Japanese ‘super-diner’ restaurant Ichibuns has launched a new late-night drinking and dining destination nestled beneath London’s Chinatown.
The new basement bar, named Ichibar, aims to “bring a slice of old Tokyo to the capital” by serving up an extensive list of Japanese whisky, gin, craft ale, sake, alongside a new signature cocktail and mocktail menu.
Created for Ichibar by Dare Hospitality, the menu opens with a selection of Kampai cocktails, nine original drinks inspired by Ichibun’s unique blend of Japanese subculture and classic Americana.
Azabu’s Sgroppino, named for Tokyo’s most expensive residential district and the classic cocktail, combines vodka, lemon sherbet, passionfruit, lychee and raspberry sorbet into a long and refreshing tipple, while Hadouken is a punchy mix of tequila, watermelon, falernum, lime and sake worthy of its Street Fighter namesake.
The Rising Sun Iced Tea blends bourbon, blood orange, peach liqueur, aperitif, cardamom and lychee & mango tea, and Yuzu & Grapefruit Fizz, made with Roku gin, sake, grapefruit, amaro, mint, yuzu and electric bitters, both utilise a range of quintessentially Japanese flavours to create two very different drinks.
Those looking for a booze-free tipple can delve into the mocktails selection, a menu of three drinks that continue the themes of Kampai but made with Seedlip, the world’s first non-alocholic spirit.
Celebrating the Japanese tradition of reusing and recycling, the bar’s interior, designed by Noriyoshi Muramatsu of Studio Glitt features a variety of sourced Japanese ephemera, from manga-covered ceilings to walls decorated with Japanese beer cans and re-purposed Pachinko machines.
Every weekend, guests can also enjoy a programme of house DJ’s, playing music live and late into the night.
The launch of Ichibar follows on from the launch of a new Ichibuns menu, consisting of hot dishes from Brendan Fong, formerly Head Chef at Sydney’s acclaimed Mr Wong, and a cold Ichi-style sushi selection from third generation sushi master Endo Kazutoshi.