Lonely_Planet_Asia_September_2017

JAPANESE FOOD TOUR

PHOTOGRAPHS: JUNICHI MIYAZAKI PHOTOGRAPHY

Much like tea and sake, cocktails are an

integral part of the Tokyo dining experience.

They first arrived here in the mid-19th

century, when Commodore Matthew Perry

presented barrels of American whiskey to

the Japanese court. The pleasures of sake

and shochu gave way to punch and cordials,

and the Japanese bar was born.

While Prohibition slowed down

experimentation across the Pacific, bartenders

in Tokyo’s glittering Ginza district developed

novel infusions, hand-carved ice cubes, and

the ‘hard shake’, a method of cocktail

shaking used in upscale bars around the

world today. Bartending became a practice

of precision. Recipes were strict, even

dictating how many times one should stir a

Manhattan (82, to be exact).

BOTANIKARU IN

ZA FORESUTO

& JAPONIZUMU

BOTANICAL IN THE FOREST

These refreshing cocktails capture the

essence of bar master Hiroyasu Kayama’s

garden in a glass. Using a variety of vibrant

botanicals, he creates drinks that epitomise

Tokyo’s sophisticated cocktail culture.

SERVES 1 PREP 5 mins

1 large ice cube

50ml (1¾ fl oz) The Botanist Islay Dry Gin,

or similar gin infused with botanicals

1 tsp Sacred Extra Dry Vermouth, or similar

spicy, dry vermouth

40ml (1¼ fl oz) bottled mineral water

small handful of assorted herbs and edible

flowers, such as soft rosemary sprigs

and flowers, fennel fronds and small

mint leaves

1 Put a large ice cube in a wine glass.

2 Add the gin, vermouth and water, and

vigorously swirl the glass 30 times to combine

and release the aroma of the gin.

3 Garnish with the sprigs of herbs and serve

straight away.

TIP Menus are rarely

in English at Tokyo

bars. Hiroyasu says:

‘Tell us if you like

whisky, gin, shochu

or sake. Or better yet,

say, “bartender’s

choice”. We love to

surprise you.’