Our cocktails are divided into different categories: Chlorophyll cocktails, fermentation cocktails, savoriness cocktails, seaside cocktails and highball cocktails. Besides our cocktail selection we have a large number of whiskeys, sake and of course coffee and soft drinks.
A selection of house classic cocktails are available upon request from 130,-. See the full menu in the pdf on the right.
is a term used for several closely related green pigments found in most of the plants. Our selection of greens offer rare Japanese teas anf citrus fruits alongside popular fruits and vegetables.
Sochu, ginger, passion fruit, lime, lychee
Don Julio Blanco, aloe vera, elderflower, goji, lime, black currant
Beefeater 24, Sencha orgeat, lemon, pommegranate
Jinzu, Monkey 47, Yuzu, cedro, vetiver, cane sugar
Fermentation is used for preservation in a process that produces lactic acid as found in such sour foods as yogurt and vinegars. We offer handcrafted cocktails base on Japanese yogurt.
Sencha rum, green shish, green strawberry, lime, strawberry vinegar
Sochu, chase marmalade, coriander bitter, ginger beer, ginger vinegar, lime
I am, falernum, sandalwood, roasted coconut, passion fruit calpis, lime
Angostura 1919, banana du brasil, calpis, caramelized milk, genmaicha tea
Savouriness is a quality of food that deals with a rich, salty flavour, as contrasted with sweetness. Our special umami flavoured cocktails featured very unusual ingredients such as shiitake mushroom, kobe beef or bee propolis.
Truffle Sochu, galliamo ristretto, mozart dry, coffee, chestnut honey
Zacapa 23, LBV port, demerara sugar, shiitake oil, lemon, egg white
Kobe beef merlet cognac, pedro ximenez, barolo chinato, blackberry, amaro di angostura
Nikki from the barrel, propolis, spiced pumpkin, plum wine, lavender smoke
Seaside is an island country, in Japan the seaside plays a very important role in the kitchen. It is quite common practice to use several seaweeds and high quality sea salt, which we have carefully selected for our signature cocktails.
Sherry fino, bonito, dry vermouth, yuzu bitter, smoked salt, seaweed
Plantation rum, coconut, pineapple, cinnamon, adzuki bean, sea salt, wray & nephew
Johnnie Walker black label, pulse milk, birch syrup, sea buckthorn, pedro ximenez
Jinzu, cherry blossom, hibiscus, lemon, almond oil, egg white, vanilla salt
The Highball was popular in 1950 when Japan was conservative, poor and in a period of recovery. In 2008 alcohols with simple mixers became popular again, evolving the trend and raising its number to 40,000 places in a year, now the Highball is served everywhere in Japan.
Ume plum wine, rose lemonade
Beefeater 24, sencha tonic cordial, soda water
Del maguey mezcal, ginger beer, oyster leaf
Chili Ketel 1, yellow tomato, soya and spices
Nikki whiskey, soda water
With salt and lemon
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