Punch Room Tokyo, the punch-focused bar at The Tokyo EDITION, Ginza, will refresh its signature cocktail menu WONDERLAND with Vol. 3, available from October 28.
The bar ranked 23rd in "Asia's 50 Best Bars 2026", the highest ranking for a bar in Japan. For the new menu, it turned to the roots of punch and reinterpreted, in a contemporary style, drinks that are gradually being forgotten in Japan as well as Japanese food culture.
About WONDERLAND Vol. 3
The new menu digs deeper into the origins of punch, the mixed drink regarded as the prototype of the cocktail. Built around punch's "five pillars of flavor" (spirits, spice, citrus, tea, and sugar), each drink combines those elements with Japanese history, culture, and ingredients to create a modern punch.
The menu offers 20 new drinks, each carrying a story tied to Japanese drinks and food culture. Among them:
- 和蘭の酒、ポンス, inspired by "ポンス", recorded in Nagasaki in 1799 and regarded as the oldest punch in Japan
- Windjammer Punch (ウインドジャマーパンチ), a reworking of the "Jack Tar", born in Yokohama in the 1950s
- Kare～ Margarita (辛ぇマルガリータ), inspired by Japanese home cooking
- Napolitan Mary (ナポリタンメアリー), which expresses a staple of Japanese coffee shops
A category featuring four cocktails that proved popular on the previous menu is also available.
The menu is produced by ingraft. Illustrations by Erica Ward, a California-born artist based in Japan, and textile designs by designer 藤吉匡 bring to life the world of WONDERLAND Vol. 3, where Western and Japanese cultures blend.
Each cocktail is served by the glass or in a sharing-style punch bowl that encourages conversation among guests.
Menu Highlights
Bartenders at Punch Room Tokyo, led by bar director 川久保安寛, drew on Japanese culture to create this unique punch menu. Here is a selection of the drinks, along with their themes. All prices include consumption tax and service charge.
Port Towns (Spirits)
Japan's bar culture spread from Yokohama, Kobe, and Nagasaki, ports that opened in the late 19th century. Drinks tied to these three port towns are recomposed with Japanese spirits.
Sol Kobeno (神戸の太陽) — ¥3,000
Ingredients: Kenbishi, バカルディ エイト, grapefruit, mint tea, ramune, マーガオ
Inspired by the Kobe-born cocktail "Sol Cubano", this drink combines sake, ramune, and マーガオ to express Kobe's port town culture. The refreshing tartness of grapefruit meets the nostalgic taste of ramune.
Yokai (Citrus)
Japanese citrus meets the world of yokai, the supernatural beings whose stories have been told for generations.
Nekra-Oni (根暗なオニ) — ¥3,000
Ingredients: Roku, jabara, peach tea, vermouth, スカーレット
A Negroni-based drink made with jabara, a Japanese citrus. The strong sourness and bitterness of jabara are layered with the soft aroma of peach tea for a distinctive, deep flavor.
Wagashi (Sweetener)
The world of wagashi, Japanese confectionery that has reflected the seasons and the mood of each era, is expressed in punch style.
Mitarashi Old Fashioned (みたらしオールドファッションド) — ¥3,000
Ingredients: Angel's Envy, iichiko Saiten, kinako, hojicha, mitarashi sauce, sesame, hinoki
Inspired by Japanese sweets, especially mitarashi dango. The toasty aroma of kinako and hojicha is layered with the sweet-and-salty taste of mitarashi sauce.
Kissaten (Tea)
Kissaten, the Japanese-style coffee shops loved as a uniquely Japanese culture, are expressed together with Japanese tea.
Melon Soda...? (メロンソーダ・・・?) — ¥3,000
Ingredients: Patrón, shochu, matcha, citrus, vanilla, cucumber, honey, whey
Inspired by the melon soda long enjoyed in Japanese kissaten, this drink uses no melon at all. Instead, cucumber, honey, matcha, and other ingredients recreate its taste, giving the nostalgic kissaten flavor an inventive twist.
Japanese Food (Spice)
Spices and aromatics essential to Japanese cooking inspire drinks that capture Japan's "can't-stop-eating" flavors.
Kare～ Margarita (辛ぇマルガリータ) — ¥3,000
Ingredients: Don Julio Reposado, spiced agave honey, chai, coffee beans, apple, garlic, onion, habanero
Inspired by curry, a beloved dish in Japanese home cooking. Apple, spiced agave honey, coffee beans, garlic, onion, habanero, and more come together to express a complex taste of sweetness and spice.
About the Bar Director
川久保安寛, bar director at The Tokyo EDITION, Ginza, awakened to the appeal of bartending after encountering a cocktail book at age 15. He began his career as a bartender in 2005 and honed his skills at classic bars in Japan while winning awards at a variety of competitions at home and abroad. After about 10 years, he moved overseas, where he worked on bar openings and menu supervision at well-known venues in Singapore, Paris, and Sydney, among other places.
After returning to Japan in 2020, he served as bar manager at a foreign-affiliated hotel bar and at the Bulgari bar in Ginza (ブルガリ ギンザ・バー). He also has experience as a guest bartender and masterclass instructor, mainly in Italy. Today he is bar director at Punch Room Tokyo, the signature bar of The Tokyo EDITION, Ginza, where he reinterprets the appeal of historic punch in a modern way.
Punch Room Tokyo has been ranked in "Asia's 50 Best Bars" since its first year of operation, and in 2026 it earned 23rd place, the highest ranking in Japan.
Punch Room Tokyo
Location: 2F, The Tokyo EDITION, Ginza, 2-8-13 Ginza, Chuo-ku, Tokyo 104-0061
Opening Hours:
- Tuesday to Thursday: 6:00 PM–12:00 AM (Last order: food 11:00 PM, drinks 11:30 PM)
- Friday, Saturday, and days before public holidays: 6:00 PM–2:00 AM (Last order: food 1:00 AM, drinks 1:30 AM)
- Closed on Sundays and Mondays
Reservations:
Punch Room Tokyo Official Website
TEL: 03-6228-7400
Email: diningreservation.ginza@editionhotels.com
