Japanese-Inspired Speakeasy, Koi Bā Cocktail Bar Opening May 15

Nestled in the heart of Williamsburg, Koi Bā opens on Wednesday, May 15 from 6pm – 10pm for connoisseurs of craft cocktails and Japanese-inspired fare. Within Nem’s Japandi Bistro created by Supranee Phramdang ‘Nem’, Koi Bā located at 80 North 6th Street, Williamsburg Brooklyn is an upstairs speakeasy.

At Koi Bā, the cocktail narrative unfolds as a homage to Japanese flavors and seasonal narratives. The menu showcases twelve signature libations. While traditional Japanese cocktail lounges often exude a serene Zen-like ambiance, Koi Bā’s Beverage Director and Mixologist, Ricky Dolinsky infuses the spirit of New York into every concoction. The inclusion of locally sourced ingredients amplifies this fusion, resulting in a distinctive ‘New York meets Japan’ experience.

In addition to the curated seasonal selection of cocktails, ten additional classic cocktails will be featured on the menu. Koi Bā also serves Japanese craft beers, a curated sake repertoire, curated wine list and tasting flights of a medley of house whiskeys.

Koi Bā unveils its décor, inviting patrons to immerse themselves in an authentic Japanese cocktail bar ambiance. A grand oversized Koi fish is the feature masterpiece and presides above the bar. Every detail has been crafted to transport guests to the heart of Japan. The speakeasy atmosphere is mysterious with dimly lit surroundings accentuated by prominent red lighting.

Koi Bā ’s Featured Cocktail List:

Paper Crane: Japanese aged rum, Interboro amaro, yellow chartreuse, lime, paper crane garnish.

Blue Forest: Coconut infused whiskey, pineapple, Kare spice, amontillado sherry, sesame orgeat, egg white.

Hana Akiri: The Hana Akiri includes hibiscus infused gin, fresh cucumber, lychee, nigori sake, and a Pet Nat rose.

Mekishiso: Hojicha infused Mezcal, tequila reposado, sochu, lime, genmaicha syrup, perilla salt rim

Smokey Toki: Duck fat infused cognac, absinthe, fennel and mizuna syrup, smoke

Koi Bā ’s Featured Food Items:

Fried chicken Karaage: Sancho pepper honey, house hot sauce, Szechuan peppercorn/sesame seed blend.

“French Onion” Agedashi Tofu: Marinated Agedashi tofu served with broiled gruyere cheese

Tuna (or Salmon) Tartare: charred Negi, cured egg, yuzu kosho, nori

Mini Donburi Bowls: Curated selection from Chef Nem

“The specialty cocktails featured at Koi Bā are very important because as a mixologist, our ingredients are the vessel for executing an experience for our guests. Choosing the ingredients (their origins, quality, seasonality) and how they respond to each other is what makes mixologists as special as they are. The techniques we deploy to harvest these flavors are tied into our own experiences and help make our own identity. My identity as a mixologist is using my chef background to extract the pure essence of certain flavors and converging them in unusual and fun ways. Emphasizing a multi-sensory experience, some of my cocktails may transport you to Kyoto, or maybe take you somewhere you never knew existed.” — said Ricky Dolinsky in astatement, Koi Bā Beverage Director and Mixologist.

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