"Beginning the first week in March, chef Derek Watson will showcase Sakura-smoked katsuo bonito sashimi ($22) with black garlic shio koji, kumquat kosho, house-aged ponzu with cara cara oranges, and Sakura blossoms foraged by Watson himself. Nama Ko will also be featuring a Sakura-smoked Old Fashioned. Made with Iwai Japanese whiskey and orange bitters, the drink is smoked tableside with cherry blossom wood." - Vinciane Ngomsi
