Bar Orchard Ginza

For almost a decade now, husband-and-wife team Takuo and Sumire Miyanohara have been mixing and muddling Japan’s most prized fruits into an ever-changing medley of fresh, creative intoxicants. And while drinks born of seasonal produce have, today, become rather commonplace across the world, the duo is credited with helping to kickstart the movement in Asia. Presiding over their bar sits a bouquet of pristine fruit – patrons pick their poison and the team builds a classic-inspired cocktail, or one incorporating progressive technique.