A bar that just so happens to serve some of the best Peruvian bites in town, Yapa brings a little bit of Nikkei flavor to Little Tokyo. That historic blending of Japanese and Peruvian culture makes its way into the likes of grilled oysters with nori butter, pork-belly sandos, and uni with acorn fry bread—and when it comes to the drinks, bar vet Josh Goldman proves there’s much more to Peru than pisco (though there’s plenty of that on the menu, too). Cocktails get classified by body, from light to full, with each section offering non-alcoholic options, too, including house-made sodas. In fact, much of what you’re drinking is made here: the ice, that Thai-banana falernum, the rose-petal–infused rosé—even the well spirits, which are house blends that infuse and mature for no fewer than three weeks. The program pays special attention to detail and experimentation, especially when it comes to their flagship drink, the Mother, a pisco-and-pineapple concoction that ages through a solera of French oak, Spanish goat skin and glass, with a bit of the original reserved in each vessel so that on each visit to Yapa, that cocktail will taste different than it did on your visits prior. Keep your eyes on the rotating $10 cocktail specials, and on weekends, on the late-night menu.