Anjan Khadka / The Ritz-Carlton, Nikko
The natural Nikko ice is Mt. Nantai, Lake Chuzenji in winter is surrounded by snow, and the ice is garnished with flowering shiso. Komachi was inspired by the name of Ono No Komachi, a female poet in the early Heian period (794-1185) who wrote numerous love poems that celebrated the fragility of life and the four seasons, and the pathos of life. The work interprets the ephemeral beauty of Japan, even in the midst of harsh nature, from the viewpoint of Kadoka, who was born and raised in a foreign country.Japanese Craft Gin ROKU, Elder Flower Liqueur, Yuzu Juice, WATSUNAGI YUZU, Egg White, Islay Whisky
Junpei Fujiwara / W Osaka
What would happen if Rikyu made cocktails today? The culture of the tea ceremony, spread by Sen no Rikyu, who was born in Osaka. The Japanese flavor of ROKU, which was born in Osaka. By combining these two, the charm of Japan is highlighted. With an eye on the world, Rikyu may choose a sustainable cacao fruit pulp, which gives the ROKU flavor a refreshing acidity. As the Sencha ice melts, the flavor changes like the changing of the seasons. Please enjoy a cup that reflects the thoughts of Rikyu, a man of time.Japanese Craft Gin ROKU, Lychee Liqueur, Brown Rice Tea, Cacao Pulpe, Green Tea Ice Cube
Yosuke Asano / The Ritz-Carlton, Kyoto
Kyoto, a city of tradition. This cocktail is filled with the charms of Kyoto, where visitors can rediscover the beauty of Japan. The ingredients of ROKU, cherry leaves and yuzu, express the liveliness of April and November, when Kyoto is at its most crowded. The white bean paste and Nikki represent Kyoto's Wagashi culture, adding sweetness and aroma. Furthermore, orange juice, which is often left over in bars, is added for a refreshing taste, in keeping with the concept of "Shimatsu no Kokoro" which means the spirit of taking care of things from beginning to the end, and which has been handed down in the daily lives of the people of Kyoto. The absinthe conveys the depth of the traditional art, and the final touch of welcome is the acidity of the champagne.Japanese Craft Gin ROKU, Sakura Leaves, White Bean Paste, Yuzu Jam, Orange Juice, Absinthe, Champagne
Makoto Maeda / The Westin Tokyo
From Japan, the land of the rising sun, we have created a cocktail that reminds us of the morning sun with cherry blossoms and shiso, with a wish for revival from the COVID-19 disaster. The first impression is a plum aroma come from the shiso liqueur and cherry syrup. As you sip it, the gentle taste of cherry blossoms, Japan's national flower, spreads from ROKU and Kanade Sakura. The lingering taste is root beer, which is the origin of Marriott. Please spend time thinking about the next day's sunrise while leisurely enjoying the aroma brought by the root beer called "So".Japanese Craft Gin ROKU, Kanade Sakura Liqueur, Sakura Syrup, Shiso Liqueur, Root Beer, Lemon Juice
A twist on Singapore Sling, said to be the oldest style of cocktail. Inspired by the use of gyokuro and tencha from Hori-Shichimeien (the oldest tea plantation in Uji), and Fushimi water in KI NO TEA. Enjoy in a whole mochi style along with maccha from Hori-Shichimeien Matcha “Oku no yama”
KI NO TEA Kyoto Dry Gin, Sling Water Mochi (KI NO TEA Kyoto Dry Gin, Fushimi water, Sugar), Horii Shichi Meien Matcha “Okunoyama”・Karuizawa The Ritz-Carlton, Tokyo Private Label
・Ichiro's Malt & Grain The Ritz-Carlton, Tokyo Limited Edition・Suntory Yamazaki The Ritz-Carlton, Tokyo Limited Edition
・Suntory Yamazaki Mizunara Cask Non Chillfiltered
・Suntory Hakushu Sherry Cask 2013・Suntory Hibiki Deep Harmony 2013
・Nikka Taketsuru 25 Years
・Nikka Yoichi 20Years・Nikka Miyagikyo 15Years
Caroni 22 years old – Cask #82’ (60.2% vol) is a deep, rich rum. Distilled in 1997 by Caroni in Trinidad and Tobago, the Caribbean, it spent 22 years aging in an American oak barrel (traditionally used for bourbon whiskey), before being bottled for the hotel earlier this year.
Established in 1923, Caroni was celebrated for decades as a top global distillery, producing some of the world’s finest heavy rums (it famously supplied rum to the British Navy). It closed its doors in 2003 as Trinidad’s sugarcane production declined – but its legendary name was able to live on after a company bought its entire remaining stock of aging rums.
Kentaro Wada, the head bartender of The Bar at The Ritz-Carlton, Tokyo joined the team in 2012, after spending three years in Dunedin, New Zealand, where he honed his craft at The Backstage.
Wada has won a number of competitions including the "Bobby's Schiedam Dry Gin competition" in 2017 and he also competed in "The Chivas Masters 2018 cocktail world competition" as a representative of Japan.
Soak up the sound of live music at The Lobby Lounge & Bar. By day, live classical piano solos provide an atmospheric soundtrack; meanwhile, music by an array of singers and bands unfold after dark. Best of all? The music goes hand in hand with breathtaking 45th floor views across Tokyo.
Afternoon Piano performance: 12:45 - 16:25
Night entertainment: 20:00 - 22:40
*A Cover Charge of JPY 2,500 (consumption tax and service charge are included) is applied during the night entertainment hours.
*Exemption: In-house guest up to 4 guests per each stay and guests under 6 years old.