All the new food and drinks to celebrate Soho House Tokyo

To celebrate Soho House Tokyo’s opening, we’ve introduced a new cocktail to the menu at our clubs. The Highball Fifty is a refreshing drink with bright botanicals, floral jasmine, and green shiso balanced by cherry sweetness. Finished with a touch of umami shoyu and black pepper spice, it’s the perfect drink to welcome our 50th House opening.

Alongside the cocktail, we’re rolling out a selection of matcha-based smoothies and lemonades, created with Nekohama Ceremonial Matcha – which is grown and harvested on a family-operated farm on the Japanese island of Kyushu. This special range of drinks features three Iced Coconut Matcha Smoothies in mango, peach, and raspberry, as well as three Matcha Lemonades in classic, yuzu and pineapple, or raspberry. 

And these are just a taste of what members can look forward to when the House opens in early April, with a food offering that, according to Executive Chef Chris Thompson, will bring ‘bold, playful favourites to the table’ in a fusion of culinary flavours and styles that blend classic European comfort food with local favourites.

On the club menu, you’ll find the ‘Okonomiyaki-style’ Prawn Scotch Egg (an Osakan street food classic), the crunchy Chicken Karaage and highly snackable Katsu Sando, as well as a host of other dishes that have been created specifically for our first Japanese outpost. Plus, a take on House favourites – including Soho House’s signature roast chicken with maitake sauce, mash and chicken scratchings – along with daily pastas, pizzas and salads, and a rotating selection of regional Japanese dishes, such as Botan Ebi Udon with mitsuba. 

In the House brasserie, the focus is on traditional British recipes crafted with Japanese ingredients that spotlight the best seasonal flavours and produce. The opening menu demonstrates that balance perfectly with snacks including Wagyu Sausage Rolls with black garlic and HP sauce, and a Fatty Tuna Brioche with fruit tomato and English mustard, as well as Saga Green Asparagus, egg yolk and saké mayonnaise, and Beef Tartare served with oyster mayonnaise, and salt and vinegar crisp.

The mains feature a combination of flavours, from the curry accompaniment that brings a twist to classic Fish & Chips with mushy peas and tartare sauce, to Yamagata Pork Loin with apple and mead, and Hairtail with Sakura shrimp. While for sharing, there’s Beef Wellington, Grilled Monkfish with citrus sauce, and a Chicken Pot Pie.

And for dessert? Tuck into Sticky Toffee Taiyaki with Hokkaido milk ice cream, Miyazaki Mango Shiratama Pudding with coconut, or an Eccles Cake complemented by Barkham Blue cheese. We can’t wait for you to try them all.
 
Find out more about Soho House Tokyo and apply for membership