Yakoboku, ranked among Asia’s 50 Best Bars, takes over Lobster Bar for one exclusive night. Expect Shinya Koba’s minimalist mastery: precision-crafted cocktails blending rare Japanese liquor and fresh regional seasonal ingredients – think wild-ferments that Koba makes in-house. Koba is a Diageo World Class Japan champion—who crafts cocktails that taste like stories. A rare Hong Kong taste of Japan’s acclaimed hidden gem.
Yakoboku Takeover Menu
Yakoboku
A refreshing highball-inspired cocktail that blends the smooth, sherry-casked richness of Macallan 12 Double Cask with bright citrus notes from fresh lemon juice, balanced by agave honey and simple syrup. Topped with sparkling apple juice and infused with delicate snow jasmine tea, it offers floral aromatics and a crisp, effervescent finish.
Mobo Moga
An elegant, bittersweet twist on a spritz, featuring the oaky warmth of Macallan 12 Double Cask alongside Valdespino Origen Vermouth Rosso and Campari for herbal complexity and gentle bitterness. Sparkling San Pellegrino Chinotto adds dark citrus depth, crowned with Champagne for luxurious bubbles and a sophisticated, celebratory lift.
Abacaxi
A tropical yet savoury sipper highlighting the fruity orchard notes of Macallan 12 Double Cask, enhanced by a house-made pineapple cordial for bright sweetness. The unexpected addition of white miso syrup introduces subtle umami richness, creating a balanced, intriguing fusion of sweet, tangy, and deeply savoury layers.
Beni
A refined, aromatic stirred cocktail that amplifies the Macallan 12 Double Cask's caramel and dried fruit character with layers of vermouth—Valdespino Origen Rosso and a homemade rosso—for spiced herbal depth. A dash of Peychaud's bitters adds anise and gentle spice, resulting in a bold, complex, and velvety red-hued digestif.
HK$168 per glass
Meet Shinya Koba
Shinya Koba is a renowned Japanese bartender from Kumamoto, where he serves as Director of Yakoboku—a minimalist bar housed in a 150-year-old traditional Japanese building. After honing his craft in Tokyo, Nara (under Michito Kaneko at Lamp Bar), and Singapore (2015–2019), he opened Yakoboku in 2020, focusing on seasonal cocktails showcasing local Kyushu ingredients. In 2021, he won Diageo World Class Japan Bartender of the Year and represented Japan globally. Yakoboku debuted at No.84 in Asia's 50 Best Bars 2023, rose to No.64 in 2024, and achieved No.25 in 2025—the highest ever for a Kyushu bar and the first outside Japan's major cities.