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.