Philadelphia’s Almanac Bar Brings Japanese-Inspired “Slow Drinks” and Sushi to New York for a One-Night-Only Pop-Up
May 13th, 2025 – Last night, a penthouse studio in Manhattan’s Flatiron/NoMad district played host to a fleeting but potent convergence of culinary innovation and Japanese bartending precision. Almanac, the Japanese-American speakeasy-style bar making waves in Philadelphia, brought its Slow Drinks ethos to New York for a one-night-only exclusive pop-up alongside its sibling omakase restaurant, Ogawa Sushi & Kappo. The invitation-only event welcomed media and industry insiders for an intimate evening of seasonal cocktails and pristine sushi that served as a quiet but resounding statement: something extraordinary is brewing just two hours south.
Set on the 10th floor at 49 West 27th Street, the event delivered more than just a preview of Almanac’s unique bar program—it offered a window into a growing movement. Behind the bar stood Danny Childs, the James Beard Award-winning ethnobotanist and author of Slow Drinks, alongside Rob Scott, a Philadelphia-based bartender and Japanophile whose reverence for Japanese technique and flavor was unmistakable in each pour. Together, they brought the spirit of microseasonality—and microhospitality—to life, channeling Almanac’s dual mission: to showcase the terroir of the Mid-Atlantic and the timeless elegance of Japanese drinkways.
A Cocktail Philosophy Rooted in Time and Place
More than just a stylish bar, Almanac is a living experiment in drink-making through the lens of ethnobotany, fermentation, and Japanese methodology. Located above Ogawa Sushi & Kappo in Philadelphia’s Old City, the speakeasy-style venue draws on Childs’ background in foraging and preservation techniques and Scott’s devotion to Japanese ideals like Kodawari (craftsmanship) and Omotenashi (wholehearted hospitality).
Each cocktail is not only built from house-made ferments and infusions but also evolves with the seasons—sometimes even with the microseasons celebrated in Japanese culture. Expect highballs laced with barley tea, clarified punches inspired by Japanese curry, or matcha-infused concoctions that straddle the line between dessert and meditation.
A few standout pours from the pop-up included the Kasugai Sour, a daiquiri riff brightened with yuzu, Calpico, and Midori; the Kyoto Red Eye, a sultry nod to the espresso martini featuring Kyoto cold brew and kokuto (raw Okinawan sugar); and the Sadōtini, a green-hued cocktail that married matcha, sweet potato shochu, and amazake for a richly textured, palate-coating finale.
Sushi as Counterpoint, Not Sidekick
On the food front, Chef Carlos Wills—the head of Ogawa Sushi & Kappo and a protégé of D.C. master chef Minoru Ogawa—prepared a curated tasting of sashimi and sushi that matched the cocktails’ precision and quiet complexity. Trained in traditional omakase from the age of 15, Chef Wills brings a deep respect for technique but filters it through a lens of American seasonality. At the pop-up, the sushi was treated not as an afterthought to drinks, but as an equal expression of balance, craft, and terroir.
In their native Philadelphia location, Chef Wills’ late-night menu at Almanac offers a twist on American bar fare seen through a Japanese culinary lens—think Wagyu hot dogs with bonito flakes, karaage chicken sandwiches with pickled sweet peppers, and tofu sliders that deliver crunch, heat, and depth in each bite.
Building a Community Around the Bar
At its core, Almanac is the shared vision of Vy To and Victor Ng, the husband-and-wife duo behind both the bar and Ogawa Sushi & Kappo. To comes from a background in finance, Ng from healthcare—but together, they’ve emerged as unlikely but visionary players in Philadelphia’s evolving food and beverage landscape. Their collaboration with Childs and Scott has resulted in a bar that’s not only deeply intentional but also wildly inventive.
“Almanac is the culmination of my life’s work of applying the lessons of ethnobotany and Slow Food to the drinks space. We are proud that Philadelphia is emerging as the cradle of this important movement that is resonating far and wide.”
Danny Childs, Founder of Slow Drinks
Scott added:
“Our approach explores the intersection of Japanese flavors and the terroir of our beloved Mid-Atlantic region. It results in cocktails that are not only more flavorful but also more sustainable for our planet.”
Rob Scott, Almanac's Lead Bartender
What’s Next for Almanac
While the New York pop-up was fleeting, its resonance was not. It left the impression of a bar that’s redefining what “seasonal” can mean in the cocktail world—and how deeply Japanese tradition can inform American innovation.
For those who missed it, a trip to 310 Market Street in Old City, Philadelphia may be in order.