Whiskey is often associated with the refined tastes of gentlemen and authentic bars. The London-based blended whiskey brand <Compass Box〉.
The brand’s cultural program, “Whisky Across the Counter,” features stylist and fashion director—Akio HasegawaThe event will be held in Kyoto, with him serving as curator.
"Whisky Across the Counter" is a project that focuses on the atmosphere and moments created when whisky is poured from the bottle into a glass and passed from person to person across the bar. Its aim is to allow people to experience whisky as a drink they naturally reach for within the everyday culture of the pub.
Kyoto, the setting for this event, is a city where culture has been passed down through the ages, dotted with small taverns that vividly reflect the craftsmanship and philosophy of local artisans. It was chosen as the venue for this event because it aligns so well with the values of “craftsmanship,” “individuality,” and “storytelling” that Compass Box holds dear.
Last October, "KYOTO ALUMNI STORE"—a selection of seven bars emblematic of contemporary Kyoto, curated by Akio Hasegawa, who has deep ties to the city—will offer a one-month-only series of whiskey and food pairings. The lineup of bars is as follows.
"Zakotora Store"
A venue that epitomizes Kyoto’s culture of daytime drinking. Run by the fourth-generation proprietor of “Akakigaya,” it serves dishes and drinks that make the most of its traditional charcoal grills and live fish tanks. For this feature, we suggest pairing rapeseed flowers, moroko (a river fish), shrimp, and oysters simmered in oil—dishes inspired by the colors of the label design—with a highball made with “Orchard House.” The fruitiness and acidity of the drink cut through the oil beautifully.
Everyday life."
Located in the Yotomi Kaikan, this is a bar where conversation takes center stage. The specialty is the mackerel sushi crafted by the owner, who comes from a family of sushi chefs. The perfect pairing for this rich, fatty mackerel sushi is a highball from "Orchard House." Its fruity notes and gentle acidity provide a subtle, harmonious accompaniment.
"Soba Tsuru"
Founded in 1973 in Ichijoji, Kyoto, this soba restaurant has been passed down through three siblings, where moments of quiet enjoyment—sipping sake and savoring appetizers before the main course—have been cherished over the years. For this feature, we propose a pairing of the restaurant’s signature “scallion tempura” with “Nectar City” on the rocks. The drink complements the dashi broth and the sweetness of the scallions. Adding sansho pepper midway through brings out a crisp, refreshing aroma.
"Toyokoya"
A tavern where guests gather around a griddle, with the food and conversation flowing at the same pace. The owner effortlessly carries on the recipes and atmosphere that have been passed down since his grandmother’s generation. For this feature, we’ve selected a highball from Nectar City. Paired with a dish of “house-made roast pork” topped with a fried egg, the richness of the fat and egg blends perfectly with the sweetness of the whiskey.
"New Omon"
This is a casual bar that opens its doors on an irregular basis. Its charm lies in the atmosphere where people naturally strike up conversations—even with strangers—as they gather around a griddle. For this feature, we’ve selected a highball from *Nectar City*. Paired with grilled offal cooked on the griddle, the rich fat and sweet-spicy sauce are complemented by a honey-like sweetness.
"Hz (Hertz)"
A bar nestled in a corner of the “Zakotora Building” on Nio-mon Street in Kyoto. While wine is the main focus, the bar also naturally incorporates shochu and whiskey, featuring a light, casual standing-bar style. For this feature, we’ve selected "The Peat Monster." We present it with a flavor profile reminiscent of a shochu highball mixed with plum juice. The accompanying dishes are boiled pork tongue “U-Tan Nama” and “Healthy Shumai,” named after the owner. Acidity, richness, and smokiness intertwine.
"Morita Club"
A bar that recently opened near Kawaramachi. Under subdued lighting, this spot offers everything from drinks and light snacks to desserts. For this feature, we recommend enjoying “Crimson Cask” neat. When you drizzle a small amount over the house-made “Morita Club Pudding,” the spices hidden beneath the sweetness come to the fore. Though it is a dessert, its profile remains distinct, and pairing it with the spirit elevates its perfection—a pairing fit for the end of the night.
"Whisky Across the Counter," which we introduced earlier, runs through Saturday, February 28. Enjoy pairings of Compass Box whiskies with signature dishes at this top-notch bar, curated by Akio Hasegawa.
