Chi Japanese Cuisine Manager Tommy Hung created a bloody sake, a Japanese take on the traditional bloody mary.[/caption]

Chi Japanese Cuisine Manager Tommy Hung is inventive with drinks. He created a bloody sake, a Japanese take on the traditional bloody mary that is made with jalapeno sake instead of the vodka found in a conventional bloody mary. The drink is also made with bloody mary mix and lemon juice.

“Every restaurant has a bloody mary,” Hung said. “Japanese restaurants have sake, so to make it different from other restaurants, we spent the time to make bloody sake. We created something special.”

The drink is offered Sundays during an all-day happy hour at Chi, for $2. It is regularly priced at $7.

Chi offers a varied menu that includes grilled oysters, filet mignon and baked green mussels. The Japanese cuisine restaurant also serves traditional nigiri sushi and sashimi, and the bar at Chi carries wine, beer, sake and martinis.

Hung’s sake creativity did not stop with the bloody sake. He created another favorite at the restaurant, the pineapple sake, which is made with fresh pineapple juice.

“Sake is the best thing,” Hung said. “It is easy, smooth and not so strong.”