WHO: Chikara Sono is executive chef of Kappo Sono; Leo Lê is the beverage director.
ABOUT: Chef Sono honed his chops at Naniwa, Go Restaurant, Kiraku, and Nadaman Hakubai at the Kitano Hotel, before launching his own high-end Japanese restaurant called Kyo Ya, where he worked as head chef for 12 years. His culinary alchemy bewitched palates and garnered acclaim, with Michelin stars adorning Kyo Ya's name for a decade, and accolades from major media outlets and critics.
A lifelong New Yorker, Leo Lê developed his love of Japanese sake and French wine working at many restaurants Uchu, a 10-seat omakase bar helmed by Chef Eiji Ichimura, which garnered two Michelin stars. Presently, he is the beverage director of Momoya SoHo, the third iteration of a neighborhood sushi bar. His beverage program combines all his favorite sake, Champagne, and Burgundy. And he loves sharing the history of sake brewing and wine making with guests,
WHAT: Experience authentic Kaiseki cuisine as one of the city’s most renowned Japanese chefs — Chikara Sono (who earned three New York Times stars and a Michelin star at Kyo Ya) — prepares spectacular dishes highlighting hyper-seasonality. Beverage Director Leo Lê will enhance the evening with unique beverage pairings for an unparalleled experience.
WHEN: Monday, September 29, 6PM - 8PM EST
WHERE: De Gustibus Cooking School
