Six tea blends from around the world have been infused into six vermouths. These serve as the base flavours for the creation of martinis. It’s simple: choose your Vodka, Gin or Shochu, choose your Tea, and choose your Garnish: “Olive-or-Twist”

Haku, Grey Goose, Northern Keep

Aviation, Roku, Peddlers Gin Co.

Sake Kasu Honkaku Shochu

Sakura tea, sencha tea, oolong tea, genmaicha tea, rooibos tea, houjicha tea

Haku Vodka, apricot shrub, ginger liqueur, rooibos syrup.

Makers Mark whisky, Luxardo Apertivo, oolong tea syrup, yuzu, citrus bitters.

Hojicha infused Toki Japanese whisky, Giffard vanilla, pear syrup, walnut bitters, lemon.

rosemary infused NODO blanco tequila, house-made yuzu-cello, saskatoon syrup, oolong syrup.

House infused apple gin, Cocchi Americano Bianco, Genmaicha infused vermouth.

Toasted rice infused Toki whisky, Nikka Yoichi rinse, houjicha maple syrup, salt water.

NODO blanco tequila, rooibos infused vermouth, elderflower liqueur, mezcal.

Junmai Sake, St. Petroni Vermut Albarino Blancogalic, housemade "yuzu cello".

Ask your server about our seasonal offering.

65/45 Sake

65/45 refers to the fact that our hot sake is tempered to order. It’s first heated to 65°C to release the volatile compounds and then cooled to 45°C to bring out the optimum mouthfeel of the flavour profile.

Nigori Sake

Rich and silky mouthfeel with notes of coconut and tropical fruits. Best enjoyed before or after your meal.

Junmai Sake

This sake is a “tokubetsu,” a special sake made from the traditional Hokkaido Ginpu rice. These northern provincial sakes are known for their clean, dry and crisp finish.

Junmai Ginjo Sake

A Nupo exclusive named after the owner of the Aizu Homare Brewery, this super premium sake possesses incredible fruit notes coupled with a beautiful acidity and crisp finish.

Fresh and sharp taste, soft acids from No. 7 yeast with a good balance, dry, medium body.

Junami Dai Ginjo Sake

Refreshing aroma and crisp flavour with depth of umami.

(Fukushima) Refreshing aroma and crisp flavour with depth of umami.

(Fukuoka) Gentle aroma with smooth umami and elegant sweetness that spreads throughout the mouth with the perfect balance.

(Shizuoka) One of Japan’s most respected sakes. Well balanced with a bouquet of rich, yet elegant ripe melon with a beautiful, dry finish.

(Hiroshima) This sake offers a clean, refreshing nose, with flavors of pineapple and melon.

(Yamagata) Crisp and refreshing flavours with calming Ginjo aromas and umami on the palate.

(Ibaraki) The sweetness and roundness of Aiyama comes with notes of pear and apricot.

(Yamagata) A Nupo exclusive, Tatenokawa played a rock-focused playlist through powerful speakers during the fermentation process. It offers a style that has solid backbone and a clean yet expressive dry finish.

(Miyagi) Bold and exotic fruity aromas, an explosive and juicy fruit attack, coupled with a sensual texture balanced by a unique naturally fresh acidity.

(Yamagata) Made with Dewasansan rice and polished to 33% to extract all of its potential. Every flavour balanced in umami, dry, sweet and sour.

(Fukushima) This champion sake is the winner of the best sake in the world. Lucious silky texture with elegant notes of tropical fruits.

(Aichi) Mild with a bright, but not fruity aroma, this flavourful sake brings out the mellow scent and floral like sweetness.

(Shizuoka) An elegant, crisp, and well balanced dry sake. Traditionally brewed with fruity melon aromas.

(Kyoto) This brewery saved the world with recipes of “junmai” sake for all of us returning to the traditions of the early 60’s. This commitment to tradition can be tasted in this very clean style with firm rice flavours with a delightful hit of melon.

(Fukushima) Elegant aroma like pineapple with a silky texture.

(Nagano) A sensory double-entendre, combining crisp bubbles and wine-like acidity with the creamy and savoury richness of sake.

(Hiroshima) Gorgeous aroma and fruity taste, sharp and crisp finish.

(Nagano) Fresh and sharp taste, soft acids from No. 7 yeast with a good balance, dry, medium body.

(Akita) Ripe, rich fruity aromas with soft sweetness.

(Hiroshima) Bright citrus forward acidity, showcasing a balance between sweet and sour.

(Fukushima) Fresh, juicy, and boasts a delightful sweetness, perfectly balanced with the crisp acidity.

(Shiga) Opens with wafting refreshing waves of fruit,evolving to elegant dryness. Rich, full umami guides the journey.

(Fukushima) Rich and silky mouthfeel with notes of coconut and tropical fruits.

(Yamanashi) Super malty on the palate with a touch of salinity and a well-balanced refreshing sweetness.

(Kagawa) Think of Calpico or your favourite Lassi. Creamy and citrusy, it is fantastic with dessert, but you could enjoy this from the beginning to the end of your experience.

(Aichi) Fruity and fragrant with notes of rose with refreshing bubbles.

(Hokkaido) A special Ume-shu (Japanese plum sake) made out of Junmaishu infused with plums. Served with rocks, soda and lemon.

Served over ice with soda and lemon. This is a highball straight out of Tokyo Izakaya.

Served over ice with soda and lemon. A Japanese classic.

Ask your server about our seasonal offering.

An original recipe created by Chef Darren MacLean in collaboration with Ol’ Beautiful Brewing Co. Crisp, while retaining a round cream ale mouthful and a slight sweetness from the fermented sake.

"(Loire Valley, France) Light notes of citrus fruits and grapefruit with a richness that retains all its freshness and fruitiness.

(Soave, Italy) Crisp and clean with notes of citrus and lemongrass.

(Pfalz, Germany) Classic nuances of grapefruit and fresh cut grass with touches of tropical golden fruits and a subtle sweet spice.

(Friuli, Italy) Rich and intense, brimming with fruity flavours and remarkable persistence.

(Yamanashi, Japan) Dry with a hint of sweetness, lively acidity, flavours of citrus and spice with intense aroma of green pears, pepper and clove.

(Burgundy, France) Mineral citrus peel and golden delicious apple.

(Loire, France) Lemon, mango and passion fruit aromas with a ripe citrus finish.

(Santa Cruz Mountains, USA) Full-body with fine underlying acidity and a long finish. Hints of cardamom, anise and hazelnut add interest to the core lemon, mineral flavors.

(Niagara-on-the-Lake, Ontario) An assemblage of Chardonnay, Sauvignon Blanc and Sémillon with a shimmering deep lemon hue and generous ripe fruit flavours.

(Bardolino, Italy) Beautiful expressions of potpourri on the nose following with lively fruits of raspberry and cherry on the palate.

(Côtes du Rhône, France) Syrah and Grenache blend with notes of black currant and spicy pepper.

(Central Coast, California) Succulent berry fruit, spice, hard candy and floral notes jump from the glass.

(Columbia Valley, USA) Fresh blackberry jam, raspberry, plum, black currant, this Malbec jumps out on the palate with nice depth and complexity.

(Yamanashi, Japan) Bright fruity aromas of berries, American cherry or cedar, with light bodied, soft, and refined tannins flavour.

(Willamette Valley, USA) Notes of cherries and strawberries with a slight earthy finish.

(Piedmont, Italy) Seductive floral notes emerge in the glass accompanied by notes of red fruit, creating a very precise identity.

(Limoux, France) Aromas of apples and pears with crisp apple finish.

(Loire Valley, France) 100% Cabernet Franc, vibrant and fresh with notes of field strawberry and minerality.

(Bardolino, Italy) Fruity and intense with hints of peach and rose. Light finish with notes of salinity.

(Yamanashi, Japan) Blood orange, redcurrant and cherry with notes of thyme and rosemary. A blend of Merlot, Cabernet Sauvignon, and Cabernet Franc.

Most approachable. Notes of honey, white stone fruit, light winter spice.

Comparable to bourbon. Notes of toasted vanilla, light oak, cream.

Firm with smoke, melon, almonds, and a light salt.

Bar staff favourite. Notes of orange peel, caramel, sea salt.

Comparable to rye. Notes of candy apple, fresh cut wood, hay.

Comparable to Irish whisky. Notes of milk chocolate, toasted maple, black pepper.

Distilled in “ZEMON”, the world’s first cast iron pot still created in 2019. Complex notes of smoke, pear, peat, toasted bread and passion fruit.

Elegant with hints of citrus, rose petals, a whisper of galangal and kaffir lime. Tight perlage.

Wrapped with notes of passion fruit, apricot, brioche, and soft tannins, with a pale golden colour and delicate bubbles.

Daily Feature

Daily Feature

Organic green tea; grassy and refreshing taste with a mellow bitterness and dry, clean after-taste.

Seasonal flavour - ask you server about our offerings.

Lime posset, burnt tequila marshmallow, lime, salt, crispy honey.

Sake kasu icing, carrot and sea buckthorn sorbet.