Menu


KABUKU cocktails

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. 


CHLOROPHYLL

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.


Umami Ginger Passion

120,-

Sochu, ginger, passion fruit, lime, lychee


Niji

130,-

Don Julio Blanco, aloe vera, elderflower, goji, lime, black currant


Wabi Suki

140,-

Beefeater 24, Sencha orgeat, lemon, pommegranate 


47 Ronin

150,-

Jinzu, Monkey 47, Yuzu, cedro, vetiver, cane sugar


FERMENTATION

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.


Ichigo Daiquiri

130,-

Sencha rum, green shish, green strawberry, lime, strawberry vinegar


Okinawa Mule

130,-

Sochu, chase marmalade, coriander bitter, ginger beer, ginger vinegar, lime


Oishi

130,-

I am, falernum, sandalwood, roasted coconut, passion fruit calpis, lime


Banana Motsu

130,-

Angostura 1919, banana du brasil, calpis, caramelized milk, genmaicha tea


SAVOURINESS

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 Ni-Kai

130,-

Truffle Sochu, galliamo ristretto, mozart dry, coffee, chestnut honey


Shiitake Sour

140,-

Zacapa 23, LBV port, demerara sugar, shiitake oil, lemon, egg white


Vintage Kobe Cocktail

140,-

Kobe beef merlet cognac, pedro ximenez, barolo chinato, blackberry, amaro di angostura


Lavender Hill

200,-

Nikki from the barrel, propolis, spiced pumpkin, plum wine, lavender smoke


SEASIDE

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. 


Bonito Bamboo

120,-

Sherry fino, bonito, dry vermouth, yuzu bitter, smoked salt, seaweed


Mochi Colada

130,-

Plantation rum, coconut, pineapple, cinnamon, adzuki bean, sea salt, wray & nephew


Milk of the Sea

160,-

Johnnie Walker black label, pulse milk, birch syrup, sea buckthorn, pedro ximenez


Hokkaido Spring

170,-

Jinzu, cherry blossom, hibiscus, lemon, almond oil, egg white, vanilla salt


HIGHBALL

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. 


Plum Lemonade

140,-

Ume plum wine, rose lemonade


Umami G&T

140,-

Beefeater 24, sencha tonic cordial, soda water


Mezcal Highball

140,-

Del maguey mezcal, ginger beer, oyster leaf


Ki Mary

140,-

Chili Ketel 1, yellow tomato, soya and spices


Nikka Mizuwari

150,-

Nikki whiskey, soda water


Bar Snacks


Edamame

45,-

With salt and lemon


New style sashimi

80,-


Softshell tempura

80,-


Beef Tenderloin

110,-


Selection of sushi

Ask your hostess


Kobe Sunakku

55,-


Gjoza

45,-


Seaweed

45,-


Tonkatsu

80,-


Chili squid

80,-


Katafi shrimp

80,-


Full Bar Menu

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