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Tag Archives: Sake Bar Hagi
Sake Bar Hagi
There’s a traditional red paper lantern at the door, stairs leading down off a random Midtown street, and the words “sake bar” inscribed on the wooden door jamb. Otherwise, there’s nothing that would alert you to this cult favorite izakaya place in Times Square. But look two doors left of the Hawaiian Tropic Zone and you’ll find Sake Bar Hagi, a draw for New Yorkers and Japanese tourists alike. The menu outside may not look particularly tempting, unless calves liver sashimi or broiled dried skate fin is your thing, but add your name and cell phone number to the list downstairs and in a half hour to an hour you will be inside, well on your way to figuring out the appeal of this place. (more…)
The Copycat Chef: Asian Bloody Mary
This Asian spin on a Bloody Mary was inspired by Sake Bar Hagi, though it isn’t served there. As at Monkeytown in Williamsburg, an Asian Bloody Mary is the cuisine of a country that doesn’t actually exist.
On a recent night at Hagi with Joey Deckle, he asked for some shichimi pepper. This blend of chili pepper, orange peel, sesame seed and seaweed tasted like it had been made to go in a good spicy Bloody Mary. Marie Fromage suggested it should be dusted on the rim of the glass.
“I always thought they should put fish sauce in a Bloody Mary,” said Joey Deckle, which didn’t seem too far off, given the popularity of clamato juice in Bloody Marys.
So here’s a new recipe for the Asian Bloody Mary, the dangerous brain child of three food people drinking sake.
Posted in food
Tagged Asian food, Bloody Marys, cocktails, Sake Bar Hagi, the copycat chef
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