Tokyo, Japan — November 19–21, 2025 — Against the backdrop of Otemachi Forest, a 3,600-square-metre urban green space at the base of Otemachi Tower, the third annual Otemachi Forest Market 2025 invited visitors to pause, unwind and experience the city through a sensory blend of nature, crafted beverages and curated bites. The event’s centerpiece, the Forest Air Bar (森呼吸BAR), presented original cocktails and light fare inspired by the plants and atmosphere of the forest itself, offering a distinct contrast to the nearby financial district’s frenetic pace.
Under the concept “Forest breathing is a luxury,” the Forest Air Bar teamed with award-winning bartender Shingo Kato to create a menu of four original cocktails that reflected the flora of the urban woodland. Each drink — priced at ¥800 — was designed to evoke a particular aspect of the forest’s character: the sweet yet crisp freshness of wild strawberries, the herbal depth of native grasses, or the calm warmth of a cool autumn’s dusk.
Among the selections was Strawberry Trail, a lightly hued and refreshing beverage in which fruity strawberry notes were accented by the green nuance of plant leaves and balanced with vermouth — a taste meant to recall a stroll through a sunlit glade. Another standout, the Foresty Mule, used mugwort-infused vodka coupled with honey and ginger ale for a spiced, herbaceous take on the classic mule that echoed the earthiness of passing through the forest undergrowth.
Recognising the varied preferences of urban visitors, the menu also included two non-alcoholic options crafted with equal care. The Violet Squash drew on violet syrup’s floral aroma combined with vanilla undertones and a citrus touch of lemon peel, conjuring imagery of delicate blooms in the woodland. For a warm, contemplative sip — especially suited to cooler late-November evenings — the Warm Autumn drink blended yuzu jam with elderflower, loquat and cinnamony spice, its scented steam intended to invoke a glowing autumn forest.
Complementing the drink program, the Forest Air Bar offered small bites curated under the direction of chef Tatsuya Noda of the modern tapas restaurant innovative kitchen 8go, known for its regenerative and contemporary approach to cuisine. These seasonal sample bites, served in elegantly composed portions, wove together forest-inspired ingredients such as wild herbs, earthy root vegetables and locally sourced produce with modern culinary techniques. Patrons could pair these small plates with cocktails, harmonising weight, texture and flavour in a manner intended to reflect the interconnectedness of the forest ecosystem and the dining experience.
The Forest Air Bar aimed not only to offer drinks and snacks but also to facilitate mindful engagement with the surrounding greenery. Visitors were invited to pause between sips and explore the adjacent Otemachi Forest, where light, sound and scent of the trees created an immersive sensory environment. The bar’s pop-up presence within this space underscored the event’s broader mission of integrating nature into daily urban life — providing a place for contemplation, community and a moment of stillness amid Tokyo’s bustle.
Official Links
- Otemachi Forest Market 2025 – Official Event Page (Japanese): https://morinoichi.the-otemachi-tower.com/2025autumn/
- Otemachi Forest – Site Information: https://the-otemachi-tower.com/otemachi-forest/
