[This event has ended] [Held on March 27th] Enjoy a one-night-only cocktail and cheese experience at the 'Spring Cocktail Event'.
To celebrate Bach's birth, on the evening of Friday, March 27, 2026, we will be holding a special cocktail night in the bar and lounge on the 7th floor, which is usually reserved for hotel guests. We will be inviting Tsukuru Sato, a Tohoku native who currently works as head bartender at the popular bar "BAR LIBRE" in Ikebukuro, Tokyo, to create original cocktails and cheese pairings.
■ Event summary
"Spring Cocktail Event"
Date: March 27, 2026 (Friday) 19:00-21:00
Venue: 7th floor bar and lounge
Contents: Enjoy three original cocktails and cheese pairings, plus live music in the lobby
Price: 1 cocktail + garnish (cheese) 1,320 yen
Organizer: Proximo Japan Co., Ltd. Event Information
・Reservations are not required.
・Menu contents may change without notice due to reasons such as the availability of ingredients.
・All prices include consumption tax (10%).
The menu will feature three cocktails based on Bushmills Single Malt from Bushmills Distillery in Northern Ireland, known as one of the oldest distilleries in the world; 1800, one of Mexico's leading premium tequila brands; and Kraken Black Spiced Rum, a blend of Trinidad and Tobago rum and over 11 spices. Each creative cocktail will be complemented by a cheese garnish selected by bartender Sato, a certified Comrade of Cheese and producer of Chiizu Kaiseki.
Guest Bartender Tsukuru Sato
Having worked in a wide range of establishments, including Mexican, Italian, and Spanish, he is a bartender who specializes in cocktail making that combines his unique creativity and technique. As head bartender at the popular bar "Bar LIBRE," which was ranked in "Asia's 50 Best Bars 2025" in 2022, he develops original cocktails and produces "Chiizu Kaiseki," a small cheese dish elevated to a Japanese aperitif.
He was a finalist in the 2023 Diageo World Class competition, placed second in the Campari Competition in the same year, and was selected as a finalist in the 2025 Rémy Martin competition. He has received the Comrade of Cheese from the Cheese Professional Association and is a Rum Concierge certified by the Japan Rum Association. This year, he was appointed as a Kyoto Mead Ambassador for the Kyoto Honey Brewery. He continues to explore expressions that enhance the value of food and alcohol experiences.
Press releaseCLICK HERE