SUMO STEW #20 was held in Brooklyn, NY on Saturday, March 24th, 6-9PM

The MAY 2018 SUMO STEW will be announced soon:


  *Sumo painting by Taisan Tanaka,

*Sumo painting by Taisan Tanaka,

SUMO STEW (#SUMOSTEW) is back in Brooklyn for its 20th round! 

We'll have Candy Art and Sumi-e calligraphy for you to enjoy as well as a VERY SPECIAL Rakugo performance. 


Saturday, March 24th, 6-9PM

@ The Brooklyn Kitchen (100 Frost Street, Brooklyn, NY 11211)


Inspired by a trip to Japan, photographer Michael Harlan Turkell ( returned to New York City with aspirations of importing this ancient sport and teamed up with Harry Rosenblum, owner of The Brooklyn Kitchen (, a center for culinary education. The two created a series based around plentiful bowls of chankonabe, the “sumo stew” wrestlers prepare and eat before matches. The hearty broth is loaded with fortifying protein and vegetables. This, paired with the live streamed bimonthly grand tournaments, makes for a lively event, bringing hungry first time and long-standing sumo fans ringside.



This round of SUMO STEW will feature a seasonal vegetarian chankonabe by Chef Andrew Gearson.


Every guest will also get a special bento box, composed of Japanese-inspired dishes from top local chefs, including (subject to change):

  • Yuba Noodle Salad with Shiro Dashi, Tomato, Radish, from Chef Chris Jaeckle,
  • Chicken and Foie Dumplings from Shalom Japan,
  • SUMO Tataki: Blacken Flank, Asian Pears, Sichuan Chili Oil & Ponzu served over Sesame Noodles from Arrogant Swine,



Beer will be provided by Asahi Beer, Tokyo's oldest brewery.

Nikka Whisky’s Coffee Grain will be served as a signature cocktail by Matt Levy of the Covert Cocktail Club (

Mizu Shochu will pour neat or with a slice of cucumber.

Hakkaisan will be pouring delicious sakes.

In Pursuit of Tea will serve from their incredible catalog of the finest teas in the world.

We’ll also have bottles of Calpico, a tasty non-carbonated Japanese soft drink made with milk.

And if all that’s not enough, we’ll have mochi dessert from



Wuhao New York makes the best tenugui, traditional hand dyed Japanese cotton towels.

Kaede NYC will be providing yukata rentals for those wishing to attend SUMO STEW in style.

Kikuichi, the premier Japanese knife company will have knives on hand to fuel you're inner chef.

NYrture New York Natto, a traditional Japanese comfort food, and probiotic superfood, made from whole soybeans.

Candy Miyuki makes incredible edible sculptures.

Taisan Tanaka (who made our logo above) will do live Sumi-e calligraphy painting.

… and a special Rakugo (comic storytelling) performance by Touzaburou


Tickets and information:

(Must be 21+ to attend) (No refunds on tickets canceled 72 hours before the event)

*The $65 ticket grants each participant a bento box, bowl of chankonabe, and two drink tickets to be used for sake, shochu, beer or whisky – and round after round of sumo. Additional drink tickets will be available for purchase.


**A portion of the proceeds will be donated to the Japan Society.



Michael Harlan Turkell,, 646.808.4159

Harry Rosenblum,, 718.389.2982



Sun Noodle, ramen,

D’Artagnan, chicken,

Happy Valley Meat Co., beef,

Hodo Soy, *yuba, tofu,

The Japanese Pantry, artisan Japanese pantry ingredients,

Kayanoya, dashi,

Breville, Control Freak induction burners,


*Yuba: A Kyoto delicacy, fresh yuba is rare even in Asia. Nutty, sweet and with a distinctive bite that is firm yet chewy, yuba is the thin veil that forms on the surface of heated soymilk as the cream and protein rise to the surface. Sometimes known as tofu skin, these greatly prized sheets are harvested by hand, and Hodo Soy is the only organic, fresh yuba maker in the United States. 


Past SUMO STEW participants


New York City:



Birds & Bubbles / City Grit


En Japanese Brasserie

Ganso Yaki

Hakata Tonton


Ivan Ramen


Kuma Inn

Moku Moku


Ramen Burger

Salt + Charcoal

Samurai Papa

Shalom Japan


The Brooklyn Star

The Crimson Sparrow

The Finch

Uma Temakeria

Village Yokocho

Yakitori by Neal



San Francisco, CA:


Liholiho Yacht Club



Pabu Izakaya


Robin (née The Starling)


State Bird Provisions


Washington, DC:


Kaz Sushi Bistro

Keepwell Vinegar

The Red Hen

Toki Underground



Nikka Whisky cocktails:

Jeff Bell from PDT, Please Don’t Tell

Jesse Selvagn, Bar Otsukare

Kevin Diedrich, Pacific Cocktail Haven

Masa Urishido, Saxon + Parole

Scott Baird, Trick Dog




Brooklyn Brewery

Magnolia Brewery Company

Right Proper Brewery



Brooklyn Kura

Domaine Select Wine & Spirits

Kuramoto US


Sake Discoveries

Sake Journeys

Sake Tengoku


Sequoia Sake Company

Vine Connections




Ippodo Tea Co.

Ito En

Tea Dealers



Francis Any of Pinoy Heritage

Patisserie Tomoko

Buttercream Bakeshop



Kaede, kimono, yukata

Nama Ya, ceramics by Yuko Sato

Sennari Vinegar, with Nancy Singleton Hachisu

The Japanese Pantry, spices and sauces 

Wuhao NYC, tenugui, traditional Japanese cotton cloths

Yamaki Jozo Soy Sauce



18 Reasons, kitchen space, volunteers

Breville, Control Freak induction burners

Bi-Rite Market, produce

Happy Valley Meat Co., beef

Hodo Soy, tofu, yuba

Island Creek Oyster Bar, oysters

Pocky, biscuit snacks 

Regalis Foods, ikura (fish roe)

Sun Noodle, ramen