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Japanese-Chinese Dinner at Saburi

  • May 17, 2014 · 6:30 PM

Join us for our first Saturday dinner at Saburi, the first and only restaurant in New York that specializes in Wafu Chuka, Japanese influenced Chinese cuisine.

Eat sweet and sour pork without damaging your "foodie" cred!

The proposed menu:

Subuta: Sweet and sour pork

Kani Tama: Crab and vegetable omelet 

Qin Zhao Rosi:  Stir fried beef with green peppers and bamboo shoots

Ebi Chili: Prawn with spicy tomato sauce

Takana Gohan: Fried rice with roast pork and takana pickles

Gyu Tan: Soft simmered beef tongue

Zasai: Pickled mustard greens root

The final bill, including tax and tip, for the meal will be divided equally among the diners. You will be responsible for the cost of any drinks and individual desserts that you order.  The estimated cost per diner is $23-28.  Cash only. Please bring small bills.

Please only RSVP “Yes” if you will attend. If your plans change, please update your RSVP.

Public Transportation:

6 to 33 St

N, R to 28 St

Distance between New York and  Yokohama, Japan:

6,761 miles

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  • Sally

    In the near words of Iron Chef America, eat at Saburi with an open mind and a half empty stomach. The taste is primarily Chinese, but Saburi is a Japanese restaurant, so expect Japanese restaurant prices and portions. Saburi's gyu tan, beef tongue, is exceptional enough to be mistaken for tender slabs of steak. If your're tired of takeout fried rice made with frozen mixed vegetables and too much soy sauce, try the takana gohan. The finely diced pickled mustard greens and thin strips of red ginger add extra crunch and umami to the fried rice. Thickened with corn starch and egg and rouged and flavored with ketchup and Sriracha, the ebi chili may be one of the spiciest things you can eat in a Japanese restaurant unless you want to pop a ball of wasabi paste into your mouth. Saburi, the only purveyor of Wafu Chuka in NYC, is to be commended for providing its hard to find comfort food to homesick expats and curious diners.

    May 18, 2014

  • RA

    Sally many thanks for yet again a terrific choice in cuisine and venue.

    May 18, 2014

  • Jay V

    The company was good, as usual.

    May 17, 2014

  • Susan S.

    THX as always for organizing, Sally.

    May 17, 2014

  • Mark B

    Whoever got my spot think kindly of me and have a prawn in my honor!

    1 · May 17, 2014

  • Sally

    The reservation is for a party of 12. Spots will open up as soon as the Going list drops below 12.

    May 15, 2014

  • Khoi

    Sally, thank you for the message. I have updated my RSVP due to an unscheduled event. Looking forward to attend your event in the future.

    May 15, 2014

  • rita

    Would like to take a spot if still open

    May 14, 2014

  • Mark B

    Would like to take Eric W's spot if it is still open

    May 14, 2014

  • A former member
    A former member

    Hi. I will be coming. Thanks

    May 13, 2014

    • A former member
      A former member

      Turns out I have family coming in this weekend so I will not be able to make it. Hope to come next time

      May 14, 2014

  • Heds

    I'll be there

    May 13, 2014

12 went

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