"THE OYATSU Vol.3 | The Extraordinary Experience Created by Cocktails," an experiential event where participants can discover new charms in alcoholic beverages and cocktails, will be held at FabCafe in Shibuya, Tokyo on March 28th.

"THE OYATSU" is a joint project between FabCafe and creative team 301, with the aim of exploring new perspectives connecting food and creativity. Twelve cutting-edge chefs are asked to develop experimental "snacks" on a monthly basis, and the chefs are invited to participate in a talk show once a month, where they will present the menu items they have actually developed. Previous events have included a laser-cut bread pudding by Chef Hashimoto of Serara Baado in Yoyogi-Uehara, and French-style takoyaki by Chef Narita of NARITA YUTAKA in Nakameguro. For the third time, Sorato Nomura, a bartender at FUGLEN TOKYO, a popular cafe and bar in Tomigaya, will create a non-alcoholic "milkshake" using the Scandinavian syrup "shrub" and the distinctively Japanese "yukari" syrup. The talk show will cover a variety of topics related to bars and cocktails, from the menu development process to cocktail basics, the significance of the bar space, and global cocktail trends. [Event Information] "THE OYATSU Vol.3 | The Extraordinary Experience Created by Cocktails" Venue: FabCafe Address: 1F Dogenzaka Beer, 1-22-7 Dogenzaka, Shibuya-ku, Tokyo Dates: March 28 Time: 8:00 PM - 10:00 PM (Doors open at 7:30 PM) Price: 2,000 yen