Though restaurants, gyms, beaches and cinemas are now up and running, the bar industry remains singled out for continuing forced closures. Apart from creating bottled cocktails, one of the only ways they are still able to ply their craft is through collaborations with restaurants. Among them is Masahiko Endo of Mizunara, who, following a one-night-only guest bartending shift at Kakure, is now partnering for the second time with Okra s executive chef Max Levy for a pop-up cocktail and otoshi (Japanese tapas) experience this weekend.
Taking place in the white-tiled omakase space on the floor above Okra, this pop-up brings together the upscale cocktails and fine Japanese whiskies found at Mizunara with Levy s cuisine of fermented, cured and aged Japanese dishes. Complementing Mizunara signatures such as the Smoky Islay Sour and Earl Grey Martini, Levy will be serving dishes such as the house-made charcuterie stone with shochu-cured duck breast, mirin-smoked salmon and aged smoked lardo