01 / ABOUT THE PLACE
About this place
Edo Negroni brings together Edo miso and sake lees, while Osado takes inspiration from enjoying matcha as you eat rather than drink it. The menu at THE MIXOLOGY is full of cocktails that seem to translate food memories and ingredients into a glass. Goya & Melon Highball, made with fermented melon and bitter melon, highlights the flavours of the gourd family. Green Banana Sherry Highball is described as tasting like a savoury custard. You might choose by a name that gives an immediate sense of the flavour, or be drawn to a more unexpected combination.
One visitor recalls that their Edo Negroni came with ice cream. The addition of a sweet bite to a cocktail made with Edo miso and sake lees makes it sound intriguing as an after-dinner drink. Another diner says the bartender explained the ingredients and inspiration behind their cocktail. For something to eat alongside a drink, the signature Egg Bonbon stands out: a smoked soft-boiled egg served with noble-rot wine. Rather than just a nibble between cocktails, it is a small dish to savour for the pairing itself.
For a more substantial plate, there is Smoked Black Curry. It comes with a smoked soft-boiled egg, white sesame, iburigakko (smoked daikon pickle) and house-made seaweed, inviting diners to try different combinations and notice how the flavours change. The roast beef, made with Japanese wagyu cooked at a low temperature and finished over charcoal, is also available as a sandwich, so it can be either a light bite or the centrepiece of a meal. An assortment of 5 snacks or the briefly smoked fresh chocolate are other options for grazing over drinks. This Akasaka bar suits both a relaxed evening centred on cocktails and a meal built around a dish or two.
