Stephen Lyman (right), a Japanese government recognized shochu (Japan’s indigenous spirit) ambassador from New York, recently relocated to Fukuoka to continue his mission to support small craft shochu makers. Brian Dorfman (left), also from New York, imports craft wines, ciders, beer, and spirits from New York’s Finger Lakes. When the two met the synergy was undeniable, and Yokaban NY, a tachinomi (standing bar) in the back of New York Wines was built. Currently, they serve shochu from some of the smallest distilleries in Kyushu and a traditional shochu/ awamori from a 78-year-old one-armed master distiller in Okinawa for ¥500 ~ ¥800. For nibbles, they offer Kyushu specialty otsumami (snacks) for ¥100 ~ ¥400. As for wines, Brian offers Riesling, Cabernet Franc, Chardonnay and Pinot Noir as well as ciders, spirits, cans of IPA and a Milk Stout. Like what you tasted? Bottles of everything are available for takeout.
*Prices to change from Oct. 1, 2019 following tax increase
*Foreign language menu: English