Izakaya Night Vol. 3 – A One-Night Collaboration with Brooklyn Kura × Hakkaisan × Chef Hiroki Odo
Dear Guests,
We are delighted to invite you to Izakaya Night Vol. 3, the signature monthly event series hosted at THE GALLERY by Odo (17 West 20th Street, New York, NY 10011).
Join us on Monday, August 11, 2025, for an intimate, one-night-only collaboration with two exceptional sake breweries—Brooklyn Kura and Hakkaisan—paired with a one-time-only menu created by Chef Hiroki Odo, from 2 Michelin-starred restaurant Odo.
Only a few reservations remain—secure your spot soon!
Also, we welcome walk-ins as space permits.
At its heart, Izakaya Night is a celebration of sake, craftsmanship, and creativity. This unique event brings together masters of their craft from New York and Japan—brewers who embrace local ingredients while staying rooted in centuries-old techniques. For one evening, guests will explore the meeting point of tradition and innovation, guided by a curated sake flight and dishes thoughtfully designed to enhance each sip.
The evening begins with Chef Odo’s Mizore Sake, a refreshing frozen aperitif created just for this event. Then, embark on a tasting journey featuring sakes from Brooklyn and Niigata, with additional carafe selections available for deeper exploration.
Alongside the drinks, guests can enjoy an à la carte menu of new izakaya-style small plates, also crafted exclusively for this evening—offering a rare opportunity to savor Chef Odo’s playful interpretations of classic fare.
(This event is NOT a ticketed event. All sake and food items are offered à la carte.)
Featured Breweries
Brooklyn Kura
Based in Brooklyn, NY and founded by Brian Polen and Brandon Doughan, Brooklyn Kura is at the forefront of American craft sake. Brooklyn Kura uses the ultra-soft water from the Catskill Mountains in northwestern New York City. For rice, they use Arkansas-grown Yamada Nishiki, and California-grown Calrose. Brooklyn Kura's sake is characterized by a clean and light taste, striving for an approachable style that many can enjoy as their first sake, pursuing unique sake brewing that blends Japanese tradition with an innovative perspective.
Hakkaisan
Founded in 1922, Hakkaisan Brewery is situated at the foot of Mount Hakkai in Niigata, Japan. The spring water that flows from the mountain is used to produce its sake. The guiding principles of the brewery are to produce the finest sake that people will never tire of, to apply the highest standards of production to all its sakes, and in order to achieve the smooth wonderfully pure and mellow flavors of Hakkaisan sake, the Brewery insists on producing in small batches, using hand-made koji and slow fermentation at low temperatures.
Sake Selection
From Brooklyn Kura
Junmai Daiginjo Sake ‘Catskills’: Named for the Catskills Mountains, the source of Brooklyn Kura’s excellent water source, this is their take on the pinnacle of sake making, a highly polished “Daiginjo.” The nuanced flavors and delicate textures are difficult for even experienced brewers to achieve, this is an example bursting flavors of fresh fruit, a uniquely American take on the most expressive of sake styles!
Light bodied, delicate on the palate with aromas of white flower and green fruits.
Tasting Notes: With a fresh nose of tropical fruit and delicate citrus notes & a hint of vanilla. Finishes with well balanced acidity & smooth creaminess.
Suggested Food Pairing: Pair with delicate whitefish, raw oysters with mignonette, or delightful pairing with freshly sliced fruit like cantelope and strawberries.
Rice Polishing Ratio: 50%
Sake Rice: US-grown Yamada Nishiki (100% usage)
Alcohol Content: 16%
Junmai Sake ‘Occidental - Dry Hopped’: Named Occidental which means ‘of the West’. Brooklyn Kura has created a true American sake by steeping Citra Hops which oxidizes and gives the sake a pink hue. Aromatic with IPA-hint and a grapefruit rind and velvet smooth citrus finish. “Occidental” is a single yeast junmai. At the end of the fermentation process (post pressing), the sake is gently dry-hopped to extract the hop aroma and character. The result is a bright, aromatic (lots of tropical fruit), and dry sake that is light bodied and refreshing.
Tasting Notes: Gorgeous nose of grapefruit zest, sake pours with a beautiful rose hue, lightly honeyed character with a citrussy finish.
Suggested Food Pairing:Pairs well with richer foods like burgers and onion rings, or roast pork loin.
Polishing Ratio: 50%
Sake Rice: Calrose
Alcohol Content: 14%
Secret Sake: A surprise sake will be unveiled during the event—only those in attendance will get a taste (and the name!).
From Hakkaisan
Hakkaisan Tokubetsu Junmai Genshu
This is "Namazume" sake which means shipped out without pasteurization after bottling. (Pasteurized only once, after pressing and then matured about 6 months before bottling).
Tasting Notes: The freshness of this method gives you a full of aroma like green apple even its super dry finish. We recommend it to be served by chilled temp or you can make it frozen as "Mizore sake" to maximize the refreshment.
Rice Polishing Ratio: 55%
Sake Rice: Gohyakumangoku, Yamada Nishiki, Todorokiwase, etc.
Alcohol Content: 17%
Hakkaisan 45 Junmai Daiginjo
A smooth and refreshing sake that drinks as brisk and refreshing as a cold winter morning. Internationally renowned as a perfect example of the Niigata region's signature crisp and clean brewing style, this Junmai Daiginjo has a restrained and delicate aroma offering hints of steamed rice with the barest touch of florility and earth, and the first sip evokes a gentle rice flavor with a pristine and invigorating dry finish.
Rice Polishing Ratio: 45%
Sake Rice: Yamada Nishiki
Alcohol Content: 16%
One-Night-Only Menu by Chef Hiroki Odo
Chef Hiroki Odo personally tasted all the sakes offered at this event and meticulously designed each dish to perfectly pair with them. These Izakaya-style, smaller dishes also hold stories connected to Chef Odo's hometown of Kagoshima and his Japanese roots. We encourage you to ask Chef Odo and our team members about these stories during the event. These dishes are available exclusively at this event.
Karasumi Mochi – charcoal-grilled housemade mullet roe rice cake
Ikameshi – rice-stuffed Japanese squid, sansho
Summer Kakiage – edamame and seasonal vegetable tempura fritter
Buta Kakuni – braised pork belly with ajitama egg
Shime Saba – cured Japanese mackerel sashimi
Asari Sakamushi – clams steamed in Brooklyn Kura & Hakkaisan sake
Kushiyaki Set – bacon-wrapped asparagus, chicken thigh, chicken meatball
Corn Butter – summer corn, butter soy sauce
Hiyayakko – chilled tofu with fresh vegetables
Ham Katsu – panko-fried thick-cut ham, Worcestershire & mustard sauce
Namafu Butter-Yaki – grilled wheat cake with butter soy
Tako Yawarakani – tender, slow-cooked Japanese octopus
Wagyu Saikyoyaki – miso-marinated wagyu steak, charcoal-grilled
Mentaiko Kasuzuke – spicy cod roe marinated in sake lees
“Kamome” Champon – seafood medley in a rich chicken broth
About Chef Hiroki Odo
Born in Kagoshima and classically trained at Kyoto’s Wakuden, Chef Odo brings a contemporary, deeply personal vision of Japanese cuisine. After leading New York’s Kajitsu to a Michelin star with his mastery of Shōjin Ryori (Japanese vegetarian cuisine), he opened his namesake restaurant Odo, which now proudly holds two Michelin stars. As a Japanese Cuisine Goodwill Ambassador, Chef Odo continues to bridge tradition and innovation across his five unique Manhattan concepts.
Event Details
Date: Monday, August 11, 2025
Time: 5:00 PM – Close
Location: THE GALLERY by Odo (17 West 20th Street, New York, NY 10011)
This event is NOT a ticketed event. All sake and food items are offered à la carte.
Space is limited. Early reservations are highly recommended to secure your seat at this exclusive evening.
Seats are limited—click below to reserve your place at this exclusive evening of sake and seasonal Japanese cuisine.
We look forward to raising a glass with you.
Warm regards,
THE GALLERY by Odo / Brooklyn Kura / Hakkaisan
