Tokyo's Seirinkan takes over Sake No Hana for five nights

"New York's pop-up pizza calendar just got a serious international upgrade. From February 24 through February 28, cult-favorite Tokyo pizzeria Seirinkan will temporarily swap Shibuya for the Bowery, taking over the kitchen at modern Japanese restaurant Sake No Hana for a five-night residency that blends neo-Neapolitan pizza with Lower Manhattan energy. If you're deep in the pizza rabbit hole, the name Susumu Kakinuma probably rings a bell."

"The collaboration has apparently been years in the making, . After Tao Group chefs visited Tokyo and tracked down Seirinkan, conversations slowly evolved into a full-blown residency-complete with imported flour from Japan and a very specific approach to dough. Expect the signature mochi-mochi texture often associated with Tokyo-style Neapolitan pies: springy, chewy crusts with smoky char, thanks in part to techniques like tossing sea salt onto the oven floor."

"Menu-wise, the focus will be tight and intentional. Seirinkan will serve three of its hallmark pizzas, including a Margherita, Marinara and a Bianco topped with fresh wasabi. Alongside the pies, small plates like octopus, roasted broccoli and snow beef tartare with Parmigiano Reggiano are on offer, alongside Sake No Hana staples like hamachi crudo, chicken wing yakitori and a rich wafu carbonara."

Susumu Kakinuma, a celebrated Tokyo pizzaiolo, will cook in New York City for the first time during a five-night Seirinkan residency at Sake No Hana from February 24–28. The residency brings Seirinkan’s Tokyo-style neo-Neapolitan pizzas to the Bowery with imported Japanese flour and a specific dough approach that yields a mochi-mochi, springy, chewy crust with smoky char. Kakinuma will join Sake No Hana chefs Jason Hall and Yoshi Kojima in the kitchen. The focused menu features three hallmark pizzas—Margherita, Marinara, and a Bianco with fresh wasabi—along with small plates and Sake No Hana staples.

Read at Time Out New York