Aqua Kyoto unveils a verdant rooftop Japanese gin garden

Words by
Olivia Gavoyannis

2nd July 2018

Japanese restaurant Aqua Kyoto has transformed its rooftop terrace into a verdant summer garden to celebrate the launch of Tanqueray’s limited edition Lovage gin

As the temperatures in London continue to rise, so does the demand for peaceful rooftop bars. Escape the crowds by heading to Aqua Kyoto’s summer terrace, which has been transformed into a lush garden for the summer. The space is now a beautiful fusion of Japanese and English garden, and features a tranquil water feature and delicate floral display.

 

The restaurant’s summer terrace has been created to celebrate the launch of Tanqueray’s limited edition savoury gin, inspired by an original recipe by Charles Tanqueray found in his notes from 1839.

Tanqueray’s limited edition savoury gin was inspired by an original recipe by Charles Tanqueray found in his notes from 1839
Tanqueray’s limited edition savoury gin was inspired by an original recipe by Charles Tanqueray found in his notes from 1839

Tanqueray’s limited edition savoury gin was inspired by an original recipe by Charles Tanqueray found in his notes from 1839

Visitors can enjoy the peaceful setting of the garden whilst sipping on a range of limited edition Tanqueray Lovage cocktails created by Aqua Bar Manager, Gianluca Capilango. The aromatic and herbaceous notes of the innovative gin make it perfect for a refreshing drink on a hot summers’ day, and the special cocktails are garnished with fresh herbs and plants, to enhance the botanicals in the gin.

Highlights from the new menu include the ‘Summer Garden’, a cooling mix of Tanqueray Lovage, Cinzano Bianco, herbal Suze liqueur, Amaro del Capo (an earthy Italian spirit), and grapefruit juice and the ‘Italian Escape’, which combines Tanqueray Lovage with the citrus flavours of Italicus and Campari, Bergamot and is topped with bitter lemon. Garnished with dragon fruit and a shiso leaf, this summery serve is the perfect mix of sophisticated Italian flavours and tropical notes.

Limited edition Tanqueray Lovage cocktails
Limited edition Tanqueray Lovage cocktails

Limited edition Tanqueray Lovage cocktails

In addition to the cocktails, Tanqueray Lovage now features in new dishes in the restaurant and Executive Chef Paul Greening even grows a selection of rare and unusual Japanese herbs and vegetables never cultivated in the UK before to complement the flavours of the gin. Four ‘farms’ - all in the Aqua Kyoto kitchen - produce completely organic, fresh herbs and plants that are otherwise difficult to source outside Japan.

 

Sustainable cuisine is a hot topic at the moment, and growing ingredients at the restaurant will allow Paul and his team to minimise waste - they can control the growing conditions and only harvest exactly what they need. Products grown at Aqua Kyoto include black edamame – prized in Japan for its distinctive sweet flavour –, land seaweed, Horsetail – a herb which usually grows wild – and Oba leaf, which is commonly known at shiso.

Recently transformed Aqua Kyoto terrace
Aqua Kyoto's summer terrace

Aqua Kyoto's summer terrace

These Japanese ingredients can be found throughout the food menu, in dishes such as Kara age of aubergine with shisho ginger miso, crushed shisho and yuzu powder; Seared Chilean seabass with ginger shallot dressing and ohka hijki, and Miyazaki beef, with fermented garlic butter, foie gras miso and wild and grown herbs like tagette leaf, hana ho and benetade.

The Aqua Kyoto terrace in partnership with Tanqueray Lovage is open until the end of the summer. aquakyoto.co.uk