Buddakan proved to be the perfect respite from the crowds and craziness of this year’s New York City Wine & Food Festival. The popular Meatpacking District dining hotspot played an intimate, relaxed host to Sake Soiree, an afternoon devoted to learning and enjoying the beloved Japanese elixir. A plethora of fine sake producers—including SakeOne, Hakutsuru and Rock Sake—displayed and sampled their wares in the restaurant’s grand dining room, the Chinoiserie, while upstairs in the Chinese Lounge, sake specialist Chris Johnson, gave two in-depth lectures—“Sake 101” and “Sake and Food Pairing.” Bartenders doled out specialty cocktails in Buddakan’s Library dining room with the Wagayama Cobbler—Gekkeikan Plum Wine, Demerara Cinnamon Syrup, grapes, apples, oranges, and lemon—being a favorite amongst the Frogs in attendance. With all these sakes flowing food was a must, and Buddakan Co-Executive Chef Yang Huang didn’t disappoint. Delectable passed bites included boneless spareribs, fried shrimp toast and beef lettuce cups.

From left to right:

Sake vendor presenting his array of sake brands; the Kiro Kuma sake cocktail; Boneless Spare Ribs served with spicy mustard; Sesame Shrimp Toast served with soy sauce and Chinese mustard; refreshing Asian pear sake; the Wagayama Cobbler