Cocktails crafted by our skilled bartenders emphasize the unique bar skills and subtlety of Japan. At The Society, you can experience cocktails that express Japanese aesthetics and are made with an abundance of domestic and international herbs and seasonal fruits. In addition, we offer a selection of local sake from around Japan and approximately 100 single malt whiskies imported from Scotland. Please enjoy the beautiful night view from the large windows and the soothing music.
Location/Size: 25F / 46 sqm
No. of Seats: 16 seats
Open Hours: 5:00 p.m. – 11:00 p.m.(Foods 10:00 p.m. L.O. / Drinks 10:30 p.m. L.O.)
TEL: +81 (0)3 6252 1166
Mail:acd@parkhoteltokyo.com
High Tea is a meal-based cuisine served on a stand that originated in Northern England and Scotland in the late 1800s. In the SMWS High Tea, you will enjoy appetizers, a main dish, and desserts paired with Society whiskies. Please feel free to visit us with your friends and loved ones, or even by yourself, as we welcome you. Enjoy this opportunity to spend an elegant time with your meal and Society’s whisky.
Price: JPY7,000 (Tax & Service Included)
Number of Persons: Minimum 1 Person
*Please refrain from sharing one with more than one person.
*Ordering on the day is possible, but may not be available depending on the number of orders and the number of items remaining. Reservations are recommended if you have a definite schedule.
*May not be available without notice for events, year-end and New Year’s holidays, etc.
In this cocktail laboratory, located behind the bar, cocktail designers are constantly exploring and creating new cocktails. Experience mixology cocktails that can only be created our cocktail laboratory.
While keeping the traditional style in his mind, he uses the latest bar tools, unconventional materials, and cooking techniques to finish cocktails, and he has belief of taking lessons from history.
Know more
– Graduated from New York Bartending School.
– While studying at the university, he studied classical cocktails in New York and then he went to Europe to study mixology cocktails.
– Besides working at Park Hotel Tokyo as a bar manager, after winning awards in various competitions, he launched the Gastronomy Algorithm that creates new cocktails with companies, makes a collaboration of chef’s dish and his cocktails, opens seminar, produces bar tools, and more, and he is active all over the world.
– While keeping the traditional style in his mind, he uses the latest bar tools, unconventional materials, and cooking techniques to finish cocktails, and he has belief of taking lessons from history.
