At Akihabara’s LOW-NON-BAR, a cocktail bar dedicated to low- and no-alcohol drinks, Hiroaki Takahashi presents his take on a low-alcohol Old...
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At Akihabara’s LOW-NON-BAR, a cocktail bar dedicated to low- and no-alcohol drinks, Hiroaki Takahashi presents a low-alcohol cocktail built...
At Taipei’s Bar Wu, renowned for its dedication to classic cocktails, Kae Yin (Kai) presents his take on a timeless classic. As one of the...
At Taipei’s Le Room, previously recognized among The World’s 50 Best Bars, Seven Yi presents a cocktail inspired by liángmiàn, one of...
MODERN SIGNATURE COCKTAILS
Keita Saito of Liquid Factory, a lab-bar in Shibuya, presents a luxurious seasonal cocktail.He discusses his cocktail style, as well as the structure...
Yumi Yoshino of Taipei’s rising bar SOIL by FujinTree presents a distinctive interpretation, crafted with local cacao and mushroom. She shares the...
Keita Saito of Liquid Factory, a lab-bar in Shibuya, presents a cocktail constructed around olive.He shares how he has shaped his style and career...
At Shinjuku’s Spirits Bar Sunface, agave specialist Koji Esashi presents a unique Margarita made with coffee. He also shares how he builds his...
At Shinjuku’s Spirits Bar Sunface, agave specialist Koji Esashi presents an agave cocktail built around the umami of kombu. He also discusses...
At Bar Renri in Ningyocho, Tetta Miyanoue presents a milk punch created in response to his hometown and environment.He discusses the concept behind...
Created by Yusuke Takamiya of Yotsuya’s gelateria and cocktail bar Tigrato, this cocktail draws inspiration from the aroma of freshly made koji...
At Bar Renri in Ningyocho, Tetta Miyanoue presents a cocktail inspired by his experiences in Sendai.He talks about the path to opening the bar at his...
At Akihabara’s LOW-NON-BAR, a cocktail bar dedicated to low- and no-alcohol drinks, Hiroaki Takahashi presents a low-alcohol cocktail built...
Created by Shusaburo Nagumo of Mixology Akasaka, this completely new take on the Negroni layers aroma using Edo miso and umami-rich Mexican chili.7...
From Ikebukuro’s acclaimed Bar Libre, featured in Asia’s 50 Best Bars, owner-bartender Yujiro Kiyosaki presents a milk punch crafted with soba tea...
Yumi Yoshino of Taipei’s rising bar SOIL by FijinTree presents a composition that reflects both her personal expression and the character of local...
At Akihabara’s LOW-NON-BAR, a cocktail bar dedicated to low- and no-alcohol drinks, Hiroaki Takahashi presents his take on a low-alcohol Old...
At Taipei’s new tea cocktail bar Suki Salon, Shuzo Nagumo presents a cocktail inspired by the flavors and balance of sushi. He also shares the...
Akira Zushi, coffee specialist at MAMEYA Kakeru in Kiyosumi-Shirakawa, presents a coffee cocktail defined by a focus on beans and aromatic expression...
Hiroyasu Kayama of the renowned Ben Fiddich presents a progressive botanical highball. In conversation with Shuzo Nagumo, he reflects on how the bar...
JAPANESE CLASSIC COCKTAILS
At Taipei’s Bar Wu, renowned for its dedication to classic cocktails, Kae Yin (Kai) presents his take on a timeless classic. As one of the...
From Enoshima’s acclaimed Bar D, Takashi Tanabe presents his take on a classic cocktail.Focusing on a Manhattan structured to create greater depth...
From Enoshima’s acclaimed Bar D, Takashi Tanabe presents his take on a classic cocktail. Centered around his interpretation of the Sidecar, he shares...
From Ikebukuro’s acclaimed Bar Libre, recognized by Asia’s 50 Best Bars, owner-bartender Yujiro Kiyosaki presents his classic cocktail. He also...
At Bar Landscape, led by the Matsuo couple – both recognized as Japan’s best – Kazuma Matsuo presents a Negroni shaped by precision and...
At Bar Landscape, run by the Matsuo couple—both former national champions — Tamiko Matsuo presents one of the bar’s most popular classics. She also...
