Just like the physical space, Lee says the seasonal menu is dictated by “vibes,” using specific herbs and spices to ensure a year-round source of abundance rather than a strict farm-to-table mentality.<\/p>\n
“Techniques are tools \u2014 there isn’t a wrong way if there’s intention,” Lee said.<\/p>\n
Lee and his team craft all bitters, meaning they are made from scratch, along with about 10% of their vermouths and amari, while using select commercial products to maintain profitable volume.<\/p>\n
A perfect example is the Astroboy, named after the famous Japanese anime character<\/a>, made with shochu aged from sweet potatoes, blended with Japanese Haku vodka, bergamot citrus and Calpico (a Japanese yogurt-based soft drink) for a light, milky and subtly tart finish.<\/p>\n The Dirty Soba cocktail riffs on the classic noodle dish with a dashi broth base and layers of ultra-umami flavor.<\/p>\n On the more adventurous side, the Dirty Soba features two types of shochu, gin, dashi broth and yuzu, served with a large ice cube topped with shaved daikon radish. Its complex umami profile pushes boundaries for those seeking to challenge palates.<\/p>\n The ice itself plays a crucial role. Imported from Kanazawa in Japan’s Kansai region, known for its denser, cleaner and slower-melting profile, which helps prevent dilution, each piece is hand-carved to fit the glass.<\/p>\n “There are no bars that are carving ice like we do when it comes to volume,” Lee said.<\/p>\n Why Long Beach made sense<\/p>\n Lee admits he wasn’t immediately sold on opening a speakeasy in Long Beach after being approached by chef and his longtime friend Ulises Pineda-Alfaro, who also is co-owner of El Barrio Cantina<\/a>, a Mexican restaurant located in front of Tokyo Noir and known for its modern menu.<\/p>\n<\/p>\n