kimberly ah

Before April comes to an end, I figured I should do my March Hasegawa Happy Hour update. Sorry for the third cocktail related post in a row…I promise more variety for the rest of the week! In March, we had two happy hours in Forest Park and two happy hours in Tokyo. And because our schedules were a mess before vacation, both “home” Hasegawa Happy Hours happened at local restaurants, Amelia’s and Fat Duck. In Japan, every night was Hasegawa Happy Hour–well, every night that I was actually awake for dinner anyway. I’ve already shared some cocktails at Bunbougu Cafe and our tapas night in Tokyo, so I thought I would share a couple of interesting cocktails I had at a couple of izakayas in our hotel neighborhood. The first one, shown above, is a grapefruit sour. A sour is a cocktail offered at izakayas that consists of shochu (Japanese vodka), soda and fruit juice. Sours are my izakaya drink of choice. This particular izakaya offers really freshly squeezed citrus in their sours–as in you squeeze the fruit at the table and add the juice to the shochu and soda. It was delicious! Another sour I enjoyed (at a different izakaya in the neighborhood) was a kiwi sour with freshly muddled kiwi floating around the drink. It was good–in spite of the fact that I was constantly thinking about kiwi seeds in my teeth! (Naoto was nice enough to warn me.)

So those were the Hasegawa Happy Hour adventures in March. It feels like so long ago…I’ll be back next week with an April recap, all while dreaming of warmer temperatures so we can take the HHH show on the balcony!