Devender Sehgal left big shoes to fill at The Mandarin Oriental’s flagship cocktail bar, but new manager Stefano Bussi has slipped into them comfortably and made them his own. His debut flourish, the Art of Shibumi, presents a menu “where elegance is effortless, depth is refined, and imperfection reveals true character” across four categories and 16 drinks. The Chinmoku deconstructs the different flavour notes of nori – especially its umami-based sweetness, saved for the end – via shochu, sake, green apple, nori, camomile and gin, all clarified and milk washed. The Hanakotoba is more direct but equally distinctive, also combining gin and shochu, but adding elderflower, sakura, sweet vermouth and jasmine tea to produce a floral, low-alcohol drink. Creating this accomplished menu can’t have been “effortless” but the refined nature of the drinks and their subtle surprises mean Bussi has definitely hit the mark.