Introducing

Kettl Studio

A space for gathering in celebration of tea, cuisine, design and more

KIYOHARU TSUJI MATCHA TASTING SATURDAY, MARCH 30

A SPACE FOR GATHERING AND CONNECTING

Kettl Studio is a place where the threads of tea come together: Cuisine, design, education, and celebration, a place where we can realize the incredible potential of tea.

TEA, PAIRED

Kettl partners with over 40 Michelin star chefs and our Chef Series will feature exclusive and private pairing events to showcase the intersection of cuisine and tea.

CREATIVE INSPIRATION

The curated experience at Kettl Studio features the creative work of long lasting partners and speaks to the depth of Japanese tea as a lifestyle. The Studio is our way of collaborating with those who inspire us and in turn, inspiring those we host.

KETTL STUDIO CHEF SERIES

Kettl Studio Chef Series | Hiroki Abe x Kettl Dinner Pairing

$200.00

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Description Description

We are honored to announce the first collaboration in our new Kettl Studio Chef Series. These private multi-course collaborative dinners with some of the top chefs we have the pleasure of working with will take place in our brand new Kettl Studio—a Greenpoint space dedicated to highlighting our partnerships around cuisine, craft, and beyond.

Chef Hiroki Abe, the former head chef of Kajitsu, the famed Shojinryori restaurant in New York City, will be creating a 100% vegan tasting menu paired with a selection of rare teas from Kettl's catalog and exclusive selections sourced specifically for these events. This seasonal meal will feature local and Japanese vegetables and grains, focusing on both flavor and nutrition. The meal will close with traditional wagashi (Japanese sweets) crafted by Phoebe Ogawa. Each seating is limited to 12 guest.

Seating #1 Friday March 22nd, 7:00pm
Seating #2 Saturday March 23rd, 5:30pm

Please note:

All tickets are non-refundable and non-transferable.

The dinner features a fixed menu. We are unable to accommodate substitution request, dietary restrictions, or allergies.

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