East-meets-West small plates are the focus at this two-story bar-restaurant. Order up Japanese tapas such as Tako a la Espanol ($20.80)—octopus cooked sous vide and then a la plancha, served with smoked mash—uni pasta v1.1 ($35.80), capellini braised in uni and yuzu stock, and espuna de goma ($12.80), black sesame cream with mascarpone and caramelized sponge biscuit. Wash it down with cocktails like The South Bridge ($19)—a Hankushu whisky, lemon and mint concoction—plus sake (from $30), shochu ($6) and Japanese whisky (from $10). The place is also equipped with a cool sake cellar (housed in an old bank vault) where they keep their $1000 bottles.