Cacao Fruit 
Recipe：Cacaoo Pulp 45ml／Whey 60ml／Grapefruit Juice 1/4／Cacao nibs as needed／Rock Salt as needed
Glass：Goblet
Steps：Shake all the ingredients into a glass with ice. Garnish Cacao nibs and Rock Salt.
Taste：Fruity/Refreshing/Cacao
Provided by：emmy

cacao pulp fizz 
Recipe：Cacao Pulp 30g／Cacao Vinegar 15ml／Citric Acid Solution 10ml（Citric Acid／Water）／Cacao Pulp Syrup ゚5ml／Passion Fruit Puree 3ml／Soda 80ml
Glass：Cacao Pot
Steps：Shake all the ingredients except Soda. Pour it to a pot with ice. Top with Soda.
Taste：Fruity/Refreshing/Cacao
Provided by：mement mori／Shuzo Nagumo

Cacao Pulp Mimoza 
Recipe：Cacao Pulp 50g／Cacao Syrup(or Sugar Syrup) 10ml／Non-alcohol Sparkling 60ml
Glass：Flute Glass
Steps：Mix and Stir all the ingredients in a glass.
Taste：Citrus/Fruit/Refreshing/Lychee/Passionfruit
Provided by：Bar&Chocolate Cacaotail／Yosuke Hagihara

Chocolate Twitter 
Recipe：NEMA Absinthe 30ml／Chocolate Syrup 25ml／Cream 60ml／Egg Yolk 1
Glass：Tumbler
Steps：Shake all the ingredients and pour it into a glass with ice. Put a sliced Nutmeg on it.
Taste：Herbal/Sweet
Provided by：Cocktail Bar Nemanja／Hojo Tomoyuki

Citrusnow 
Recipe：Mascarpone Cheese 1spoon／Soy Milk 30ml／Fresh Crean 30ml／Lemon Myrtle Syrup 15ml／Orange Juice 30ml／Lemon Juice  10ml／Citric Acid a little
Glass：Cocktail Glass
Steps：Put a all the ingredient in a mixer with a little ice. Pour it into a glass. Spinkle Dried Orange Slice, Orange Powder and Coffee Powder.
Taste：Fruit/Acid/Citrus
Provided by：the bar nano.gould.／Kenichi Tomita

Coco Passion 
Recipe：VALRHONA JIVARA LACTEE 30g／Hot Milk 50ml／Sicoly Passionfruit Puree 15ml／Sugar Syrup 15ml／Coconut Espuma as needed／Dry Pine 1piece *Coconut Espuma：Coconut Puree 150g／Water 60ml／Granuated Sugar 45g
Glass：Rock Glass
Steps：Melt VALRHONA with Hot Milk. Add all the ingredient (except Coconut Milk) and Shake. Pour it into a glas. Put Coconut Espuma on it ad garnish with Dry Pine.
Taste：Tropical/Cacao/Sweet/Nutty
Provided by：Bar&Chocolate Cacaotail／Yosuke Hagihara

Egg Cream 
Recipe：Milk 200ml／Soda 50ml／Chocolate Syrup 30ml
Glass：Tumbler
Steps：Pour Milk and Soda into a chilled Tumbler. Add Chocolate Syrup and Stir them.
Taste：Sweet/Heavy

Flower Ramos Gin Fizz 
Recipe：NEMA Standard Gin 20ml／Fresh Cream 20ml／Fresh Pineapple Juice 20ml／Lime Juice 1tsp／Sugar Syrup 1tsp／Egg Yolk 1ea／Osmanthus Water asneeded／Soda as needed
Glass：Tumbler
Steps：Shake all the ingredients except soda. Pour it into a glass with ice. Soda up and stir.
Taste：Creamy/Fruity/Floral
Provided by：Low-Non-Bar

Indian Charlotte 
Recipe：Chai Tea Syrup 10ml／Mango Juice 30ml／Milk 10ml／Cream 30ml／Orange Peel 2ea／Lemon Peel 1ea
Glass：Martini Glass
Steps：Crush Orange Peel and Lemon Peel in a shaker. Add the rest of the ingredients into a shaker and shake them well. Strain it into a glass.
Taste：Fruity/Citrus/Creamy/Exotic
Provided by：The Peninsula Tokyo : Peter Bar／Mitsuhiro Nakamura

Japanese Italian Punch 
Recipe：NEMA Old Tom 30ml／Pineapple Juice 60ml／Lemon Juice 20ml／Grenadine Syrup 10ml／Albumina1/4tsp
Glass：Cocktail Glass
Steps：Put all the ingredient in a mixer and Shake. Pour it into a glass> Garnish with a little Rose and Pinkpepper.
Taste：Fruit/Botanical/Sweet/Acid/Citrus
Provided by：The Certain Bar／Shuhei Nomura

Parmigiano Almond 
Recipe：VALRHONA JIVARA LACTEE 25g／Hot Milk 25g／Almond praline syrup 30g／Sea Salt A little／Parmigiano Reggiano as needed *Almond Praline Syrup：Almond Dice 100g／Granuated Sugar 270g／Water 320ml
Glass：Rock Glass
Steps：Melt VALGHONA with Hot Milk. Add the other ingredient (except Parmigiano) and Shake. Pour it into a glass and put grated Parmigiano.
Taste：Cheese/Cacao/Sweet/Nutty
Provided by：Bar&Chocolate Cacaotail／Yosuke Hagihara

Raspberry Almond 
Recipe：VALRHONA MANJARI64% 25g／Hot Milk 25ml／Hot Water 15ml／Almond Praline Syrup 15ml／Frozen Dry Raspberry as needed *Almond Praline Syrup：Almond Dice 100g／Granulated Sugar 270g／Water 320ml
Glass：Cocktail Glass
Steps：Melt VALRHONA with Hot Milk and Hot Water. Add Syrup and Stir well. Garnish with Frozen Dry Raspberry.
Taste：Fruit/Cacao/Sweet/Nutty
Provided by：Bar&Chocolate Cacaotail／Yosuke Hagihara

SOY-CHAI-TEA-NI 
Recipe：Milk Punch 50㎖／Assam Tea Syrup 30㎖／Soy Milk 30㎖／Egg Yolk 1ea／Cinnamon Powder １dash／Star Anise 1 *Milk Punch: Milk／Lemon／Clove／Cinnamon Stick **Assam Tea Syrup: Sugar／Tea Leaves／Water
Glass：Mug or Big-size Cocktail Glass
Steps：Put all the ingredients (except Cinnamon and Anise) in a shaker and Mix them with Creamer. Shake it and Pour it into a glass. Garnish with Cinnamon and Star Anise. *Milk Punch: Mix all the ingredients and put it in a refrigerator.
Taste：Chai/Spicy/Heavy
Provided by：Bar Private Pod／Yoshihito Otsuka

Soy ginger fizz 
Recipe：Soy Milk 45ml／Lemon Syrup 20ml／Lemon 1slice／Fever-Tree Ginger Ale
Glass：Tumbler
Steps：Add Soy Milk and Syrup into a glass with ice. Top with Ginger Ale. Garnish with Lemon Slice.
Taste：Sweet/Refreshing/Milk/Cheese/Lemon
Provided by：Fever-Tree Japan Ambassador/Toshihiro Fukami 

Summer Vacation 
Recipe：Boiled White Corn 50g／Soy Milk 120ml／Simple Syrup 10ml／Soy Sauce Powder
Glass：Cocktail Glass
Steps：Put Corn, Soy Milk and Syrup in a mixer and Shake it. Pour it into a glass whose rim are put Soy Sauce Powder
Taste：Sweet/Savory/Light/Creamy
Provided by：BAR Legacy／Atsushi Yoshikawa

Vegan blue cheese AMAZAKE 
Recipe：Brown Sugar 500g／Coconut Milk 400g／Water 540ml
Glass：Tumbler
Steps：Mix all the ingredients. Fermented at 55 degrees for 24~48 hours. Adjust the taste with Fig Jam. 
Taste：Rice/Blue Cheese
Provided by：The Certain Bar／Shuhei Nomura