Valentine’s Day is just around the corner, but love is already in the air when it comes to one of the most innovative new restaurants in New York City. Make your heart beat with passion at Sake No Hana.
This is a love letter to foodies that starts off with lyrical notes of appetizers and cocktails and ends with a luscious ending that will fill you up with desire to come back for more and more. In essence, the magic of Tao Group Hospitality has once again bedazzled the restaurant scene.
Photo by Ashley Sears
The team behind this spectacular showcase of culinary supremacy includes everyone from the entrepreneurs to the mixologists and absolutely best servers in town. They are glorious examples of how to present properly in a high-end and luxurious setting. Whether you are visitor in town or have been in the Big Apple for ages, Sake No Hana will make you swoon at the table.
Tastes here bring the eater to soaring heights. Chief Culinary Officer Ralph Scamardella has curated a phenomenal menu that was created by Chefs Yoshi Kojima (VP of Culinary Development) and Jason Hall (VP of Culinary Operations). The sensibilities of genius lay here with Japanese flavors steeped in tradition paired with modernized world tastes. Izakaya paired with fresh ingredients executed with the highest level of technique are an outstanding way to win your heart.
“We took a lot of care with conceiving the Sake No Hana menu,” said Executive Chef Jason Hall, “We traveled to Japan to immerse ourselves in the culture and used the knowledge we gained there to perfect every item on the menu and feel it’s a proper homage to Japanese cuisine.” The development of the Sake No Hana menu was a sentimental experience for Japanese native Executive Chef Yoshi Kojima, who worked in partnership with Chef Hall. “Creating a Japanese restaurant has been a lifelong dream,” said Chef Kojima. “I cannot wait for everyone to experience all our hard work and truly indulge.”
Using ingredients sourced from the source including fish flown in daily from the prestigious Toyosu Market in Tokyo, snow-aged sirloin from Niigata in Western Japan, and dry-aged specialty cuts from Meyer Farm, you will find yourself on a wonderlust journey of the senses. Even xustom culinary equipment was procured to execute Sake No Hana’s unique cooking style, featuring a robata grill for Kushiyaki skewers, a seed press for fresh sesame oil made in-house, and cuts of Japanese Wagyu grilled over Binchotan Charcoal.
(credit Ashley Sears)
The menu boasts six sections, including Zensai, Sushi, Robata, Noodles & Rice, Entrées, and Imperial Cuts. Highlights include everything from the small plate of Black Truffle Steak Tartare, Amiyaki Mushroom Salad to the most gorgeous Bamboo Branzino and Ginza Chicken you will ever experience in your life.
This is all married perfectly with the splendid beverage program led by a powerhouse all-female beverage team Erin Davey, Corporate Beverage Manager, Megan Ardizoni, Vice President of Beverage, and Nikki McCutcheon, Senior Beverage Director.
Make your reservation today here for the most thrilling love affair with a New York City restaurant.
Sake No Hana is located at 145 Bowery, New York, and is open Tuesday – Thursday 5:00 PM – 12:00 AM and on Friday/Saturday 5:00 PM – 1:00 AM. More information can be found at taogroup.com/sakenohana.
