Oct 14 Tue KAO RESTAURANT LUXURY BASH
Oct 14 Tue 5.30-7.30pm KOA Restaurant 12W21 Debut Contemporary Japanese/Chinese Cuisine
This event turned out to be a gathering of the Luxury Council, or potential members of same, at KOA, a restaurant opened by the widow of the Benihana's Rocky, a high end location with a rather excellent Saki (Nanbu-Bijin Tokubetsu Junbai Southern Beauty) that has live cultures in it (tastes zingy and delicious, $75 a bottle). The crowded gathering was noisy but that was partly the fault of the walls of polished brick, presumably aimed at the younger crowd who respond to good looks but do not have to actually communicate, their ears already shot in nightclubs, rock concerts, and by earbuds, early in their careers. Apart from the Saki the delicacies seemed uninspired though good enough.
The KOA Restaurant
12 W 21st St, New York, NY 10010
(Between 5th & Ave of Americas)
View a map of the location
Date:
Tuesday, October 14, 2014
Time:
5.30 p.m. – 7.30 p.m.
Celebrate the Debut of KOA:
The first Japanese Iron Chef Restaurant to Combine Contemporary Japanese/Chinese Cuisine
In partnership with Toranosuke Matsuoka of Sen and Famed Iron Chef Yuji Wakiya, Keiko Ono Aoki CEO of Benihana Inc., wife of beloved Rocky Aoki is thrilled to invite Council members to celebrate the debut of KOA AND experience the first Japanese iron chef restaurant to combine contemporary Japanese/Chinese cuisine.
Join us and experience the KOA philosophy and commitment to artisanal dishes with a surprisingly new, palette-pleasing approach to favorites like:
Sorba noodles in a hand-crafted soymilk broth
Shrimp Basil appetizer – crisp shrimp tossed in sweet and sour chili sauce topped with a basil aioli sprinkled with radish shaving.
Duo braised pork belly squares dressed in a classic tomporo sprinkled with pine nuts for texture
Visually stunning Hehe-a-He chicken served in a tajine – a grand mountain of wok-fried, marinated chicken thigh meat, mixed with highly aromatic choten and takanotsume peppers.
The Special Omelet Sorba – an omelet filled with vegetables, crisp bacon and tender pork belly laid on a bed of noodles and sauce.
The Roast beef Sorba – an ingenious combination of Sorba crowned with tempura onion rings, cilantro, very tender seasoned steak, all topped with crumbled blue cheese.
We know you will also appreciate KOA’s new space created by renowned Hawaiian designers WanderLust. (Click here)
Looking forward to seeing you on October 14!
You’re going to Celebrate the Debut of KOA: The first Japanese Iron Chef Restaurant to Combine Contemporary Japanese/Chinese Cuisine!
Add to calendar
Your order has been saved to My Tickets
Order #354375309 1 ticket
Your ticket has been sent to anthony@talkinnewyork.com
About Keiko Ono Aoki
Keiko of Koa restaurant is the widow of Rocky Aoki who founded Benihana and she is active in many businesses and has published cookbooks and Sake:Water from heaven
Keiko Ono Aoki was born in Tokyo, Japan and immigrated to the U.S. in the late 1980’s. In 1990, she completed Harvard Business School, OPM, Owner/President Management Program. She also opened a small boutique at Olympic Tower in New York City, selling high-end women’s accessories. Ms. Aoki later launched Altesse CO LTD., a consulting company helping clients expand their business to Asia, particularly in Japan. Among her successful business transactions were negotiating the exclusive rights to sell “Wonderbra” to the Japanese market; develope products with German pharmaceutical company, Bayer; and assist Sara Lee and a major U.S. hotel chain to expand in Japan.
She helped her late husband and founder of Benihana of Tokyo, Rocky Aoki, expand his business globally. After their courtship, they married in 2002. Upon Mr. Aoki’s sudden death several years later, Ms. Aoki became CEO of Benihana of Tokyo, LLC. carrying the torch for Rocky and continuing expansion in Europe, Middle East and Asia.
Keiko Ono Aoki is on the Executive Committee for the government initiative, Japanese Food, Culture and Hospitality, which promotes tourism through Japanese food, culture and hospitality. She is Chief Director for a non-profit organization, Human and Animal, A Loving Bond. She published a cookbook, Easy & Healthy Japanese Food for the American Kitchen, Sake: Water From Heaven and Brandless Japanese. In 2008, Keiko opened a Japanese catering company called, Keiko Aoki, to serve Japanese home cooking to New York food lovers. In 2010, she developed Keiko Aoki “inner Makeup” products to promote organic and healthy eating. Later in 2010, she received a leadership award from AWIB, Asian Women In Business.
About Yuji Wakiya
Yuji Wakiya chef of Koa can do Chinese or Japanese for you with delicacy and brightness
Yuji Wakiya chef of Koa can do Chinese or Japanese for you with delicacy and brightness
Wakiya’s dishes are receiving high evaluation from both Japan and overseas with delicacy and brightness like Japanese expressed beautifully decorated food on carefully selected chinaware.
Dishes prepared based on Shanghai cuisine, with seasonal food are kind to body. Orthodox Chinese prepared by positive technique with perfect harmony of 5 taste (sourness, saltiness, bitterness, sweetness, delicious flavor) are supported from the wide layer.
About KOA Restaurant
What: KOA New York City located in the Flatiron district. A new dining venture and partnership with Keiko Ono Aoki of Benihana, Inc. and Toranosuke Matsuoka of Sen with Famed Japanese Iron Chef Yuji Wakiya as the executive chef.
The noodle-focused eatery, open Monday to Friday for lunch and dinner [12pm-10:30pm], features contemporary Chinese / Japanese cuisine with a focus on the Art of Sorba noodles, and all of the food pairs well with the restaurants extensive wine, sake and cocktail list. Among the planned dishes: Special Omelet Sorba which is an omelet filled with vegetables, crisp bacon, and tender pork belly laid on a bed of noodles and sauce or the Roast Beef Sorba – an ingenious combination of sorba crowned with tempura onion rings, cilantro, very tender seared steak, all topped with crumbled blue cheese!
Why: A unique and healthy noodle menu to showcase and preview the exclusive Sorba noodle exposes modern Chinese techniques with Japanese ingredients in a handcrafted soymilk broth
Where: 12 W. 21st Street [between 5th and 6th Avenues], New York City; space fits 120 people
Cost: Dish average $30-$55. Reservations can be made here http://www.koanyc.com.
Website: http://www.koanyc.com
Social Media Channels: Twitter – @KOANewYorkCity; Facebook – KOA New York City
About The Luxury Marketing Council
Founded in 1994, The Luxury Marketing Council Worldwide is an exclusive, “by invitation only” collaborative organization of more than 5,000 top CEOs and CMOs who represents and serves more than 1,000 major luxury goods and services companies in 57 cities worldwide.
The Council serves primarily as a catalyst in bringing the smartest, most imaginative marketers of luxury products and services together to explore best practices and critical issues, and share intelligence on best customers and market trends. In addition, through the “incubation” of innovative marketing alliances and partnerships, the Council helps its members to grow revenue, expand share of wallet, and cultivate referrals from and loyalty of best customers—the 3.4 million individuals (in the US) with liquid portfolios of USD $1,000,000 or more. About The Young Luxury Marketers’ Council
Founded in 1994, The Luxury Marketing Council Worldwide is an exclusive, “by invitation only” collaborative organization of more than 5,000 top CEOs and CMOs who represents and serves more than 1,000 major luxury goods and services companies in 57 cities worldwide.
The Young Luxury Marketers’ Council, a new organization created in June 2011 is designed to galvanize the community of fast-track, young luxury marketers, ages 25 to 39.
Before they were teenagers Gen Y (those born after 1977) had computers and technology in their lives. They grew up finding comfort and ease in integrating technology into their work and social lives: mobile applications, social networks, iPads and Galaxy tablets, GPS, Skype/video conferencing, webinars and smart phones. All part of this generation’s common language. For top management today, Gen Y is now one of the most important sources of intelligence on the rapidly changing shape of marketing.
Our vision is to provide young luxury marketers with a business and social network of like-minded, future leaders having similar intellectual and professional backgrounds; cultivate long-lasting relationships; provide a forum for a vibrant exchange of ideas and a platform for profit-generating collaborations and partnerships.
Read MoreThis event turned out to be a gathering of the Luxury Council, or potential members of same, at KOA, a restaurant opened by the widow of the Benihana's Rocky, a high end location with a rather excellent Saki (Nanbu-Bijin Tokubetsu Junbai Southern Beauty) that has live cultures in it (tastes zingy and delicious, $75 a bottle). The crowded gathering was noisy but that was partly the fault of the walls of polished brick, presumably aimed at the younger crowd who respond to good looks but do not have to actually communicate, their ears already shot in nightclubs, rock concerts, and by earbuds, early in their careers. Apart from the Saki the delicacies seemed uninspired though good enough.
The KOA Restaurant
12 W 21st St, New York, NY 10010
(Between 5th & Ave of Americas)
View a map of the location
Date:
Tuesday, October 14, 2014
Time:
5.30 p.m. – 7.30 p.m.
Celebrate the Debut of KOA:
The first Japanese Iron Chef Restaurant to Combine Contemporary Japanese/Chinese Cuisine
In partnership with Toranosuke Matsuoka of Sen and Famed Iron Chef Yuji Wakiya, Keiko Ono Aoki CEO of Benihana Inc., wife of beloved Rocky Aoki is thrilled to invite Council members to celebrate the debut of KOA AND experience the first Japanese iron chef restaurant to combine contemporary Japanese/Chinese cuisine.
Join us and experience the KOA philosophy and commitment to artisanal dishes with a surprisingly new, palette-pleasing approach to favorites like:
Sorba noodles in a hand-crafted soymilk broth
Shrimp Basil appetizer – crisp shrimp tossed in sweet and sour chili sauce topped with a basil aioli sprinkled with radish shaving.
Duo braised pork belly squares dressed in a classic tomporo sprinkled with pine nuts for texture
Visually stunning Hehe-a-He chicken served in a tajine – a grand mountain of wok-fried, marinated chicken thigh meat, mixed with highly aromatic choten and takanotsume peppers.
The Special Omelet Sorba – an omelet filled with vegetables, crisp bacon and tender pork belly laid on a bed of noodles and sauce.
The Roast beef Sorba – an ingenious combination of Sorba crowned with tempura onion rings, cilantro, very tender seasoned steak, all topped with crumbled blue cheese.
We know you will also appreciate KOA’s new space created by renowned Hawaiian designers WanderLust. (Click here)
Looking forward to seeing you on October 14!
You’re going to Celebrate the Debut of KOA: The first Japanese Iron Chef Restaurant to Combine Contemporary Japanese/Chinese Cuisine!
Add to calendar
Your order has been saved to My Tickets
Order #354375309 1 ticket
Your ticket has been sent to anthony@talkinnewyork.com
About Keiko Ono Aoki
Keiko of Koa restaurant is the widow of Rocky Aoki who founded Benihana and she is active in many businesses and has published cookbooks and Sake:Water from heaven
Keiko Ono Aoki was born in Tokyo, Japan and immigrated to the U.S. in the late 1980’s. In 1990, she completed Harvard Business School, OPM, Owner/President Management Program. She also opened a small boutique at Olympic Tower in New York City, selling high-end women’s accessories. Ms. Aoki later launched Altesse CO LTD., a consulting company helping clients expand their business to Asia, particularly in Japan. Among her successful business transactions were negotiating the exclusive rights to sell “Wonderbra” to the Japanese market; develope products with German pharmaceutical company, Bayer; and assist Sara Lee and a major U.S. hotel chain to expand in Japan.
She helped her late husband and founder of Benihana of Tokyo, Rocky Aoki, expand his business globally. After their courtship, they married in 2002. Upon Mr. Aoki’s sudden death several years later, Ms. Aoki became CEO of Benihana of Tokyo, LLC. carrying the torch for Rocky and continuing expansion in Europe, Middle East and Asia.
Keiko Ono Aoki is on the Executive Committee for the government initiative, Japanese Food, Culture and Hospitality, which promotes tourism through Japanese food, culture and hospitality. She is Chief Director for a non-profit organization, Human and Animal, A Loving Bond. She published a cookbook, Easy & Healthy Japanese Food for the American Kitchen, Sake: Water From Heaven and Brandless Japanese. In 2008, Keiko opened a Japanese catering company called, Keiko Aoki, to serve Japanese home cooking to New York food lovers. In 2010, she developed Keiko Aoki “inner Makeup” products to promote organic and healthy eating. Later in 2010, she received a leadership award from AWIB, Asian Women In Business.
About Yuji Wakiya
Yuji Wakiya chef of Koa can do Chinese or Japanese for you with delicacy and brightness
Yuji Wakiya chef of Koa can do Chinese or Japanese for you with delicacy and brightness
Wakiya’s dishes are receiving high evaluation from both Japan and overseas with delicacy and brightness like Japanese expressed beautifully decorated food on carefully selected chinaware.
Dishes prepared based on Shanghai cuisine, with seasonal food are kind to body. Orthodox Chinese prepared by positive technique with perfect harmony of 5 taste (sourness, saltiness, bitterness, sweetness, delicious flavor) are supported from the wide layer.
About KOA Restaurant
What: KOA New York City located in the Flatiron district. A new dining venture and partnership with Keiko Ono Aoki of Benihana, Inc. and Toranosuke Matsuoka of Sen with Famed Japanese Iron Chef Yuji Wakiya as the executive chef.
The noodle-focused eatery, open Monday to Friday for lunch and dinner [12pm-10:30pm], features contemporary Chinese / Japanese cuisine with a focus on the Art of Sorba noodles, and all of the food pairs well with the restaurants extensive wine, sake and cocktail list. Among the planned dishes: Special Omelet Sorba which is an omelet filled with vegetables, crisp bacon, and tender pork belly laid on a bed of noodles and sauce or the Roast Beef Sorba – an ingenious combination of sorba crowned with tempura onion rings, cilantro, very tender seared steak, all topped with crumbled blue cheese!
Why: A unique and healthy noodle menu to showcase and preview the exclusive Sorba noodle exposes modern Chinese techniques with Japanese ingredients in a handcrafted soymilk broth
Where: 12 W. 21st Street [between 5th and 6th Avenues], New York City; space fits 120 people
Cost: Dish average $30-$55. Reservations can be made here http://www.koanyc.com.
Website: http://www.koanyc.com
Social Media Channels: Twitter – @KOANewYorkCity; Facebook – KOA New York City
About The Luxury Marketing Council
Founded in 1994, The Luxury Marketing Council Worldwide is an exclusive, “by invitation only” collaborative organization of more than 5,000 top CEOs and CMOs who represents and serves more than 1,000 major luxury goods and services companies in 57 cities worldwide.
The Council serves primarily as a catalyst in bringing the smartest, most imaginative marketers of luxury products and services together to explore best practices and critical issues, and share intelligence on best customers and market trends. In addition, through the “incubation” of innovative marketing alliances and partnerships, the Council helps its members to grow revenue, expand share of wallet, and cultivate referrals from and loyalty of best customers—the 3.4 million individuals (in the US) with liquid portfolios of USD $1,000,000 or more. About The Young Luxury Marketers’ Council
Founded in 1994, The Luxury Marketing Council Worldwide is an exclusive, “by invitation only” collaborative organization of more than 5,000 top CEOs and CMOs who represents and serves more than 1,000 major luxury goods and services companies in 57 cities worldwide.
The Young Luxury Marketers’ Council, a new organization created in June 2011 is designed to galvanize the community of fast-track, young luxury marketers, ages 25 to 39.
Before they were teenagers Gen Y (those born after 1977) had computers and technology in their lives. They grew up finding comfort and ease in integrating technology into their work and social lives: mobile applications, social networks, iPads and Galaxy tablets, GPS, Skype/video conferencing, webinars and smart phones. All part of this generation’s common language. For top management today, Gen Y is now one of the most important sources of intelligence on the rapidly changing shape of marketing.
Our vision is to provide young luxury marketers with a business and social network of like-minded, future leaders having similar intellectual and professional backgrounds; cultivate long-lasting relationships; provide a forum for a vibrant exchange of ideas and a platform for profit-generating collaborations and partnerships.
