Takuma Watanabe Comes to the Hamptons: Four Exclusive Brunch and Dinner Events at Nourish

For four special dates this summer, one of the most decorated bartenders in the world steps behind the bar at Nourish in Bridgehampton and makes every cocktail by his own hand.

On Sunday, June 28; Friday, July 3; Saturday, July 4; and Sunday, July 12, Takuma Watanabe brings his celebrated Japanese-influenced mixology to the East End for a series of guest appearances at Nourish by The Roundtree, paired with prix-fixe menus from Chef Dewa Wijaya. Each date offers two seatings — a midday brunch and an evening tasting dinner — and tickets are limited. If you’ve been looking for a reservation worth planning your Hamptons weekend around, this is it.

Who is Takuma Watanabe?

Tokyo-born, Takuma is the beverage director behind some of the world’s most celebrated cocktail destinations, including bars currently ranked #24 on the World’s 50 Best Bars and #4 in North America. He is a James Beard Awards semifinalist and one of New York’s most sought-after cocktail talents, known for a precise, ingredient-driven style that treats a drink with the same seriousness as a tasting-menu course.

He is also a partner at Odo Hospitality, the group behind New York’s two-Michelin-starred Odo, and a collaborator on Nourish’s entire summer bar program. These four dates are the rare chance to have him pour for you in person, in the Hamptons, rather than in Manhattan.

A cocktail program rooted in the East End

Takuma built Nourish’s six-cocktail summer menu the way Chef Dewa builds a plate: around what the season is actually growing. The result reads like the East End in a glass.

There is the Nourish Martini (Grey Goose, Chartreuse Jaune, Kota, dry vermouth, lime); the Golden Dry Martini (chamomile-infused vodka, Noilly Prat Extra Dry, edible marigold); the Spring Spritz (Malfy Gin, St-Germain, grapefruit, agave, Prosecco, strawberry); the Garden Reverie (Montelobos mezcal, pineapple-cucumber-lemongrass water, yuzu, basil); the Summer Terrace (Earl Grey-infused rum, clarified watermelon milk punch, lime, salt); and the Olive and Tomato Margarita (Código Blanco, tomato water, lime, agave, olive, Tajín). It is unlike anything else being poured in the Hamptons right now.