The cocktail menu thoughtfully incorporates Asian spirits and ingredients in both familiar flavor profiles as well as unexpected ways, like Remains of the Day, a martini made with Roku Gin, Bermutto, housemade dashi brine, and Japanese bitters. The beverage program also features a sake list highlighting the most important regions, styles and producers across Japan, curated by renowned sake ambassador and sommelier Eduardo Dingler, as well as the largest collection of Asian spirits in the region, including Japanese and Taiwanese whisky, shochu, and baijiu.