Four Seasons Hotel Osaka introduces its destination cocktail bar, Bar Bota, on the 37th floor of the newly opened Hotel. Boasting stunning panoramic city views, Bar Bota invites guests to connect with the vibrant spirit of Osaka through its creative, locally inspired offerings.
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Four SeasonsFour Seasons Hotel Osaka introduces its destination cocktail bar, Bar Bota, on the 37th floor of the newly opened Hotel. Boasting stunning panoramic city views, Bar Bota invites guests to connect with the vibrant spirit of Osaka through its creative, locally inspired offerings.
The bar’s name is a nod to the inspiration for its cocktails, the local botanicals creatively utilized throughout the “Heritage Sips” menu. This opening selection reimagines classic Japanese cocktails with a contemporary twist, celebrating the abundant local flora and enduring spirit of Osaka.
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Crafted under the visionary leadership of Bar Manager Andrei Marcu, the drinks merge familiar flavours and cutting-edge techniques, offering a modern homage to the botanical focus with an innovative twist. Growing up in Romania, Andrei’s impressive hospitality career included roles in Michelin-starred restaurants and award-winning cocktail bars throughout Europe before moving to Japan to immerse himself in the rich local culture.
From refreshing long drinks to savoury and spirit-forward options, Bar Bota’s menu offers a diverse offering of cocktails for every palate. The crystal-clear Dotonbori Slider, inspired by the famous Japanese Slipper, is a clarified milk punch that evokes fond memories of trips through the famous Dotonbori area, with Midori, Lillet Blanc, Japanese “super citrus” triple sec, pink peppercorn, minus cream and a milk foam cracker garnish. Paying tribute to the country’s love of highballs, the Matcha & Yuzu Highball builds on the classic base of Japanese whiskey with an earthy matcha cordial and zesty yuzu, elevated with Palo Cortado sherry and smoky Talisker 10 years. For martini lovers, the Umeboshi Martini uses only Japanese flavours, with red ume-washed gin, bonito, Martini Bianco Vermouth and Umami bitters, served perfectly cold.
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A thoughtful selection of non-alcoholic cocktails is also on offer, such as the Tempered Edge, a bold and inventive concoction with a surprising mix of ingredients – apple and wasabi cordial, mikan juice, Kokuto syrup and soba soda. The Art of the Loom offers a unique new take on classic Japanese flavours, with a refreshing blend of Oolong tea, sour fig whey, cherry cola redux and soy. The menu also includes specialty sodas and tonics that similarly focus on botanicals from Japan and beyond.
In addition to the locally inspired cocktails, Bar Bota offers an impressive spirits collection, focusing on Japanese labels. The selection honours the traditional and contemporary distilling heritage of Japan, while also paying homage to the world’s greatest craft spirits. Guests can also enjoy a selection of local brews that highlight Osaka’s thriving craft beer scene, as well as a carefully selected list of international and Japanese wines.
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The drinks are accompanied by a selection of bar snacks, crafted with local flavours to elevate the bar experience and complement the drinks. Highlights include the spicy tuna dressed with bright, citrussy avocado yuzu served on a crispy tapioca cracker; and the indulgent beef tataki is garnished with truffle caviar, ponzu dressing and wasabi. An elevated take on the quintessential savoury Japanese pancake, the okonomiyaki is topped with truffle mayo, jamon serrano and bonito flakes. Vegetarian-friendly options include the seasonal crudité platter with coriander mayo and the hasselback potato, roasted to perfection and dressed with spicy mayo, chili pepper and parmesan cheese.
Source: Four Seasons
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