Hey there, adventure-seekers and fellow foodies! Welcome to another mouthwatering episode of "Travel + Explore & Play with Sallee Jay" — where I'm not just your host, I'm your culinary co-conspirator!
I've JUST touched down from the concrete jungle that is New York City, and my taste buds are STILL doing happy dances from what might be the food highlight of my year (bold statement, I know, but wait until you hear about it)!
Imagine this: "Dinner: Experience Japanese Excellence" — not just any dinner, but a jaw-dropping feast sponsored by the legendary James Beard Foundation. This wasn't just eating, folks — this was a full-on gastronomic adventure tucked away inside the ultra-cool Market 57 food hall at Pier 57 in Manhattan. Let me tell you, when the James Beard Foundation puts "excellence" in the title, they are NOT playing around! Grab your virtual chopsticks and a bib (trust me, you'll be drooling before we're done), because I'm about to take you on a taste-by-taste journey that had me seriously considering extending my NYC stay just to experience it all over again!
It was an unforgettable evening of Japanese cuisine featuring three incredible James Beard Award-recognized chefs— 2024 Emerging Chef Winner Masako Morishita, 2025 Best Chef New York Semifinalist Atsushi Kono, and 2024 Outstanding Baker Atsuko Fujimoto.
2024 Emerging Chef Winner Masako Morishita, 2025 Best Chef New York Semifinalist Atsushi Kono, 2024 Outstanding Baker Atsuko Fujimoto and Sake Curator Chizuko Niikawa Helton of Sake Discoveries
At his eponymous restaurant Kono, awarded three stars by the New York Times, Chef Atsushi elevates the traditional art of Yakitori. Chef Masako, a member of the U.S. State Department’s American Culinary Corps, has honed her innovative Japanese-comfort dishes at Perry’s in Washington, D.C. While Chef Atsuko of Portland Maine’s Norimoto Bakery will punctuate the dinner with her creations which blend European techniques with Japanese flavors.
Picture this: You've barely stepped through the door when—BAM!—your evening kicks off with a match made in beverage heaven: Hakkasian AWA Sparkling Sake from Niigata dancing alongside Ohoro Gin from Hakkaido! This dreamy sake-gin power couple delivered flavors so light and airy, I swear I floated an inch off the floor! Major props to Chizuko Niikawa Helton of Sake Discoveries, our sake fairy godmother for the evening, who clearly knows how to start a party right!
Let me spill the tea (or should I say sake?) about Japanese cuisine—it's like the culinary equivalent of that friend who's mysteriously good at EVERYTHING. Multi-layered? Check. Rich? Double-check. Palatable? Please, that's underselling it!
The moment those hors d'oeuvres started making their rounds, I knew we were in for a night that would make my Instagram followers weep with food envy! I watched grown adults (myself included—no shame here!) practically sprint toward servers carrying those precious trays of Chicken Skin Chips with Black Schichimi Pepper. The Garlic Edamame Dumplings disappeared faster than my willpower at a dessert buffet, while the Chicken Liver Pâté Toast had everyone making those involuntary "mmm" noises that no one plans to make in public.
And don't even get me started on the Madai Crudo with Spicy Shikuwasa Ponzu—if you weren't quick on your feet, you missed out because these bite-sized flavor bombs triggered a polite but determined feeding frenzy! Trust me, I may have used moves from my high school basketball days to score seconds!
Talk about cozy-chic! This intimate hideaway may have only seated around 60 lucky foodies, but every single chair was spoken for—clearly I wasn't the only one who'd gotten the memo about this must-try culinary adventure.
As we migrated to our dining spots (cocktails in hand, naturally), I found myself at what turned out to be the United Nations of dinner tables. From Nigeria, China to Thailand, our global squad of dining companions brought as much flavor to the conversation as the chefs did to our plates.
The chatter flowed as effortlessly as the sake pairings, with genuine connections forming faster than our appetizers arrived. Every cultural perspective added another delicious layer to the evening—like the perfect spice blend you never knew you needed but now can't imagine living without!
Dinner started with Miso Romesco Cabbage Steak with Shocaccia paired with Amabuki Sunflower Junmai Ginjo Nama Sake from Saga. The heat, texture and flavor blends delighted every one of my sensory glands.
Miso Romesco Cabbage Steak with Shocaccia
The Wafu Crab Cake paired with Mitsutake Crisp Junmai Daiginjo Sake from Saga was next and let’s just say that my taste buds are still thanking me. Forget everything you thought you knew about crab cakes because this masterpiece will have you questioning your entire culinary existence. Dry crab cakes? Please! I'm officially a converted "wet cake" evangelist now. The genius soy sauce infusion carried these subtle shellfish undertones that transported me straight back to my all-time favorite miso experience. The struggle was REAL, people—I practically had to sit on my hands to stop myself from picking up that bowl and licking it clean in public! (Though I'm pretty sure my dining companions would have understood once they had their first bite.) Trust me, this pairing alone was worth every penny of the reservation!
Just when I thought my taste buds couldn't get any more excited, Chef Kono swept in like a culinary superhero with his epic Binchotan-Style Yakitori lineup! Let me tell you, this man is on a mission to rescue us all from the "Japan = only sushi" mindset—and I am HERE for this delicious education!
First up in this flavor parade, The "Kashiwa" Chicken Oysters with 9-Year aged Tara that had me seriously questioning why I've wasted so many years of my life not eating this regularly! Then came the "Harami" Chicken Belly with Ume Plum Sauce and Shiso—a combo so perfect it should probably have its own Instagram account and book deal.
The White Asparagus with Kinome Miso and Chicken Skin Tart was basically vegetable royalty wearing a crispy crown. I expressed my excitement when it arrived, prompting knowing nods from my tablemates who were clearly experiencing the same sentiment.
Kono Fried Chicken "Kushi Katsu" with Caviar, Hanaho and Chicken Breast Cookies
But folks, hold onto your chopsticks because Chef Kono's "KFC" deserves its own paragraph! This isn't your drive-thru chicken—this is Kono Fried Chicken "Kushi Katsu" with Caviar, Hanaho and Chicken Breast Cookies! Yes, you read that right—CAVIAR. On FRIED CHICKEN. This is what happens when comfort food gets a first-class upgrade and decides it's never flying economy again! I've never taken so many photos of chicken in my life, but my Instagram followers deserved to witness this masterpiece!. These fascinating selections were paired with Niwa no Uguisu 50 Junmai Daiginjo Sake from Fukuoka.
Just when my taste buds thought they could retire for the evening—PLOT TWIST!—Chef Masako Morishita strutted onto the culinary stage with absolutely ZERO chill! Y'all, her Wagyu Donburi with Chicken Dashi and Cured Jidori Egg Yolk wasn't just food... it was an out-of-body experience that deserves its own Food Network special! 🤯
Wagyu Donburi with Chicken Dashi and Cured Jidori Egg Yolk
ATTENTION FOODIES: If you do nothing else this year, hunt down this dish! 10/10 doesn't even cover it—we're talking break-the-scale, text-your-ex-about-it, consider-moving-apartments-to-be-closer-to-it GOOD!
Let me spill some piping hot tea about Chef Morishita—this culinary queen was basically born with soy sauce in her veins! Coming from generations of Japanese culinary royalty, she's not just cooking food; she's channeling ancestral kitchen magic that had me convinced her grandparents were hovering nearby nodding in spiritual approval!
The pairing with Tengumai Yamahai Junmai Sake from Ishikawa? *chef's kiss* A flavor combo so perfect it made me gasp loud enough for my neighboring diners to check if I was okay! (I was better than okay—I was TRANSCENDENT!)
This divine creation served as the grand finale to our savory journey—the perfect palate refresher before diving headfirst into dessert territory. Picture me sitting there, eyes closed, having a full-on moment of silence for what my taste buds had just experienced. Not even being dramatic, folks—this is the dish I'll be dreaming about at 3 AM for MONTHS to come!
BREAKING NEWS: I've officially discovered the meaning of life, and it comes in dessert form!
Have you truly experienced existence until you've face-planted into Double Chocolate-Sake Cake with Miso Caramel, Black Sesame Ice Cream and Kinako-Okinawa Black Sugar Crumble?? The answer is a resounding, theatrical, hand-on-forehead NO, YOU HAVE NOT!
Double Chocolate-Sake Cake with Miso Caramel, Black Sesame Ice Cream and Kinako-Okinawa Black Sugar Crumble
Let me introduce you to the wizard behind this life-altering finale—Chef Fujimoto, who isn't just dabbling in desserts, folks. As the mastermind of Norimoto Bakery, this dessert deity has clearly made some sort of deal with the sugar gods because that Black Sesame Ice Cream!!!!! I briefly considered asking if they sell it by the gallon (and whether they deliver cross-country). The flavor symphony (not a typo—this was beyond a mere "combination") with the miso caramel dancing with dark chocolate notes while little crunchy crumble bits made surprise appearances — Pure. Edible. Poetry. I may have shed a single crip tear.
Our taste buds got one final sake send-off with Nanbu Bijin No Sugar Yuzu Lemon Sake from Iwate paired with Iichiko Special Barley Shochu from Oita—the liquid equivalent of a standing ovation for our palates!
The evening wrapped with a Q&A session featuring our culinary rock stars (during which I restrained myself from asking Chef Fujimoto to adopt me). As I listened to these masters share their inspirations, all I could think was: this isn't just food—this is edible art, time travel, and therapy all rolled into one unforgettable night in Manhattan!
What A Night!
As someone who grew up with a deep admiration for Japanese culture—thanks to my family hosting Japanese exchange students when I was a kid—this event felt like coming full circle in the most delicious way possible.
Hosted by three absolutely phenomenal chefs, the evening was a whirlwind tour through the depth and beauty of Japanese cuisine. And let me tell you—sushi is just the beginning. From delicate broths to artfully grilled bites and beyond, the night completely redefined my understanding of what Japanese culinary tradition truly offers.
Also, can we talk about sake for a moment? I thought I knew a thing or two… but nope. Chizuko Niikawa Helton of Sake Discoveries, our sake fairy godmother for the evening introduced us to a variety of sakes that were next-level smooth, aromatic, and honestly, I’ll be incorporating these into my home dinner parties from now on (and pretending I’m a sake sommelier).
Major props to the chefs, who not only brought their A-game to the kitchen but also took time to chat with guests, answer foodie questions, and snap photos like the gracious legends they are.
If you're in NYC, check out Chef Kono at Yakitori Kono
In D.C.? Make a beeline to Chef Morishita she is the Executive Chef for Perry’s Washington D.C
And if you’re near Portland, ME, Chef Fujimoto’s Norimoto Bakery creations are not to be missed!
This unforgettable night was made possible by the James Beard Foundation, whose Platform events are a must for food lovers. They’re not only showcasing top-tier talent but also driving progress toward a more sustainable, equitable food system. Want in? If you’re in NYC, check their event calendar and reach out to the team at platformbyjbf@jamesbeard.org for more info.
Special shoutout to my bestie for booking this unforgettable experience. The food slapped, the vibes were immaculate, and yes—core memories were made.
Until next time,
Eat well. Travel safe. And always say yes to good food.
Sallee Jay