[JANU Tokyo] Collaboration of new signature cocktails with the theme of “Tokyo City” and bar food
JANU TOKYO Press release: November 11, 2024 [JANU Tokyo] Collaboration of new signature cocktails with the theme of “Tokyo City” and bar food will be held November 15, 2024 (Friday) – January 13, 2025 (Monday/Holiday) At Aman’s world’s first sister brand hotel “JANU Tokyo” (Minato-ku, Tokyo, general manager Noriko Tanaka), which opened in Azabudai Hills in March this year, two specialists collaborated on the theme of “Tokyo City.” will be held at “Janu Bar” on the 5th floor of Janu Tokyo for a limited time from Friday, November 15, 2024 to Monday, January 13, 2025 (holiday). A pair of signature cocktails and bar food created by two specialists who respect each other and who stand at the pinnacle of Japanese mixology and French cuisine at JANU Tokyo, which is based on the concepts of “connection,” “inspiration,” and “inquiry.” Enjoy a one-of-a-kind bar experience at Ring.
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fermentation. The clean scent of cypress and the fresh sourness of bergamot, mixed with the fermented ingredients of pineapple, relieve daytime tension and lead to a moment of relaxation. Shimenawa represents the boundary line that separates the eternal night and this world, with the outside of the glass representing this world and the inside representing the eternal night where the gods dwell.
https://prcdn.freetls.fastly.net/release_image/132766/10/132766-10-bf266cfbff8558fb605fd96251845af7-2025×2700.jpg Meiji Shrine “Beyond Tokoya” Mr. Kawate’s bar food that pairs with “Beyond Tokoya” is “Rice Bavarois.” The ultra-thin tuile made from Akitakomachi is made with attention to thickness down to the millimeter so that you can feel the texture. The frozen bavarois sandwiched in tuile is cool and crunchy the moment you put it in your mouth, and as it spreads, it transforms into a soft texture with a rich vanilla bean aroma. The second city is Ebisu. Ebisu is well known as the birthplace of Ebisu Beer, and seaweed rolls have long been a beloved companion to beer. A cocktail simply named “Norimaki & Beer” was born from that idea. Ebisu beer is added to the elements of seaweed rolls such as seaweed, ginger, plums, and shiso leaves. Combine seaweed vodka, chilled ginger syrup, shiso leaves, plums, etc., then pour Ebisu beer and mix. Try it before you say you don’t believe it. This surprisingly refreshing and mouth-watering cocktail is perfect for the first drink. The third place is Kanda, Tokyo’s sacred place for curry. An essential part of Indian curry is the Indian pickle “Achar,” which is the name of the cocktail. Achar is made with different spice combinations depending on the ingredients used, and Janu Bar uses a perfect balance of olives, fenugreek, mustard seeds, coriander, and cardamom. This exotic cocktail, with its refreshing spiciness, sourness and sweetness, is served with Janu Tokyo’s homemade achar.
https://prcdn.freetls.fastly.net/release_image/132766/10/132766-10-fc0b529454ca9737589fc58ba719325a-2025×2700.jpg Ebisu “Norimaki & Beer Nori rolls and beer”
https://prcdn.freetls.fastly.net/release_image/132766/10/132766-10-ad87ea222d38ba74a2952bf5a0690d71-2025×2700.jpg Kanda “Achar Achar” The fourth is “Nezu”. Nezu is one of Tokyo’s downtown areas that is popular among foreigners, with old public bathhouses that have been renovated into modern ones and lined with stylish cafes. Nezu is also the birthplace of Yabu soba, one of the three major soba noodles in Japan. When you think of soba, you think of shichimi. Shichimi Shichimi is a cocktail that uses Shichimi as the main ingredient. Beautiful and elegant as the name suggests, this cocktail is made by shaking mezcal, five-spice vodka, sansho gin, black shichimi syrup, and garnished with black grapes. Chef Kawate’s “Tuna Tartar Buckwheat Tacos” go perfectly with soba noodles. The dough is made with buckwheat flour and baked to a crispy texture. The ingredients are luxurious Hicho tuna, and the salsa sauce is a mix of onions, tomatoes, sesame paste, and other original spices, making it a blissful evening snack. “The fat in tuna is good for your skin and hair,” he says, but since it’s a taco, feel free to eat it with your hands instead of a knife and fork.
https://prcdn.freetls.fastly.net/release_image/132766/10/132766-10-5320ce3ac47d5e2e5bcfecfbdaa2322c-2025×2700.jpg Nezu “Shichimi Shichimi” The fifth place is Jimbocho, which is located in the middle of Tokyo’s 23 wards and is known as the town of books. There are many bookstores lining the streets, and it is said to be the largest in the world. Another feature of this city is its coffee shops where you can read books. “New Kissa New Kissa” is a cocktail that is a contemporary update of the coffee float, which is the signature menu of a traditional coffee shop, like Janu Bar. By adding the flavors of jasmine and coconut cream to cacao, espresso, and brown sugar, it tastes like a special cold brew. The sixth is “Asagaya”. Cream soda is a specialty of Asagaya’s legendary cafe Gion. “Velvet Melon” was born based on this cream soda. Yogurt, cognac, melon, noble rot wine, dill, etc. are blended, filtered, and finished with champagne. The creamy and fruity cream soda for adults is served as a set with vanilla ice cream or “peanut gelato” invented by Mr. Kawate. Enjoy an exciting and moody nighttime with this visually pleasing metallic green cocktail and the rich taste of peanuts and fresh cream.
https://prcdn.freetls.fastly.net/release_image/132766/10/132766-10-5a3b76c4786fe15f6e8c905b18087701-2025×2700.jpg Jimbocho “New Kissa New Cafe”
https://prcdn.freetls.fastly.net/release_image/132766/10/132766-10-d1585c42e9503fe86f17d52e850aba90-2025×2700.jpg Asagaya “Velvet Melon” The seventh is the “Spicy Fish Egg Margarita”, which is inspired by “Tsukishima”. The most popular monja is mentaiko monja. In Mr. Nagumo’s signature cocktail, the mentaiko will appear as a margarita. This savory margarita is made with mentaiko vodka that doesn’t have any fishy smell, smoky mezcal, syrup made from salted kelp, and a small amount of yuzu as an accent.Please enjoy it with mentaiko rice crackers. The eighth and final town we will introduce is Hiroo. During the Edo period, Edo miso was an indispensable ingredient in people’s lives. Since the restaurant that revived Edo miso is located in Hiroo, the cocktail was given the name “Beni Aka”, which was the name of Edo miso at the time. A perfect balance of fermented ingredients such as miso, sake lees, and cacao, as well as gin, rum, and Campari, served in a rocks glass with Campari jelly garnished on the inside and miso and cacao tuile as a garnish. The bitterness of the cacao, the saltiness of the miso, and the moderate sweetness and sourness of the sake lees make this a cup that lets you feel the depth of mixology.
https://prcdn.freetls.fastly.net/release_image/132766/10/132766-10-19f60f40b7765d04412fcc578dca13e5-2025×2700.jpg Tsukishima “Spicy Fish Egg Margarita”
https://prcdn.freetls.fastly.net/release_image/132766/10/132766-10-cbf86a68b7ba857f29948d5561c578ef-2025×2700.jpg Hiroo “Beni Aka” In this collaboration, Florilage’s signature dessert, “Amazon cacao*1 omelette” will also be available. The omelet made with Amazon cacao, millet sugar, guanara, etc. is recommended as a dessert menu, but we also recommend pairing it with Beni Aka or hard liquor such as whisky. Another bar food at Florilege is Mr. Kawate’s special “Happy Burnt Butter Sandwich”. This is a dish that adds a French twist to the butter sandwich that Mr. Kawate has loved since he was a child, including burnt butter with a focus on temperature, galette bretonne with the perfect texture, and rare rum from Ie Island. Butter sandwiches, which are currently only available for purchase at Florilege’s online shop, will be specially offered at Janu Bar. Visit Janu Bar to meet up with friends or have a romantic date night. You might be able to encounter “modern Tokyo” that you may know but didn’t know about. *1 Amazon cacao, which is synonymous with sustainability, is LA CASA DI Tetsuo Ota Before tempering, made from criollo cacao purchased directly from Peru by Tetsuo Ota of *2 Chocolate (cacao mass) is processed into chocolate in Peru and then imported to Japan in order to improve the lives of local cacao farmers. *2 The process of melting chocolate and adjusting its temperature. It can break down cocoa butter, the main ingredient in chocolate, and transform the crystals into a stable state. Collaboration of signature cocktails with the theme of “Tokyo City” and bar food Period: November 15, 2024 (Friday) – January 13, 2025 (Monday/Holiday) Location: Janu Tokyo 5th floor “Janu Bar” *Customers under the age of 20 are not allowed to enter the store. Signature cocktail Meiji Shrine “Beyond Tokoya” 3,200 yen Ebisu “Norimaki & Beer Seaweed Roll and Beer” 3,200 yen Kanda “Achar Achar” 3,400 yen Nezu “Shichimi Shichimi” 3,400 yen Jimbocho “New Kissa New Cafe” 3,400 yen Asagaya “Velvet Melon” Vanilla ice cream 3,500 yen, peanut gelato 600 yen Tsukishima “Spicy Fish Egg Margarita” 3,400 yen Hiroo “Beni Aka” 3,500 yen Bar food “Rice Bavarois” 1,200 yen “Tuna tartare buckwheat tacos” 1,500 yen “Amazon cacao omelet” 1,800 yen “Happy Burnt Butter Sandwich” 1,000 yen All prices include 15% service charge and 10% consumption tax.
https://prcdn.freetls.fastly.net/release_image/132766/10/132766-10-e5a0f5404feec9c1262a7b3bd4d6fe9e-1600×1200.jpg Janu Bar Janu Bar Janu Tokyo 5th floor After the hustle and bustle of the daytime has passed, a quiet time descends at Janu Bar as the sun sets. Please enjoy the bar menu unique to Janu Bar, including contemporary mixology with a unique twist from Janu Tokyo and cocktails designed with the city of Tokyo in mind. Janu Tokyo Restaurant & Bar Reservations and Inquiries Dining experience (restaurant reservation) TEL: 050-1809-5550 (9am – 9pm) Nagumo Shuzo From the opening of Janu Tokyo in March 2024, the person who will be in charge of supervising the menu of Janu Bar’s signature cocktails and other classic cocktails will be a leading expert in the Japanese mixology world and renowned as one of the top bartenders. Mr. Nagumo. After entering the bar industry in 1998, he trained at many bars, and moved to England alone in 2006 to work at “Nobu London” in the Metropolitan Hotel. Before returning to Japan, he traveled around Europe and experienced the local food culture. After returning to Japan, he became the opening head bartender at a famous restaurant. In 2009, he established his own company, Spirits & Sharing Co., Ltd. Currently operating 6 stores, including “memento mori”, which was selected as Asia’s Best 50 Bar 2022. He is active in a wide range of activities including being a judge for various competitions and consulting. Hiroyasu Kawate (Kawate Hiroyasu) Mr. Kawate grew up in an environment where cooking was so familiar to him that he couldn’t think of anything other than becoming a chef from an early age, and trained at famous restaurants both domestically and internationally. In 2009, he opened “Florerege” in Minami Aoyama. In 2015, moved to Jingumae. In 2016, it was selected as One to Watch in Asia’s 50 Best Restaurants, and has been included in the ranking since the following year. Awarded two Michelin stars in 2018. He is one of the Japanese chefs who actively participates in sustainable activities and is active not only in Japan but also around the world. The store in Jingumae will close in July 2023, and will relocate to Azabudai Hills in September. The MICHELIN Guide Tokyo 2024 The World’s 50 Best Restaurants 2024 21st place Asia’s 50 Best Restaurants 2024 2nd place “JANU Tokyo” Overview Name: Janu Tokyo Address: 1-2-2 Azabudai, Minato-ku, Tokyo 106-0041 TEL: 03-6731-2333 (Representative) Official website: https://www.janu.com/janu-tokyo/ja/https://www.janu.com/janu-tokyo/ja/ Official Instagram: @janutokyo “About JANU Tokyo” Janu Tokyo, which breathes new life into the hospitality industry, is the first of the Janu project, which will be expanded to 12 locations around the world in the future, including cities, unexplored areas, and beach destinations. Located in the Residence A tower in Azabudai Hills, designed by Pelli Clark & Partners, known for its visionary vision, the property features 122 guest rooms with plenty of natural light, 8 restaurants and bars, Approximately 4,000 square meters, one of the largest areas in Tokyo The hotel has wellness and spa facilities, and the design by Denniston Architects, led by Jean-Michel Gathy, provides a lively and playful space. About “Janu” Janu, which means “soul” in Sanskrit, is a hotel and residence with the concept of fostering connections between people, restoring harmony, and sharing joy, and has an unprecedented vision. A luxury lifestyle brand. Born with an eye on a new era of travel, where travel restores the mind, body, and mind, Janu is based on Aman Group’s commitment to enriching lives through life-changing experiences. We aim to redefine luxury hospitality by focusing on true connections between people, the expression of playfulness, and social wellness. Our 12 ongoing projects continue Janu’s mission to foster purposeful connections and create places where meaningful experiences and encounters leave a lasting impression on our guests. The experience is made possible through collaborations with wellness, fitness and spa experts, internationally acclaimed chefs and local artists. [Media inquiries (PR office)] Candlewick Co., Ltd. Person in charge: Suzuki/Oishi E-mail: janu_tokyo@candlewick.co.jp TEL: 03-6261-6050
