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  • Audrey Foo

Drunk on Cha

TEA RITUALS, CULINARY WIZARDRY AND A TOUCH OF ALCHEMY CONVERGE IN AN INVENTIVE TOKYO BAR




Watching a bartender at Mixology Salon is like watching a sushi master at work. At this intimate counter bar, however, the specialty is tea-infused spirits. Cocktails here are called “teatails.” It makes sense once you realize the founder, Shuzo Nagumo, the son of a tea ceremony practitioner, studied tea for 10 years and is a former chef. Nagumo once simultaneously shocked and thrilled the bar world with his famed foie gras chocolate martini. For Mixology Salon, he traveled across Japan sourcing tea directly from producers. Through distillation and centrifuge techniques, he created elixirs like hojicha (roasted green tea) bourbon and sobacha (buckwheat tea) vodka.


Enjoy a three-, four- or six-course teatail “degus- tation” showcasing flavors like matcha (powdered green tea), sencha (green leaf tea) or gyokuro (special quality green tea). Equally inventive non-alcoholic mocktails are also delicately crafted.

Here, tea ceremony precision and molecular gastronomy innovation are conceiving seriously creative concoctions.


Mixolog y Salon Ginza Six, 6-10-1, Ginza, Tokyo Tel 03-6280-6622 Web ginza6.tokyo.e.abf.hp.transer.com/shops/1239

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