For one week only, a famed Tokyo pizzeria quietly turned the Bowery into a slice of Nakameguro. Seirinkan, helmed by master pizzaiolo Susumu Kakinuma, popped into Sake No Hana for a tight, five-night run, pairing Kakinuma’s mochi-like dough and wood-fired technique with the restaurant’s modern Japanese small plates.
The limited residency ran Tuesday through Saturday at Sake No Hana, 145 Bowery, presented by Tao Group. The pop-up page and coverage in Eater listed the dates as Feb. 24–28, while the venue’s listing on Tao Group confirmed that reservations were available directly through the restaurant.
Seirinkan's approach
Founded by Kakinuma in Tokyo’s Nakameguro neighborhood, Seirinkan is widely credited with jumpstarting Japan’s Neapolitan pizza movement by obsessing over the fundamentals: dough, heat and timing. Its calling card is a springy, mochi-like interior and an aromatic, wood-fired char, techniques detailed in coverage by Resident.
How the residency came together
The Bowery cameo started with a meal. Sake No Hana chefs Jason Hall and Yoshi Kojima and Tao Group partner Ralph Scamardella traced the collaboration back to a 2022 dinner at Seirinkan that left a strong impression. “We were impressed at his simplicity and attention to detail and overall vibe,” the chefs told amNewYork, which reported that the team worked to adapt Seirinkan’s techniques to the Bowery kitchen.
What they're cooking
The menu stayed deliberately tight. Seirinkan brought three pizzas: a Bianco finished with fresh wasabi, a Marinara and a Margherita. Those pies were served alongside small plates such as octopus, roasted broccoli and wafu carbonara, plus Sake No Hana’s usual offerings. Coverage noted that the team even imported flour from Tokyo to get as close as possible to Seirinkan’s signature texture, framing the event as more cultural exchange than gimmick. As described by Eater, the pizzas are designed to let dough and fire do the talking.
Why it matters for New York
The takeover underscores how New York’s dining scene is continuing to both import and reinterpret Japanese approaches to pizza, offering a rare chance to try a Tokyo institution without leaving the city. Similar chef visits have helped put Tokyo-style pies on local radar, and this residency is another example of how meticulous technique can reshape a simple dish. As listed on the Tao Group site, reservations for the five-night run were limited and seats were expected to go quickly.
