Two weeks ago, Chef Matt Abergel and some members of the Yardbird and RŌNIN team traveled to New York City for 2 special pop-up events. The first event was hosted by Chefs Club Counter and the second was hosted by Shuko – a Japanese sushi haven owned and operated by Chefs Nick Kim and Jimmy Lau. Matt, Nick, and Jimmy met 11 years ago while working at Masa in NYC and this dinner was the first time they had cooked together since Matt moved to Hong Kong in 2009 to open his restaurants. The three Chefs created a special tasting menu inspired by Japanese flavors and techniques from RŌNIN and Shuko’s kitchen and sushi bar. Our Beverage Director, Elliot Faber, created a unique beverage pairing for this dinner, which included Sunday’s Sake, Sunday’s Rockfish highballs, as well as Sunday’s Coffee Shochu to go along with dessert – apple pie with burnt bay leaf ice cream.

Check out some photos below!

 

 

 

 

Lobster foie, morels, shiso miso, nori.
Soft shell crab tempura.
Quail, sansho, orange.
Kawa whipped chicken liver + oysters, topped with sea beans and caviar.
Sawara, mentaiko, shiso.

 

Images Courtesy Alex Maeland

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