NEXT SUMO STEW is in San Francisco

JANUARY 2018 ... more details to come!



Our last SUMO STEW was in Brooklyn on 111517 ...


Wednesday, November 15th, 2017, 8-11PM

@ Brooklyn Brewery, 79 N 11th St, Brooklyn, NY 11249


SUMO STEW (#SUMOSTEW) is back in Brooklyn for its 17th round! 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 wonderfully multi-faceted cooking store and 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 Chicken & Yuba Chankonabe made by Brooklyn’s Momo Sushi Shack.


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


·                Spicy Koji-Miso-Marinated Grilled Chicken by Wasan.

·                Pork Belly Okonomiyaki by Otafuku,

·                Ramen by Oka,

·                Carrot and Turnip Pickles by Samesa,


Our hosts at Brooklyn Brewery will have on tap a selection of draft beers, from their year-round offerings, seasonal pours, and limited availability brews, including Sorachi Ace, an unfiltered golden farmhouse ale named after the Sorachi region of Hokkaido, Japan, and made with a Japanese hop varietal developed in the 1970’s, and only recently revived in Washington state.


Nikka Whisky, the outstanding distillery that set off the Japanese whisky movement when founded by Masataka Taketsuru in 1934 will provide bottles of Nikka Coffey Grain to be served as a signature cocktail called “Makushita’s Revenge” by Joshua Levie of The Richardson (


Also pouring will be Mizu Shochu, a producer of Japanese shochu in Arita, Japan. Made from fermented barley and black koji, the refreshingly smooth 70-proof spirit will be offered neat or on ice with a slice of cucumber.


We’ll have plenty of sake from Soto Sake.


Ito En, global leaders in green tea and innovative beverages, will be showcasing their award-winning matcha LOVE.


And if all that’s not enough, we’ll end with a special dessert from Mr. Mochi.


It wouldn’t be a sumo party without tenugui, traditional hand dyed Japanese cotton towels from our good friend Ruri Kippenbrock of Wuhao New York, who’s made an exclusive pattern just for SUMO STEW!


Kaede NYC, a unique fashion consultancy that specializes in Japanese Kimono rental, styling and sales; will be providing discount yukata rentals for those wishing to attend SUMO STEW in style, as well as yukata sets and kimono jackets available for purchase at the event.


Kikuichi is the premier Japanese knife company. With a history of bladesmithing dating back to the days of the Samurai, our blades are unmatched in quality, beauty, and longevity. At Sumo Stew, we are proud to present Mr. Ryusuke Takahashi who is one of a handful of Master Knife Sharpeners in japan. He will be on hand to engrave any knife purchased at the event!


Tickets and information:

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


*The $55 ticket grants each participant a bento box, bowl of chankonabe, beer token, and two drink tickets to be used for a taste of sake, shochu or whisky – and round after round of sumo. Additional drinks 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),

Happy Valley Meat Company (beef),

D’Artagnan (chicken),

Hodo Soy (yuba),

The Japanese Pantry (sesame seeds, soy sauce),

Kayanoya (dashi),

Breville (Control Freak induction burners),



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