Guests are whisked directly to the 15th floor by elevator from the ground floor lobby of the Nines Hotel and immediately enter through the “barnacle”, a low ceiling entrance. The main dining room is an intimate space with a teak-clad bar situated below a 65-foot long windshield skylight. A custom-made wooden structure shaped like a “smokestack” juts above the bar and makes reference to the ocean liner theme. A nautical mural of fantasy islands wraps around the main dining room. The bar is the epicenter of the dining room and a place to be observed. Dining room booths face in toward the bar and the area is defined by marine teak decking, sailcloth panels and helm bar seating. Outdoors, two open patios invite guests to relax and view the urban horizon. The modern Asian menu will be divided into sections such as Zensai (starters), Dim Sum (small plates), O Sui Mono (seasonal soups, broths and noodles), Kushiyaki (skewered and roasted on Japanese charcoal), and Gohan No Mono (Rice dishes). The menu draws much of its inspiration from the food discovered in the neighborhood Izakayas in Japan. The traditional cuisine is re-interpreted using seasonal and local ingredients, as well as a modern and sophisticated presentation. The menu also mixes in the flavors and dishes of other Southeast Asian countries from Malaysia and China to Laos and Thailand. The menu is available throughout the restaurant and lounge and presented for easy sharing. Departure’s beverage program complements the