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This fall, pamper yourself with oriental charm and try authentic Japanese dishes and cocktails based on artisanal gin, in renowned restaurants in Mexico City, with Roku Gin’s #AliveWithTheSeasonsOfJapan campaign. A unique proposal designed for lovers of good food and good drink in the most sophisticated Japanese style.
Roku Gin and the acclaimed Suntory restaurants (participating venues), Shu (in Santa Fe), and the restaurants that form Grupo Ikigai (Miru in Polanco, Ikigai in San Ángel, Umai in Colonia Roma) are ready to deliver the diner with dishes and premium cocktails.
Through these menus, the venues invite you to taste genuine Japanese dishes with carefully curated cocktails, creating an unparalleled synergy of flavors. Mixology is by Roku Gin. A very versatile drink to enjoy all year. A spirit of six types of Japanese culture botanicals. Sakura flower, sakura leaf, yuzu skin, sencha tea (green tea), Gyokuro tea (refined green tea), and sansho pepper.
You can choose from the Ebi Shinjo Naruto Ague snack at the participating Suntory restaurant venues. Shrimp paste on nori rolled in the shape of Naruto, breaded and fried. This luxurious dish shows the swirls of the cut end, and it is present in the Kaiseki meal. The Kaiseki meal is a traditional Japanese meal that mixes visual and tastes sensations to narrate a location and a temporality through the food served. The second snack is a fried cone with Tampico Sauce, a cone filled with Tampico sauce.
In Shu, Temari Yaki snacks are available. Grilled rice balls stuffed with cheese, Tampico, with a sauce based on habanero chili, and Corn Tempura, a dish of Tempura yellow corn cut into Katsura muki presented for taste in a single bite.
Both restaurants suggest the same cocktails with Roku Gin: Sweet Gin with ingredients such as passion fruit and mint, Bloody Gin prepared with lychees and red pitaya juice, and the Golden Hour cocktail with a touch of Lilet Blanc and Grand Marnier.
In the Ikigai Group restaurants (Miru in Polanco, Ikigai in San Ángel, Umai in Colonia Roma), to whet your appetite, the chef proposes a Red Snapper Tiradito accompanied by the Roku Negroni cocktail infused with cocoa and chocolate bitters. As part of the second course, a series of Nigiris are served, like AKAMI, SHAKE, IKURA, and UNAGI. Together with the Tom Collins cocktail with pink pepper. As a third and hot dish, an Udon with Rib Eye served with the White lady cocktail with lemon foam, and to close this gastronomic experience, a matcha bomb.
A seductive proposal to enjoy the best of Japan.
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