Menu to Taste

Martiny's

Japanese Cocktail Bar · New York · Chef Takuma Watanabe

Ranked No. 24 on World's 50 Best Bars, Martiny's in New York is a Japanese cocktail lounge created by beverage director Takuma Watanabe. Set in a renovated 1800s Gramercy carriage house, the three-floor venue serves craft cocktails alongside elevated bar bites, led by its signature Grand Martiny.

121 E 17th Street, Gramercy, New York, NY, New York

  • #24 World's 50 Best Bars 2024
  • #75 World's 50 Best Bars 2025
  • #15 North America's 50 Best Bars 2025
  • #23 North America's 50 Best Bars 2026

Menu

Cocktails

  • Grand Martiny's (24) — Signature martini: Bombay Sapphire gin, La Cigarrera Manzanilla sherry, St. Germain elderflower liqueur, 2016 Porto, Hine Rare cognac. Garnished with marinated grape (24hr olive oil & salt soak)
  • Tea Ceremony (22) — Signature drink featuring tea elements with Japanese ceremony inspiration
  • Seasonal Cocktail (22) — Rotating seasonal creation
  • Mole Poblano (22) — Mexican-inspired cocktail with mole flavors
  • Caprese (22) — Clarified cocktail inspired by Caprese salad. Starward Two-Fold whiskey, tomato water, grapefruit juice, basil, lime, milk
  • Oriental Manhattan (22) — Japanese twist on classic Manhattan with Watanabe's technique
  • Old Fashioned (20) — Premium whiskey with house bitters
  • Negroni (20) — Classic Italian with Japanese precision
  • Nikka Highball (18) — Japanese whisky highball with precise carbonation
  • Manhattan (20) — Precisely stirred with premium rye and vermouth

Wines

  • Champagne by Glass (22) — Premium French Champagne

Dishes

  • Scotch Egg (16) — Classic preparation by Chef Wayne Cheng
  • Chicken Karaage with Caviar (28) — Chef Wayne Cheng (ex-Masa, EMP) elevated bar bite
  • Wagyu Tartare (32) — Premium wagyu beef tartare

Tasting Menu

  • Cocktail Omakase Experience (50) — 8-course cocktail progression curated by bartender ($50 minimum)

The Experience

An opulent room in a historic setting. The meal is structured around an omakase experience.

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