Savor A Refreshing Cocktail in Nikko

KOKUTO DE LEQUIO Rum Alternative, Bacardi Superior, Coconuts Water, Lime Juice

Senkin Organic Nature, Pear Juice, Ginger Ale, Green Bell Pepper

Timur Pepper, Apple, Verjus

Banana, Amazake, Soymilk

Cold Brew Coffee, Grapefruit, Tonic Water

Lemon, Milk, Coconut, Ginger, Cinnamon, Clove, Pineapple, Soda

Black Tea, Tomato, Honey, Ginger

This cocktail was inspired by amazake, Japan’s traditional fermented rice drink. Its gentle sweetness is lifted by verjus, layered with the elegance of Tochigi-grown Nikkori pear, and deepened by Monkey 47 infused with shiso and repurposed citrus peels.

Koshu F.O.S. from Coco Farm & Winery brings texture and nuance, while an amazake tuile crafted from leftover pear completes the glass.

A celebration of the harmony of tradition, craftsmanship, and sustainable creativity in every sip.

The Yuba is built on KINOBI gin infused with yuba, one of the region’s most iconic ingredients. Dried yuba, no longer suitable for service in its original form, is thoughtfully repurposed to reveal its delicate umami and subtle roasted notes.

Layered with Nikko sansho pepper and Miya yuzu, balanced with local honey, and deepened with Campari and crème de cacao, reminiscent of the earth, each element reflects both place and purpose.

A contemporary expression of tradition, thoughtfully crafted.

Proudly crafted from Tochigi’s finest ingredients,
our journey led to a rich, golden broth.
 

Every carefully prepared bowl is a testament to our dedication to quality and flavor, delivering an unparalleled dining experience.
 

Experience a truly unique dining moment—
starting here.

We aspire to deliver a dish we can truly celebrate—one that showcases the rich ingredients of Tochigi Prefecture.
 

That passion met a gentle broth made with soy milk produced in Nikko, and through unwavering dedication and enthusiasm, the ultimate bowl was born.
 

A one-of-a-kind dining experience begins here.

Carrot & Orange