workshop class in advance!

Also, Chopsticks NY readers will receive $5 off of the price of admission for the open house (Reg. $15), or receive 5% off a fall pass. For more information on scheduled dates, times, and pricing, please visit NYCNDA’s website.

Location: E. 5th St. New York, NY 10003 TEL: 212-677-3252 / www.nycnda.com _____________________________________________

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