About Stone & Soil
Stone & Soil is a cocktail bar rooted in precision, restraint, and wholehearted hospitality.
Inspired by the discipline of Japanese bartending and the calm of Japandi design, the experience is intentionally unhurried. Guided by Omotenashi—the Japanese philosophy of thoughtful, anticipatory hospitality—service feels sincere and personal, while craft is expressed quietly through balance, clarity, and care.
Cocktails are built with rigor and respect for ingredients, favoring texture and depth over excess. Sustainability informs every decision, from complete ingredient utilization to fully edible garnishes. The food program complements the bar with a similarly disciplined approach, drawing from Japanese technique while embracing global influence.
The space mirrors this philosophy. Defined by clean lines, natural materials, and visible craftsmanship, the room feels calm and considered. Recycled leather and wood are used throughout, with no plastic or artificial materials. Hand-applied finishes, sculptural elements, and custom seating create an environment that is minimal yet warm—designed to support comfort, conversation, and return visits.
The People Behind Stone & Soil
Stone & Soil is the result of a collaborative team with decades of global hospitality experience.
Hirotomo Akutsu, Beverage Director and Partner, brings the discipline of Tokyo's elite cocktail culture to New York. Trained at Bar Trench in Tokyo and shaped by years leading acclaimed programs in both Japan and New York, his approach emphasizes technical mastery, clarity of flavor, and refined hospitality.
Rio Azmee, Creative Director and Partner, blends a global perspective with deep roots in Japanese dining culture. His background spans Japanese ramen houses, chef-driven restaurants, and cocktail bars in New York, shaping a philosophy centered on service flow, sustainability, and storytelling—where every guest feels welcomed and known.
Hisanori Yamamoto, Consulting Chef, guides the culinary program with experience spanning Michelin-starred kitchens in Japan and New York. His work reflects precision, restraint, and a deep understanding of how food supports the rhythm of the bar.
Jimmy Rizvi and Kanvar Singh, Partners and founders of JK Park Hospitality, bring long-standing leadership and vision to Stone & Soil. Rizvi is the co-founder of acclaimed New York restaurants including Bungalow, GupShup, Chote Miya, and Ammi, while Singh is the founder of Elsie Rooftop, Elsie Penthouse, Premiere Park City, and Rose Hill Rooftop. Together, they provide the foundation that allows Stone & Soil to focus deeply on craft, execution, and guest experience.