Wasabi beer anyone?

Last week we shared with you a list of bright and summer cocktails to sip and share among friends, while enjoying the beautiful beach view. Today, to celebrate yet another lovely sunny weekend, we're showing you 3 very interesting craft beers from Japan served and loved here at Bamboo. Kampai!

#1. Wasabi Pilsner 

Not for the faint of heart, this green colored beer does taste like wasabi and packs a spicy punch! The flavors are herbal, spicy and earthy with a light and smooth finish.

#2. Tama no Megumi 

Tama no Megumi beer - meaning 'the blessing of Tama', is brewed with natural underground springs of the Nishitama area. There's no filtration nor pasteurization process, only the genuine taste of pale ale with a fruity aroma and smooth finish.

#3. Coedo sweet potato lager

From the Kawagoe region, this beer is made with roasted sweet potatoes and high quality malts. It  then ferments for a long period of time to fully develop its flavors as well as bring an alcohol content slightly higher than your average beer. The finish is smooth, slightly sweet with low to medium bitterness.

Cocktails by the beach

You've come for the food but have you seen the selection of fun and vibrant cocktails Bamboo Izakaya is also offering? Made to pair with our dishes and to be shared and sampled between friends, these cocktails will make your taste buds dance with glee!

The smoking rosemary

Ilegal Mezcal, prickly pear nectar, shaken and served with a freshly cut rosemary sprig.

The Tokyo Manhattan

Classic Manhattan made with Yamazaki 12 years Japanese whisky, pressed brandied cherries and oranges.

The Karita

Cazadores Blanco tequila, Domain Canton ginger liqueur, shishito peppers, fresh lime, jalapeno Tabasco, served on the rocks with togarashi salted rim.

The Natsukaze

Tsukasabotan organic mountain yuzu sake, Thai basil, tall on the rocks with tapioca pearls and basil garnish.

The Giddy Geisha

Ketel One vodka martini shaken with lychee juice and passion fruit purée.

The Sumokaze

Grey Goose vodka and muddled shiso leaf, shaken with Japanese yuzu juice, served up with a shiso leaf garnish.

The Monica

Hendrick’s gin, St. Germain elderflower liqueur, grapefruit juice and rose water, served on the rocks.

The Ronin

Makers Mark bourbon, ginger purée, blood orange juice, ginger ale and housemade candied ginger stick, on the rocks.

The Suzushi

Nolet’s gin with muddled cucumber, fresh lime juice, served on the rocks with housemade basil syrup and lime zest.