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Restaurant Review

SakaMai


Made with sea urchin, scrambled eggs and white sturgeon caviar, the rich, creamy texture and the medley of umami of Egg on Egg on Egg is addictive.

157 Ludlow St. (bet. Stanton & Rivington Sts.), New York, NY 10002
TEL: 646-590-0684  |  www.sakamai.com
Mon-Sat: 6 pm-Midnight

Newly opened SakaMai on the Lower East Side in New York City is a saké lounge celebrating traditional Japanese beverages.  Its philosophy is the demystification of sake, a versatile drink that goes well with a host of foods besides sushi or can stand alone.  The historic L.E.S location’s industrial look of exposed brick and wrought iron is combined with a streamlined Japanese design.  SakaMai offers a wide variety of Japanese sake, shochu, whiskey, craft beer and cocktails, and they are strategically presented by veteran sake sommelier Yasuyuki Suzuki. Co-owner Tanner Fahl plans to have around 70 sakes, and feature ones from specific brewers for limited periods.  Other educational aspects will include pairings allowing customers to learn about various sake flavors and styles, and sake flights enabling them to enjoy an assortment such as nama or nigori or the same sake served chilled, heated and at room temperature.  In the future, SakaMai will incorporate an iPad drink menu with detailed information about each sake, in order to help customers surf easily and remember them. Chef Takanori Akiyama’s food supports SakaMai’s stellar drink selection, and he has designed plates to be shared from categories of snacks, small plates, sashimi-crudo, large plates, and desserts which are sure to please the palate. Fahl and his “dream team,” comprised of members such as creative director, sake sommelier and cocktail advisor, have created an unforgettable gastro pub experience.

SakaMai’s original cocktails are created by award-winning mixologist, Shingo Gokan.  Haizakura is an original sake martini featuring umeboshi (pickled ume)


SakaMai has three spaces offering different experiences. Natalie Graham, co-owner and creative director of SakaMai, established the restaurant‘s ambiances.

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3 Best Sellers

Egg on Egg on Egg $18
Pork Bun $6 (per bun)
l.e.s Steak (35-day dry aged CAB bone-in ribeye, 28 oz., for 2-3 people) $88

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