Menu to Taste

Lamp Bar

Cocktails, Bar Food · Nara · Chef Michito Kaneko

Ranked No. 46 on Asia's 50 Best Bars 2025, Lamp Bar in Nara is led by World Class champion bartender Michito Kaneko. The venue operates without a fixed menu, offering tailored drinks alongside creations such as the Lamp Negroni, infused with local hinoki cypress.

26 Tsunofuri-Cho Nara City, Nara 6308224, Nara

  • #46 Asia's 50 Best Bars

Menu

Cocktails

  • The beginning — Inspired by South Africa, the birthplace of life, and Johnnie Walker, who created blended whisky, this cocktail uses two types of whisky. It was created for the "WORLD CLASS 2015" world competition. Cinnamon wood is laid beneath an egg-shaped ceramic vessel, symbolizing 'birth'. In addition to the two whiskies, it features smoky black tea syrup (Lapsang Souchong tea syrup), marmalade, lemon juice, and seawater for a crisp taste. When served, the surrounding cinnamon is burned, transferring its spicy aroma to the vessel. Enjoy the mellow flavor with its accompanying story.
  • Cuba Libre — A cocktail that breaks the concept of 'chemical' color. Traditionally, Cuba Libre is rum-based, mixed with cola, and features the bittersweet and sweet notes of lime. It is said to have originated during the Cuban War of Independence in 1902, celebrating 'Cuban freedom'. In tribute to this 'freedom', we overturned the concept of cola being 'brown', eliminating its color and reconstructing it. It offers a gentle flavor with an original natural cola syrup enhanced with spices and orange.
  • Savorys — A 'Umami x Umami' cocktail using Nara sencha green tea. The tea leaves are briefly steeped in hot water to extract their savory notes, which are then combined with natural tomato umami. Made from raw ingredients without artificial flavor liquids, this cocktail offers the delicate yet robust taste of the ingredients themselves. To enhance the umami, it is vodka-based, with cacao and black tea accents for a refined finish.
  • Burdock Lamp Negroni — A globally popular 'classic cocktail'. Although it has a strong alcohol content and an unfamiliar taste to some Japanese palates, it has been gaining attention in Japan recently. The Campari itself is custom-made. By carefully balancing the spice and bitter components and infusing it with burdock (gobo), grapefruit peel, and Nara cypress – ingredients not traditionally used – it achieves a unique, voluminous 'root' sensation.

The Experience

An intimate room built around the chef's counter.

Phone: +2230742242200

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