Kissaten cafe by day, relaxed wine bar by night, Mizue (Japanese kanji for water) is a new Club Street dual-concept venue. Head Chef Vikern Chua curates two different menus to match the time of day: brunch-friendly bites like a Japanese-style braised pork belly Cubano during the day, and sharing plates such as whipped burrata with frozen Momotaro tomato after sundown. Pasta, however, proves to be his specialty. His beef ragu pappardelle features freshly made pasta and Japanese kombu (seaweed), which adds a welcome layer of complexity. The food is artfully paired with pours by co-founder Myra Buccat, who pulls from her 80-strong wine list. She matches the ragu’s unctuousness beautifully with a full-bodied Shiraz. In between courses, a crisp, umami sake is introduced as a delicious palate cleanser.
