First Look: Bar Wayō at South Street Seaport – Momofuku Peachy Keen
food spread

First Look: Bar Wayō at South Street Seaport

Inside look at our new bar at Pier 17

Bar Wayō is our new bar that overlooks the East River in South Street Seaport. The name is inspired by wayo secchu, a term that describes a movement in 19th century Japan that blended Japanese traditionalism with Western styles. The menu features ambitious yet unpretentious cocktails, beer and wine, and a menu of snacks and dishes that complement the drinks.

To design the drink menu, Momofuku’s Bar Director Lucas Swallows used wayo secchu as a framework to develop a cocktail program that features a transportive mentality and Japanese bartending techniques. There is also a menu of bar snacks and larger dishes to accompany the beverage lineup. The kitchen of Bar Wayō is led by Chef de Cuisine Sam Kang, who has cooked at Noodle Bar and most recently, as a sous chef at Ko.

The space features a 27-seat wraparound bar and a 50-seat outdoor patio along the East River. Bar Wayō is primarily a walk-in restaurant, but limited reservations can be made for the patio here.

See the menu here, and take a look around Bar Wayō below.

Bar Wayō features a 27-seat wraparound bar.


Squid Seca, fried squid with a mixture of seeds and nuts, inspired by Eastside Tacos in LA.

Hamburger Dip, wagyu beef and American cheese with beef jus and potato salad.
Communal seating is available on the 50-seat patio overlooking the East River.
Chef de Cuisine Sam Kang and Bar Director Lucas Swallows.