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About
Japanese bar technique, stripped down and meticulous. Set inside the Park South Hotel, it leans into precision, quiet hospitality, and cocktails that often involve prep work like infusions and fermentation, plus a low waste mindset that shows up in both drinks and snacks. It feels less like a scene and more like a craft studio that happens to serve excellent cocktails.
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10 photosMenu
This list does not claim to be up to date, complete or correct. The drinks and prices on the bar’s own menu are authoritative.
Macallan Double Cask 12y, Tempus Crème de Banane, Cocchi Americano Bianco, Suze, Banana, Thomas Henry Soda
Ichiko Saiten, Lustau Cream Sherry, Tempus Crème de Noyaux, Fernet Branca, Berries, Basil
Patron Silver, Bahnez Destilado de Mango, Luxardo Bitter Bianco, Scarlet Radice Amaro, Carpano Bianco Vermouth, Scrappy’s Firewater Bitters, Mango Leather
Woodford Reserve, Cynar, Lustau PX Sherry, Balsamic Vinegar, Fig, Spices
Los Siete Misterios Doba-Yej Mezcal, Gran Classico, Cocchi Americano, Paprika Cordial, Tomato, Olive Oil
Hennessy VSOP, Hojicha, Tempus Crème de Cacao, Bigallet China-China, Lemon, Teapot Bitters
Choice of Tanqueray No. Ten Gin, Altamura Distilleries Vodka, Dry, Dirty, Olive, Twist
Nikka Coffey Gin, Oka Japanese Sake Bermutto, Dashi Brine, Daikon, Japanese Yuzu Bitters, Scallion Oil
Mijenta Blanco Tequila, Empirical Cilantro, Agave, Lime, Olive, Soda
Choice of Oolong Tea Infused Toki, or Hibiki Harmony, Osmanthus, Scrappy’s Black Lemon Bitters
Choice of Oolong Tea Infused Toki or Hibiki Harmony
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