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New York Times, Hungry City

Order skate at SakaMai, and what arrives is not a frond of delicate flesh but a stack of broken wings, still threaded with cartilage and lustrous as capiz shells. They are corrugated and chewy, having been dried like jerky and broiled until the edges are curled to ocher. In Japan, they would appear with mayonnaise, but here the dip is yogurt, silkier, its tang intensified by yuzu kosho, a swirl of lemon, salt and chile ...

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Sometimes I Crave

There was a recent article in the NYT about the newest additions to the Japanese izakaya scene in New York.   This inspired VD, DC and I to seek them out one by one.  The first on our list was Sakamai in LES, a sake bar serving up some delicious bites that opened at the end of last year.

The restaurant was spacious, something that is a scarcity in New York, especially in the Lower East.  We were led to the back and seated right by a roaring fire which we needed on that rather chilly night.  To help warm us up, we started with cocktails and sake and kicked off the meal ...

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Kampai US

Let me preface this by saying I’ve never operated a cash register and I’ve never worked in the food service industry a day in my life. But that didn’t stop the fine folks at SakaMai (157 Ludlow Street, NYC) from opening up their Pour Bar for me to host their first Shochu Tuesday Happy Hour last night, April 30th from 6-8pm.  Fortunately, they had their hostess, Jesse, on call to handle the ordering system and run credit cards, but the drink pouring was all my responsibility. I made it easy on myself by selecting only  3 brands of shochu for happy hour pricing ($5/glass) along with 1 beer on special ($1 off regular price) ...

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Chow

Japanese-leaning small plates and beverages that go with them are the draw at SakaMai on the Lower East Side. Open since December in a neighborhood that's suddenly deep in Japanese food and drink, it has a lounge-y vibe, a sake sommelier and tasting salon, and a mixologist from East Village hideaway Angel's Share ...

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SakaMai New YorkComment
Serious Eats

Lobster, caviar, foie gras, black truffles, sea urchin: The ingredients featured on the menu at Sakamai are what I imagine would be served at an upscale wedding banquet with champagne fountains, not in a sake bar in the Lower East Side. But Chef Takanori Akiyama is using such provisions to make intensely flavored and smartly constructed Japanese small plates ...

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SakaMai New YorkComment
Wine and Spirits Magazine

Most restaurant rankings focus on food and atmosphere. For us, at W&S, that’s not enough. We also want to be assured there’s going to be something good to drink. A mixologist worthy of her title; a wine list proffering bottles we rarely see—or better yet, have never heard of—and a staff to guide us through them. Certainly the food has to be good, but wine and spirits are an integral part of the equation. So after dining around town with a close eye on what’s in our glasses, we present you with the most exciting new openings of the last 12 months, the places you’ll want to be dining—and drinking well—in 2013 ...

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SakaMai New YorkComment
NBC

Fireside Dining: Cozy Comfort Food Spots to Dull Winter Chill

Lauren Scala warms up from the winter chill by taking a nosh fireside at these cozy Big Apple Spots.

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SakaMai New YorkComment
PecoPeco

メニューはさほど多くないものの品質の高い料理を出すパブを「ガストロパブ」と呼び、お酒も食事も楽しめるお店としてニューヨークでも親しまれている。そんなガストロパブのイメージを持ち合わせ、日本酒の新しい魅力を伝える「ジャパニーズガストロラウンジ」をコンセプトにした「SAKAMAI/酒舞」がローワーイーストサイドにオーブンした。

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SakaMai New YorkComment
Eataku

DAIGINJO MARRIAGE WITH WINTER DISHES

Last week, Dassai Brewery from Yamaguchi, Japan held a special sake tasting in cooperation with the new Lower East side Japanese lounge SakaMai. At this “evening of inspired cuisine and sake pairings”, SakaMai’s Chef Akiyama created a special menu to perfectly match the delicacies of all Dassai’s sake offerings! Here’s a look…

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SakaMai New YorkComment
New York Social Diary

Where to be seen (dining) in 2013. In the voluminous and vibrant New York City restaurant scene, tastes run fickle. Each year, high rents, a grueling economy, and temperamental appetites precipitate the closing of rooted establishments while novel culinary trends and arbitrary tastes fill the void. Hence, the fleeting nature of New York's dining scene can create lasting food memories.

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SakaMai New YorkComment
Urban Daddy

Well, that was quick. As of today, there’s precisely one month until that greeting-card holiday known as Saint Valentine’s. Which means reservation lines are now open. Which means you need to know the tables with the most hot-tubbing, champagne-drinking, total-privacy-having potential. And here they are...

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SakaMai New YorkComment
Black Book

Sake is not exactly an overplayed commodity in NYC. Only a few bars focus on it, and the drink is diverse enough to keep casual tipplers from building expertise. Two new downtown players, Shigure andSakaMai (pictured), are looking to make sake more accessible. To help you hold more liquor, they’re serving some tasty bar bites too ...

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