Tokyo meets Bowery: Inside Seirinkan's rare NYC residency at Sake No Hana | amNewYork

"What once began as a shared meal in Tokyo during the pandemic has become a cultural exchange. This is a dialogue between Tokyo and New York told through dough, fire, and simplicity. Long before the residency was even announced, the foundation for it had already begun in Tokyo."

"We ate at Seirinkan as guests together in 2022 in the middle of the pandemic on a special visa during a trip provided by Niigata, and we were impressed at his simplicity and attention to detail and overall vibe. From that dinner, a new idea began to emerge: how do you bring that level of creativity to New York?"

"We have all the same principles of pure ingredients; Japanese food and Italian food have the same approach to high-quality ingredients and craftsmanship, making the collaboration feel natural and seamless between the two culinary traditions."

Seirinkan, a cult favorite pizzeria from Tokyo's Nakameguro district, is conducting a residency at Sake No Hana in New York City in collaboration with chefs Ralph Scamardella, Jason Hall, and Yoshi Kojima. The residency originated from a 2022 dining experience when the three chefs visited Seirinkan during a pandemic-era trip to Japan. Impressed by the restaurant's commitment to simplicity and attention to detail, they envisioned bringing this Tokyo culinary philosophy to New York. Rather than a typical pop-up, this represents a cultural dialogue between the two cities expressed through pizza, fire, and minimalist principles. Both Japanese and Italian cuisines share fundamental approaches to high-quality ingredients and craftsmanship, making the collaboration feel natural and seamless.

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