Called Hiroo, it will open at the St James’s restaurant serving a concise menu of otsumami, yaki niku, sushi and sashimi alongside a comprehensive Japanese drinks offer.
Named after a district of Shibuya in Tokyo, Hiroo will have a 70 strong collection of premium sake, alongside fine and rare Japanese whiskies. Mixologist Tony Vega will oversee the drinks menu, aided by Ginza’s dedicated sake sommelier Angelo Lorea.
The cocktail menu will explore aromatic, fresh, floral, mineral, dry, fruit, smoke and herbaceous flavours in drinks such as the Italicus made with Haku vodka, pea flower, lemongrass, and citrus; the Hanami, featuring Roku gin, Yuzushu (yuzu and shochu combined), jasmine, Italicus bergamot liqueur, Genmaicha, white pepper and ‘miraculous foamer’; and the Tokyo Mary, comprising Haku, tomato, ponzu, roots mastic, celery and chilli strings.
Dishes on the bar menu will include Japanese potato teriyaki; smoked shishito peppers; okra tempura; as well as a mix of robatayaki seafood and meat and sushi rolls.
Ginza opened in 2020 on Bury Street.