Danico unveils Japanese-themed menu

Paris-based bar Danico has launched the third chapter of its Xplorer menu series, which was inspired by Japan.

The menu’s concept was driven by Danico owner Nico de Soto’s travels around the world and changes every six months, having previously featured Indonesia and Mexico.

Japan marks the third chapter in the series, which de Soto described as a place of embodying the ‘unknown, where everything is open to discovery, containing a unique culture, and where the possibilities to be educated are endless’.

De Soto visited Japan in 2004 on his way to Australia.

Working with bar manager Corentin Gaudin, he and the team have created signature serves such as the Sakura, Chanoyo and Zaru Soba.

The Sakura features Hendrick’s gin, Martini Rubino Vermouth, Campari, umeshu liqueur and is infused with cherry blossom. The Chanoyo, meanwhile, draws from Japan’s tea ceremonies and mixes matcha with almond and matcha mochi.

Next up, there’s Shinkansen, which infuses fat-washed Wagyu beef with miso green tea and shochu. Lastly, the Zaru Soba balances 3S barley shochu with wasabi and sesame distillates. It is said to have hints of buckwheat and a spice blend that’s ‘topped with cucumber juice, tomato juice, lemon juice complete with togarashi spices, soy sauce and soy milk’.

Speaking to The Spirits Business, de Soto said the Zaru Soba was the hardest cocktail on the new menu to design: “As we were adapting the dish that is umami and savoury, we needed to find the perfect balance in the structure of the cocktail.

“Ingredients in the new cocktail menu that I believe are underrated in the bar community are buckwheat, soya sauce, anko [red bean paste] and Kinako [roasted soy bean flour].”

De Soto said the next menu, due for release in the second half of 2024, will be based on India.

The signature drink at Danico, Nasi Goreng, is still on the menu. Last year, we spoke to de Soto about its popularity and how to make it.