LIQUID" & "Cocktail Good History":
A number of unique new restaurants have appeared!Bar hopping in Nara.
- Part I -

Maybe even hotter than Osaka's Kansai Expo?Doripura brings you a selection of bars that have caught our attention from Nara, the new "bar battleground" where many hot bars are crowded in a small area.In the first part, we visited the new faces "LIQUID" and "Cocktail Good History.

writer：Ryoko Kuraishi　

"LIQUID" offers about 70 kinds of domestic and foreign gins.

A variety of unique cocktails.LIQUID is fun just to look at the menu!

The first bar in Nara is LIQUID, which was opened in December 2023 by Yuya Nagata, a former employee of Bar Charleston, a long-established bar in Ikoma, Nara.

Mr. Nagata says that in addition to his cocktail-making skills at Bar Charleston, the owner-bartender Takuji Okitsu's hospitality and personality were excellent, and he learned how to create a comfortable atmosphere.

I visited many bars, but Bar Charleston was the one I felt most comfortable at," says Nagata.

I asked the owner to let me work there, and after over a year, my wish was granted and I was allowed to train there.

While working at "Bar Charleston", I challenged myself in various competitions to improve my skills and became independent.He worked at "Bar Charleston" and challenged himself in various competitions to improve his skills before setting up his own business.

Mr. Nagata's desire to "surprise people with cocktails" is reflected in the humorous names of his cocktails.

For example, the "Cassis Soda for the 10th year in the business," which combines roasted tea gin and cassis liqueur, which is not too sweet but has a distinctly astringent and savory flavor.
The "Kaiware Kaiwai Mojito," which uses kaiware daikon radish instead of mint, and the "Good Morning Gangster," which is inspired by a morning scene of a bourbon-loving gangster. ......etc.
<a15> The menu is full of cocktails with names that sound like jokes but are intriguing when you look at the composition.

He says, "There are many cocktails that are not on the menu because we couldn't find a funny name for them, even though the recipes are very good.

We have been open for a little over a year now, and we want to make sure that our regular customers never get bored with our menu.We are conscious of creating such a menu so that our regular customers will never get bored.