THE ART OF THE SNACK | JÔNT + ÔMO BY JÔNT

This month, The Art of the Snack takes us to 2 MICHELIN-starred Jônt (DC) and Ômo by Jônt (Winter Park, FL) for decadent meals that we can't wait to enjoy when visiting either of these cities. We sat down with Chef Ryan Ratino who is the founder of Hive Hospitality and is the recipient of Michelin Guide's 2023 Young Chef Award.

We wanted to know more about his culinary background, the thought behind both of these restaurants, and what we can expect when we come in to enjoy these luxury dining experiences!

ATHLEISURE MAG: What was the first dish that made you realize you love food?

CHEF RYAN RATINO: I think as a kid eating pierogies or stuffed cabbage is one of my favorite memories and led me to my passion for eating and food!

AM: When did you realize that you wanted to be a chef?

CHEF RR: I actually never thought that you could be a chef growing up where I did. My mother was the one to push me as a teenager when she noticed my passion for cooking.

AM: Can you tell us about where you trained and kitchens that you trained in?

CHEF RR: I’ve worked in various kitchens including places like Caviar Russe, WD 50, Todd English's Bluezoo, Ripple (DC) - and I staged in my younger years during my career at places like minibar, Dovetail and various other MICHELIN-starred restaurants that are recognized nationally.

AM: When did you realize that you wanted to open your own restaurants?

CHEF RR: When the last place I worked at as the Executive Chef decided to close, I realized that I had the chance to do something on my own and create a place (or places) that are a culmination of the restaurant experiences that I have had the opportunity to partake in.

AM: Tell me about Hive Hospitality.

CHEF RR: Hive Hospitality is a brand that focuses on service at its finest level; creating memorable dining through generosity. Our team personalizes each diner's experience - we want to be a leader in contemporary experiential hospitality that promotes fun and resonance - without losing refinement.

AM: Starting with Jônt, tell me about the ambiance of this restaurant and why you wanted to open this in DC?

CHEF RR: DC is my home base; and where we were able to plant our roots. It was natural with the support that Bresca had received to want to build Jônt in the same city.

Jônt is a multi-room dining experience where we focus on Japanese seafood with techniques founded in the french kitchen and open fire cooking. The room is relaxed and plays vibrant music while guests are about twelve feet from the pass, where dishes are plated, at all times.

The opportunity offers each guest a front seat to watch our team prepare a meal for 2 hours, before moving into the pastry parlor and parting in a similar but even more relaxed environment.

AM: We love a tasting menu. Why did you decide that Jônt would have a tasting menu and how many courses does it include?

CHEF RR: With Bresca being down stairs and a la carte we wanted to create a restaurant that gave us the opportunity to really "geek out "on food and create a long menu of creative bites. The current offering is about 27 preparations from the kitchen this includes snacks, all the way to mignardises!

AM: What is the cuisine that is available at Jônt?

CHEF RR: Jônt offers a cuisine inspired by the seafood of japan and our foundational techniques of french cooking & wood fire. We offer a lot of seafood and 1-2 meat courses depending on the menu.

AM: Can you tell us about what kinds of things that are part of the tasting menu during the Summer?

CHEF RR: Stuffed Quail with Apricot and Rice, Crudo of Onagadai with fermented rice and cucumber, Ebodai and caviar tart, Tomato with shiro dashi and yuba, Japanese Matsutake in venison brodo (this just started, Beltfish in a whey emulsion with koji onions and caviar, White Peach with Wakamomo and Thai basil).

AM: Can you also pair alcohol with your meal that correlates to the dishes that are being served?

CHEF RR: Jont offers 3 beverage pairings. 2 of which are wine and one is non-alcoholic.

AM: What can guests look forward to in terms of the fall?

CHEF RR: As the fall starts to come into season we will continue on the path of Matsutake mushrooms, chestnuts, and some game meats will join the menu as well as fattier ocean creatures like Buri, Tuna, Shellfish.

AM: Jônt has 2 MICHELIN-stars - what does that mean to you?

CHEF RR: To me, it means we still have a ways to go in order to stand next to the best at the 3 star level. I cherish the 2 stars, but am motivated by them as well in order to make sure we know we can keep improving daily, as we still have not achieved the pinnacle of fine dining.

AM: What led you to want to open Ômo by Jônt and to have it in Winter Park in Orlando?

This concept is also a tasting menu but seems to have an interesting flow, and seems to have an interesting flow, and allows guests to move through 3 unique dining experiences - the Living Room, the Savory Counter, and Pastry Parlor - can you tell me more about these experiences and the kinds of dishes that are associated with it?

CHEF RR: Ômo has a similar ethos to Jônt. The space is created to take you through an experience where you start with snacks and champagne in the living room, move onto savory plated courses in the main counter, then finish with desserts in the pastry parlor - while listening to great music and engaging with the team throughout!

Dishes on the current menu…..

• Soba and roasted tomato with prawn

• Sweet corn chawanmushi with Hokkaido sea urchin

• Hokkaido Scallop with Artichoke Dashi & Tempura squash blossom stuffed with scallop mousse

• Dungeness Crab Rice cooked En Donabe

• Yellow Peach and Almond Tart with Peach “bomb” & Cookie

• Hazelnut and Kinako Kakigori

AM: You also received the Michelin Guide's 2024 Young Chef Award, what did that mean to you?

Are there any upcoming events that either Jônt or Ômo by Jônt will be involved in that we should keep an eye out for?

CHEF RR: There are so many events- and we are excited to work with some of our exclusive partners! Ômo By Jônt will host several dinners- one with IWA Sake on September 15th with Richard Geoffroy (formerly of Dom Perignon), and an October 10th event with the prestigious Hundred Acre Wine Vineyard.

At Jônt, since we are a Krug Ambassade - we are hosting The Maison on November 11th, which is an annual celebration; as well as a couple of chef collaboration events (check out our website and Instagram to see more)

The Young Chef award, for me, was a testament to each team - and the professional people that we have surrounded ourselves with - both teams at Ômo by Jônt and Jônt are world class, and deserve all the recognition that can be shined on them. Dedication and hard work is something in today's world that can be continued to thrive off of.

IG @r_ratino

@jont_dc

@omobyjont

PHOTOGRAPHY CREDIT | Jônt and Ômo by Jônt

Read the AUG ISSUE #104 of Athleisure Mag and see THE ART OF THE SNACK | Jônt and Ômo by Jônt.

THE ART OF THE SNACK | TSUBAME

As we end the year, we find that we tend to enjoy going out just a bit more! It's the perfect way to eat at places that we enjoy coming back to again and again as well as to try something entirely new that we feel will be in our rotation for years to come!

Located in Tribeca, Tsubame is a Kaiseki Inspired Omakase. We sat down with Chef/Owner Jay Zheng who talks about the recently launched restaurant that will allow our tastebuds to be truly transported with each bite that we enjoy of their menu.

He shares his culinary background, why he opened this restaurant, the menu's focus as well as walking us through what we can expect when we make our next reservation for one of the two seatings that they have available for dinner.

ATHLEISURE MAG: When did Tsubame launch?

CHEF JAY ZHENG: Tsubame opened its doors on August 29, 2023

AM: Can you tell me about your culinary background? Where did you train and what kitchens you worked in prior to opening Tsubame?

CHEF JZ: Born in rural China, my family grew up under very humble beginnings. In search of a more prosperous future, my father emigrated our family to the United States Midwest when I was 7, where I was first introduced to a kitchen in my family’s new restaurant at the time. Humbly, the restaurant took off, and around my early teenage years, my father took our family on frequent visits to Japan where I gained extensive knowledge of culinary tradition and culture. I quickly fell in love. Since, I had a stint at the Peninsula Hotel in Chicago.

AM: What was the reason and vision behind Tsubame?

CHEF JZ: Initially, I opened my first restaurant in Indiana in 2012, but authentic Japanese cuisine was less appreciated in the area than I had hoped. After 4 years, in 2016, I was fortunate enough to move to New York City, where I opened Gaijin, an upscale sushi restaurant in Astoria, Queens, which I relaunched as Kōyō after the pandemic. While this restaurant was a success, I always had my heart set on opening a location in Manhattan, so when I found the location in Tribeca for Tsubame, I jumped on the opportunity. The name, Tsubame, comes from a barn swallow that nested in my childhood village during the spring.

AM: Tsubame is a kaiseki-inspired omakase restaurant. Many of our readers are familiar with omakase, but can you tell us about what kaiseki is and how that connects with an omakase experience?

CHEF JZ: In Japan, Kaiseki refers to a traditional multi-course meal, crafted from the finest seasonal ingredients. It is characterized by extreme sophistication of taste and appearance, carefully selected ingredients, and meticulous attention to the arrangement of the vessels and space. The world of kaiseki is a very deep world involving the concept of wabi-sabi and the five yin-yang elements. At Tsubame, we employ the Japanese culinary concept of Shun for our kaiseki-inspired progression, using ingredients at their prime seasonal freshness, making each offering both the best-tasting and most visually appealing. This is central to my omakase preparation because I believe omakase is more than just a dining experience, but also a sensory one as well.

AM: How does one become a kaiseki master?

CHEF JZ: You must be trained in true Kaiseki restaurants for years to become a master, which not many exist outside of Japan. There are no shortcuts to becoming a master.

AM: For those that are coming to Tsubame, can you tell us about the ambiance and the space?

CHEF JZ: The interior was designed by AESAM based in Hong Kong in a minimalist fashion with blonde wood and a white textured wall that is inset and backlit to set a very relaxed mood. The tasting counter is lined with very comfortable high, black velvet barstools trimmed in gold. At the entrance are handblown white glass birds to evoke the restaurant’s namesake. While the interior is clean and comfortable, we wanted to avoid the over-the-top flashiness so we could let the ingredients and dishes shine instead.

AM: With only 10 seats for diners, how many sittings are available each night?

CHEF JZ: 2 seatings, at 5:30 p.m. and 8 p.m. from Tuesday to Saturday.

AM: Can you walk us through each portion of the seasonal menu which is 8 courses?

CHEF JZ: Our menu rotates quite often as our menu is based on seasonal freshness, but recently, here are some of the dishes we’ve had.

Sakizuke – the amuse bouche – launches the meal. My Shiroebi Uni Shokupan is a big opener, housemade milk bread layered raw baby shrimp from Toyama and vivid uni from Hokkaido, garnished with shiso flowers. Luxuriously creative, it sets a tone for the meal that follows.

Hassun, meaning “eight inches” is a collection of small bites served on miniature dining pedestals and marks the menu as an evocation of the season establishing my range as a chef. Eaten from right to left, the dishes are: Tako, Hokkaido octopus tentacle slow braised for four hours with daikon and served with wasabi, is pure Japanese country; Caviar Shiso Potato Pave heaps rich, briny Ossetra caviar atop a crispy scalloped potato and garnished with citrusy sansho pepper that gives the dish a Tokyo-meets-Paris sophistication; Toro Gobo Tart combines raw bluefin tuna, crisped gobo (burdock root) and torched rakkyo (pickled onion) in a rice paper wafer.

Yakimono, in more traditional fashion, is a grilled fish course. Japanese Amadai (tilefish) is crisped yubiki style with hot oil before it is finished on a binchotan grill, served with house made negi shoyu (green onion and soy sauce) over baby corn.

The Mushimono that follows features Dungeness crab, and nagaimo (mountain yam), layered in an egg custard that is finished a slurry of kudzu and shaved black truffles. It’s a worldly New Yorker’s take on Chawanmushi.

Futamono (lidded dish) is A5 Miyazaki Wagyu Shabu Shabu with udon made of pressed sawara (Spanish mackerel), in awase dashi, is a tribute to Chef’s family fish noodle. It is accompanied by a jidori egg in sweet shoyu (soy sauce) for dipping.

The entrée is Gohan, a rice course served in two different sets beginning with a nigiri progression and ending with a small rice bowl. For his nigiri, chef favors a fluffy, lightly seasoned blend of two grains of koshihikari rice, Tsubame will serve seven to eight piece of nigiri for each seating, which may include: ten day aged Shima aji (striped jack); Kinmedai (golden eye snapper) from Chiba; Barracuda from Kamasu; lightly cured Iwashi (sardine); Aji (horse mackerel) from Oita; Toro (tuna) from Spain; and Muki Hotate (scallop) from Miyagi. The proceeding rice bowl is composed of Uni from Hokkaido and Ossetra caviar over koshihikari rice.

The experience concludes with Mizumono, two light seasonal desserts. The first is a light serving of Hojicha Custard topped with bruléed seasonal fruits. As it is customary to end a kaiseki meal with tea, Tsubame serves ceremonial Uji Matcha Green tea from Kyoto with seasonal fruit.

AM: Tell me about your beverage program and pairings that you suggest with this meal?

CHEF JZ: We offer a sake program, sourced from World Sake Imports, including rarities, as well as a selection of Japanese beers and teas. I would suggest Sake to be paired with the experience, as it’s most traditional and pairs excellently with the flavors of the fish.

AM: As we're in the holiday season, can you tell us about what Tsubame's NYE and NYD plans are?

CHEF JZ: We will be open for New Year’s Eve under normal operating hours, one seating at 5:30 p.m. and another at 8 p.m. It’s a perfect destination to ring in the New Year with a luxurious date night, or simply for a great meal.

IG @tsubameny

PHOTOS COURTESY | Tsubame

Read the DEC ISSUE #96 of Athleisure Mag and see THE ART OF THE SNACK | Tsubame in mag.

THE ART OF THE SNACK | GG TOKYO

This month, we know that we're in the thick of the holiday season and we need to have our go-to place in mind for after dinner drinks, holiday hangouts and more! We're excited to introduce you and your tastebuds to GG Tokyo and to let you know what you should order when you arrive!

ATHLEISURE MAG: Who is the executive chef of GG Tokyo and can you share his/her background prior to coming to GG Tokyo?

GG TOKYO: The menu was designed by Bryce Shuman, Executive Chef at GG Tokyo and its sister restaurant Sweetbriar, in collaboration with alumni from Shuko, an acclaimed Japanese restaurant in the East Village. The focus of the menu is on having small plates to share with a group of friends over elevated cocktails.

AM: We were near Golden Gai on a trip a few years back but didn’t get to chance to go there at night. Can you set the scene of what makes Golden Gai have a distinctive vibe as it’s an interesting juxtaposition that’s near high rises and step back into another time.

GGT: GG Tokyo consists of 6 alleys with a couple hundred bars, some so small that only a few people can fit in. Tourists are barred from entry at many, and no photos are allowed to be taken anywhere, yet it is a party all the same.

AM: GG Tokyo is located at Park South Hotel and is noted as a jewel-sized izakaya. What is an izakaya and what can you tell us about the décor/ambiance of this spot?

GGT: An Izakaya is a Japanese bar with many offerings from different styles of Japanese cooking. The ambiance of GG Tokyo celebrates art and culture while creating an inspiring place for a meet-up.

We have various pieces of art located throughout the space that were curated for us by local and international artists. Additionally, we work with a few artists who have work on display that rotate seasonally. The décor is modern but minimalistic to shine light on the art, food, and drink.

AM: How would you describe the vibe of GG Tokyo?

GGT: GG Tokyo is great after work/happy hour hang out spot with a fun and lively vibe! We have great drink specials and a prix fixe menu offering!

AM: Cocktails are a major draw when guests come by. Can you tell me about your Beverage Director Ivan Papic and his background prior to coming here?

GGT: Belegrade born Ivan Papic moved to New York in 1998. He fell in love with the industry, first getting a taste as a bar back for the popular Lot 61.

Most notably he has worked with restaurateur Keith McNally at Pastis and Balthazar, at Macao Trading Company, sister bar to Employees Only, and venturing into nightlife with Paul Sevigny at Beatrice Inn, the hardest door in the city, and opening Paul’s Casablanca.

Papic is excited to begin this new chapter acting as Beverage Director at TH/RST Group.

AM: What are 3 cocktails that you suggest that we should try on our next visit?

GGT: Three cocktails that we’d suggest are the Mermaid, Golden Monkey, and Tomodachi.

AM: We assume that you have an interesting sake list – what are 3 that you suggest that we should have?

GGT: The three sake’s that I would recommend are:

Shichi Hon Yari Seven Spearsman, Shiga Saiya Yuki No Bosha Cabin in the Snow, Akita Tatsuriki Kimoto Tokubetsu Junmai, Shizuoka.

AM: If we’re coming for cocktail hour, what are 3 dishes that we should try and what drink should we pair with it?

GGT: Spicy Salmon Hand Roll, Okonomiyaki, Kara-age.

AM: What are 3 appetizers we should have?

GGT: Somen, Gochujang Rice Cakes, Tuna Tartare.

AM: What are 3 main dishes that we should have for dinner that we can enjoy either on our own or to share with friends?

GGT: Three main dishes that we would recommend would be Miso Maple Salmon, Marinated Skirt Steak, Chirashi.

AM: If it’s late-night but we still want to nibble, what do you suggest?

GGT: Anything that’s on the menu; it’s built for that kind of dining.

AM: For those of us that can never get enough sushi, what are rolls that will take our enjoyment of this dish to the next level?

GGT: They are not all rolls, but the GG Roll, Fluke Sashimi, and Crab Pressed Sushi are great picks.

AM: With the holidays upon us, are there events coming up that we should know about? Will you offer a New Year’s Eve promotion etc?

GGT: We will be offering Peking Duck dinners on Christmas Eve and will be throwing a New Years Eve party.

IG @ggtokyo.nyc

PHOTOGRAPHY CREDITS | GG Tokyo

Read the NOV ISSUE #83 of Athleisure Mag and see THE ART OF THE SNACK | GG Tokyo in mag.

HUMANITY DEFINES HIS MUSIC | MIYAVI

This month's cover marks the 20th year of MIYAVI being a force in the music industry. Known as the Samurai Guitarist, he brings a message of passion and peace to those he plays for whether they're the fans that attend his shows or the refugees that he performs for as a Global Ambassador of the UNHCR where he gives his time to the camps when they are seeking relief from the crisis around him. He also talks about his 14th studio album, MIYAVIVERSE which covers anime songs. MIYAVI is also an actor who has done voiceover work in an Emmy-nominated anime show, Arcane: League of Legends as well as appearing in movies with Angelina Jolie in Maleficent 2 as well as Unbroken that she directed. We talk about his need to stay creative, collaborating with brands and continuing to challenge himself.

ATHLEISURE MAG: When did you realize that you wanted to be a musician?

MIYAVI: When I lost my dream to be a professional soccer player when I was 14 years old. I was on a youth team of a professional soccer team in Osaka on the west side of Japan. Every single day, I was going to the soccer field and I got injured and then I lost my dream. The thing is I really really wanted to be a professional player, but at the same time, the practicing was really competitive to be on the team. I actually got tired of it because it was tough for me being a 14 year old boy to keep going to the field which was pretty far from my hometown. It was like a 90 minute train ride and that was really tough for me every single day. I was the captain of the local team for a very long time, but when I started going to the professional team, I lost my friends as well because I was not in the group anymore. I was the only one going to the professional team as well.

To me, it was really stressful and then it was really shocking to me that tmoment that I stopped going to that professional team, I was really relieved! It was really weird because soccer was my motivation and my passion every day that I was playing. But the moment that that happened, I was relieved not to play soccer because it was so stressful for me. That was the moment that I quit soccer and again, when you lose your dream, you lose yourself as well and you lose that shine so I was hanging out with my friends and I was doing bad things and then I got the guitar and I thought, “oh this might be it!” It might take me someplace else and I wanted to get out of my hometown anyway. This thing might be the one that takes me out. Now, I’m traveling the world and talking to you!

AM: Exactly and that’s quite a story.

How do you define the MIYAVI sound?

M: People call me the Samurai Guitarist and I’m honored to be called a Samurai! Samurai is such an important word for Japanese people. It’s such a big determination and it’s a really really big deal. For me, instead of katana, the Japanese sword, I play the guitar and I make people dance. I feel good that I can spread that positive message. As an artist which I am always trying to pursue the edgy style, but at the same time, I’m also a Goodwill Ambassador for UNHCR which is The United Nations Refugee Agency. So it’s about positivity and the moment that you feel the future, it’s really really crucial!

So yeah, it’s kind of like a guitar rock, dance kind of music. At the same time, to me, it’s about the attitude and how you enjoy my show is really really important. After people get back home, I want them to feel energized and motivated. Of course, I want you to have fun, we’ll have fun always – but I want to create something that people can feel and that it’s the future and is productive. It’s not just about being entertaining.

AM: How do you get inspired in terms of approaching creating your music?

M: You know, I like to watch movies or sometimes be in a movie. When I play a role in a film, I learn from that character and I want to be able to absorb and take it into my body. That’s also an inspirational source, to me. Again, I can learn things from my kids as well. As a parent, it’s kind of a learning process as well. Again, at the refugee camps, to witness those cruel devastating situations and the paths that those people had to go through – this is also a huge inspiration. I can’t look away from that fact and our generation is facing this crisis. So that’s not quite an inspiration it’s –

AM: It’s more of a driving force.

M: Yes, it’s more of a driving force. It’s a reason why I keep moving forward. It’s really really responsible.

AM: You’re so talented and from the music standpoint as a songwriter, producer, you play instruments – what’s your favorite part of working on a song?

M: To be honest, the most important thing is to put the message or the lyrics as a core part. The most fun part is just playing the guitar without thinking about anything. You just go free, that’s the fun part. That’s what I can do on stage once I’m done. Giving birth is the most hardest part, the most painful experience as we all know – the ladies. They give birth and it’s painful, but it’s also worth it for the real happiness. So doing what I do, it doesn’t actually hurt like that, but at the same time, when you’re making a song, it’s a really really tough process. But then again, it’s worth it. But playing the guitar, that’s the fun part!

AM: When you’re collaborating with other artists, what are you looking for when you’re deciding that you want to partner with them?

M: Just chemistry always! I know my world and I know how to maintain and to remain in my sound. I know my style and I know that it works. When I work with somebody else, I want to see new dimensions and to also feel that chemistry and to have a new me. Something that I never experienced or that I never thought to even try. That’s kind of a benefit and that’s the same with life. You don’t know what’s going to happen tomorrow. Sometimes it doesn’t go as well as you expected, but that’s life. That kind of encountering a new part of myself in that way is nice.

AM: Earlier this year, you partnered with K-Pop superstar Kang Daniel with Hush Hush which also became a theme song for the Korean drama show Rookie Cops on Disney+ and you also collaborated with him again. What did you love about working on these projects with him?

M: Again, K-Pop is a global and phenomenal movement. I’m half Japanese and half Korean and I do respect the effort and the creative force that is there. Kang Daniel is a rising star and as an Asian, I do respect him. Again, it’s a totally different style and it does seem like he is building his own style right now. So it’s really really interesting to be part of the creation that we make together and then we see the shift as well. His style is really different from mine and it’s not like it’s a middle ground – it’s more like a 3rd or new destination! You can only find that with your collaborator. That’s why I said, a new me or a new world or a new dimension. I love his dedication for the creation and he’s so humble. It’s great to feel that different wave in the younger generation.

AM: You’ve been in the industry for over 20 years and you’re currently in a 19 city, 20 show tour here in North America. What does it mean to you to reach this achievement and to look back on all of the work that you have done?

M: I’m never satisfied and that’s the reason why I keep on doing this. I’ve done pretty much all of these different things not only in musi,c but acting, the fashion thing, humanitarian work, so it’s such a pleasure to be able to explore the many worlds and to encounter new people and I’m learning every single time. It might have been easier if I just focused on a music career or an acting career or a fashion career, but again there is also that chemistry when I take on a challenge of doing something different every time. I feel that chemistry and then I learn from it. Then I can be a new me and I can be stronger and I do just appreciate everyone that I have worked with and also the fans that are supporting me the whole time even if I changed my music style – not just costumes, but the music itself – the groove. Then doing acting and the fashion thing so I really really appreciate their support.

AM: So what can you tell me about your 14th studio album that is coming out?

M: That’s a cover album and I am covering anime songs. It’s a really really interesting path and also a process because those tracks are made by somebody else and they’re really popular ones like the song for Evangelion or song for City Hunter, the song for Naruto. At the same time as an artist, I’m really confident to make any song into MIYAVI’s world which is why we named this album, MIYAVIVERSE. That’s my world and that’s the sound that MIYAVI and the team creates. Every song has a great melody and there is a chemistry, there is a totally different sound in production and form. We’re kind of making a new style. It’s a really exciting project.

AM: In addition to your music career and you have also said this as we’ve been talking, you’re the face of a number of brands such as Gucci and you’ve been with Dell and McLaren. What does that mean to you to be able to crossover like that?

M: You know, it’s a new discovery of myself and then it’s such a pleasure to work with those top top brands that are trendsetting and leading their industries. It’s great to see what happens when I dive into those different worlds. I’m not a car geek or a car lover, but the attitude that McLaren and MIYAVI have really resonates. I’m not just making music for a business and they’re not just making a car for a business, we’re making history and we’re making a different thing. It might be easier to make some kind of a good pop stuff and there might be an easier path to become famous, but for it’s not. It’s about being more integrated. We would not be able to be satisfied with the answer. With Dell as well. The creativity that technology brings – they are expanding that as well. The honor to be part of it and to just explore together is great.

AM: In terms of your acting, you have a number of credits that you’re getting out there. You were cast in Angelina Jolie’s Unbroken and you worked with her again in Maleficent 2. What was it like to be in those projects?

M: It’s fun. Again, the music when it comes to the process, it’s all about me. I say it sounds like this, it should be like that, I am the producer. So I am doing the producing, the acting and the playing myself. But the movie, as an actor, there is a bigger part of it especially when the role is not that big. It’s a tiny part of it. But, it’s still you’re part of it. You’re performing and whatever you do in that work, it’s going to affect the entire creation – it’s teamwork a team achievement. To be able to work with those top top people from Disney or Pixar those people are the real deal! It’s really creative and more free. They are enjoying the flow and they are making something new in the flow. It‘s really fun!

AM: You’ve done voice overs for Arcane: League of Legends which won an Emmy recently for Outstanding Animated Series. Why did you want to be part of this show?

M: Why not?

AM: Love that!

M: Yeah! Why not? When I got the offer, I heard that Sting was on board, Imagine Dragons was on board. You know, those top artists were there and then the creation itself was really really great – a high level and a big passion. I was working with Christian Linke the Executive Producer. He’s like Steve Jobs like – he has the characters, the world, passion and even the music as well. It was simply a pleasure and honor to be part of it and then the music and also doing the voice acting for a little bit for a little role. That was such a surprise and that kind of flexibility and spontaneous kind of decision is the fun part of creation you know. You can change your creation drastically in the last minute. That’s all on you so it’s all about the passion and the clear vision. He had a clear vision and I was so happy to be part of it.

AM: Throughout this interview, you have been talking about your humanitarian work and working with the United Nations. Can you tell us more about what you are doing?

M: So my humanitarian work as an ambassador for UNHCR, is life work and it’s really volunteering. It’s not something that I get paid to do. Every single time I go to the refugee camps, I feel purified well as it is a special process to me. Anything that you can do for the future, global warming, animals, human rights – anything. But for me, I met Angelina Jolie – Angie, she’s the one that inspired me and opened the door and who met me. I was really surprised and amazed at how much she dedicates for this crisis and as an artist, I wanted to be able to do something if I could. I went to the refugee camp in Lebanon for the first time right after the Syria crisis exploded. It started around 2011ish but around 2014/2015, the refugees increased rapidly and I was really scared. I didn’t know what to do as an artist and still, I can’t play the guitar to people that just escaped from their countries because imagine the situation of it being do or die, you can’t enjoy the music at that moment. But still, after that first emergency phase, we call that Developmental or Sustainable Phase – people need to feel that dignity of a human being. We are not just living here a human being. We are not just living here, we are living here and standing on our own feet. That’s what everyone needs to feel and especially at the refugee camps, that set of circumstances is really hard to feel that way. Then art and culture like music and sports, can do many things to connect people and to make them feel alive. That’s my role as an ambassador. The thing about refugees is that you feel like a dark, serious burden – it's a serious issue. But at the same time, those people are like us! They used to be a professional musician, they used to be a writer, they used to be a politician. So my mission as an ambassador is to bring those kinds of bright sides of people and positivity. So we feel that we are the same and it could happen to us. When you think about a crisis that could happen like another war – I don’t even want to say, but you have that conflict that happens and it could happen to us if the place you are living in is so no longer safe. It’s really really important to me to keep doing this so that I can realize that I can redefine my mission of the reason why I keep moving forward. I keep creating and this is really really important now.

AM: Honestly, the way that you explained that this person who is a refugee had a life where they were a doctor or the fact that they had a life that they were part of. I think that that really puts a different type of life on it as opposed to saying this group of people had this devastating series of circumstances. It does give back the humanity and compassion to see it in that light.

M: Some of them used to be a doctor. Some of them used to be a professor.

AM: What do you want your legacy to be as an artist, as an actor, a humanitarian and as a father?

M: That’s a big question – the ultimate question. It’s interesting. It makes me rethink about the shift in me as an artist. I wanted to play the guitar when I was younger, but I'm not playing the guitar because I want to play the guitar now, I’m playing because I want to play music. That’s why I’m playing the guitar – I want to spread my message. It’s why I make music and then I play the guitar. I need to spread the message to help make this world better somehow. I want to dedicate myself somehow and that’s why I play music. That’s why I play the guitar. It used to be like – I want to be a legend playing the guitar. I do play it and it’s my thing and I will never quit playing the guitar. I’m not going to become obsessed by being a guitarist. It’s a tool to deliver my message to the audience. So, I don’t know about the answer to your question because for me, anything is fine. That’s why I am an actor and modeling as well because as long as you can just spread the message and the idea of peace, I think that that’s it!

IG @miyavi_ishihara

PHOTOGRAPHY CREDITS | PG 16 - 27 + 32 Courtesy MIYAVI | PG 28 Mairo Cinquetti/Pacific -Press/Alamy | PG 30 UPI/Alamy |

Read the OCT ISSUE #82 of Athleisure Mag and see HUMANITY DEFINES HIS MUSIC | MIYAVI in mag.

THE ART OF THE SNACK | SUSHI GINZA ONODERA

As we begin to transition from the summer to the fall season, we have new restaurants that are launching as well those that are reopening as we continue to emerge from the pandemic. We chat with the new Head Sushi Chef Takuya Kubo of Sushi Ginza Onodera.

ATHLEISURE MAG: Tell us about your culinary background and how it led to you to Sushi Ginza Onodera.

HEAD SUSHI CHEF TAKUYA KUBO: After I graduated from high school, I worked at Sushi Dai Akasaka Keizan in Tokyo, Japan, which is considered one of the best in Japan and internationally acclaimed. I spent five years there before moving to another sushi restaurant, then, after 2 years, to yet another in Roppongi in Tokyo to continue to learn and gain experience. After that, I returned to Sushi Dai as the executive chef and worked there for 10 years. By then I thought that after having worked in Japan for many years, I would like to try my sushi skills in other countries, especially the U.S. I decided to challenge myself and went to Los Angeles, where I found Sushi Ginza Onodera, and started to work there, later becoming the executive chef at Sushi Ginza Onodera in Honolulu, Hawaii. After about two years there, I came to New York City to reopen the restaurant here – it had been closed for a year during the pandemic. We reopened for service in late March 2021.

AM: When guests come in for lunch, what are 3 options from the menu that you suggest?

HSC TK: We have three lunch menu options at $100, $150 and $200. Each omakase is a little different and meant to provide an experience the guests are looking for. For example, for guests who would like to focus on Nigiri sushi, the $150 menu is the best option as it offers the most Nigiri pieces. But for those would like to enjoy a fuller, more elevated experience, the $200 menu is the way to go.

AM: For your omakase only dinner menu, can you share why you only offer this and what it is for those that may not have experienced this?

HSC TK: An omakase tasting menu is the best way to experience seasonal ingredients in peak condition by trusting the chef to serve what’s best at the moment. Fish and seafood are as seasonal as vegetables and other ingredients, and we select the best seasonal ingredients available when we prepare the omakase. All the fish and seafood is hand selected at the Toyosu market in Tokyo, and flown from Japan to New York three times a week. Each ingredient has its season when flavor and taste are both perfect and I want our guests to enjoy the best of the season - that’s why we only offer omakase.

AM: What can guests expect when they come to dine at Sushi Ginza Onodera?

HSC TK: Guests at Sushi Ginza Onodera can expect an authentic Japanese experience and meal, as well as ambience.

Nearly all our fish is aged in the traditional Edomae style – Edo is the ancient name for Tokyo – before being served to customers. While Americans often think of the best sushi as being the freshest possible, Edomae sushi making uses the aging process to preserve the fish, develop umami flavors and create a more tender texture. Rice is equally important to the Edomae style and our rice is mixed with two different types of red vinegar, one dark and one light, which gives it a brownish hue.

Once guests enter the restaurant, the first thing they will see is the sushi counter made of hinoki wood. This might be the longest and largest size hinoki counter in New York City. Almost everything at the restaurant is from Japan. Not only is the fish flown from Japan, we use serving dishes that showcase Japanese traditional styles like Bizen-yaki, pottery with unique un-glazed finish, and Arita-yaki porcelain, prized for their elegant painted designs. Guests can enjoy the harmony of the food with the dishes it’s served on.

AM: What sake pairings do you suggest when enjoying your menu?

HSC TK: We offer a sake pairing to accompany the omakase. Generally, sakes in the pairing are dry; however, we do pair Junmai Daiginjo with some of our appetizers such as Toro with sea urchin or Abalone. For rich flavors, an off-dry sake pairs very well.

AM: When you’re planning your menu, what are the items that you like to offer and how does seasonality play into this?

HSC TK: Seasonality and the weather are what I focus on when planning a new Omakase menu. The omakase menu should match the weather, whether it’s hot and cold, the food should reflect it.

AM: You are a Michelin star restaurant. How important is it to have this distinction?

HSC TK: Michelin stars are an indicator of quality and consistency for guests. For us, it is important to do our best every day in order to live up to the standards that Michelin has set worldwide for excellence.

AM: You recently re-opened, what are you looking forward to as we continue through the summer and being to transition in the fall and holiday season?

HSC TK: Generally in autumn, Japanese food is abundant. I look forward to sharing the season’s bounty with our guests and hope they enjoy it.

IG @sushiginzaonoderanyc

PHOTOGRAPHY COURTESY | Sushi Ginza Onodera

Read the SEP ISSUE #69 of Athleisure Mag and see The Art of the Snack | Sushi Ginza Onodera in mag.

THE ART OF THE SNACK | J-SPEC

This month's The Art of the Snack takes us to J-Spec Wagyu Dining and Esora Omakase in NYC. Anytime we have the chance to have Wagyu, it's definitely a treat and being able to have an Omakase meal is another one of those indulgences that have to be enjoyed. We chatted with Chef Koichi Endo to find out about this restaurant, what we should get when we dine there next and more!

ATHLEISURE MAG: Tell me about your culinary background and how it led you to J-Spec Omakase.

CHEF KOICHI ENDO: I worked at the Michelin starred Tempura Matsui, the first authentic tempura restaurant in New York City, for 4 years from the restaurant’s opening. I was trained by Mr. Matsui himself, who was a tempura master in Japan before moving to New York to open his own restaurant. He was the executive chef at that time and, sadly, has since passed away. I was the last person trained by him and learned the art of tempura from him. Combining my love of tempura and J-Spec's focus on wagyu, Esora Omakase counter allows us to showcase both sides. I’m also excited to be able to offer "wagyu tempura" since no other places serve it as traditionally in Japan meat is not used in tempura dishes, which feature vegetables and seafood.

AM: What can guests expect when they come to dine at J-Spec Wagyu Dining?

CHEF KE: At J-Spec Wagyu Dining guests can enjoy real A5 wagyu prepared with various cooking methods, from raw in a tartare or sushi to grilled steaks and many different options in between. A5 wagyu is the highest quality rating of Japanese wagyu beef. It is known for intense marbling, which results in exquisite flavor, texture and tenderness. Because our parent company, Tomoe Food Services, brings some of the best wagyu available in Japan to New York (and Miami), we not only have access to the best of the best wagyu, but are able to offer it to our guests at a more affordable price point. At J-Spec Wagyu Dining, guests can try different types of wagyu from all over Japan, some of it very rare and produced in small amounts like the Ozaki beef from a single farm owned by Mr. Muneharu Ozaki in Miyazaki Prefecture or Hida beef from Gifu Prefecture, which we will be featuring at the restaurant in September, when we also launch Esora Omakase next door to Wagyu Dining.

AM: What are 3 appetizers that you suggest that we should enjoy?

CHEF KE: A la carte at J-Spec Wagyu Dining: Wagyu Tartare, Foie Gras & Uni Macaron is a decadent dish that combines fresh raw wagyu with foie gras and sea urchin for a unique and delicious experience.

Overstuffed Wagyu Sushi is over the top (as the name suggests) with a slice of seared wagyu over rice accented with pickled takana (mustard greens) and nori that’s topped with ikura (salmon roe) and sea urchin.

Wagyu, Uni & Caviar Hand Rolls – another delicious combination that showcases the wagyu.

AM: What are 3 entrees that you suggest that we should order?

CHEF KE: A la carte at J-Spec Wagyu Dining:

Wagyu Flight is a tasting of two kinds of wagyu that usually comes with the prized A5 Ozaki Beef strip loin and another A5 wagyu, depending on what’s best that day. You will discover how very different the two types of wagyu are even though they will be the same cuts.

Ozaki Striploin Steak – this is a real treat as no other restaurant in New York uses Ozaki beef. Usually, the origin of the wagyu brand name is the prefecture of the origin or a local specialty. However, Ozaki beef is named after Mr. Ozaki. Ozaki beef is truly exceptional with well-balanced flavors compared to other wagyu.

Ozaki Surf & Turf is a J-Spec original dish composed of sliced Ozaki beef, sea urchin and shiso leaves. We sear the beef tableside for the guests, then top it with uni and wrap in shiso to serve.

AM: For our readers that have not had the experience of Omakase, what is it?

CHEF KE: Omakase means "up to the chef," the guests let us create a meal for them. We use the best seasonal ingredients available at the moment to prepare it, paying attention not only to the flavors but also the presentation and aromas for a full sensory experience for our guests.

I base my approach on three elements: "Shun" Present, "Nagori" Past, "Hashiri" Future. Shun presents that the best ingredients of the season, Nagori represents ending season for some of the ingredients that are about to disappear and Hashiri presents that first harvest of the coming new season.

AM: Tell me about Esora Omakase and what this menu is like.

CHEF KE: Esora Omakase is a more intimate experience, seating only up to seven guests at a time. The omakase showcases both best quality wagyu and the art of tempura. It features 8 courses, although the tempura part of the menu includes 9 or more pieces served one by one with all the traditional accompaniments so the entire experience takes about two hours. The tempura pieces include lightly battered seafood from Japan, seasonal vegetables, mushrooms, and filet mignon of wagyu wrapped in shiso leaf – nobody else is serving wagyu tempura. Other parts of the omakase include seasonal appetizers, sashimi of fish, wagyu sushi (raw and torched), fragrant broth with seafood and mushrooms, grilled A5 wagyu, shokuji rice of the day, dessert and tea. The menu is seasonally driven and will be changing frequently.

AM: What sake pairings do you suggest when enjoying Omakase?

CHEF KE: We have a sake pairing designed to complement the food, which features about eight different sakes from Japan, ranging in flavors, body, styles and aromas. We also have a list of sake by the bottle so guests can choose their favorite sake or discover new ones.

AM: When you're planning your menu, what are the items that you like to offer and how does seasonality play into this?

CHEF KE: I always focus on using fresh, peak quality ingredients to truly experience the season. I love going to the greenmarket to buy vegetables and how they change with the seasons. I want our guests to enjoy the different ingredients the four seasons bring us and create memorable experiences for them at Esora Omakase.

AM: You open in Sept as we begin transitioning into fall and looking towards the holiday season. What are you looking forward to with the restaurant?

CHEF KE: Autumn is the time of harvest, there are so many beautiful seasonal ingredients going into fall that I’m excited about and look forward to serving our guests, like matsutake mushrooms, for example, coming in October.

AM: Are there plans to open additional locations?

CHEF KE: Yes, there are plans to open more restaurants in the future. J-Spec Wagyu Dining was the first restaurant for our parent company and Esora Omakase grew out of that. We will be creating other dining concepts but wagyu will always be the core ingredient.

IG @JSpec.Wagyu.NYC

PHOTOGRAPHY COURTESY | J-Spec

Read the AUG ISSUE #68 of Athleisure Mag and see The Art of the Snack | J-Spec in mag.

SOMETHING YOU SHOULD KNOW | SAKE

Around our offices, we've been fans of sake for years and we enjoy it beyond our sushi lunches and dinners. As we always have some on hand and have had a number of Sake in a Cups while we were in Tokyo, we wanted to know more about how this drink can be paired with a number of celebratory situations that you would typically do with wine or champagne. We chatted with Timothy Sullivan, Sake Expert and an ambassador to Hakkaisan to find out more about this rice wine.

ATHLEISURE MAG: Tell us how you became an expert on Sake and what is it about this particular category that sets it apart from spirits and wines.

TIMOTHY SULLIVAN: I discovered premium sake about 12 years ago while having a sushi dinner in Manhattan. On a whim, I decided to splurge and order a high end sake to pair with the sushi.
I was blown away with the pairing and fell in love with sake on the spot. I started a sake website a few months later, UrbanSake.com, to record my experiences and misadventures learning my way around the sake world. From that point on, I studied and learned all that I could and tasted as much sake as possible to train my palate. In 2007, I had my first trip to Japan and visited my first sake brewery, and in 2010, I left my previous day job and began working full time in the sake industry. Sake education has become my passion and my career!

Sake is unique. It's complex production method is not used to make any other kind of alcohol. Premium Sake is gluten free, vegan, free of sulfites, and tannins and has a much lower acidity
than wine. In addition, sake is much richer in amino acids than wine or beer, allowing "umami" flavors to come out in many sakes.

AM: What is your role with Hakkaisan as an ambassador?

TS: My role as Brand Ambassador for Hakkaisan is to travel around the US and internationally and introduce not only Hakkaisan sake, but to teach about sake in general as many places as I can. To achieve this, I hold events for consumers such as sake tastings or pairing dinners, but I also work with restaurants and wine shops to do staff trainings. I work hard to clear up as many misconceptions about sake and I am so lucky to be able to meet with people all over the world and talk sake!

AM: You do a number of Sake talks here in NYC - what is your purpose in doing them?

TS: Yes, as a matter of fact, my next talk is coming up Feb 7th 2018 at the Japan Society. I'll be giving a lecture and slideshow about my recent experience of living and working for one year
as a sake brewer at Hakkaisan in Niigata, Japan. I hold lectures as often as I can to get people interested in sake. As sake becomes more and more popular with the mainstream consumer, I feel that education is of vital importance.

AM: Are the rules of pairing red and white wine with various meats and meals applicable to sake as well?

TS: Sake is quite different from wine, so most of the rules you may have heard about wine pairing (red wine with meat etc) do not apply to sake. However, I have heard one rule for wine pairing that totally fits for sake as well. Matching the weight and intensity of the wine and dish is a good rule of thumb. The same general guideline goes for sake. If you are eating a dense and spicy Japanese curry, a light and silky daiginjo sake may not be the best bet. Reach for a more full bodied, rice-driven junmai sake instead. The body and weight will stand up to the
curry much better!

That being said, it is an open secret in the sake world that sake is generally much more forgiving than wine when it comes to food pairing. This is because of the lower acidity and comparatively milder flavors. I encourage my students to experiment when it comes to food and sake pairing. It's fun and you never know what you'll discover.

AM: With Valentine's Day around the corner, many want an alternative to popping champagne - what is a great sparkling sake that should be considered?

TS: The Japanese sake industry is upping their game when it comes to sparkling sake. Years ago, sparking sake was not taken seriously and viewed as something very low alcohol, cotton
candy sweet and marketed to women in frosted pink bottles. Times have changed and many really good sparkling sakes are coming onto the market. Hakkaisan also makes sparkling sake. In the US market now, we sell our Hakkaisan Sparkling Nigori sake. This is a cloudy type of sparkling sake with a full 14% alcohol. It has a hint of sweetness up front, but overall has great balance and a bright acidity on the finish to cleanse the palate. This is the perfect champagne alternative for those who want to offer their guests something unique.

AM: When friends are coming over what is the perfect sake to pair with a charcuterie and cheese platter?

TS: When I hear "charcuterie and cheese platter" my mind immediately jumps to warm sake. Now, I am not talking about cheap, scalding hot, mass market sake you may have tried as a shot in college. I mean a gently warmed premium sake. When the serving temperature of some styles of high-quality sake is slowly raised, the texture becomes a touch richer and the umami and savory characteristics in the sake really come forward. This is a magic pairing with the meaty flavors you can find in charcuterie and the salty/creamy flavors of the best cheeses. I personally recommend Hakkaisan Tokubetsu Honjozo as a great example of a versatile type of premium sake that is great served either chilled or warm. When chilled, the Honjozo tastes dry and crisp, when warmed, it becomes ricer and more savory. Try warming your sakes to around 115˚F for maximum flavor.

AM: When you're bingeing on Netflix shows, what's the perfect sake to unwind with while enjoying solo?

TS: I have a special sake to recommend for this one. That fateful night back in 2005, when I ordered that premium sake at the sushi restaurant, the sake I tried was actually Hakkaisan Junmai Ginjo. And 12 years later I represent the brand! I can honestly say this sake changed my life. Hakkaisan Junmai Ginjo is the perfect sake for sipping with Netflix. The taste is a textbook
example of the regional style of Niigata, where Hakkaisan brewery is located. It is smooth, lightly dry and super clean with a crisp, refreshing finish.

This type of sake is easy drinking and does not tire out your palate. Some people describe the taste as being as crisp as a mountain stream, but I go one better - my nickname for this sake is "magic water". Pour it into a wine glass, start binge watching 'The Crown' and enjoy.

AM: Sake is for more then just sushi - what would you suggest for Taco Tuesday?

TS: I couldn't agree more! Sake pairs with so much more than sushi. Tacos can have some spice to them, so I love to recommend a bit of a bolder style sake to stand up to that. The type of
sake we call "nama" fits the bill perfectly! Our Shiboritate Nama Genshu is an unpasteurized sake giving it a fresh and vibrant edge. This sake is also undiluted with water, so the ABV is a full 19%! This Nama Genshu sake is as close as you can get to drinking unprocessed sake right from right from our press. It's bold and rich while still being fresh and balanced. The perfect
foil for Mexican fare!

Read more from the Jan Issue and see Something You Should Know | Sake in mag.