In the heart of Ginza, THE GREY ROOM opens as a contemporary cocktail bar conceived as a space where Indian and Japanese spices, spirits, and energies intersect. Located one floor above the modern Indian fine-dining restaurant SPICE LAB TOKYO, the bar uses spice not just as a flavor accent, but as a guiding element that shapes balance, aroma, bitterness, and finish in each drink.
In contrast to Ginza’s long-established tradition of classic cocktail bars, THE GREY ROOM introduces a vibrant, thoughtfully composed presence. Drawing from Indian culinary traditions, Japanese ingredients, and global bar culture, the menu explores how spices can be integrated to enhance structure and harmony in cocktails. The emphasis is on depth, intention, and cultural dialogue. rather than spectacle.
The interior reflects this approach through a deliberately muted, grey-toned design that removes visual distraction. By allowing aroma, texture, and conversation to take center stage, the space moves fluidly between calm, contemplative early evenings and more energetic nights. A spacious layout and terrace overlooking Ginza reinforce the bar’s balance of intimacy and openness.
The concept is expressed most clearly through the bar’s five signature cocktails, each built around spice as both flavor and idea. Rather than decorative accents, spices are treated as structural elements that guide extraction, manage bitterness, lift aroma, and shape the finish, creating cocktails that are both precise and expressive, while also acting as a medium for cultural exchange.
Mass Connection
Made with Shoro Shuzo Kurokoji Imo Shochu, Mass Connection brings together sweet potato, muscat, yuzu, cardamom, sansho, and kombu. Fresh, green notes of fruit, spice, and seaweed overlap softly, creating a clean yet complex expression that reflects both Japanese restraint and Indian spice sensibility.
Mad Pink City
Crafted with Shoro Shuzo Rice Shochu, Mad Pink City combines rice, strawberry, masala tea, clove, and hoppy elements. Masala tea washed with strawberries brings gentle warmth and aroma, layered with subtle bitterness and depth, resulting in a mellow cocktail that references Japan’s unique drinking culture while remaining distinctly modern.
Taap Island
Featuring Gojinka Inishie, a Oshima Island shochu (Izu Islands, Tokyo) shochu, Taap Island blends pisco, barley, guava, and cardamom. Inspired by the Hindi word “Taap,” meaning heat, the cocktail opens with bright tropical fruit before moving into toasted richness and rounded, aromatic depth.
Spacey Chaat
An Indian street-food classic reimagined as a cocktail, Spacey Chaat combines rice koji, rum, sherry, pomegranate, shiso, cheese, and fermented chili. Garnished with crispy cheese chips and chili, the drink offers a thoughtful interpretation, combining savory depth and texture with a careful balance of sweetness, acidity, and heat, rather than a direct translation.
Oriental Mojito
A reinterpretation of a familiar classic, Oriental Mojito brings together gin, coconut, honey, coriander, fermented chili, mint, and soda water. Funky, aromatic, and refreshing, it balances herbal brightness with gentle heat and lift.
More than a new opening, THE GREY ROOM positions itself as a laboratory of flavor and thought, bringing Indian vibrancy, depth, and openness into Ginza’s refined bar culture. By placing spice at the center of mixology, the bar creates a space where cocktails function as a medium for cultural exchange rather than performance.
Address: GICROS GINZA GEMS 11F, 6-4-3 Ginza, Chuo-ku, Tokyo
Hours: Closed Mondays (open on national holidays; Tuesday closed instead). Tuesday–Friday 16:00–25:00. Saturday–Sunday 12:00–16:00 and 18:00–25:00.
