The SG Club is really four bars in one. At entrance level, bartenders in Ralph Lauren waistcoats and boot-cut denim serve riffs on Japanese izakaya drinks (Lemon Sours, Tea Highballs) as well as hits from owner Shingo Gokan’s time in New York and Shanghai (Parmigiano Sour, Piña Colada slushy). Head downstairs for leather banquettes and contemplative slow sippers like the hybrid Martini-Manhattan. Go upstairs for the cigar bar, where cocktails are designed to pair with the top, middle and tail of a smoke. And finally, there’s the hatch for take-out cocktails in plastic cups, perfect for the nearby Yoyogi Park. The team has been busy in 2020, launching a trio of own-brand shochus designed for cocktails, revamping the menus to spotlight those new spirits, and at a time when flying abroad was all but impossible, launching SG Airways, a cocktail-pairing dinner event that takes guests on a whirlwind round-the-world gastro-tour, complete with boarding passes for menus.