We’ve reimagined a classic affogato as a frozen cocktail, using Spanish pistachio liqueur as the base. The rich, nutty notes of the pistachio liqueur blend beautifully with the sweetness of vanilla ice cream and the bold bitterness of espresso, creating a perfectly balanced and indulgent drink.
Freshly picked, fully ripened strawberries are paired with domestically grown loquat leaves. Both ingredients come from the same rose family, which makes them blend beautifully together. The gentle, herbal notes of the loquat leaves complement the strawberries’ sweet-tart flavor, resulting in a smooth, well-balanced, and easy-to-drink fruit martini.
A classic cocktail born in London in the 1980s, often regarded as a true symbol of spring. The crisp gin base and the bright acidity of fresh lemon create a refreshing backbone, while blackberry liqueur adds a perfectly judged accent—resulting in an elegant and beautifully crafted recipe.
A refined twist on the Old Fashioned, crafted with Glenfiddich 15 Year Old infused with Earl Grey tea leaves. Designed to be enjoyed with the refreshing, aromatic notes of tea unfolding in the finish.
An evolved take on the Frisco cocktail, which first appeared in the 1930s and traditionally combines rye whiskey and Bénédictine. A version with added lemon juice is said to have gained popularity in London around 30 years ago. The complex character of Bénédictine plays a key role in creating an elegant, well-balanced finish. Highly recommended for lovers of monk’s liqueurs.
A pairing of gin infused with Japanese dried lavender and vine-ripened strawberries hand-picked in Tochigi. Sweet, floral notes and the bright tartness of strawberries come together to evoke a sense of calm and relaxation.
Champagne is paired with Kagawa-prefecture–grown kiwi and lychee, finished in a Bellini-inspired style. The interplay of these two fruits is enhanced by the elegance of Champagne, resulting in a long cocktail with an exotic and refined flavor profile.
A classic cocktail first introduced in 1931. It is said to have been created for a senior executive of the New York Yacht Club at the time. Based on bourbon whiskey, this after-dinner cocktail features a harmonious pairing of white cacao and lemon, offering a simple yet deeply satisfying flavor.
This cocktail is a twist on the Rusty Nail, crafted with Hibiki—one of Japan’s most iconic blended whiskies—paired with our house-made umeshu. The umeshu is prepared according to my mother’s original recipe, which she has been making for many years. I have long wished to present a cocktail featuring this cherished umeshu as a recommended offering. Quantities are limited. We invite you to enjoy this special creation while it is available.
A seasonal winter pairing of Japanese kiwi fruit and almond. The delicate crunch of the tiny seeds and the bitter-almond notes are gently rounded out by pineapple, resulting in a fruity and refined Daiquiri.
