MIXOLOGY

Located on the waterfront at the historic Old South Wharf, Bar Yoshi offers classic Japanese cuisine including sushi, noodles and dumplings, as well as raw bar offerings, poke, ceviche and, new for 2021, larger “Bar Yoshi Plates.” The beverage program has also been relaunched for the 2021 season, with new beer, sake and wine offerings, in addition to creative cocktails.

The cocktail program, in particular, was created with several ideas in mind. Bar Yoshi is a Japanese inspired restaurant and represent that using traditional ingredients such as Sake, shiso, yuzu and more. There are also items shared across the company (other restaurants in Connecticut include Shell & Bones Oyster Bar and Grill, Geronimo Tequila Bar and Southwest Grill and Camacho Garage) that are fan favorites. The unifying inspiration is that Bar Yoshi is located on the beautiful island of Nantucket.

The program offers guests an opportunity to escape the day-today hustle and bustle and to feel elevated from the rest. This is done through island-style cocktails, such as the “I am a Daiquiri,” and sourcing fresh local ingredients to create an experience not to be forgotten.

Summer 2021 marks an expansion of the award-winning restaurant. The original, intimate indoor dining space with direct views of the kitchen offers limited tables and sushi bar seating, and the new, open-air space next door adds a full bar with seating, in addition to tables and banquettes, providing direct waterfront views of the marina, as well as an expanded outdoor seating area. Bar Yoshi is open seven days a week for continuous service from 12pm-10pm (with a late night program launching soon) during the Spring, Summer and Fall seasons on the island for dine-in and takeout, and offers catering to private homes, yachts and aircraft. For more information or to make a reservation, visit www.bar-yoshi.com, or the restaurant’s social channels: Facebook (@baryoshinantucket) or Instagram (@baryoshinantucket).

• 2oz Plantation Pineapple Rum • 3/4oz Pineapple Juice • 3/4oz Lime Juice • 3/4oz Hibiscus Simple Syrup*

Add all ingredients to tin and shake for 15-20 seconds . Double strain in coupe. Garnish with dehydrated lime and nutmeg.

*Hibiscus Syrup • 3q water / 1 q of dried hibiscus

Seep for 15 minutes, strain, add equal parts sugar.

Catracha (second iteration), 2020, Jackie Milad, Mixed media on hand-dyed canvas. Image courtesy of the artist and SOCO Gallery.