Make your way down down an alley, ring the doorbell, and be escorted past a sliding door to arrive at this dark and moody bar, one half Nakaji, of an intimate omakase experience Chef Kunihide Nakajima. On the Bar at Nakaji side, exquisite cocktails are serious business, and there's an extensive Japanese whiskey and sake selection to boot. Here's how to make two of Bar at Nakaji's pretty drinks.
Shobu
Shobu is the name of a Japanese Iris. Recipe courtesy of Bar at Nakaji.
Ingredients
- 1/4 oz Aperol
- 1 1/2 oz Roku Gin
- 1/2 oz lemon juice
- 1/2 oz simple syrup
- 1/2 oz Mizu Lemongrass Shochu
- 1 egg white
Directions
- Measure all ingredients with a jigger into cocktail shaker, adding juice and syrup first
- Dry shake (no ice)
- Add ice
- Vigorously shake
- Double strain into a coupe glass
- Garnish with an edible flower
Bar at Nakaji's Marimo cocktail. Photo by Melissa Hom
Marimo
A marimo ball is a rare growth form of algae, which grows into large green balls with a soft, velvety appearance. They are native to Japan where they naturally grow at Lake Akan in Hokkaido. Recipe courtesy of Bar at Nakaji.
Ingredients
- 1 oz yuzu
- 1/2 oz sake
- 1/2 oz simple syrup
- 1/2 oz Lemongrass Shochu
- 1 1/2 oz mezcal
- 3/4 oz Midori Melon
- 1 egg white
Directions
- Measure all ingredients with a jigger into cocktail shaker—add juice and syrup first
- Dry shake (no ice)
- Add ice
- Vigorously shake
- Double strain into a coupe glass
- Garnish with a dusting of matcha powder
Hero image: Shobu cocktail from Bar at Nakaji. Photo by Melissa Hom.
