Latest news with #Midori
Hypebeast
5 days ago
- Entertainment
- Hypebeast
Inside Bar Selecta, the 10-Seat Listening Bar Where Sake Meets Soul
Summary Melbourne'sBar Selectadoesn't shout, it hums. Located on Glenferrie Road, Hawthorn, this 10-seat listening bar is the work of six hospitality veterans:Joey Tai(ex–Flower Drum),Masaki Hisaike(sake sommelier),Kelvin Low(The Elysian),Adam Ong(Golden Monkey), andMichaelandEleena Tan(Brand Works). The concept pays homage to Japan's intimate vinyl bars, where the music takes centre stage. Expect 1950s jazz records, obscure Japanese funk and throwbacks fromLana Del Reyto De La Soul, played through vintageJBLsin a space framed by red onyx, orange glass bricks and mid-century modern minimalism. Behind the red onyx marble bar, drinks riff off the vinyl energy. Try the Sailor Moon Gimlet, a neon mix of Japanese gin, cherry blossom cordial, and Midori, or sip premium saké out of a wine glass, guided by mood and flavour rather than pretence. The venue also features a 25-person lounge and laneway terrace, with Sunday BYO vinyl sessions and yakitori on the horizon. The vibe is summed up by the team's quiet mantra: 'Softly spoken. Deeply felt.' For those chasing thoughtful cocktails, rare sake and warm frequencies, Bar Selecta hits the right note. Bar SelectaRear entry, 717 Glenferrie RdHawthorn VIC 3122
The Age
03-07-2025
- Entertainment
- The Age
Melbourne now has a Tokyo-style listening bar in a suburban laneway
Previous SlideNext Slide Japanese$$$$ Laneway hideaway Bar Selecta in Hawthorn blends vintage vinyl, analogue audio gear and retro design cues to transport you to another time and place – specifically a Tokyo listening bar. Growing out of postwar coffee houses for jazz enthusiasts, listening bars went on to embody the golden age of '80s and '90s hi-fi. The 10-seat Selecta is an homage to these venues, serving carefully crafted sips that share equal billing with the audio. A music-inspired cocktail menu includes drinks like Tempo Pop, Bebop Kiss and Bittersweet FM, while future drink specials will tie in with specific genres. Seasonal cocktails celebrate Japanese flavours: a gimlet mixes Midori, sakura (cherry blossom) and pineapple-yuzu bitters with gin, and a milk punch stars strawberry, red bean liqueur, toasty hojicha and mooncake gin made by bar director Joey Tai (ex- Flower Drum). Whiskies are mostly Japanese, and sake is listed by profiles such as 'Soft, Balanced and Elegant' and 'Earthy, Umami-Rich and Complex'. These are joined by Japanese beers, a handful of independent Australian wines and simple bar snacks, such as crisps and nuts.
Sydney Morning Herald
03-07-2025
- Entertainment
- Sydney Morning Herald
Melbourne now has a Tokyo-style listening bar in a suburban laneway
Previous SlideNext Slide Japanese$$$$ Laneway hideaway Bar Selecta in Hawthorn blends vintage vinyl, analogue audio gear and retro design cues to transport you to another time and place – specifically a Tokyo listening bar. Growing out of postwar coffee houses for jazz enthusiasts, listening bars went on to embody the golden age of '80s and '90s hi-fi. The 10-seat Selecta is an homage to these venues, serving carefully crafted sips that share equal billing with the audio. A music-inspired cocktail menu includes drinks like Tempo Pop, Bebop Kiss and Bittersweet FM, while future drink specials will tie in with specific genres. Seasonal cocktails celebrate Japanese flavours: a gimlet mixes Midori, sakura (cherry blossom) and pineapple-yuzu bitters with gin, and a milk punch stars strawberry, red bean liqueur, toasty hojicha and mooncake gin made by bar director Joey Tai (ex- Flower Drum). Whiskies are mostly Japanese, and sake is listed by profiles such as 'Soft, Balanced and Elegant' and 'Earthy, Umami-Rich and Complex'. These are joined by Japanese beers, a handful of independent Australian wines and simple bar snacks, such as crisps and nuts.
Perth Now
15-05-2025
- Entertainment
- Perth Now
‘Matcha Made in Heaven' claims to be WA's Best Cocktail
As a love letter to WA, Marina Vidal has created a cocktail she believes has 'never been seen before.' The Sandbar Scarborough Beach bar manager has crafted an eye-catching, unique, fresh and green cocktail for WA's Best Cocktail Competition — which is highlighting the talent and innovation of the WA bar and cocktail scene. 'Matcha Made in Heaven is a love letter of how I feel about Western Australia, the State's vibrant coast reminds me of the vibrant colour,' Ms Vidal said. The Sandbar is among 21 WA venues which have entered the competition, run by the Australian Hotels Association WA & Don Julio. AHA WA chief executive Bradley Woods said it was a fantastic opportunity to celebrate creativity and showcase the exceptional quality that WA venues deliver. Bar Manager Marina Vidal with her cocktail creation Matcha Made in Heaven at The Sandbar Scarborough Beach. Credit: Jackson Flindell / Jackson Flindell / The West Aust 'Western Australia's hospitality industry is home to some of the most creative cocktail makers in the country,' Mr Woods said. 'This competition is about more than just a great drink — it's about the artistry, passion and storytelling that bring each cocktail to life.' It's evident that Ms Vidal's Matcha Made in Heaven is full of that creativity. And she believes it's uniqueness and the fabulous flavour are why it should win. 'I feel like the Matcha and Midori is very trendy, and people love it. It's just different than everything else, I don't think I've seen anyone come up with that yet,' she said. To create the cocktail, the 30-year-old tested various recipes but ultimately decided to go with the first version she came up with while sitting on her couch. The fresh yet sweet flavours combine Matcha, Gin, Lemon, Sugar syrup, Midori, and foamer. Voting is open to the public until May 26. The top four finalists will be invited to compete in a live mix-off at the AHA Hospitality Expo at Crown Perth on 24 June 2025. Bar Manager Marina Vidal with her cocktail creation Matcha Made in Heaven at The Sandbar Scarborough Beach. Credit: Jackson Flindell / Jackson Flindell / The West Aust RECIPE: 30mL Matcha diluted with water (2g match for 500mL of water), 30mL Gin 30mL Lemon 30mL Sugar syrup 30mL Midori, 2 drops of foamer 1. Muddle 3 slices of cucumber in a shaker. 2. Add all the rest of the ingredients to the shaker, including a tiny bit of foamer. 3. Shake. 4. Fill shaker with ice and shake again. 5. Double strain into a tall glass with ice and a matcha rim. 6. Garnish with an edible flower.
Time Out
07-05-2025
- Entertainment
- Time Out
Six chefs to watch out for in Cascais
Since 2021, Tiago Penão, a local from the area, has been a rising star in Cascais' culinary scene. That was when he opened Kappo in the heart of the town, a name that translates to "cut and cook." Ambitious yet laid-back, it's a high-end Japanese restaurant that centres on the intimate connection between the chef and those seated at the counter. While you can choose à la carte, the ideal experience is to surrender to the omakase menu, where the chef takes you on an authentic journey to Japan with the finest ingredients. And it's not a cliché – each course is accompanied by a perfect blend of explanation and storytelling. Every dish is served in bespoke crockery, like a custom-made frame designed to surround a work of art. Although the Japanese tradition is woven throughout Kappo's concept – which has been such a success that it quickly led to a younger sibling, the Japanese tavern Izakaya, run by Tiago's older brother – the stories and experiences of the team who work there daily also shine through on the plate. For instance, Manu prepares a Venezuelan dessert that she used to share with her grandmother – a three-milk cake that's then charred with Japanese charcoal. At Christmas, they make rabanadas. While Japan is always the focus, they also leave room for other explorations, further enriching the personality of the restaurant. Before Kappo, Tiago Penão worked at Midori, at the Penha Longa Resort in Sintra, the first Japanese restaurant in Portugal to earn a Michelin star – many believe he will soon be joining the list of Michelin-awarded chefs himself.
