Apple Tea Spritzer 
Recipe：sharab Casablanca 80ml／Fresh Grapefruit Juice 10ml／Apple Butter Jam 3tsp／Milk 30ml／Cinnamon Powder 3〜4dash／Sench Tea Leaves 3tsp／Soda 30ml／Dill as needed
Glass：Rock Glass
Steps：Mix sharab, Grapefruit Juice, Jam, Milk and Cinnamon Powder. Milk-wash it to clarify. Put Tea leaves in a Dripperand strain the liquid.Pour it into a glass with ice and Soda-up. Garnish with Dill.
Taste：Spice/Bitter/Tart/Rich
Provided by：Low-Non-Bar

Arnold Palmer 
Recipe：Lemonade 90ml／Ice Tea 180ml／Lemon Slice 1piece
Glass：Tumbler
Steps：Mix Lemonade and Ice Tea with ice. Stir well. Garnish with a lemon slice.
Tatse：Light/Citrus/Refreshing

Chai Cooler 
Recipe：Monin Chai Syrup 20ml／Monin Raspberry Syrup 20ml／Fresh Lime Juice 20ml／Ginger Ale as needed（full up）
Glass：Rock Glass
Steps：Shake all the  ingredients (except Ginger Ale). Pour it into a glass with ice. Top with Ginger Ale and stir.Garnish with Lime Peel.
Taste：Spice/Fruity/Bitter
Provided by：BAR Nekomata-ya／Hirohito Arai

Chai Milk Tea?? 
Recipe：Cinnamon 2Sticks／Allspice Powder 5g／Cardamom Powder 5g／Coriander 5g／Clove 5g／Japanese Black Tea Leaves 20g／Hot Water 100ml／Milk 400ml／White Sugar 80g／Lemon Juice 30ml
Glass：Rock Glass
Steps：Mix Spices, Japanese Black Tea Leaves and Hot Water in a bag and Steam them for three minutes. Add Milk and Warm it in a 60 degrees hot water with a low temperature cooker for two hours. Add White Sugar and Lemon Juice and mix well. Strain them in a bottle. Pour it into a glass with ice.
Taste：Spice/Medium/Milky
Provided by：Bar No.／荻島渉

Coffee Berry Squash 
Recipe：Espresso 30ml／TOQUE BLANCHE CASSIS 10ml／Grapefruit Juice 20ml／Symple Syrup 15ml／Soda as needed
Glass：Tumbler
Steps：Put all the ingredients into a glass. Add Crushed Ice. Top with Soda.
Taste：Refreshing/Clean/Fizzy/Coffee
Provided by：Bar Tigrato／Yusuke Takamiya

Drip Coffee Gin Tonic 
Recipe：Coffee Beans 12g／Fevertreee Elderflower Tonic 60ml+as needed／NEMA standard Gin 40ml／Orange Peel 1piece
Glass：Tumbler
Steps：Put the coffee beans in the dripper. Pour NEMA and 60ml of Fevertree through the filter. Stir them softly with ice. Top with Fevertree as needed. Stir again. Twist a piece of lemon peel and Garnish with it.
Taste：Bitter/Light/Citrus
Provided by：Low Non Bar

Espresso Juniper Fizz　
Recipe：Espresso 30ml／Pomegranate Syrup 15ml／Lemon Juice 10ml／Juniper Berry 3ea／Soda as needed
Glass：Tumbler
Steps：Crush Juniper Berry in a shaker. Shke all the ingredient (except Soda). Pour it  into a glass with ice. Top with Soda and Build.
Taste：Fruity/Coffee/Bitter/Acid/Refreshing/Botanical
Provided by：keystone／Naoya Yamagata

Espresso Martini 
Recipe：Espresso 1shot／Chocolate 10g／Vanilla Syrup 10ml／Lemon Peel／Dry Raspberry
Glass：Cocktail Glass
Steps：Mix and Shake all the ingredient (Melt Chocolate). Twist and Garnish with Lemon Peel.
Taste：Sweet/Bitter/Botanical/Citrus/Sharp
Provided by：Bar&Chocolate Cacaotail／Yosuke Hagihara

Far East Sour 
Recipe：Elderflower Syrup 10ml／Lemon Juice 10ml／Japanese Ginger 1slice、Green Tea Soda as needed
Glass：Highball Glass
Steps：Crush Japanese Ginger softly in a shaker. Shke crushed Japanese Ginger, Elderflower syrup and Lemon Juice. Strain it into a glass with ice. Top with Green Tea Soda.
Taste：Oriental/Herbal/Floral/Refreshing
Provided by：The Peninsula Tokyo : Peter Bar／Mitsuhiro Nakamura

Formosa
Recipe：Mango 85g／Kyoto Bancha 30ml／Orange Juice 15ml／Apple Juice 10ml／Fig Vinegar 1tsp／Lemon Juice 1tsp
Glass：Wine Glass
Steps：Put all the ingredients in a mixer. Add Crushed Ice. Pour it  into a glass and put Cracked Ice.
Taste：Tropical Fruit/Heavy/Tea/Smoked/Citrus
Provided by：BAR Kotani / Kazuo Kotani

Ginger&Cascara Ice Tea 
Recipe：Coffee Cherry Tea 100ml／Ginger Syrup 20ml／Lime Juice 10ml
Glass：Wine Glass
Steps：Build all the ingredients in a glass with ice.
Taste：Spice/Fruity/Tea/Refreshing
Provided by：keystone／Naoya Yamagata

Gyokuro Gimlet 
Recipe：Gyokuro 50ml／Sansho Tonic Cordial 10ml／Fresh Lime Juice 5〜10ml／Simple Syrup 1〜2tsp
Glass：Teacup
Steps：Shake all the ingredients and stain it into a glass.
Taste：Rich/Umami/Spice
Provided by：Low-Non-Bar

Hot Buttered Japanese Chai 
Recipe：のん青い楽園30ml／Milk90ml／Maple Syrup10ml／Ginger Essence2tsp／Butter as needed
Glass：Rock Glass
Steps：Put all the ingredients in a pot and warm them. Pour it into a glass that is smoked by hinoki. Add Butter and stir it well.
Taste：Butter/Hot/Smoky
Provided by：Low-Non-Bar

Hot Not Toddy 
Recipe：Tea 210ml／Honey 7.5ml／Lemon Juice 5ml／Cinnamon 2g／Clove 2g／Nutmeg 2g／Lemon 1piece
Glass：Mug
Steps：Put Honey, Lemon Juice and spice into a warmed mug and Top with Tea and stir them. Granish with a Lemon.
Taste：Sweet/Heavy/Citrus/Warm

Jeddah's Street Corner 
Recipe：Arabic Coffee(Powder) as needed／Concentrated Coffee(Non-sugar) 20ml／Espresso 40ml／Cola Syrup 5ml／Cramberry Juice 15ml／Goji Berry3ea
Glass：Martini Glass
Steps：Crush Goji Berry in a shaker. Shake all the ingredients (except Arabic Coffee). Strain it into a glass with Arabic Coffee Powderred rim.
Taste：Exotic/Spicy/Coffee
Provided by：The Peninsula Tokyo : Peter Bar／Mitsuhiro Nakamura

Kaki Toddy 
Recipe：Persimmon Jam 10ml／Amaretto Syrup 1tsp／Blend Tea (roasted green tea x Kyobancha)150ml／Lemongrass 1ea
Glass：Cup or Heat Resistant Glass
Steps：Blend Roasted Green tea and Kyobancha with cut Lemongrass. Put all the ingredients in a glass and miw well.
Taste：Tea/Fruity/Smoky
Provided by：The Peninsula Tokyo : Peter Bar／Mitsuhiro Nakamura

Kissako 
Recipe：Macha 30ml／Passionfruit Syrup 10ml／Apple Juice 30ml／Lemon Juice 10ml／Ginger Slice 1ea
Glass：Rock Glass
Steps：Shake all the ingredients. Strain it into a glass  with ice.
Taste：Herbal/Fruity/Spicy
Provided by：The Peninsula Tokyo : Peter Bar／Mitsuhiro Nakamura