SUMO STEW #20 returns to Brooklyn, Saturday, March 24th, 6-9PM!

Tickets & more info: www.sumostew.com

 

*Sumo painting by Taisan Tanaka, shogakboz.jp

*Sumo painting by Taisan Tanaka, shogakboz.jp

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 (harlanturk.com) returned to New York City with aspirations of importing this ancient sport and teamed up with Harry Rosenblum, owner of The Brooklyn Kitchen (thebrooklynkitchen.com), 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.

 

FOOD & DRINK:

This round of SUMO STEW will feature Chankonabe made by Brooklyn’s Momo Sushi Shackmomosushishack.com

 

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

  • Chris Jaeckle
  • TBA
  • Juku
  • TBA

 

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

Nikka Whisky will provide a signature cocktail.  nikka.com

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

Brooklyn Kura will be pouring one of their first sakes produced right here in Brooklyn! brooklynkura.com

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

And if all that’s not enough, we’ll end with a special dessert from Mochidokiwww.mochidoki.com

 

VENDORS:

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

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

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

Candy Miyuki makes incredible edible sculptures. mynameiscandy5.com

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

and a special Rakugo (comic storytelling) performance by Touzaburou

 

Tickets and information:

www.sumostew.com

(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. japansociety.org

 

CONTACTS:

Michael Harlan Turkell, michael@harlanturk.com, 646.808.4159

Harry Rosenblum, harry@thebrooklynkitchen.com, 718.389.2982

 

ARIGATOGOZAIMASHITA:

Sun Noodle  sunnoodle.com

D’Artagnan  dartagnan.com

Hodo Soy  hodosoy.com

The Japanese Pantry  thejapanesepantry.com

Kayanoya usa.kayanoya.com

Breville  brevilleusa.com

 

*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:

Allswell

Azasu

Birds & Bubbles / City Grit

Bessou

En Japanese Brasserie

Ganso Yaki

Hakata Tonton

Hibino

Ivan Ramen

Karasu

Kuma Inn

Moku Moku

Okonomi

Ramen Burger

Salt + Charcoal

Samurai Papa

Shalom Japan

Sobaya

The Brooklyn Star

The Crimson Sparrow

The Finch

Uma Temakeria

Village Yokocho

Yakitori by Neal

Zenkichi

 

San Francisco, CA:

Jardiniére

Liholiho Yacht Club

Motze

Nomica

Pabu Izakaya

Rintaro

Robin (née The Starling)

SQPR

State Bird Provisions

 

Washington, DC:

Hazel

Kaz Sushi Bistro

Keepwell Vinegar

The Red Hen

Toki Underground

Zentan

 

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

 

Beer:

Asahi

Brooklyn Brewery

Magnolia Brewery Company

Right Proper Brewery

 

Sake:

Brooklyn Kura

Domaine Select Wine & Spirits

Kuramoto US

Ozeki

Sake Discoveries

Sake Journeys

Sake Tengoku

Sakeman

Sequoia Sake Company

Vine Connections

 

Tea:

Kettl

Ippodo Tea Co.

Ito En

Tea Dealers

 

Dessert:

Francis Any of Pinoy Heritage

Patisserie Tomoko

Buttercream Bakeshop

 

Vendors:

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

 

Sponsors:

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