Unfortunately this event has been canceled.

Move over, ramen–it’s chankonabe’s time to shine. On Friday, May 19th, Sumo Stew Boston at Zone 3 puts the protein-rich Japanese soup in the spotlight with help from local chefs. Presented by photographer Michael Harlan Turkell and The Brooklyn Kitchen’s Harry Rosenblum, the soup-er event showcases the hearty broth concoction that sumo wrestlers eat to bulk up pre-match. Rob Wong of Hojoko will prepare his own chankonabe while chefs Nicki Hobson (of Island Creek Oyster Bar), Colin Lynch (of Bar Mezzana), Tony Maws (of Craigie on Main), David Bazirgan (of Bambara), Tom Berry (of RUKA) and Ben Steigers (of Pabu) will each contribute a component to a collaborative bento box (see below for sample dishes). Joanne Chang’s Flour Bakery will handle desserts and beverages will be handled by Asahi beer, Ito En green tea, Dovetail Sake and Nikka Whisky.

Tickets for the evening event (6:30-9:30pm) are $60 each – including a bowl of stew, the bento box, one beer, two drink tickets and live-streamed sumo tournaments – and they can be purchased online here.

Nicki Hobson – Spicy Shrimp and Snap Pea Salad with Pickled Daikon and Bonito Aioli
Tony Maws – Beef Heart and Tendon Salad, Charred Onions, Mushrooms, Kelp and Miso
David Bazirgan – Hiyashi Chukka (Cold Ramen Noodles) with Spring Vegetables and Furikake
Tom Berry – Japanese Fried Chicken (JFC) Cold Karaage, Amarillo Spicy Mayo, Eggplant Chuka-Fu, Pickled Aji Dulce
Ben Steigers – Baby Back Pork Ribs, Sweet Soy & Chili Glaze, Rice