Sake or wine pairs with four oysters, infused artichoke dip, and edamame
All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Choose from Four Options
- $29 for a sake or wine tasting for two, valid Sunday–Thursday ($54 value)
- $54 for a sake or wine tasting for two, valid any day ($108 value)
- $26 for a sake or wine tasting for four, valid Sunday–Thursday ($54 value)
- $50 for a sake or wine tasting for four, valid any day ($108 value)
Each pair of diners receives the following:
- Two sake or wine samplers ($36 value)
- One appetizer sampler ($18 value)
Click to see the menu.
The Fine Print
Promotional value expires 150 days after purchase. Amount paid never expires. Reservation required. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. May be repurchased every 30 days. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Rabbit House
In Japan, young people attempting to establish themselves in the big city often move into tiny, cramped apartments referred to as "rabbit hutches." Little nooks aren't rare in New York either—in fact, Chef Yoshiko Sakuma found the perfect one for her first restaurant, which is located off the beaten path at the edge of Chinatown.
The Japan native's 14-seat wine and sake bar—fittingly named Rabbit House—is truly a hidden treasure. Here, Chef Sakuma dishes out what Bedford and Bowery refers to as "whimsical culinary experiments" and "unexpected European tapas dusted with Japanese moxie." Indeed, none of her dishes are fully Japanese; all of them, however, are creative and designed with sake and wine pairings in mind. Here are a few dishes to consider when you stop by:
- Tako taco: Tako means "octopus" in Japanese, and here, it's packed into tacos along with chickpeas and nori sauce.
- Fake sushi: It certainly looks like sushi, but it's actually a savory roll made with prosciutto, cream cheese, and wild rice.
- The Trapped Rabbit: Chef Sakuma's signature dish is a rabbit involtini, which is wrapped in caul fat and stuffed with baby carrots, rutabaga, and daikon. A guava-balsamic glaze adds extra sweetness to the meat.