Low-Non-Bar, a new non-alcoholic establishment operated by Orchard Knight Co., Ltd., a multi-location bar chain primarily in Tokyo, will be hosting a three-day non-alcoholic pairing dinner from September 15th to 17th, featuring non-alcoholic drinks paired with bartender-created mocktails, including fermented cocktails. The course menu will feature a sophisticated modern French cuisine, with guest chef Takuo Ujiie, a French-trained chef with experience in France. Taking advantage of its affiliated Karuizawa location, the main course will feature Shinshu beef. A total of 12 dishes will be offered, including five non-alcoholic dishes, four non-alcoholic cocktails, two non-alcoholic cocktails, and one royal blue tea. Reservations are required. "With inbound tourism as a backdrop, the diversifying Japanese bar market is focused on the potential of non-alcoholic drinks, and we hope to share new experiences and discoveries with both customers and bartenders through our food and beverages," said company president Miyazawa. This is the second time the course has been offered.



About NON
William Wade, who gained experience at the Nordic restaurant Noma, which has been ranked number one in the World's 50 Best Restaurants four times, teamed up with the talented young Aaron Trotman to create NON, a new non-alcoholic drink from Australia. NON drinks are based on grape juice and feature familiar fruits and botanicals such as raspberry and cinnamon, as well as chamomile, jalapeño, and tamari soy sauce, resulting in a complex yet refined flavour. This time we have four types available.

Overview of the Pairing Dinner
● Date and Time
Tuesday, September 15th to Thursday, September 17th, 2020
Reservations required
Part 1: 6:00 PM
Part 2: 8:30 PM
*Limited to three people per group.

●Venue
Low-Non-Bar
1F nefi nihombashi 3-2-4 Nihonbashi, Chuo-ku, Tokyo 103-0027
4 minutes walk from Yaesu North Exit of Tokyo Station on the JR Yamanote Line, 2 minutes walk from Nihonbashi Station on the Tokyo Metro Ginza Line

●Price
5 dishes (amuse-bouche, appetizer, fish dish, meat dish, dessert)
6 drinks (2 mocktails before and after the meal, 4 NON types, 1 royal blue tea)
12,000 yen per person (excluding tax and service charge inclusive)

*Completely non-smoking. In accordance with the guidelines for preventing the spread of COVID-19, we will be requiring staff to wear masks, ventilate the room, sanitize their hands, take their temperature, and maintain social distancing, so please cooperate.

How to make a reservation
[Low-Non-Bar]
● From the website... https://cocktailworks001.wixsite.com/lownonbar
● Call the store... 03-6665-6022
● Email... orchard_knight@wish.ocn.ne.jp

Please contact us in advance to confirm the date, time, number of people, name of the representative, contact information, allergies, etc. [Low-Non-Bar] You can also exchange messages via Facebook and Instagram, but your reservation will not be confirmed until we reply.


Menu
■Drinks: 7 items

・A fermented, non-alcoholic cocktail modeled after an aperitif

A lineup of NON drinks to enjoy during your meal
・SALTED RASPBERRY & CHAMOMILE/Salted raspberry and chamomile
・CARAMELISED PEAR & KOMBU/Caramelized pear and konbu
・TOASTED CINNAMON & YUZU/Toasted cinnamon and yuzu
・ROASTED BEETROOT & SANSHO/Roasted beetroot and sansho

・Non-alcoholic cocktails modeled after a meal ・Royal Blue Tea Enjoy a cocktail before or after your meal, and enjoy a NON by the glass during your meal. After your meal, please also visit BAR COCKTAIL WORKS, located on the second floor.


■5 Courses
Modern French cuisine featuring Shinshu beef and fresh fish from southern Izu

[Amuse-bouche]
Shine Muscat grapes, lactic acid

[Appetizer]
Young chicken, figs, chamomile

[Fish dish]
Fresh fish from Izu, mushrooms, yuzu, burnt butter

[Meat dish]
Black-grilled Shinshu beef in a platter

[Dessert]
Japanese pear, oriental compote


Guest Chef Profile
Guest Chef
Takuo Ujie
Ujiie Takuo


■Profile
Ukai Co., Ltd. Ukai Resort
Karuizawa Pyrénées auberge de primavera restaurant
Moved to France and worked at Les Prégrave;s d'Eugene Michel Guérard in the southwest
After returning to Japan, he worked at Hachioji, L'géré, Daikanyama Tableaux and Shibuya Legato
He is currently a freelance chef and is not limited to one restaurant
Without being bound by preconceived notions, he creates dishes on the spot that meet the needs of customers.
Operating Company: Orchard Knight Co., Ltd.
2-6 Kanda-Awajicho, Chiyoda-ku, Tokyo 03-6206-9198 orchardknight.com/
Operates a total of eight bars in Tokyo and Karuizawa, Nagano Prefecture.
On March 12th, a new mocktail and low-alcohol bar, "Low-Non-Bar," opened in Nihonbashi.










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