East-meets-West small plates are the focus at this two-storey bar-restaurant. Order up innovative tapas such as Tako a la Espanol ($20.80) — octopus cooked sous vide and then a la plancha, served with smoked potato mash — Uni Pasta V1.1 ($35.80), Capellini Braised inUni and Yuzu Stock. Wash it down with cocktails like The South Bridge ($19) — a Hakushu whisky, lemon and mint concoction — plus sake (from $30 for 300ml), shochu (from $8 for a glass) and Japanese whisky (from $12 for a glass). The place is also equipped with a cool sake cellar (housed in an old bank vault) where they keep their over $1,000 bottles.
The restaurant’s happy hour, “Boru” Time, ison Monday to Saturday (4:30-8pm) and offers up Asahi brews (from $5), beer tower (from $50) and Sake by glass ($10), Sake bottles 10% off (not applicable for premium bottles).