Shangri-La Tokyo Unveils Four New Cocktails Starting March 16

Four new cocktails are now available at The Lobby Lounge, the lounge and bar on the 28th floor of Shangri-La Tokyo in Marunouchi. The lineup was crafted in collaboration with SG GROUP, led by Shingo Gokan — one of the world's most recognized bartenders — and runs from March 16, 2026 through February 29, 2028.

Gokan's SG GROUP is known for developing innovative bar concepts both in Japan and abroad, holding the world record for the most wins at The World's / Asia's / North America's 50 Best Bars. The partnership with Shangri-La Tokyo grew from a shared vision: bringing bar culture with global roots to Japan, while showcasing Japanese craftsmanship to international visitors.

All four cocktails are inspired by the identity of Shangri-La Tokyo, making them a fitting expression of both the hotel's atmosphere and the art of Japanese bartending.

The New Cocktails

Highball Blanc (pictured: left)
A highball based on singani, a grape-derived spirit, layered with notes of cashew fruit, jasmine, and vetiver. The rich grape flavor unfolds with a refreshing, floral character reminiscent of white wine.

Ichigo Monaka (pictured: center top)
A cocktail evoking traditional Japanese sweets, this drink combines strawberry and monaka (a sweet filled wafer). Rice-derived vodka is blended with brown rice tea brewed in almond milk and walnut paste, carefully expressing the toasty warmth of monaka. The result is a gentle sweetness that mirrors the flavor of an ichigo monaka confection.

Taiyō no Margarita (Sun Margarita) (pictured: right)
A tropical margarita built on ripe mango and passion fruit, with sour mead adding a bright acidity that evokes sunny tropical landscapes. A touch of dukkah — a spice blend of cumin, coriander, and white sesame — adds depth and complexity.

Shangroni (pictured: center bottom)
A white negroni reflecting the Asian sensibility that defines Shangri-La. Roku gin infused with ginger aroma is combined with clear Campari and layered with the fragrance of lemongrass and vanilla. A charred bay leaf is added as a garnish, delivering a subtle smokiness with every sip.