![]() ![]() So now you're in the know, it's time to put your newfound knowledge to good use. That's why Tokyo Bird has opted for something sweet and silky like Suntory's TOKI whisky - a blend of grain and malt whiskies which makes it soft, smooth, and perfect for cocktails. "The carbonation and acidity of the highball helps cut through fat and saltiness on the palate," he explains.īut of course, the type of whisky used is also vitally important. Ang says highballs pair better with these bites than classic cocktails or wines due to the bubbly soda and citrus. "It's a great introduction to whisky and a very refreshing way to enjoy whisky, especially in warmer weather."įor the uninitiated, you're going to want to pair your highball with otsumami: delicious, often salty and fried snacks. "The whisky highball is basically whisky served on ice with soda in a tall glass and the classic Japanese highball includes a squeeze of fresh lemon," Ang told us. If you haven't ventured into the world of whisky yet or it hasn't previously been your vibe, this might be a gamechanging entry point. A key component of izakaya is the whisky highball, a mix of whisky and soda water which Ang says was popularised in Japan by Suntory whisky. It's a relaxed, good time with company - not stuffy, not pretentious, not about the 'gram, not about being seen."įorget your usual schooner. You drink some, you eat some, you drink some more, you eat some more. "Izakaya drinking culture is about a fun but responsible approach to drinking. We were one of the first small bars with a strong focus on food particularly food that goes well with drinking, like otsumami and yakitori," Ang told Concrete Playground. "Back then, the Japanese way of eating and drinking was still relatively new for Sydney: you'd either go to a pub to drink or to a restaurant to eat. It's a longstanding post-work custom in Japan and in recent years has become increasingly popular here in Sydney, but Ang says when he and Tokyo Bird co-owner Yoshi Onishi first opened their bar in 2014 the practice was still pretty rare. ![]() Translating to "stay-drink-shop", in the traditional Japanese meaning an izakaya refers to an intimate spot where you're encouraged to grab a drink, settle in and get comfy. We headed to Surry Hills to get the skinny and find out all you need to know before hitting the season's most refreshing pop-up. Before heading along, we wanted to learn a little more about this post-work Japanese practice and its importance to Tokyo Bird co-owner Jason Ang. This spring we're ditching the (dare we say) overdone pub scene and embracing the way of the Japanese izakaya instead.Ī new Suntory TOKI whisky pop-up on Thursday – Saturday evenings at Surry Hills eatery Tokyo Bird is championing the classic whisky highball and accompanying otsumami. Does Sydney's spring sunshine have you ready to head straight from work to grab a few frosty ones with friends? Yeah, we get it - and we know a spot. ![]()
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