Journal Standard DINING and Roasted COFFEE LABORATORY are each rolling out new nighttime dessert cocktail menus. The drinks were developed by bartender Kazuto Nomura, owner of the cocktail bar QUARTER ROOM, with each cocktail tailored to reflect the unique character of its respective brand.
Journal Standard DINING
Journal Standard DINING, a dining concept centered on wood-fired grilling, is unveiling its first-ever dessert cocktail. The new drink is positioned as an "adult dessert" — perfect for post-dinner enjoyment or as a nightcap at a second stop.
The featured cocktail, Smoked, is a milkshake-style dessert cocktail infused with the scent of burning wood. By transferring the firewood aroma directly into the cream, it achieves a distinctly roasted flavor profile. The drink is crafted to be satisfying and slightly indulgent, designed for slow sipping at the end of a meal.
Roasted COFFEE LABORATORY (Shibuya Jinnan)
Roasted COFFEE LABORATORY is introducing coffee cocktails for the first time at its Shibuya Jinnan location. Drawing on the brand's dedication to freshly roasted beans, this nighttime-only lineup pairs well with sweets and coffee alike.
Rhubarb Coffee is a coffee cocktail built on the brand's annually released Summer Blend, refined to make it even more approachable. The coffee is prepared as an ultrafine foam for a silky mouthfeel, while rhubarb — a seasonal European ingredient — and berry-like acidity harmonize with the natural fruity notes of the coffee. Kept low in alcohol, the result is a light, easy-drinking cocktail meant for casual enjoyment.
It's also recommended as a pairing with the Cherry Cobbler Pancake, which goes on sale on June 17.
Sales Details
JOURNAL STANDARD DINING
- Menu: Smoked
- Available from: June 17, 2026 (Wednesday)
Roasted COFFEE LABORATORY Shibuya Jinnan
- Menu: Rhubarb Coffee
- Available from: June 24, 2026 (Wednesday)
About the Cocktail Developer
Kazuto Nomura
At 21, Nomura moved to London on his own and spent roughly seven years working as a bartender at bars across the city. After returning to Japan, he won numerous awards at Fuglen Tokyo before going independent in 2017 to launch ABV+, a bar and drinks consulting brand. Since then, he has served as a brand ambassador for overseas spirits, produced bars and original products, and developed a range of items including domestic spirits and bottled cocktails.
In 2021, he founded the LLC Dokaiku (土海空), continuing to expand his work under the vision of "broadening food diversity through bars and drinks."
QUARTER ROOM
QUARTER ROOM is a cocktail bar built around the concept of merging art with cocktails. Owner-bartender Kazuto Nomura reinterprets artworks — from classical to contemporary — and translates them into cocktail menus. The bar also hosts in-house art exhibitions featuring guest artists, alongside special cocktails inspired by each exhibition. Guests experience cocktails much like viewing paintings in a gallery, with each original drink conceived from the elements, techniques, and colors found in the exhibited works.
