the whisky bar

yuzu, garlic, ginger, and sesame

rotating selection of japanese style pickles · per plate

on the half shell, charred shishitō ponzu, and lemon horseradish · six per order japanese saké pairing +15 (imada brewery, fukucho ‘forgotten fortune’ junmai)

fully dressed, topped with golden kaluga caviar · per piece

fully dressed, topped with salmon roe · per piece

twice-fried green circle chicken, kanzuri mayo, lemon

yukon gold, quick pickle carrot, shio-kōji cucumber, ham

steamed egg custard, scarlet deep water crab, snap pea, hakurei, yamai imo

greens, cabbage, cucumber, carrot ginger dressing, sesame

australian wagyū, quail egg, karashi, turmeric panko, horseradish

a5 wagyu, yukon gold potatoes, onion, cedar aged soy sauce, woodear mushrooms

alaskan salmon roe, charred shishitō ponzu, sesame, fujiya wasabi

side of seasoned white rice with kumiko furikaké

heirloom tomato kombu dashi, spinach, frillman farms vegetables

japanese red sea bream, shishito gremolata, uméboshi, charred lemon

japanese-style curry rice, seasonal vegetables, fukujinzuké + tofu +8. (crispy fried, smoked black peppercorn) + karaagé +10. (kumiko signature twice-fried green circle chicken) + tonkatsu +17. (duroc-berkshire sakura pork loin) + wagyūkatsu +60. (a5 miyazaki wagyū striploin)

a5 miyazaki wagyū, beef taré, japanese milk bread, and your choice of: + truffle and honey 95. + fresh wasabi & preserved lemon 105.

japanese-style set meal with assorted seasonal accoutrements

1 oz golden kaluga caviar served with buckwheat furikaké, butter nori chips, wasabi crème fraîche, and chives

individual quenelles of golden kaluga caviar · per piece · add to any dish for a moment of luxury

lemon coconut sorbet, shichimi tōgarashi, kodemari matcha, maldon

japanese milk bread, fermented honey ice cream, shaved perigord truffle japanese whisky pairing +45/oz (eigashima, akashi single malt 5yr sherry cask) shōchū pairing +33/oz (tsutsumi, gokujyo 12yr sherry cask)

red bean, pecan butter, lemon, a la mode shōchū pairing +16 (shoro shuzo, ‘colorful,’ 3yr imo shōchū)

hakutaké ‘ginrei’ shiro rice shōchū, chiyonosono ‘shared promise’ junmai, fever-tree club soda, and top note tonic water · a rice-based apéritif for before and during the meal

ama no tō tokubetsu junmai, rihei ginger and barley shōchū, kyoto distillery ki no bi gin, and shiso bitters · the green tone of cypress partnered with spicy ginger and shiso

mizunomai green tea shōchū, suntory midori, citrus blend, club soda · from the way of the cocktail, a new look at the disco classic

daiyamé imo shōchū, kokuryu kuzuryu junmai, nanbu bijin uméshu · all of the flavor of lychee, without actually using any lychee, showcasing how a few key ingredients become complex

ichiro’s malt and grain japanese whisky, sencha infused iichiko silhouette barley shōchū, clover honey, yuzu-shu, and kumiko lemon cordial · light floral citrus notes of heather with a hint of green tea

tomi no hozan sweet potato shōchū, hoshinomura thai oolong, and jules theuriet crème de cassis de dijon · a refreshing mix of floral tea, elegant cassis, and earthy sweet potato · choice of oyuwari or on the rocks

mars iwai 45 japanese whisky, gyokuro tea shōchū, inocente fino sherry, and angostura bitters · herbaceous and delicate notes accent the bold archetype

nishi shuzo ‘tenshi no yuwaku’ imo shōchū, mata cream sherry, demerara, and angostura bitters · a sherry-cask aged sweet potato shōchū old fashioned

hibiki harmony japanese whisky, cocchi americano rosa, french rose, and albariza oloroso sherry · from the way of the cocktail, juxtaposition of whisky and flowers

nikka yoichi single malt japanese whisky, cocchi vermouth di torino, pineau des charentes blanc, braulio amaro · peaty and round, with a bright accent

suntory yamazaki 12yr japanese single malt whisky, umé-su, bénédictine d.o.m., demerara, and angostura bitters · in homage to the umé cask finish of hibiki 12 year

kintaro roasted barley shōchū, koval cranberry gin, valdespino amontillado ‘contrabandista’ sherry, and gran classico · toasty, velvety bitterness washed with red fruit and spices

coffee infused mizunomai mugi shōchū, spiced kuromitsu, oat milk · a rich and comforting take on coffee and milk

mars ‘iwai 45’ whisky, club soda blend, and oloroso sherry

mars ‘iwai 45’ whisky, pommeau, and top note club soda

mars ‘iwai 45’ whisky, cynar amaro, fever-tree ginger beer, and top note club soda

nikka coffey grain whisky, fever-tree club soda, and top note tonic

suntory toki japanese whisky, blume marillen apricot eau de vie, peated single malt, and club soda blend

nikka whisky days, pommeau, club soda blend, and oloroso sherry

nikka whisky days, reisetbauer raspberry eau de vie, fever-tree club soda, and a float of nikka yoichi single malt japanese whisky

nikka whisky days, pommeau, club soda blend, and a float of nikka yoichi single malt japanese whisky

ichiro’s malt & grain world whisky, burgundy truffle honey tincture, burgundy truffle infused calvados, fever-tree club soda

perfect for guests who like nihonshu or unaged spirits — grainy to floral, fruity like melon or bananas, even citrusy like grapefruit.

enough body to hold up to almost any food, subtle enough not to overpower — roasted styles are nutty and toasty, vacuum-distilled (genatsu) more delicate and floral.

earthy and soulful — great for fans of terroir-driven spirits like mezcal. a simple pour on the rocks shows the true depth as the ice melts.

side-by-side pours. compare frozen with air-dried sweet potato shōchū. extra steps in the distilling process with outstanding results.

only from the small island of amami — funky like an agricole rum or robust like jamaican potstill. grassy, wet hay, rich brown sugar molasses.

kobe, a one-off from president yonezawa-san

miyazaki, dates brewed with wine yeast, barrel-aged, 36% abv

fukuoka, shade-grown green tea and rice

miyazaki, yabukita green tea with black kōji and barley, vacuum distillation

saga, local lemongrass with white kōji and rice

miyazaki, local ginger with rice and barley

miyazaki, raw chestnuts of nobeoka city with rice kōji and barley

located in hitoyoshi city of kumamoto on the island of kyūshū, fukano distillery is creating a unique spirit made with both malted and un-malted rice. this distillery was founded in 1823 and is headed by shigeruriku fukano, the fifth generation distiller of the family.

founded in 1872, this distillery in kumamoto produces a unique spirit. distilled from japanese rice, 30% estate grown, and 70% from the surrounding prefecture, this product spends a significant amount of time in ex-brandy and ex-sherry barrels.

located in kumamoto, the epicenter of rice shochu production in japan, this distillery has been producing shochu for nearly 150 years. while they offer traditional styles of shochu, they have become known for their single-cask barrel aged rice shochu. ours is one of around 600 bottles, aged for twelve years.

since 1979 in fukuoka prefecture. shinozaki-san was inspired to revive jokichi takamine’s patented ‘takamine process,’ which uses kōji to convert starches to sugars. this 100% barley ferment is double distilled and aged in virgin oak and ex-bourbon casks.

“we can’t make good whisky on our own, but we can help nature to raise good whisky... our aim is to transcribe the taste of nature.” — masataka taketsuru, founder of yoichi distillery and miyagikyo distillery, and the “father of japanese whisky.”

beneath the umbrella of suntory whisky, are three whisky distilleries: yamazaki, hakushu, and chita. yamazaki whiskies are subtle, with balanced notes of sherry and delicate peat. hakushu distillery, in the southern japanese alps offers a more pronounced peated note with alpine herbs and a pleasant finish. finally, chita, where grain whisky is produced, provides a sweet corn whisky which is a vital component in the refreshing blend, ‘toki.’

released to offer a taste of the key components of yamazaki single malt, plus the 2024 editions showcasing the adventurous side of whisky blending.

the “heart” of what makes yamazaki single malt, ‘yamazaki.’ from 480 liter casks comes a subtle, yet vibrant pour with notes of green apple, vanilla, and butterscotch.

the “hidden accent,” giving yamazaki its complex and lingering finish. heavily peated, but gentle and refined with an earthy smoke, and notes of pineapple and herbs.

the “enhancer” giving yamazaki its depth and a decadent palate. look for notes of raisins and prunes with just a hint of sundried tomato. delicately rich with subtle acidity.

the “signature enhancer” with its distinctive spiciness and incense-like character of sandalwood and agarwood. rich and elegant top note, custard cream, cinnamon.

golden promise was a barley variety particularly associated with scotch produced in the second half of the 20th century and has largely been replaced there in favor of higher-yielding strains. but suntory has been distilling with golden promise for the past 15 years, and the variety is known for its rich, malty flavor.

the malt was peated in laphroaig, and dried at yamazaki distillery. the combination of softer yamazaki water and the islay peated malt creates a delicate and elegant peat character.

in 1960, a man named kiichiro iwai began producing whisky for the hombo family. having acquired their whisky-making license in 1949, the company was eager to bring own iwai-san, who used information from masataka taketsuru’s meticulous notes to guide them in building the distillery. they moved the distillery from the area of tsunuki in kagoshima up to nagano, in 1984, for a climate that was considered to be more pleasant for whisky production. after closing for some time, the distillery reopened in 2011 and has been releasing some beautiful bottlings which contain whisky from much older stocks.

ichiro akuto founded chichibu distillery in 2004 — a true master of distilling, aging, and blending.

on the shores of hokkaido, meters from the pacific and surrounded by marshes of local peat — terroir-driven whisky with notes of the sea. the sekki bottlings commemorate the micro seasons of the solar year.

akashi city, close to kobe bay — licensed in 1919, known for incredible experimental cask finishes.

owned by gaia flow — houses one of the 3,500l pot stills from famed karuizawa distillery; their other still is fired directly with local wood.

a new generation of japanese whisky distillers, along fukiagehama beach in kagoshima.

shōchū and saké producer in yame, southern fukuoka — their first foray into whisky, aged 10 to 13 years.

the first of their own new make from stills installed in 2017, aged about eighteen months and bottled at 48% abv.

the yonezawa family — brewing nihonshu since 1856, distilling shochu since 1917, in akashi city, hyogo.