The drink side has enough range to shape the meal: yuzu, mandarin, matcha, sake, and whisky all show up around bowls, small plates, and dessert.

Cocktails are part of the restaurant's main identity, not an afterthought beside dinner. The room is built for a first drink, a few shared plates, and then the decision to keep ordering rather than rush through the meal.

The full bar changes the use case: this can be a dinner-and-drinks pick, not only a curry stop. Daily happy hour, cocktails, wine, and beer give earlier groups a practical reason to time the visit around the bar.

The drinks list is broad enough to shape the meal, with margaritas, pitchers, Mexican beers, Palomas, Sangria, Cafe Borracho, Carajillo, Mexican soft drinks, and wine. It gives both dinner and patio visits a stronger finish.