Cheers, Kansai! Bar Bota at Four Seasons Hotel Osaka Unveils a Fresh Chapter of Liquid Discovery

Bar Bota, the sky-high destination bar at Four Seasons Hotel Osaka, presents a brand-new cocktail menu, inviting guests to foster a closer connection with the farmers, foragers and artisans of Kansai region.

Staying true to the bar’s regionally rooted identity, the menu embodies Chisan Kogei, a philosophy that blends two Japanese concepts: Chisan-chisho, meaning local production for local consumption, and Kogei, referring to traditional craftsmanship and artisanal techniques. Together, Chisan Kogei reflects a deep respect for the skilled hands that transform local resources into something beautiful and meaningful.

Inspired by Local Producers

With Chisan Kogei as a guiding principle, the Bar Bota team took a holistic approach to developing a fresh selection of cocktails. Inspiration came not only from homegrown ingredients but also from the local partners who have helped shape the bar’s identity. As guests flip through the manga-style popup menu, they come face to face with these experts who continue to preserve generations of knowledge and uphold the quiet excellence synonymous with Japan.

“Our goal is to shine a spotlight on the amazing producers we work with and to give our guests a more personal, tangible connection to the source of their drinks,” explains Sebastian Gassen, Director of Food and Beverage at the Hotel.

A Tribute to Kansai

From pristine mountain waters to centuries-old agricultural practices, the Kansai region offers some of the most exceptional produce and craftsmanship in the world, with an extraordinary depth of care defining the way ingredients are grown, harvested and handled. The newly crafted cocktails at Bar Bota connect guests with this treasured heritage, distilling the terroir’s essence and elevating it through modern methods and creative storytelling.

From organic orchards and heirloom vegetable farms to sea foragers and honey producers, the menu highlights a different category of craftsmanship on every page, reflecting the diversity of techniques and traditions that exist within the region. Cocktails feature standout ingredients such as natural honey from Honeywood Farm, and locally grown Italian tomatoes and tender snap peas from Hirakata Farm, both located in Kansai area.

Signature Flavours

Guests can look forward to bold, character-driven drinks that are marked by a deep respect for the craft while allowing space for playful innovation to shine. Signature cocktails include the Tomato & Cheese, a vibrant blend of smoked paprika gin, herb-rich tomato consommé and Parmesan cream cheese, topped off with Hirakata tomato beer. Another highlight is the Strawberry & Coconut, a rum-based concoction layered with strawberry, coconut, pineapple and clarified milk punch.

Alongside locally sourced ingredients such as strawberries and snap peas, Japanese botanicals remain core to the mixology approach, with each drink featuring a key botanical: think pink peppercorn, wasabi, hinoki and more.

Sustainability is another big focus, with the team continuously evolving techniques to minimise food waste. Take, for instance, the mushrooms used to infuse the cream for the Hinoki & Shiitake cocktail. Ordinarily, the leftover mushrooms would be discarded — but at Bar Bota, they receive a new lease of life, with a dash of maple syrup, mirin and Modena vinegar transforming them into a flavour-packed agrodolce sauce.

The new menu at Bar Bota is now available. To reserve a table or for more information, click here.