Some exciting news at The Tokyo EDITION, Toranomon. The hotel is pleased to announce the highly-anticipated launch of Gold Bar at EDITION – an intimate cocktail destination inspired by the golden age of classic cocktails in pre-Prohibition America.

Gold Bar at EDITION is a sophisticated haven for hotel guests and visitors, showcasing innovative takes on classic cocktails alongside an ever-evolving menu of small plates and a vast selection of whiskies and local gins.

“The Golden Age of Cocktails” brought about some of mixology’s best inventions:  The Martini, Daiquiri, and Manhattan were all created in this time, spanning from the 1860s through the Prohibition Era.  The 87-seat Gold Bar at EDITION features a creative cocktail menu reimagining these timeless concoctions with modern techniques, incorporating Japanese spirits and select local ingredients.

Curated by Director of Bars Hideyuki Saito, the menu focuses on classic cocktail categories, such as Punch, Sour, and Fizz.Cocktails on the menu include, NIPPON PALE ALE, made with local chardonnay from Nagano, pisco, grappa, pineapple, IPA and nutmeg; PINOT & TWO GRAPES, made with bourbon, nature pinot noir, local concord grape, vermouth, citrus; and MUGI & SHOGA, which combines dark rum, Yamazaru Mugi Shochu (a smokey barley shochu), blood orange liqueur, ginger, citrus and soda.

Gold Bar at EDITION’s food menu will be created each season by a locally renowned chef, Chef Narukiyo, highlighting the finest Japanese ingredients. Known for his celebrated downtown namesake, izakaya Narukiyo, serving homemade southern Japanese seasonal food, will be the first to curate the menu. A selection of small plates will be served throughout the day and into the evening. Dishes on the menu include Tasmanian Salmon marinated in White Miso, Salmon Roe with Truffles; Cutlet Sandwich with Wagyu Beef Tenderloin with Dengaku Miso Sauce and Gold Bar Chocolate with Hazelnut, Almond and Lemon.