Bar Bota at Four Seasons Hotel Osaka Introduces New Cocktail Collection Featuring 12 Signature Drinks Shaped by Japanese Culinary Traditions and the Bounty of Botanicals

With the launch of its new cocktail menu, Bar Bota at Four Seasons Hotel Osaka places botanicals at the centre of its beverage program, unveiling a thoughtful celebration of Japanese flavours, traditions, and seasons.

Returning to the original inspiration behind Bar Bota – Bar Botanical – the menu presents a collection of 12 drinks, including nine signature cocktails and three mocktails, highlighting fruits, flowers, leaves, grains and seeds through imaginative signature drinks, complemented by a selection of monthly micro-seasonal cocktails.

 “With this cocktail list, we renew our commitment to the founding vision of Bar Bota,” says Maxime Verrier, Bar Manager. “Each drink begins with a clear botanical profile, which is then layered with selected Japanese ingredients that bring their own identity and sense of place. Rather than adding complexity for its own sake, our focus is on revealing a richer, more nuanced expression of the botanicals at the heart of our collection.”

Inspired by vintage journals, Bar Bota reimagines the way botanicals are discovered and enjoyed. Each cocktail arrives with a tracing-paper illustration of its signature flavours, evoking the feeling of browsing a centuries-old plant journal.

Led by Maxime, the bartending team draws out the essence of these botanicals using innovative techniques and flavour pairings developed through months of meticulous experimentation. Showcasing Japan’s culinary landscape. Alongside familiar Japanese herbs and citrus fruits, guests will encounter artisanal treasures like sake, red shiso salt, and yuzu kosho seasoning across the collection – with a restrained approach keeping botanicals at the forefront of each drink.

In addition to its permanent cocktail list, Bar Bota also offers a monthly-changing selection of micro-seasonal drinks, designed around regional ingredients at their peak. Shaped by local harvests, these drinks reflect the evolving character of Japanese produce throughout the year.

A highlight of the new menu is the Botatini, Bar Bota’s interpretation of the classic dry martini. Combining Japanese gin, vermouth, and sake, the cocktail is gently chilled and softened using a cold-brew bamboo leaf infusion, resulting in a delicate, crisp martini – anchored by botanicals like juniper and Japanese rice. Clean, dry, and savoury, this drink is best sipped alongside Bar Bota’s bar foods.

Another standout is the Yuzu Kosho Sour, featuring one of Japan’s best-loved seasonings – a blend of yuzu peel, chilli peppers and salt. Bright citrus notes and gentle heat transform this modern sour into a distinctly Japanese experience, centred around botanical notes of yuzu, blue agave, and sugar maple.

Perched on the 37th floor of Four Seasons Hotel Osaka, Bar Bota unfolds around a dramatic circular bar, overlooking panoramic city views. Celebrating local flavours, heritage, and artistry through a contemporary lens, the bar feels unmistakeably Japanese yet distinctly cosmopolitan. Beyond cocktails, the menu offers a remarkable curation of domestic spirits, including craft gins, local beers and more, accompanied by classic bar snacks and modern Kansai flavours. Warm service, personalised moments, and a playful touch make each visit memorable.

With a new cocktail menu reaffirming its botanical identity, Bar Bota brings together nature, seasonality, and innovation in every glass, introducing a fresh expression of Japan’s culinary landscape.