VUE Long Island

Complementing the culinary program, Nourish introduces an equally thoughtful and highly anticipated b everage partnership, welcoming Michelin-starred bar talent Takuma Watanabe to the Hamptons for the first time. Renowned for his Japanese-influenced mixology and precise, ingredient-led approach, Watanabe brings an internationally acclaimed pedigree that includes being named #15 on North America's 50 Best Bars (2025), #24 on e World's 50 Best Bars for Martiny's (2024), Bartender of the Year at the Spirits Business Awards, and Best Bartender in North America at the Shaker Awards. At Nourish, he debuts a bespoke Hamptons program shaped entirely by the rhythms of the East End, incorporating locally foraged botanicals, orchard-fresh fruit from Long Island, and produce sourced directly from the same regional farms that inform Chef Dewa Wijaya's kitchen. e result is a cohesive dialogue between kitchen and bar, where cuisine and cocktails are designed in parallel, each reflecting the same sense of place, purity, and seasonal expression. Designed to mirror the relaxed sophistication of the Hamptons, the restaurant's interiors feature warm timber, organic textures, and sun-drenched spaces that blur the lines between indoors and out. A lush outdoor garden further enhances the atmosphere, creating the kind of serene setting that invites long lunches and lingering summer dinners. Created by Sylvia Wong, founder of e Roundtree, Amagansett, Nourish reflects a broader shi in luxury hospitality, one that prioritizes intentional living, connection to community, and experiences that feel both personal and restorative. In a landscape crowded with scene-driven dining, Nourish offers something quieter, more soulful, and ultimately, more lasting. Now open in Bridgehampton for the 2026 summer season, Nourish is poised to become one of the Hamptons' most coveted reservations. TAKUMA WATANABE VUE ON | DINING 74 V U E H A M P TO N S . C O M

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