The Roundtree, Amagansett, a member of the Small Luxury Hotels of the World, will debut Nourish, a new restaurant opening May 18, 2026 in Bridgehampton. Led by acclaimed chef Dewa Wijaya, the hotel’s Executive Chef, the menu is inspired by the Hamptons’ seasonal bounty and Wijaya’s Balinese heritage, featuring dishes rooted in East End ingredients and enlivened with global influences. Takuma Watanabe, the renowned founder and Beverage Director of Martiny’s and partner at Odo Hospitality, the group behind New York’s two-Michelin-starred Odo restaurant will design and oversee Nourish’s bar and mixology program. Through an exclusive collaboration with Watanabe, guests will enjoy a curated beverage menu deeply rooted in the essence of the East End and the bounty of Long Island’s landscape.
Nourish reflects The Roundtree’s ethos of understated luxury and connection to place. The cuisine centers on seasonal produce, meat, and seafood sourced from local farms, fishermen, and purveyors across the East End, while incorporating flavors and techniques drawn from Balinese cuisine.
Chef Wijaya brings decades of international experience to the project. Born in Bali and trained in classical French technique, he spent more than twenty years leading the kitchens at luxury resorts, including COMO Parrot Cay in Turks & Caicos, and COMO Shambhala Estate in Bali. During his tenure, he developed health-forward menus for travelers and global tastemakers, gaining recognition for cuisine that balances vibrant flavor with thoughtful sourcing.
“At Nourish, the inspiration begins with the extraordinary ingredients of the East End,” said Chef Wijaya. “The farms, the waters and the people who cultivate them provide a natural foundation for cooking that feels both vibrant and nourishing. By bringing together local producers such as Balsam Farms and Gosman, we are celebrating the Hamptons while sharing flavors that shaped me growing up in Bali,” he adds.
The menu reflects this dialogue between region and heritage. Selections include Crispy East End Sushi Bites; Chilled Sweet Corn Soup with basil crisp and pine nuts; Flame-Grilled Jumbo Prawn with chickpea carrot puree, Balsam Farm sweet corn, pickled shallots and toasted almonds; and Slow-Cooked Beef Short Rib in Curry Sauce with coconut rice. East End favorites such as the Nourish Lobster Roll and Grilled Ribeye Steak round out the savory menu.
Takuma Watanabe will debut his celebrated Japanese-influenced mixology sensibility in the Hamptons for the first time. His accolades include being named #15 of North America’s 50 Best Bars in 2025, #24 of World’s 50 Best Bars for Martiny’s in 2024, Bartender of the Year at the Spirits Business Awards, and Best Bartender in North America at the Shaker Awards.
Watanabe’s approach centers on seasonality and a reverence for ingredient provenance, principles that he has refined over more than 15 years behind some of the world’s greatest bars in Tokyo and New York. At Nourish, he will build a program that moves with the rhythms of the East End’s growing season, incorporating locally foraged botanicals, fruit from Long Island orchards, and fresh produce from the same Hamptons farms that supply Chef Wijaya’s kitchen. The result will be a bar menu that mirrors the restaurant’s culinary philosophy, vibrant, rooted in place, and alive with the essence and flavors of the region.
“I am inspired by the incredible natural landscape of the East End, from the farms, the waterways, to the salt air,” says Watanabe. “There is such an extraordinary wealth of ingredients here, and I want to honor that in every pour. My goal is to create a beverage program that feels completely of this place and one that celebrates the essence of Long Island and the spirit of Nourish,” he adds.
Nourish's main dining room seats 70 guests, while a 20-seat bar serves as the creative heart of Watanabe's East End beverage program. Under his direction, the bar will offer an inventive roster of seasonally driven cocktails informed by his celebrated Japanese-influenced mixology sensibility, alongside zero-proof drinks and Chef Wijaya's house-made kombuchas. Watanabe's curation brings the same ingredient-forward creativity and precision that earned Martiny's a place among the World's 50 Best Bars to the Hamptons for the first time, transforming the bar into a destination in its own right, where each pour reflects the flavors and spirit of Long Island's landscape. The outdoor garden, accommodating 30 additional guests, offers a serene alfresco setting to unwind and savor Watanabe's creative cocktails surrounded by the natural beauty of the East End, bringing total capacity to 120 across the three spaces.
The restaurant’s design echoes the relaxed elegance of the Hamptons. Exposed wood, warm timber and natural materials create a grounded, organic atmosphere, while large windows fill the space with natural light and views of the surrounding landscape.
In May, June and September, Nourish will offer dinner Wednesday through Monday, and lunch on Saturday and Sunday. In July and August, Nourish is open daily for lunch and dinner. Guests staying at the nearby Roundtree hotel in Amagansett will have priority access to reservations.
Nourish by The Roundtree is located at 203 Bridgehampton-Sag Harbor Turnpike, Bridgehampton, NY.
For more information or reservations, call 631-600-8852, visit www.nourishbyroundtree.com, or follow @nourishbyroundtree on Instagram. Reservations are also available via Resy.
