Found inside the statuesque OWO building in London’s resplendent Whitehall, is Kioku Sake Bar. Part of chef Endo Kazutoshi’s Kioku by Endo dining experience, this Japanese listening bar is an ode to sake and houses the largest collection of the brewed rice drink in Europe – 138 different varieties, to be precise, with some even brewed exclusively for the bar itself.

The small and sleek space has been curated to pay homage to the touches that make Japanese hospitality experiences so special. From the curtain that meets guests on arrival, and the burgundy velvet carpet which impacts the sound of the bar itself, to the hemisphere-shaped bar, draped fabric panels, mesh screens, a central clear ice block, and Japanese joinery, every detail has been considered when it comes to aesthetic and the guest experience. On the High-Fidelity record player, Japanese jazz and soul as well as funk, disco and hip hop bring that listening bar concept to life.

Cocktails are focused around sake and Japanese spirits, with the former featuring in every single serve. The menu changes seasonally (four times a year) and features ingredients grown on British soil to replicate classic cocktail serves in a distinctive and modern way. Each drink on the menu has at least two to three homemade ingredients which are monitored closely by the team. For syrups and cordials, Brix levels are measured, as is the pH. Distillates’ alcohol contents are gravity measured, and temperature controls are put in place for ferments: standouts are the rhubarb cordial, dry plum amaretto and pine & moss distillate.

Don’t expect any garnishes on your drinks, but glassware, ramekins and ‘last touches’ bring that element of surprise, such as an essence spray on the table, a certain cut of ice, a drop of oil to finish and drink, or how it’s presented by the staff on the table. Non-alocholic serves are also paid serious attention to and the team even makes its own N/A spirits using a water distiller to transform acids, sugar and preservatives.

The focus on Japanese spirits and products create challenges for the team who have been creative in replicating international flavours by making things like vermouth with Japanese wine, homemade bitters with Japanese spirits and liqueurs too. Mini serves also allow guests to flight their cocktails, and warm drinks are given a specific spotlight in the colder months.

Kioku places great importance on investing in their team. All team members are given WSET courses, and are assigned a mentor who provides weekly one-on-one training in areas where that person would like to advance, on anything from business to recipe creation. Employees are also enrolled in seminars if they so wish, and there is a weekly 2-hour sake training with their in-house Sake Samurai – the highest level of Sake expert.

With this in mind, service is notably a strong point at Kioku, with guests getting a high-quality experience from when they check their coats at the door, to being seated, explained the concept of the bar, introduced to the head sake sommelier on service and tended to throughout their experience – complimentary snacks and a parting sake serve with the bill are all thoughtful touches.