The Izakaya
The Izakaya
The Izakaya
Refreshments Beneath the Lanterns
Refreshments Beneath the Lanterns
Nestled among the festivities, the Izakaya is the perfect place to pause, unwind, and celebrate together. Enjoy handcrafted drinks, lively conversations, and the warm glow of lanterns as music and laughter fill the night.
Nestled among the festivities, the Izakaya is the perfect place to pause, unwind, and celebrate together. Enjoy handcrafted drinks, lively conversations, and the warm glow of lanterns as music and laughter fill the night.
Opening Times & Location
Opening Times & Location
Free - Tips are welcome
Free - Tips are welcome
Teas
Teas
Hanabi Sencha
Hanabi Sencha
Description:
Under the fireworks, many seek the comfort of an all-time traditional. This twist on a Sencha is as bright as it is citrusy, and perhaps just a little electric on the palate.
Description:
Under the fireworks, many seek the comfort of an all-time traditional. This twist on a Sencha is as bright as it is citrusy, and perhaps just a little electric on the palate.
Ingredients: Sencha leaves, fresh mint leaves, citrus peel (yuzu or lemon), hot water
Preparation: Steep the sencha leaves in hot water for 1–2 minutes. Add a few fresh mint leaves and a twist of citrus peel just before serving. Can be served hot, or poured over crushed ice for the cold version.
Ingredients: Sencha leaves, fresh mint leaves, citrus peel (yuzu or lemon), hot water
Preparation: Steep the sencha leaves in hot water for 1–2 minutes. Add a few fresh mint leaves and a twist of citrus peel just before serving. Can be served hot, or poured over crushed ice for the cold version.
Hojicha Kinako
Hojicha Kinako
Description:
Sometimes, teas too deserve to be warmer. This roasted tea meets with the warm, nutty comfort of soybean flour... It's like sipping a festival dessert stall.
Description:
Sometimes, teas too deserve to be warmer. This roasted tea meets with the warm, nutty comfort of soybean flour... It's like sipping a festival dessert stall.
Ingredients: Hojicha (roasted green tea) leaves, kinako (roasted soybean flour), hot water
Preparation: Steep the hojicha in hot water for 30 seconds, then rim the cup with kinako before pouring. Can be served hot, or chilled over ice.
Ingredients: Hojicha (roasted green tea) leaves, kinako (roasted soybean flour), hot water
Preparation: Steep the hojicha in hot water for 30 seconds, then rim the cup with kinako before pouring. Can be served hot, or chilled over ice.
Genmaicha Mikan
Genmaicha Mikan
Description:
The lights of the festival gleam over this roasted rice green tea, brightened with a splash of mandarin, cozy and citrusy in equal measure.
Description:
The lights of the festival gleam over this roasted rice green tea, brightened with a splash of mandarin, cozy and citrusy in equal measure.
Ingredients: Genmaicha (green tea with roasted brown rice) leaves, mikan (mandarin) juice & peel (optional), hot water
Preparation: Steep the genmaicha in hot water for 1–2 minutes, then stir in a splash of fresh mandarin juice before serving. Optionally, add small cuts of mandarine peel for added flavour. Can be served hot, or over ice for a cold refresher.
Ingredients: Genmaicha (green tea with roasted brown rice) leaves, mikan (mandarin) juice & peel (optional), hot water
Preparation: Steep the genmaicha in hot water for 1–2 minutes, then stir in a splash of fresh mandarin juice before serving. Optionally, add small cuts of mandarine peel for added flavour. Can be served hot, or over ice for a cold refresher.
Alcohol-based Drinks
Alcohol-based Drinks
Boba-Sukui Ramune
Boba-Sukui Ramune
Description:
It's not goldfish-scooping... it's boba-scooping! Watch as your bobas get scooped and added to your cup to create a unique ramune boba drink, mixing fizzy, fuzzy, and fun!
Description:
It's not goldfish-scooping... it's boba-scooping! Watch as your bobas get scooped and added to your cup to create a unique ramune boba drink, mixing fizzy, fuzzy, and fun!
Ingredients: Blueberry soju, blue curaçao, lemon juice, original-flavored ramune, popping boba pearls, cocktail sparkle, edible glitter
Preparation: Scoop popping boba pearls and add them to the cup, then build blueberry soju, blue curaçao, and lemon juice over ice. Top with ramune, and finish with cocktail sparkle and edible glitter.
Ingredients: Blueberry soju, blue curaçao, lemon juice, original-flavored ramune, popping boba pearls, cocktail sparkle, edible glitter
Preparation: Scoop popping boba pearls and add them to the cup, then build blueberry soju, blue curaçao, and lemon juice over ice. Top with ramune, and finish with cocktail sparkle and edible glitter.
Yuzu-Ame Bitter
Yuzu-Ame Bitter
Description:
The traditional Ringo-Ame sweet reimagined. Its hardened yuzu-whisky shell coats a citrus wedge on a skewer. Bite through it to let the whisky-bitter, yuzu mixture seep. Don't miss a drop!
Description:
The traditional Ringo-Ame sweet reimagined. Its hardened yuzu-whisky shell coats a citrus wedge on a skewer. Bite through it to let the whisky-bitter, yuzu mixture seep. Don't miss a drop!
Ingredients: Whisky, yuzu syrup, aromatic bitters, sugar (for the hardened shell), a small lemon wedge, skewer stick
Preparation: Skewer a small lemon wedge, then dip and coat it in a hot sugar-yuzu syrup mixed with a touch of whisky and bitters. Let it harden into a glossy shell (like a traditional Ringo-Ame). Serve upright on a small wooden stand, stick facing up.
Ingredients: Whisky, yuzu syrup, aromatic bitters, sugar (for the hardened shell), a small lemon wedge, skewer stick
Preparation: Skewer a small lemon wedge, then dip and coat it in a hot sugar-yuzu syrup mixed with a touch of whisky and bitters. Let it harden into a glossy shell (like a traditional Ringo-Ame). Serve upright on a small wooden stand, stick facing up.
Kakigori Matcha Cream
Kakigori Matcha Cream
Description:
Ice Cream? Alcohol? Green Tea? This drink mixes it all under the traditional Kakigori, perfect for a smooth, creamy, and light treat as the summer heat fades at night.
Description:
Ice Cream? Alcohol? Green Tea? This drink mixes it all under the traditional Kakigori, perfect for a smooth, creamy, and light treat as the summer heat fades at night.
Ingredients: Matcha liqueur, milk (or cream), matcha powder (for dusting)
Preparation: Shave ice into a bowl, and then proceed to shake both matcha liqueur and milk. Strain the mix over fresh ice and dust the top with matcha powder.
Ingredients: Matcha liqueur, milk (or cream), matcha powder (for dusting)
Preparation: Shave ice into a bowl, and then proceed to shake both matcha liqueur and milk. Strain the mix over fresh ice and dust the top with matcha powder.
Natsuzake Ginjo
Natsuzake Ginjo
Description:
To each season is its Sake... This drink marries the crisp, chilled brightness of a Natsuzake whilst highlighting the light and fruity flavours of the Junmai Ginjo.
Description:
To each season is its Sake... This drink marries the crisp, chilled brightness of a Natsuzake whilst highlighting the light and fruity flavours of the Junmai Ginjo.
Ingredients: Junmai ginjo sake, natsuzake, splash of soda water, ice (optional)
Preparation: Mix in equal amount Junmai Ginjo and Natsuzake, then add a splash of soda water. Can be served as it is, or prepared over ice. Pour the mix in a traditional Sake cup.
Ingredients: Junmai ginjo sake, natsuzake, splash of soda water, ice (optional)
Preparation: Mix in equal amount Junmai Ginjo and Natsuzake, then add a splash of soda water. Can be served as it is, or prepared over ice. Pour the mix in a traditional Sake cup.
Chochin Umeshu
Chochin Umeshu
Description:
Served in a glass resembling lanterns, this plum wine shall carry you through the festival grounds and through the night.
Description:
Served in a glass resembling lanterns, this plum wine shall carry you through the festival grounds and through the night.
Ingredients: Umeshu (plum wine), cherry blossom or mint leaf (for garnish)
Preparation: Pour umeshu over ice. Float a cherry blossom or fresh mint leaf on top as garnish.
Ingredients: Umeshu (plum wine), cherry blossom or mint leaf (for garnish)
Preparation: Pour umeshu over ice. Float a cherry blossom or fresh mint leaf on top as garnish.
Taiko Draft
Taiko Draft
Description:
Served in round kegs ressembling Taiko drums, this draft beer is as unique as it is refreshing. Perfect for a simple drink to rhythm Matsuri nights.
Description:
Served in round kegs ressembling Taiko drums, this draft beer is as unique as it is refreshing. Perfect for a simple drink to rhythm Matsuri nights.
Ingredients: Japanese draft lager, Matsurin (Kirin but renamed)
Preparation: Pour from the tap into a chilled glass, tilting to build a clean head of foam.
Ingredients: Japanese draft lager, Matsurin (Kirin but renamed)
Preparation: Pour from the tap into a chilled glass, tilting to build a clean head of foam.
Snacks
Snacks
Yatai Onigiri
Yatai Onigiri
Description:
What's best to satisfy the festival cravings than an Onigiri on the fly? Let yourself be surprised by the fillings you may bite into.
Description:
What's best to satisfy the festival cravings than an Onigiri on the fly? Let yourself be surprised by the fillings you may bite into.
Ingredients: Steamed short-grain rice, nori (seaweed), salt, filling of choice (e.g. salted salmon, umeboshi, or tuna mayo)
Preparation: Shape the rice into triangles, adding a small pocket of filling in the center. Wrap with a nori strip, and serve on a kiobune.
Ingredients: Steamed short-grain rice, nori (seaweed), salt, filling of choice (e.g. salted salmon, umeboshi, or tuna mayo)
Preparation: Shape the rice into triangles, adding a small pocket of filling in the center. Wrap with a nori strip, and serve on a kiobune.
Kingyo Taiyaki
Kingyo Taiyaki
Description:
Perhaps this was the fish that needed scooping, but escaped the Boba-pool? This Taiyaki is gold and crisp on the outside, filled with either sweet red bean paste, vanilla paste, or matcha paste.
Description:
Perhaps this was the fish that needed scooping, but escaped the Boba-pool? This Taiyaki is gold and crisp on the outside, filled with either sweet red bean paste, vanilla paste, or matcha paste.
Ingredients: Pre-made Taiyaki (sweet red bean paste/vanilla paste/matcha paste)
Preparation: Warm the Taiyaki briefly on a grill or in a toaster oven until crisp and heated through. Plate and serve immediately.
Ingredients: Pre-made Taiyaki (sweet red bean paste/vanilla paste/matcha paste)
Preparation: Warm the Taiyaki briefly on a grill or in a toaster oven until crisp and heated through. Plate and serve immediately.
Matsuri Kushiyaki
Matsuri Kushiyaki
Description:
What's more Matsuri than Matsuri Takoyaki? These fried, round dumplings filled with octopus are the very definition of what makes Matsuri... a matsuri.
Description:
What's more Matsuri than Matsuri Takoyaki? These fried, round dumplings filled with octopus are the very definition of what makes Matsuri... a matsuri.
Ingredients: Takoyaki batter, diced octopus, tempura scraps, green onion, takoyaki sauce, mayonnaise, bonito flakes
Preparation: Pour batter into the takoyaki pan, add octopus, tempura scraps, and green onion. Rotate each takoyaki as it cooks to form round balls. Top with takoyaki sauce, mayonnaise, and bonito flakes.
Ingredients: Takoyaki batter, diced octopus, tempura scraps, green onion, takoyaki sauce, mayonnaise, bonito flakes
Preparation: Pour batter into the takoyaki pan, add octopus, tempura scraps, and green onion. Rotate each takoyaki as it cooks to form round balls. Top with takoyaki sauce, mayonnaise, and bonito flakes.