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An evening with Brewer Mizuno, 8th Generation Owner Kokuryu Brewery

Kokuryu x Hirohisa  Exclusive Sake Pairing Dinner    

$545 / Person (Service Charge Included)

June 19th, Wed.

 

We are thrilled to announce a collaboration event that is a dream come true for Chef Hiro. We invite the 8th-generation owner, Mr.Mizuno, of the historic and leading Sake brewery "Kokuryu" from Fukui, Chef Hiro's hometown. Kokuryu Brewery is holding an event outside Japan for the first time!

 

Since our opening, we have been proud to offer a variety of Sakes from Kokuryu, known for their exceptional quality and achievement.

We are excited to invite you to this special event where we will offer Chef Hiro's tasting menu to pair with multiple exclusive Sakes such as Ishidaya and Nizaemon, and some other very rare bottles from Kokuryu Brewery. 

 

Join us for this special night! We are looking forward to welcoming you and sharing this unforgettable evening.

Click Menu to Enlarge
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Past Events

MAY 2024, every Mondays & Tuesdays

SSAW Brooklyn Preview by Chef Yusuke Fukuzaki

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SSAW Brooklyn - is an Upcoming Japanese restaurant opening in Autumn 2024 with the executive Chef Yusuke Fukuzaki.

Special Dinner course by Chef Yusuke

$180 per person

(including a Dinner course and a Service charge)

  • Drinks are available for purchase at the event.

  • Tickets & details are available at RESY

YUSUKE FUKUZAKI was born and raised in Kagoshima, Japan. As his parents owned a restaurant, he grew up interested in cooking. 

In Japan, he has acquired the opportunity to train himself at famed Michelin-starred Japanese restaurants "Kagurazaka ISHIKAWA" (3 stars) and "KOHAKU" (3 stars).

Since he moved to New York, he has been doing his best to create his “NEW JAPANESE” dishes for the world and the future. With his well-established culinary skills from training at the most renowned restaurants in Japan and his talented creativity, Chef Yusuke's dishes are sure to impress our guests. It's a great opportunity to experience his world firsthand!

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Events in the past

SPECIAL EVENT

Test Kitchen Vol.2 "NIKU KAISEKI"

All About BEEF OMAKASE

​​​​

Test Kitchen Vol.2 is produced and served by Hirohisa Young team, with the support by Chef Sono and Chef Hiro.

Every dish (except for dessert) features Black Angus, American Wagyu, or Wagyu. The menu is created for beef lovers to enjoy the features and differences of Japanese, American, and Hybrid beef in the best styles.

  • $215 per person, including a Dinner course and a Service charge.

  • Drinks are available for purchase at the event.

  • Tickets are available at RESY

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The LAST MONTH OF THE SERIES

Kappo Sono @ Hirohisa

Winter 2024 Series

January through March  2024

Selected Mondays and Tuesdays

5:15 pm / 8:15 pm

$350 per person, All inclusive,

No additional payment is expected (excluding beverages).

Please purchase your tickets at Resy.

Tickets will be available Four weeks before the event date at midnight.

All tickets are final sale and non-refundable.

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IMPORTANT: Dietary restrictions

Due to the nature of our kaiseki experience, we only accept the following food substitutions:

Shellfish allergy (please indicate specific shellfish), Dairy allergy, Buckwheat/Soba allergy, Fruit allergy, Meat and Alcohol restrictions.  
Requests must be communicated in writing or by phone call (please write in 'notes' when booking via Resy) 24 hours before your dining experience. We do not accept same-day allergy reports. We appreciate your understanding.

About the Event

The acclaimed Japanese kaiseki chef Chikara Sono (Kyo-Ya, Kappo Sono) announces

a series of intimate pop-up dinners at Soho’s Michelin-starred Japanese restaurant, Hirohisa.
Chef Sono arrived in New York from Hokkaido in 1986 and received numerous accolades

and awards for his work introducing Kaiseki-style dining to New York City.

After spending more than a decade training at Nadaman, Chef Sono went on to head Kyo Ya,

where he was awarded a Michelin star and earned an enthusiastic three star review from New York Times

and called “seasonality’s master practitioner.”

Chef Sono was most recently at the eponymous Kappo Sono (#34 on New York Times 100 Best Restaurants).

Chef Hirohisa views Chef Sono as one of his most respected mentors

and believes the pop-up series to be an opportunity to show appreciation for all the guidance

Chef Sono generously provided when Chef Hirohisa first came to New York.

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Monday, January 29
Fusion Dinner | Chef Guardione & Chef Hayashi

Experience an exquisite Fusion Dinner featuring Chef Guardione and Chef Hayashi from Hirohisa at Piccola Cucina Uptown. Embark on an exclusive journey of flavors, seamlessly blending the culinary traditions of Japan and Italy. Indulge in a harmonious fusion that tantalizes the taste buds with a symphony of exquisite dishes, celebrating the rich cultural tapestry of these two culinary worlds. Join us for an unforgettable evening where the artistry of Japanese and Italian cuisine comes together in perfect harmony.

*wine pairing available for an additional charge

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The French by Chef Tomo Urata

French 7 Course Dinner

November 6&7  2023

5:30 pm / 8:00 pm

$160 per person (20% Service charge will be added at the check-out)

Please purchase your tickets at Resy.

Ticket sale starts on 24th Tuesday.

All tickets are final sale and non-refundable.

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Tomo Urata

 

Born in Japan in 1982, French Chef Tomo started his culinary journey working in Tokyo for seven years, where he rose to the position of sous-chef. Afterward, he moved to France and worked as a Chef de partie at three renowned and historic restaurants - Relais de la Poste, Regis et Jacques Marcon, and Maison de Troisgros. His exceptional skills and talent in the kitchen led him to be invited to work as an executive chef at Mifune NY. We are thrilled to have him at our pop-up event and can't wait for you to try his delicious creations.

Note about Dietary Requests:

We are unfortunately UNABLE to accommodate the following:
Kosher, Vegan/Vegetarian, No Seafood, No Diary
Please let us know at least 48 hours in advance for all other requests.

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