Tokyo ranks among the world’s finest bar cities, offering a spectrum of experiences from the intimate, themed izakayas of Golden Gai in Shinjuku to specialized saké and whisky bars, artistically designed lounges and sleek hotel bars. Perched on the 45th floor of The Ritz-Carlton, Tokyo, The Bar presents a refined cocktail program that highlights Japanese ingredients, regional produce and advanced bar techniques, delivering drinks that taste distinctly of place.
Under head bartender Kentaro Wada’s direction, six signature cocktails on the new menu showcase ingredients sourced across Japan. Rare elements such as Ki Wa Mitsu honey from the Minoh Mountains, caviar lime from the Setouchi Islands and hand-picked “Okunoyama” Uji matcha leaves are incorporated into thoughtfully balanced recipes. Enjoyed high above the city, these drinks are designed to spark conversation while the skyline provides a dramatic backdrop. The menu also emphasizes the stories of growers and producers, so each cocktail arrives with provenance and purpose behind its flavors.
© The Ritz-Carlton, Tokyo
Kita e Minami e Mojito
Wada’s take on the mojito blends light and dark rums with lime varieties from Awaji Island and the Setouchi Islands, Hokkaido Yerba Buena, wasanbon brown sugar syrup and Kiyora carbonated ice. The result is a layered, aromatic cocktail that retains the mojito’s refreshing character while introducing distinctly Japanese citrus and sugar notes.
Bee’s & Tea
Inspired by Japanese honeybees that forage across many flower varieties, this reinterpretation of the Bees Knees melds Okunoyama matcha, Setouchi lemon, KI NO TEA Kyoto Dry Gin and Ki Wa Mitsu honey hand-harvested from the Minoh Mountains. The combination yields a complex, floral-forward profile intended to evoke a “one hundred flowers” sensibility.
© The Ritz-Carlton, Tokyo
Today’s… (Honjitsu-no…)
This savory cocktail pairs a house-made herb-scented consommé with Haku Japanese Craft Vodka, bringing subtle saké-rice undertones to the mix. It is served alongside kombu-marinated tomatoes and a Negroni jelly canapé with a touch of shichimi togarashi for contrast and texture.
Nishi kara no Old Fashioned
Paying homage to western Japan and Okinawa, this Old Fashioned variation uses ingredients such as rare ChulaSya vanilla from Ishigaki Island and seasonal Haruka citrus from Fukuoka. Caramelized bitter notes from a savory tulle and Scrappy’s Bitters round out the drink, creating a smooth expression of the classic that conjures images of Ishigaki’s sandy beaches and clear waters.
© The Ritz-Carlton, Tokyo
Hakka Chocolat Royale
Drawing on the Grasshopper dessert cocktail, this creation features a sorbet infused with Japanese Hakka mint and Valrhona dark chocolate, shaken and finished with Mio Sparkling Sake from Hyogo. The interplay of mint, rich cocoa and effervescence creates a refined, dessert-like cocktail with bright acidity and silky texture.
Yoshimitsu
Yoshimitsu blends brandy distilled from Riesling grapes with hand-picked Okunoyama Uji matcha leaves sourced from the 600-year-old tea producer Horii Schichimein. The Five XP Riesling brandy complements the matcha’s umami and vegetal qualities, producing a silky, elegant drink with depth and finesse.
Even if Tokyo is your sole destination on a trip to Japan, Wada’s menu provides a sensory journey across the archipelago through its ingredients and techniques. Each cocktail highlights regional producers and seasonal elements, inviting guests to explore Japan’s flavors and perhaps inspiring future travels to the places these drinks celebrate.