DinnerBar Happy Hour
Citrusy, Juicy, Pink! Vodka, Gin, Cointreau, House-Made Grenadine, Acid Adjusted Orange Juice, Absinthe
Spicy, Earthy, Citrusy Blistered Shishito Infused Vodka, Lemon, Lemongrass, Burdock
Floral, Fruity, Instagram-Worthy Gin, Sake, Plum, Lime, Cointreau, House-Made Grenadine
Citrusy, Nutty, Tropical Japanese Whisky, Rhum Agricole, Lime, Toasted Rice Syrup, Yuzu Curaçao
Silky, Floral, Spirit-Forward Duck Fat Washed Japanese Whisky, Orange Blossom, Sakura Bitters
Molasses, Umami, Earthy Mars Iwai Whisky, Okinawa Syrup, Umami Bitters
Lychee, Lemon, Simple Syrup
Ginger, Lime, Orange Flower Water
Honeydew, Lime, Soda
Ask your server for our tea box selections
An izakaya staple — think clear distilled spirit & soda
Yaganita Koma Shochu, Soda Water Add a Flavor +$1 : Plum, Lychee or Yuzu
Japan’s classic bar drink — “toriaezu haiboru”
Suntory Toki Whisky, Soda Water
Citrusy, Sweet, Green!
Japanese Vodka, Midori, Honeydew, Lemon, Soda Water
Bright, Acidic, Bubbly
Plum Wine, Lemon, Sparkling Sake, Soda Water
Spiced, Light, Nuanced
Japanese Gin, Ginger, Lemon, Tonic
Bitter, Floral, Crisp
Lychee Infused Bitter Aperitivo, Bermutto, Sparkling Sake
Citrusy, Sweet, Salty
Blanco Tequila, Matcha, Pocari Sweat*, Lime, Soda *Japanese Electrolyte Beverage
Toffee, Chestnut, Black Pepper
Banana, Pear, Salinity
Citrus, Honey, Vanilla
Citrus, Darjeeling Tea, Savory Peat
Inspired by Japanese plum blossoms and bright summer days.
MARS IWAI Umeshu Cask
plum wine & black tea
Hibiki Harmony
floral & citrusy
Nikka Coffey Grain
honey & tropical fruits
Explore the increasing complexity and intensity of three same-producer whiskies
Nikka Days
light, crisp, floral, citrus
textured, rich, honey, vanilla
Nikka Yoichi Single Malt
smoky, bold, peaty
Explore the regionality of Japanese whisky and the impact of differing water sources
Akashi White Oak
coastal
Nikka Miyagikyo Single Malt
mountain stream
Fuji Single Grain
summit
Mosel, Germany
High Acidity, Minerality, SweeTarts Candy
Friuli, Italy
Golden Delicious Apple, Fresh Flowers, No Oak!
Marlborough, New Zealand
Grapefruit Pith, Grass, Salty Ocean Air
Arroyo Grande, California
Raspberry, Underripe Peach, Strawberry Shortcake
Catalunya, Spain
Lemon Lime, Pear, Fresh-Baked Brioche
Bourgogne, France
Tangerine, White Flesh Fruits, Wet Stone
Loire, France
Lemon, Green Apple, Salty Minerality
Lake County, California
Chocolate, Cranberry, Toasted Oak
Languedoc Roussillon, France
Wild Herbs, Cherry, Strawberry Jam
Beaujolais, France
Soft Tannins, Touch of Spice, Vibrant Acidity
Crisp & Clean Japanese Lager 4.9%
Full Bodied Malt Japanese Lager 5%
Japanese Witbier 5.5%
Dry & Citrusy Japanese Lager 5.5%
The Champagne of Beers 4.6%
Pennsylvania Traditional Lager 4.5%
Ask your server what we’re pouring!
A traditional Japanese beverage made from fermented rice. Often referred to as “rice wine,” though its brewing process is more similar to beer.
Sake can be enjoyed hot, chilled, or at room temperature, depending on the type and preference.
may be served hot
may be served chilled
may be served room temperature
Sweet, Citrusy
Rich, Umami
Bold, Acidic
Rich, Dry
Fruity, Soft
Sweet, Umami
Light, Dry
Crisp, Citrus
Silky, Floral
Junmai
Honjozo
Nigori
All sake in our flight is served at a temperature we think is best, cheers
