A hidden retreat, where tradition meets modern
Touzan Bar is a refined hotel bar defined by reclaimed wood and traditional Japanese design details. Within a space that reflects Kyoto’s sense of beauty, a selection of cocktails, Japanese whiskies, local sake, and craft beers unfolds.
Each drink, carefully prepared by bartenders, invites a moment to slow down and settle into the evening.
Concept
A setting shaped by traditional materials and design invites different ways of spending time. An aperitif before dinner, a nightcap after, a quiet exchange with the bartender, or an evening shared over drinks—each visit settles into its own pace.
Location
Located on the Garden Floor (B1) of Hyatt Regency Kyoto, Touzan Bar is well suited for a visit before or after the Maiko performances held on Tuesdays, Thursdays, and Saturdays.
Hours of Operation
5:00 PM – 11:00 PM
*Please note that Touzan Bar does not accept advance reservations, except for group bookings.
Design Concept
The interior, overseen by Super Potato and led by Takashi Sugimoto, brings together reclaimed wood from traditional townhouses and elements of Japanese design within a contemporary composition. Natural textures are left to speak for themselves, creating a space with quiet depth where tradition meets modern.
Design Features
Beams from old houses, railway sleepers, machine parts, wooden molds for traditional sweets, locks, and antique books are recontextualized throughout the space. Despite their varied origins, these elements come together with a sense of cohesion. Upholstered seating features patchwork detailing that echoes the overall design.
Atmosphere
Soft lighting creates a calm, bar-like ambiance where contrasts of light and shadow highlight texture and form. At the counter, conversation flows naturally with the bartender; at the tables, time unfolds in quiet dialogue. Each seat offers a slightly different expression of the space.
Classic cocktails such as the Martini and Manhattan are prepared with precision. Their simplicity allows balance and character to come through, each glass made with care.
Original cocktails draw on Japanese ingredients and seasonal nuances, including locally produced spirits such as Kyoto craft gin.
The result is a contemporary expression shaped by subtle references to Japanese flavors.
From September 1 (Tuesday) through November 30 (Monday), enjoy our limited-edition autumn cocktails and mocktails. Our seasonal lineup combines autumn flavors such as pear, grape, fig, and Japanese chestnut with ingredients including rosemary, KI NO TEA, and umeboshi. Savor the rich aromas and flavors of autumn in every glass.
Pear & Rosemary Balalaika JPY 2,400 (inclusive of tax and service charge)
A seasonal twist on the classic vodka-based cocktail, the Balalaika. The delicate sweetness of fresh pear and the fragrant notes of rosemary are complemented by the Balalaika’s crisp, refreshing finish.
Grape Margarita JPY 2,400 (inclusive of tax and service charge)
A Margarita that highlights the elegant fruitiness of fresh grapes. Tequila, the refreshing acidity of lime, and the gentle sweetness of agave syrup come together in perfect harmony.
Zen JPY 2,400 (inclusive of tax and service charge)
The refined aroma and mellow umami of KI NO TEA are complemented by the gentle sweetness and acidity of plum wine. Fresh sudachi and the subtle saltiness of pickled plum add a distinctive accent. Served in a matcha bowl, this cocktail offers a calm, lingering finish reminiscent of the Japanese tea ceremony.
Fig Gold Rush JPY 2,400 (inclusive of tax and service charge)
A seasonal twist on the classic Gold Rush cocktail. The soft vanilla and caramel notes of bourbon harmonize with the rich fruitiness of ripe figs and the refreshing acidity of lemon, creating a luxurious cocktail with depth and character.
Japanese Chestnut Piña Colada JPY 2,400 (inclusive of tax and service charge)
The rich barrel-aged aroma and mellow sweetness of aged rum are layered with the nutty, roasted flavors of Japanese chestnut liqueur. An elegant Piña Colada showcasing the flavors of autumn.
Autumn Forest Sparkle (Mocktail) JPY 2,100 (inclusive of tax and service charge)
Crafted with a non-alcoholic spirit distilled from Japanese cedar, this mocktail combines the juicy sweetness of pear with the delicate aroma of osmanthus. Its refreshing taste and layered fragrance evoke the serene atmosphere of an autumn forest.
Violet Blossom Fizz (Mocktail) JPY 2,100 (inclusive of tax and service charge)
A non-alcoholic spirit made with botanicals such as lavender and bamboo mushroom is paired with the juicy fruitiness of grapes and the delicate aroma of violet blossoms. Elegant and refreshing, this mocktail offers a harmonious balance of floral fragrance and vibrant fruit flavors.
From September 1 (Tue) through September 30 (Wed), enjoy a limited-edition cocktail selection inspired by the Negroni, one of the world’s most beloved classic cocktails. Alongside original creations featuring Japanese ingredients such as Kyoto craft gin, shochu, hon mirin, and yuzu, the selection also includes classic cocktails derived from the Negroni. Discover the Negroni’s diverse expressions, each defined by its complex bitterness and rich aromas.
KI NO SEI Negroni JPY 2,200(inclusive of tax and service charge)
Our signature cocktail, combining the bold citrus character of “SEI” with Campari. Vibrant citrus flavors, pleasant bitterness, and depth come together in a beautifully balanced Negroni.
KOJI Negroni JPY 2,000(inclusive of tax and service charge)
A Japanese-inspired Negroni made with iichiko Saiten shochu. It preserves the structure of the classic Negroni while adding the rich character and lingering finish unique to shochu.
Kokonoe Negroni JPY 2,000(inclusive of tax and service charge)
A Japanese reinterpretation of the classic Negroni. The bright aroma of yuzu and Campari’s bittersweet character are complemented by the gentle sweetness of hon mirin, creating a layered cocktail with a smooth, lingering finish.
Negroni Sbagliato JPY 2,400(inclusive of tax and service charge)
A cocktail born from accidentally adding sparkling wine while making a Negroni. “Sbagliato” means “mistake” in Italian. The light, lively bubbles of sparkling wine bring a refreshing lift to the Negroni’s bittersweet character.
Negroni Sour JPY 2,000(inclusive of tax and service charge)
A Negroni reimagined in the style of a popular sour cocktail. The bittersweet flavors of Campari and sweet vermouth are balanced by the refreshing acidity of lemon and the smooth texture of egg white.
Oaxaca Negroni JPY 1,900(inclusive of tax and service charge)
A Negroni in which the gin is replaced with mezcal from Oaxaca, Mexico. The smoky character of mezcal gives this cocktail a bold and distinctive expression.
White Negroni JPY 1,700(inclusive of tax and service charge)
A non-red Negroni made with Suze, a gentian-based herbal liqueur, and dry vermouth based on white wine. Refreshing with a delicate bitterness, it offers a lighter interpretation of the classic.
Boulevardier JPY 1,700(inclusive of tax and service charge)
A classic cocktail in which the gin in a Negroni is replaced with rye whiskey. “Boulevardier” means “dandy” in French. The rich character of rye whiskey harmonizes with Campari’s bitterness, creating a bold and complex cocktail.
Rosita JPY 1,700(inclusive of tax and service charge)
A cocktail in which the gin in a Negroni is replaced with tequila. “Rosita” means “little rose” in Spanish. The vibrant character of tequila is layered with the complex bitterness and aromas of Campari and vermouth.
*Photo is for illustrative purposes only.
To celebrate our 20th anniversary, three themed signature cocktails and one mocktail inspired by the hotel’s logo colors. Each cocktail features spirits such as whisky and gin, complemented by subtle Japanese elements.
XX Martini (Twenty Martini) – JPY 2,000 (inclusive of tax and service charge)
A smoky anniversary martini combining Tanqueray No.10 and Ardbeg 10 Year Old. The pairing of two “10s” symbolizes the 20th anniversary. Bright citrus notes harmonize with a lingering peat finish, creating a dry cocktail with depth.
Le Boulevard d’Or – JPY 2,000 (inclusive of tax and service charge)
A special reinterpretation of the classic Boulevardier, featuring Chivas Regal 20 Year Old. Rich aged whisky aromas are layered with Campari’s bitterness and the sweetness of vermouth, with a subtle touch of sansho bitters adding a refined Japanese accent.
Regency 20 – JPY 2,000 (inclusive of tax and service charge)
An anniversary cocktail inspired by the classic French 75, finished in a purple hue reflecting the Hyatt logo. Delicate botanicals of Ki No Bi gin blend with violet sweetness, while champagne adds an elegant sparkle.
Lumière Violette – JPY 2,000 (inclusive of tax and service charge)
A violet-hued mocktail layered with violet and elderflower aromas. Floral notes and gentle sweetness are balanced by a refreshing hint of lemon.
Japanese whisky, highly regarded worldwide, is known for its layered aromas and refined balance. Careful blending and the influence of Japan’s climate create a smooth, nuanced depth, with each expression offering its own character.
Kyoto craft gin highlights local botanicals such as yuzu, sansho pepper, and gyokuro tea, with distillation and blending shaping its layered aromatic profile. Craft beers vary in yeast, hops, and brewing methods, each expressing a distinct character.
Sake from Kyoto breweries is defined by a soft mouthfeel and a delicate expression of rice umami, shaped by soft water brewing. Differences in polishing and fermentation create a wide range of aromas and body, well suited to food pairing. House-made plum liqueur is also available, enjoyed neat or in cocktails.
Sandwiches and hamburgers sit alongside Caesar salad, cheese platters, and French fries. Options range from lighter bites to more substantial dishes, allowing the choice to match the moment.
Stone-oven pizzas, including Margherita and prosciutto with arugula, feature a crisp exterior and a soft, chewy interior. Simple combinations highlight the character of the dough, with portions suited for sharing.
Others
Light accompaniments such as dried fruit and three varieties of Kyoto olives sit alongside chocolate and ice cream. Truffle chocolates—velvety ganache and praline orange—pair naturally with whisky.