About my concept
I have been to traditional and trendy bars in London, Paris, Milan, Venice, Madrid, Barcelona, Amsterdam, Sydney, Melbourne, and Singapore to experience foreign bar culture.
With these experiences, I hope to serve delicious classic cocktails from a Japanese perspective.
My aim is to create a delicate taste with the minimum amount of ingredients and processes required.
My cocktails embrace simplicity, focusing on high-quality ingredients rather than gimmicks to craft a memorable experience.
In Japanese cuisine, ingredients combine in a delicate harmony of umami - a philosophy I bring to my cocktails.
I want my guests to enjoy a concept and skill which transcends any cocktail textbook or manual.
To achieve this, drawing inspiration from Japanese tea ceremonies, BAR GIVERNY takes pride in serving customers with consideration and focus on the drink being prepared.
Putting my heart into my cocktails, I decided to create two spaces to capture these elements.
Inspired by Giverny in France, home to Monet’s famous “Water Garden” paintings, this bar fuses the concept of capturing natural light and cocktails.
Monet painted a single garden scene for 30 years, capturing the changing 'water' and 'light' according to season, weather and time of day.
In the same way, alcoholic drinks are perceived and expressed differently depending on the environment in which they are encountered and the people who sip them.
Since establishing Giverny, I have continued to provide an environment that allows time and expression to imagine and capture 'water (alcoholic)' and 'light (moment)'.
Just as with Monet’s paintings of "Waterlilies" all having different expressions, I hope you will experience the world of water (alcohol) and light (the moment) created at Giverny with your own senses.
- Martini
Martini (Dry )
No.3 Gin, Noilly Prat, olive.
Martini (Wet)
No.3 Gin, Manchino Vermouth Secco, lemon zest.
Martini (Modern & Dry)
Tanqueray No.TEN, Manchino Vermouth Secco, lemon zest.
Martini (Classic)
Tanqueray gin, Noilly Prat, olive.( Tanqueray gin : Noilly prat＝3 : 1)
Martini (Vesper)
No.3 Dry Gin, Potocki Rye Vodka, Kinal‛aerod‛or, and lemon zest.
Martini (Dirty)
No.3 Gin, Noilly Prat, olive juice , olive.
Martini (Smoky)
No.3 Gin, Yuliia Mezcal, Noilly Prat, olive.
- Fizz
Giverny fizz
Le Gin de Christian Drouin, Tempus Fugit Violet, fresh lemon juice, sugar syrup and Nose‛soda.
French fizz
Absinthe, Alsace apricot liquor, fresh lemon juice, milk, sugar syrup and Nose‛soda.
Gin fizz (dry & clear)
Sipsmith London Dry Gin, fresh lemon juice, sugar syrup and Nose‛soda.
Gin fizz (Floral)
Lodon Dry Gin, Italicus, fresh lemon juice, sugar syrup and Nose‛soda.
Gin fizz (milk)
Roku Gin, fresh lemon juice, milk, sugar syrup and Nose‛soda.
- Highball
Giverny highball
Le Gin de Christian Drouin, absinthe, fresh lemon juice, sugar syrup, Nose‛soda.
- Tonic
Gin & Tonic
Original blend gin(Tanqueray No.TEN and our choice of Giverny special gin blend in),fresh lime juice, Kumi tonic water, Nose‛soda & lime zest.
Cafe Tonic
Calvados, absinthe, espresso, Kumi tonic water, sugar syrup.
Calvados Tonic
Calvados, absinthe, fresh lemon juice, Kumi tonic water, Nose‛soda.
Luxe Tonic
Ciroc vodka, absinthe, Kumi tonic water.
Rum & Sherry & Tonic
White rum, Fino, fresh lime juice, Kumi tonic water, Nose‛soda & lime zest.
- Ginger beer
Moscow Mule
Vodka, flesh lime juice, Fever Tree Ginger beer, lime zest.
Mexican Mule
Yuliia Mezcal, Yuliia coconut, fresh lime juice, Fever Tree Ginger beer, Nose'soda.
- Amaro
Negroni
No.3 Gin, Original blend amaro(Campari and our choice of Giverny special amaros blend in), Mancino Vermouth Rosso and orange zest.
Negroni (floral)
Nordes Gin, Original blend amaro(Campari and our choice of Giverny special amaros blend in), Mancino Vermouth Rosso and orange zest.
Negroni (smoky)
Yuliia Mezcal, Original blend amaro(Campari and our choice of Giverny special amaros blend in), Mancino Vermouth Rosso, orange zest.
Negroni highball
Tanqueray No.TEN,Original blend amaro(Campari and our choice of Giverny special amaros blend in), Mancino Vermouth Rosso, Nose‛soda and orange zest.
White Negroni
Sabatini Gin, Italicus, Mancino Vermouth Bianca Ambrato, lemon zest.
Campari soda (French)
Campari, marc, fresh lemon juice, sugar syrup, Nose‛soda, orange zest.
Americano
Original blend amaro(Campari and our choice of Giverny special amaros blend in), Mancino Vermouth Rosso, Nose‛soda, orange zest.
- Japonism
Japonism Martini
Kinobi Dry Gin, Noilly Prat, absinthe olive.
Japonism Gimlet
Le Gin de Christian Drouin, Japanese pepper gin, fresh lime juice, sugar syrup.
Japonism Gin rickey
Kinobi gin, absinthe, fresh lime juice, sugar syrup and Nose‛soda.
Japonism Highball
Japanese sake, absinthe, sugar syrup and Nose‛soda.
- Espresso
Espresso Cocktail
Vodka, Poli Sarpa Oro, Creme De Cacao, Kinal‛aerod‛or, espuresso, sugar syrup.
Espresso & Japanese tea
Luxardo espresso liqueur, Poli Sarpa Oro, absinthe, Japanese tea, sugar syrup.
- Classic cocktails by BAR GIVERNY
Manhattan
Rye whiskey, Mancino Vermouth Rosso, Griottines.
Old Fashioned
Woodford Reserve rye, bitters, sugar syrup, orange zest.
Whiskey Sour
Talisker 10 years, fresh lemon juice, pineapple juice, sugar syrup.
Rob Roy
Johnnie Walker Green, Talisker 10 years, Mancino Vermouth Rosso, Griottines.
Vieux Carre
Cognac, Rye whiskey, Benedictine, Peychaud‛s Bitters, Angosutura bitters, Vermouth Rosso, lemon zest.
Boulevardier
Finger Lakes McKenzie Bottled In Bond Bourbon, St.Agrestis Amaro,
Mancinino Vermouth Rosso, orange zest.
Sazerac (brandy)
Cognac, Marc, absinthe, Peychaud‛s Bitters, sugar syrup, lemon zest.
Brandy Sour
Cognac, Marc, fresh lemon juice, sugar syrup, Griottines.
Deauville
Cognac, Cointreau, Pernod, fresh lemon juice, & sugar syrup.
Side Car
Remy Martin VSOP, Cointreau, fresh lemon juice, sugar syrup.
Alexander
Cognac, Marc, cacao brown, fresh cream.
Prices range from 2000 to 2600 yen (excluding tax) per drink. If you have any questions, please ask.
Japanese Whisky (excluding tax)
Yamazaki 12 years ¥3500
Hakusyu ¥2200
Hibiki Blender's choice ¥2500
Yoichi ¥2000
Yoichi 12 years ¥5000
Yoichi Heavily Peated ¥5000
Yoichi Moscatel Wood Finish ¥5000
Miyagikyo ¥2000
Miyagikyo Sherry Cask ¥5000
Miyagikyo Moscatel Wood Finish ¥5000
Miyagikyo 12 years ¥5000
Miyagikyo 12 years Sherry &Sweet ¥5000
Miyagikyo 12 years Malty & Soft ¥5000
Taketsuru 17 years ¥4000
Taketsuru 21 years ¥8000
The Nikka 12 years ¥3000
Ice
Many bartenders around the world now make clear ice, and it certainly looks beautiful.
However, Japanese "pure ice" (or junpyo) is fundamentally different, not only in appearance but in character.
It is frozen slowly by skilled ice craftsmen in large insulated tanks over 48 to 72 hours, using ultra-pure water that produces exceptionally dense, slow-melting ice.
The ice is clean, neutral in taste, and completely free of unwanted aromas, so the spirits can express their full character while maintaining a soft, elegant mouthfeel.
Clear ice can be made anywhere, but the taste, purity, and sense of harmony it brings to a drink are uniquely Japanese.
By using this Japanese ice to its fullest potential, I craft cocktails that reflect the harmony and flavor I consider ideal.
* "Junpyo" is a Japanese term for "pure ice," specifically referring to high-quality, clear ice crafted through a slow-freezing process that removes air bubbles.
