Isseki Sancho CLUB

Utilizing All Blue's global wholesale network, One Stone Three Birds sushi incorporates fish from around the world. Each plate is vividly enhanced by cocktails made from gin and tequila, representing the East and West seas. Cocktails serve as the compass that transforms this space into a journey. The choice of drink alters the 'echoing' route that customers experience. Additionally, we offer gin and tequila-based highballs and lemon sours that balance casualness with quality on both floors. We have carefully reinterpreted the sushi and cocktails, which have traditionally been seen as separate, from the perspectives of ingredients, culture, alcohol, and techniques. The aroma of gin enhances the delicacy of the sushi, while the passion of tequila illuminates the individuality of the ingredients. 'All Blue' is a miraculous space where delicious fish and alcohol from around the world come together, expressed through the signature cocktails of One Stone Three Birds Club.

1. Sakurao Gin Green Tea (Kakegawa) with a fragrant citrus botanical, beautifully harmonizing with the refreshing aroma of green tea from Kakegawa. This drink gently enhances the delicate umami of white fish and shellfish without overpowering it.

2. Don Julio Blanco Green Tea (Kakegawa) The aroma of blue agave and the moderate astringency of green tea blend deeply. It pairs well with shining fish such as kohada and shime saba, enhancing the aftertaste.

3. Sakurao Gin x Roasted Tea (Kyoto) The roasted tea from Kyoto, with its prominent roasted flavor, blends well with the citrus and spices of the gin. It pairs nicely with grilled sushi and the sweet and spicy sauce of anago, spreading umami in the mouth.

4. Don Julio Blanco Roasted Tea (Kyoto) The fragrant tea leaves and the strong body of tequila intertwine powerfully. It pairs well with rich toro and salmon, providing a nice balance.

5. Sakurabi Gin Genmaicha (Kyoto) A subtle roasted aroma and refreshing gin elegantly collaborate with Kyoto's genmaicha. It cleanly complements rich toppings like sea urchin and salmon roe, providing a crisp finish.

6. Don Julio Blanco x Genmaicha (Kyoto) A cup where the aroma of brown rice and the richness of tequila intertwine, creating a pleasant aftertaste. It pairs well with rolls and rich-flavored ingredients, delivering a strong yet harmonious taste.

7. Sakurabi Gin Soba Tea (Nagano) The fragrant soba tea from Nagano, with the citrus and botanicals of gin providing a light accent. It smartly enhances the umami of red meat and pickles, leaving a refreshing finish.

8. Don Julio Blanco Soba Tea (Nagano) A drink with a solid tequila backbone, quietly accompanied by the roasted aroma of soba. It brings out the umami of bonito and ingredients, inviting you on a journey of complex and deep flavors.

A refreshing drink with the botanical aroma of Sakurao gin combined with the fresh acidity of lemon. When paired with mild white fish such as sea bream or flounder, the transparency of the ingredients is further highlighted.

10. Don Julio Blanco Lemon. A light and strong sour made with the crisp tequila of Don Julio Blanco combined with lemon. It enhances the flavors of octopus and squid, leaving a memorable aftertaste.

A reconstruction of a lychee martini inspired by the western route heading to Europe, the birthplace of gin. In the colors of the sea depicted by blue-green algae, the depth of Pear Mountain Oolong tea and the sweetness of lychee blend together, creating a refined aftertaste.

An evolved piña colada inspired by a route heading towards Mexico across the Eastern Sea. Within the creaminess created by avocado and yogurt, the freshness of citrus and tropical fruits blends together, achieving a balance of Caribbean cheerfulness and Japanese delicacy in a single glass.

A new frontier of Singapore Sling that expresses the adventurer who throws themselves into a course without maps or compasses. From the fragrant starting point guided by roasted tea, the journey progresses as one explores the hidden map within a glass, where the complexity of tropical fruits and herbs intersect.

A punch cocktail where the straw hat and the sun intersect with tropical fruits and Latin passion. The nuances of fino sherry blend with fruity layers of dragon fruit and yuzu, enriched by the rich aroma brought by saffron, creating a drink that feels like a 'treasure'.

Kakegawa green tea is infused with Sakurao gin in the freezer, combined with vermouth and Americano to create a savory and lingering 'dashi' sensation. Pickled cherries serve as a substitute for umeboshi, perfectly balancing bitterness and acidity. At the sushi counter, enjoy a martini as a final drink, akin to ochazuke. This is not a joke; it's a serious 'final touch.'

Beautiful Broth and Mango sushi restaurant crafted a 'Pure Dirty Martini.' The transparent broth of Rausu kombu adds freshness to Don Julio and Harris gin, while the soft sweetness of mango and Sauternes spreads a refined luster throughout the drink. A decadence of sweetness and umami. Japanese, Mediterranean, and tropical elements unite in the cocktail glass.

A lemon sour named after 'Elysium'. The fragrant rosemary and the bitter freshness of grapefruit enhance the delicate aroma of Last Elysium gin. A drink with a core amidst its splendor, perfect for the beginning of a journey.

A whisper of the devil hidden in the refreshing citrus. The juicy acidity of grapefruit carried by the Mediterranean breeze, with a mysterious aroma of seven spices, and the smoky scent of chipotle salt igniting the aftertaste. Before you know it, you are captivated, a dangerously enchanting outlier of the Paloma.

A troublesome catchphrase that the head chef, who can do three things at once, utters when drunk: 'My cute bonito...!' This peculiar yet refined drink is born from love and a hint of perversion. It features sakurao gin infused with brown rice tea, clarified Campari, and the refreshing acidity of passion fruit, with the main ingredient, bonito, subtly lingering in the aroma of shaved bonito flakes, bringing a flavor to the Negroni that has never been experienced before. It looks cute. The aroma is splendid. A sudden memory of fish catches at the back of the tongue. This is the head chef's 'Love Negroni.' Que Bonito! means 'how cute' in Spanish. Bonito and Bonita mean cute in Spanish, but bonito also means bonito in Spanish. Thus, Que bonito! becomes a double meaning of 'What a cute bonito!'

- From a sushi restaurant, a Negroni that highlights the fish with the aesthetic of subtraction, now in a cocktail. Tequila infused with soba tea and a clear Campari with reduced bitterness. Combined with the umami of dashi and the richness of Oloroso, it is crafted to resemble a cup of cold zaru soba enjoyed at the end of a sushi meal. The sweetness is moderate, and the aftertaste is strong. | A cocktail that can withstand another drink after eating sushi. A reconstruction of the Japanese "aftertaste" borrowing the form of a Negroni.

The sparkle of citrus and the flavor of soy salt. Sakura O gin layered with hassaku and grapefruit, combining loyalty and playfulness, inspired by the Shiba Inu in a Japanese-style salty dog.

The aroma of yuzu, the refreshing taste of shiso, and the accent of wasabi salt. A drink that combines tequila with a Japanese essence, perfect for a sushi restaurant. A playful margarita for the 'understanding adult.'