When a two-Michelin-starred restaurant launches a cocktail bar, chances are it’s going to be good. That’s exactly what happened when Hiroyasu Kawate, the chef behind Florilège, unveiled his new cocktail den, Sodden Frog.
Sodden Frog officially opened its doors on August 5 on the third floor of Garden Plaza D in Azabudai Hills, just one floor above Florilège. The bar’s name literally translates to ‘a soaking wet frog’ – a playful nod to drinking so much that one becomes thoroughly ‘soaked’. At the same time, the moniker carries a more refined meaning, evoking the narrative of ‘a frog in a well’ and the idea of exploring the world, no matter how small.
Centred on a striking curved bar counter, this stylish drinking den serves finely crafted cocktails with sweeping views over Azabudai Hills. The bar opens from 4pm, making it an ideal spot for an early drink after lunch or even before dinner.
The bar is helmed by Shinnosuke Takada, the former bartender from Florilège. Takada has recently been experimenting with vegetable-forward cocktails, though his signature creations still shine with house-made ingredients – from fresh herbs and veggies to fruit-infused spirits.
The menu currently features ten different cocktails (starting from ¥2,000) and four mocktails (¥1,800), with plans to add more unique concoctions in the near future. For a stronger sip, straight-up scotch and bourbon are also on offer. One of the highlights on the menu is the Mizu Yokan, a delectable drink which tastes exactly like the traditional Japanese wagashi sweet. It’s made with cherry blossom and amazake liqueur and a rice-based vodka infused with adzuki red beans and rice koji.
The mocktail menu was devised by Yoshimitsu Kojima, Sodden Frog's elixir alchemist and ‘chief plant officer’. You can try creative drinks like Kojima’s plant-based Zest Nest, which features plants foraged in the mountains by the CPA himself.
The food line-up at Sodden Frog is also worth noting, as you’d expect with the Florilège connection, and features dishes that go way beyond your basic bar bites. Must-tries include the Beef Bone Marrow Flan which used to be a speciality at Florilège, the Nyu Carbonara featuring thin somen noodles in a chicken paitan broth, and classic doughnuts made with a rich choux pastry.
If you're looking for something more substantial, book yourself the Snack Course (¥6,500, available between 5-7pm), a hearty menu where you can sample nine small dishes from the kitchen. There's also a special Seasonal Cocktail Course (four drinks for ¥8,000) and Seasonal Mocktail Course (four drinks for ¥7,000), giving you a chance to taste the best flavours of the season.
For more information, visit the website. Reservations can also be made via Tablecheck.
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