Starbucks Reserve Roastery Tokyo unveils second wave of summer menu
The venue will also offer the seasonal ARRIVIAMO BAR APERICENA dining plan.
Starbucks Coffee Japan, Ltd. will launch the second phase of its summer season at Starbucks Reserve Roastery Tokyo.
Starbucks Coffee Japan will launch the second phase of its summer menu at Starbucks Reserve Roastery Tokyo, introducing new coffee, tea, and cocktail offerings, along with a seasonal dining plan at the third-floor Arriviamo Bar.
On the first floor, the main bar will serve the Barrel-Aged Cold Brew & Cola, which combines the Roastery's Barrel-Aged Cold Brew—made from coffee beans aged in bourbon whiskey barrels and brewed using the cold brew method—with sangria-flavoured syrup and cola.
The second-floor Teavana Bar will add TEAVANA Frozen Peach Tranquillity, a frozen version of its Peach Tranquillity tea featuring a peach aroma and a frozen texture.
The third-floor Arriviamo Bar will introduce the Arriviamo Tea Highball, a tea-based cocktail that blends tea aromas with the carbonation of a highball. A non-alcoholic version will also be available.
The venue will also offer the seasonal ARRIVIAMO BAR APERICENA dining plan, which includes a pairing plate featuring appetisers through dessert, alongside a free-flow drinks menu with cocktails, wine, highballs, and mocktails.
The cocktail lineup includes the Arriviamo Tea Highball, developed as a pre-dinner drink for summer evenings by a Starbucks partner who was amongst the five finalists in a cocktail competition hosted by a US whiskey brand.
Other drinks include the Starbucks Reserve Espresso Martini and wine cocktails made with wines from Hirakawa Winery in Yoichi, Hokkaido, as well as a range of non-alcoholic options.
