At Bar Renri in Ningyocho, Tetta Miyanoue presents a milk punch created in response to his hometown and environment.
He discusses the concept behind the bar and its cocktail menu, and how he continues to shape his own world.
16 min / EN subtitle
You may also like
At Quarter Room in Setagaya, Sora Nomura creates a cocktail composed of bitter aperitif, herbs, and aged bancha.He also speaks about the bar’s “art × cocktail” concept...
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 min / EN subtitle
