COCKTAILS OF TOKYO

Japan is blessed with delicious and enticing local ingredients, and here in Tokyo, many of these exceptional harvests are transformed into remarkable creations.

Inspired by these Tokyo-sourced ingredients, we’ve crafted a cocktail menu that captures the unique flavor of this vibrant city.

For the menu design, we collaborated with AYAKA FUKANO, a Tokyo-based artist. Her iconic illustration— inspired by our cocktails and the stunning view of Tokyo Tower from the Lobby Bar window—adds a pop and playful touch.

Experience the true essence of Tokyo with all five senses through our Tokyo Cocktails menu.

Eight Island Smash

Blanco Tequila, Hachijojima Passionfruit, ginger, red shiso, sotol, plum powder

A bright and aromatic cocktail made with passion fruit cordial from Hachijojima Island, highlighting its natural tartness and fragrance.

2,600

Blueberry Mai Tai

Aged Rum, Tokyo blueberry jam, pineapple, over proof rum, almond, orange liqueur

A tropical blend of rum and pineapple, paired with jam crafted from blueberries grown at Narayama Farm in Higashikurume City.

2,700

Nama Honey Sour

Canadian Club, Koganei nama honey, empirical the plum I suppose, citus

A sour cocktail crafted with unheated, raw honey carefully harvested in Koganei City, blending the richness of plum and whiskey.

2,500

Sawa to Sake Gimlet

Tokyo Kurabito Sake, vodka, mint, cucumber, lime

A unique gimlet shaken with Tokyo Kurabito sake from Ozawa Shuzo in Ome City, complemented by mint, cucumber, and lime.

2,600

Ogasco Mary

Haku vodka, tomato juice, Ogasco hot sauce, mezcal espadin, citrus

A very spicy, citrus-scented Bloody Mary crafted with Ogasco hot sauce from the Ogasawara Islands.

2,500