Bar Shoji

An offshoot of Michelin-starred omakase The Shota, Bar Shoji transforms from daytime café to evening cocktail bar with a programme that honours its parent's Japanese precision. The Noguchi—wagyu-washed Japanese whisky, bourbon, awamori, Okinawa black sugar, shiitake, cardamom, and smoked hinoki wood—reads like a kaiseki course translated into liquid form. Chef Intu-on Kornnawong handles the sashimi and tebasaki wings that accompany the drinks. Thirty-five seats, ninety-minute reservations, and an energy that builds as the room darkens.