"Tokyo Noir is really the next step in my journey through the world of cocktails," Lee says. The menu is inspired by Lee's past experience serving a cocktail 'omakase' at the Wolves called Le Néant. This experience didn't have a set menu, instead serving cocktails based around produce at its peak season, showcasing the connection between seasonal ingredients and cocktail creations.
"The sensitivity to nature was really such a beautiful idea for me," Lee explains, indicating that his menu at Tokyo Noir will adapt to California's microseasons. Expect subtle shifts in the menu as he adapts cocktails to the changing weather and tweaks ingredients according to seasonal availability, demonstrating the attention to nature's influence on cocktail crafting.
At Tokyo Noir, Lee will take inspiration from Japanese bartending techniques, focusing on precision, balance, and respect for every ingredient. The bartending will be exact, from ice-carving to the practiced shake that can remove bitterness from ingredients, showcasing a meticulous approach that distinguishes this bar from others in Southern California.
"It's about refinement, not excess, and with each motion and each ingredient having a purpose," Lee articulates his philosophy. He emphasizes that every aspect of the cocktail, from preparation to the imported Japanese ice, aims for a harmonious balance, showcasing a sophisticated and intentional cocktail-making process.
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