Bar Nayuta: Hidden Spot For Creative Cocktails In an Intimate Setting

In his bar tucked up in a hip district of Osaka, cocktail master Hiroyasu Nakayama does not put any recognizable bottles on the shelves. Rather, they are full of home-infused spirits, homemade bitters, tinctures, and herbs in jars. As a result, Bar Nayuta looks more like an alchemy laboratory than your regular bar. There is no menu here. You explain to Hiro what flavors you like and he whips up a cocktail on the spot to match your mood: “I have all the recipes in my head. I like to find out the best match for the personality of my customers,” he says when asked his approach to making cocktails. Having had more than 20 cocktails out of his hands, I can attest that his recipes are consistently dazzling. 

Take the “smoked old-fashioned” on the second pic. Have you ever wondered how far a bartender can improve this classic yet simple cocktail? Look no further. Hiro uses rye whiskey he infused with sweet osmanthus and Ardbeg 10 as the base. Numerous bitters are added to enhance the flavor, including the signature homemade bitter of Bar Nayuta. He burns sakura chips and traps the smoke in the glass before he pours the mix, which is finally topped with burnt cassia and of course, a twist of orange zest.

The unique creations of Hiro Nakayama are worthy of repeated visits to this cocktail haven. The combinations that can be created with the home-infused spirits, herbs, and tinctures of Bar Nayuta are endless. If you can find the entrance, just step in and Hiro is sure to come up with something that will leave you in awe.