Why the Bar at Nourish May Become the Most Interesting Place in the Hamptons This Summer
Nourish by The Roundtree Staff
The first thing to understand about the bar at Nourish is that it is a real bar.
That sounds obvious, but it is not.
Sometimes restaurant bars exist mainly as holding areas: bar stools where guests wait for their reservation to clear. Order a drink, glance at your phone, eventually get walked to a table.
The bar at Nourish was built differently.
It is twenty seats designed to be sat in for the entire night. The full menu is served there. The cocktail program was built specifically for it. And on certain days this summer, the bartender behind it will be from one of the most internationally respected cocktail bars in New York.
Takuma Watanabe, and why that matters
Takuma Watanabe is an owner and the head bartender at Martiny’s, the small second-floor cocktail bar in Manhattan that quietly became one of the most celebrated bars in the world.
In 2025, Martiny’s was ranked #15 on the World’s 50 Best Bars list, one of the highest honors the cocktail world gives.
Takuma is a major reason why.
He is also a James Beard Award semifinalist, and one of the most sought-after cocktail talents in New York.
He belongs to a small group of bartenders in the United States working within the precision-driven Japanese cocktail tradition: hard-shaken drinks where texture changes visibly in the glass, stirred cocktails where dilution is treated almost scientifically, garnishes placed with purpose instead of performance.
The style is the opposite of the louder theater one may find in many American cocktail bars.
Japanese cocktail philosophy begins from a simpler idea: the drink should arrive complete. No speech required. No explanation necessary. The bartender absorbs the labor so the guest experiences only ease.
The bartender does the work.
The guest does the drinking.
That is the sensibility Takuma is bringing to Nourish.
How the collaboration happened
The collaboration began quietly in late 2025.
Sylvia Wong, founder of The Roundtree Hotels and creator of Nourish, wanted for Nourish a bar that was not built around noise, crowd spillover, or reservation traffic.
She wanted something calmer.
More considered.
A room that could hold its own beside Chef Dewa Wijaya’s kitchen.
Nourish itself is a collaboration: The Roundtree, Amagansett, a member of Small Luxury Hotels of the World, together with Odo Hospitality, the group behind New York’s two-Michelin-starred Odo.
Chef Dewa leads the kitchen with a menu rooted in East End seasonal produce and his Balinese heritage.
Takuma signed on to design the cocktail program and to spend select dates throughout the season behind the bar himself.
The first dates are now confirmed: he will be behind the bar himself for four guest shifts, on June 28, July 3, July 4, and July 12, with more to follow as the season unfolds.
The goal is straightforward:
A true New York-level cocktail program brought to the East End without losing the slower rhythm of the Hamptons.
What the menu will look like
The full cocktail list will continue to develop across the season, but the opening signature collection is set. Six drinks built specifically for Nourish, reflecting the same wellness-forward philosophy that defines Chef Dewa’s kitchen. Cleaner spirits. Lower sugar where possible. Seasonal produce sourced from the same East End farms supplying the restaurant itself.
Ingredients move between kitchen and bar naturally instead of feeling separated into two different worlds.
There will also be a dedicated section featuring several of Takuma’s internationally recognized cocktails: restrained classics rebuilt through Japanese precision and balance.
Alongside those drinks will be a rotating seasonal list and an unusually serious zero-proof program, designed with the understanding that half the room on a summer evening may not want alcohol at all.
That side of the menu receives the same attention as the spirited one.
French Bloom alcohol-free wines. House-made kombuchas developed by Chef Dewa. Stirred and shaken zero-proof cocktails designed to feel complete rather than apologetic.
The wine list, built around lighter-bodied and lower-intervention bottles intended to complement the kitchen, will be released separately later this season.
The opening menu
Signature cocktails by Takuma Watanabe
Nourish Martini
Grey Goose, Chartreuse Yellow, Kota, Dry Vermouth, Lime
Gold Dry Martini
Chamomile-infused Holiday Vodka, Noilly Prat Extra Dry, Marigold
Spring Spritz
Malfy Gin, St-Germain, Grapefruit, Lemon, Agave, Prosecco, Strawberry
Garden Reverie
Montelobos Espadin, Pineapple, Cucumber, Lemongrass, Yuzu, Basil
Summer Terrace
Earl Grey-infused Ten to One Rum, Watermelon, Lime, Milk, Salt
Olive and Tomato Margarita
Código Tequila Blanco, Tomato Water, Lime, Agave, Olive, Tajin
Local favorites
Summer Rose
Grey Goose, Rose Water, Lemon, Lychee
Golden Hour
Grey Goose, Prosecco, Grapefruit, Elderflower, Lemon
Smokey Night
Bulleit, Amaro, Maple, Chocolate Bitters
Spritzes
Hugo, Aperol, Campari, Lillet
Non-alcoholic
Seaside Press
Pineapple, Orange, Passion Fruit, Lemon, Honey
Honey Meadow
Strawberry, Lemon, Honey
French Bloom Le Blanc, sparkling
French Bloom Le Rosé, sparkling
House-Made Kombucha
Strawberry & Rosella, Pineapple & Turmeric, Butterfly Pea Flower
House-Made Ginger Tea
Iced Tea
Wild Mountain Green Sparkling Tea
Where to sit
The Nourish bar is a single U-shaped run of twenty seats along one side of the dining room.
It is open every night the restaurant is open.
Walk-ins are welcome. Reservations are available through Resy.
For guests hoping to catch Takuma behind the bar himself, the first confirmed dates are June 28, July 3, July 4, and July 12, with possible additional dates announced online and across social channels as the season unfolds. Seats on those nights are expected to move quickly.
But the bar is not designed only for event nights.
It is designed to be one of the best places in the restaurant to actually eat.
The full Nourish menu is available there, and several dishes were developed specifically with bar dining in mind: crispy East End sushi bites, crab and corn cakes, and smaller skewers designed to stretch naturally across a second drink and then a third.
What this means for the Hamptons
The honest answer is that the Hamptons has never really had a cocktail bar operating at this level before.
There have been good bars.
There have been very good bars.
There has not been a bar designed in collaboration with the head bartender of one of the World’s 50 Best Bars, sitting inside a wellness-forward restaurant in Bridgehampton, less than two hours from Manhattan.
That is what Nourish is building.
And quietly, almost accidentally, the bar may become one of the most interesting rooms on the East End this summer.
Not because it is loud.
Because it is not.
