Tonkotsu Bankside

Nikka Pure Malt Black Whisky, Cocchi Vermouth, Bitters

Grey Goose Vodka, Martini Extra Dry

Martin Miller's Westbourne Strength Gin, Martini Rosso, Campari

Nikka Whisky from the Barrel, Akashi-Tai Umeshu, Stone's Ginger Wine

Martin Miller's Dry Gin, Chase Elderflower Liqueur, Earl Grey Tea, Cardamom Bitters, Fever Tree Elderflower Tonic

El Jimador Blanco Tequila, La Penca Mezcal, Stone's Ginger Wine, Fever Tree Ginger Ale

Full of fruit, balanced oak, peat and toffee

Clean, fruity and nutty

Salty, peaty with a touch of Islay

Brewed for us by our friends at the Tsuji Brewery in Okayama. Rich, creamy and full bodied this matches perfectly with our Tonkotsu Ramen

Crisp, tight, apples and pears. Served cold

Luscious, sweet with plenty of acidity. Served over ice or at room temperature

Classic dry and refreshing Japanese Premium lager

Our very own beer brewed with our friends at 40ft Brewery in Dalston. This is lager brewed in the Viennese style, crisp and refreshing with just enough hoppy complexity to match up with our ramens

Light, crisp and smooth

The original London hop monster

More malt, more hops, more oomph

Belgian-style wheat beer. Flavoured with coriander, nutmeg and orange zest

Balanced hops and a hint of spice

Fruity with a hint of sake

Nutty with a nice balance of malt and hops

Medium-dry, complex yet refreshing. Made with Champagne yeast for a winey finish. Put it with pork. Sluup!

Grenache Blanc and Chardonnay. Zesty, floral and dry

Viognier and Chardonnay. Lush, rich and herbal

Pecorino. Full-bodied, nutty and clean

Grenache Noir and Merlot. Fresh, light and fruity

Tempranillo. Ripe, unoaked purity from the Rioja region

Pinot Noir. Delicate, soft and fruity

Cinsault, Syrah and Grenache. Red berries and dried flowers

Crisp and biscuity

Full-bodied, spicy, peppery and punchy. Great in a manhattan or a sour. 51.4%

Soft, rich and delicious. Try over ice with chicken kara-age. 40%

Balanced, clean and fruity. 40%

Clean, fruity and quite nutty. Great in a highball with a touch of sweet vermouth. 43%

Full of fruit, balanced oak, peat and toffee. 43%

Peat and malt with plenty of fruit. Makes a fine, smoky highball with a twist of fresh ginger. 43%

Too easy to drink. 43%

A limited edition of super nikka, available only in europe. 43%

Grain whisky produced mainly from corn using a coffey still. Sweet bourbon-like vanilla and corn notes. 45%

While most distilleries use their coffey stills to make grain whisky, nikka also uses the coffey still to distill malt whisky. Robust, oily, spicy and rich. Makes a superior old fashioned. 45%

A rare 8 year-old version of the nikka black blended whisky. 40%

Aged on average for around 10 years in a variety of different cask types, including some sherry wood for extra richness. 43%

Fruity and spicy, rounded with vanilla and chocolate. 43%

Cocoa, black pepper and sherry. 43%

A no age statement single malt produced by the yoichi distillery, the first distillery established by nikka in 1934. Fruit and peat. 43%

Peat, sherry and oak. Excellent with the seafood ramen. 45%. Not for sale but be nice and you might get one

Sweet, spicy and nutty, we are going to miss this whisky. 45%. Not for sale but be nice and you might get one

Sweet and elegant. 43%

Soft, clean, fruity and sweet. 45%

Smooth, sweet and rich. 45%

Sweet, fruity, and easy. 43%

Smooth, sweet and oaky. The whisky is partly matured in plum liqueur barrels. 43%

Sweet and rich. There are crisp notes of honey, resin and oak. 43%

Red berries, oak and vanilla. 43%

Smooth and soft with tropical fruit notes. 43%

Fantastically complex single cask. Stone fruit, vanilla, toasty oak. 48%

The slow maturation afforded by the massive 480 litre puncheon casks give this whisky an extra element of elegance. Dried coconut, honey, vanilla. 48%

Rich and oaky, citrus and sherry notes. A big beast. If you're feeling flash try this with the okonomiyaki. The salty plum and dried fruit flavours match up perfectly with the sticky, rich sauce. 43%

Smoky and herbaceous. Delicious in a highball with a couple of sprigs of mint. A lovely foil for the rich tonkotsu. 43%

Smooth, fruity and smoky. 43%

Malty, fruity with a subtle, faded smokiness. 43%

Magical, sherry cask-spicy richness from this long since closed distillery. Drink it while you can 'cause it ain't coming back. 48%. Not for sale but be nice and you might get one

A step up in complexity and intensity from its little brother. Loads of spice, varnish, earth and a big handful of raisins. The stuff of legends. You can add water but i wouldn't. 55%. Not for sale but be nice and you might get one

"Worldwide blended whisky" it says. Malt, honey, tobacco and hay. 46%

A bottling of whisky from chichibu and hanyu distilleries, finished in japanese oak. Nothing else quite like it. Bourbon-like initially, developing interesting wood and spice characters. 46%

Ichiro akuto is known as the enfant terrible of japanese whisky. He started the chichibu distillery in 2007 near the site of the long defunct hanyu distillery once owned by his grandfather. Known for innovative, young and idiosyncratic whiskies, akuto also holds old stock of hanyu, karuizawa and kawazaki to blend with his still extremely young malts. We suspect this delicious, fiery and yet fruity malt has more than a little hanyu but there's no way to know for sure. 46%

2015 version (only 5980 bottles available) or 2013 version. The peatiest whisky in the world, apparently. Young, brassy and absolutely soaked in peat and smoke. Tropical fruit and smoked meat. 53.5%

At five years this is positively ancient by chichibu standards. Hot on the nose but surprisingly forgiving on the palate. Coconut, baked banana, crème brulee. 54%

Aging (for a while) in a traditional port pipe gives this whisky the most remarkable colour, like a good provence rose. Fearsome on the nose but rather sweet and fruity on the palate. One for the adventurous. 54.5%

Rich and fruity with loads of caramel. Great stuff. 53.5%

Mars closed its doors (more on that later) shortly after releasing this fine, powerful, cask strength whisky. A little water can really help to tame this beast and bring out its delicate, sensitive side. Massive grunt without water, the banana, oak and orange still show through with some big cayenne pepper heat. 59%

A good news story for the japanese whisky revival: the shinshu distillery started up again and has released its first malt into a market desperate for new whiskies from japan. 'The revival' is lightly peated and surprisingly mature for its age. Honey, chocolate, toffee and orange. 58%

This blend combines malts from the shinshu distillery with malts from scotland. Wood, honey and hints of smoke. 43%

An example of naturalised japanese whisky. The producers import distilled spirit from scotland and canada then age it in a tunnel under a mountain. After a while it mysteriously becomes japanese. This expression is dominated by grain and suggests butterscotch and freshly cut grass. Bourbon fans take note. 43%

Good stuff this. Lemon, orange and grapefruit, green apples and a hint of smoke. 43%

Earthy and leafy with a touch of grandma's wardrobe. Plenty of wood and cereals on the nose. 43%

Easy-going, fruity blend with a hint of peat. 40%

Fujikai is produced at the monde shuzo distillery, a wine producer at the foot of mount fuji. This whisky is full of vanilla and apples notes, but also acetone and nail polish. 43%

Fragrant and tropical. 40%

Fragrant, young whisky from taiwan. Remarkably good for its age, taiwan's tropical climate lends a maturity that one really wouldn't expect. Like your mate who could get served at. 14.40%

Port cask finish, sweet and fruity. 40%

A single cask whisky with lots of punch. Loads of fruit balanced with woody spice. This isn't a great asian whisky, it's just great whisky. 57.8%

Sweet and spicy, caramel and orange. 46%

A sweet, spicy whisky with just a hint of underlying smoke. 46%

Quite delicate for the strength it's packing. A little sweet with armfuls of fruit and cream on the palate, and a hint of spice. Think strawberries and cream with a twist of black pepper and cumin. 57%

Beautifully integrated peat shows that someone down there in goa knows what they're about. Barley from the himalayas and peat from islay. Raisins, cedar, and willie nelson levels of smoke. 59.2%

Features barley from the himalayas and scotland. Dark chocolate, oak, citrus and gentle peat. Makes the world's greatest rob roy. 50%

An interesting experiment from the chaps at amrut, who shipped four bourbon barrels 5,000 miles from bangalore to the remote german island of helgoland to finish their maturation. A quixotic notion that we applaud. Caramel sweetness on the nose with hints of vanilla. The finish provides a nice balancing dose of bitter oak. 58.4%

Un-peated, single malt matured initially in a combination of new american oak and ex bourbon barrels, then transferred to port pipes and then back to ex bourbon casks. Confusing but delicious, at full cask strength. 62.1%

This single cask - single malt whisky was first matured in charred american virgin oak casks and then in the pedro ximenez sherry butt, filled in 2009. It was bottled in 2013 and the total maturation loss is 39%. Yes: 39%. Bottled at cask strength. 56.5%

A great all-rounder from kentucky. A vanilla and lavender nose, toffee and corn rich palate, and a spicy rye finish. 40%

Toasted nuts and oak on the nose. Sweet, rich and full bodied in the mouth with a big whack of rye spice to finish. 50%

Classic rye whisky. Caramel, fruit and spice. 45%

Lots going on here. Pepper, tobacco, honey, oranges and cinnamon. Makes the best manhattan. 50%

Great fruit character from this sadly defunct distillery on new zealand's south island. Quite tropical for a whisky this old but plenty of good, balancing wood characteristics. 55.4%

Finished in french oak barrels originally home to kiwi pinot noir. The whisky has borrowed plenty of red fruit from its predecessor. Lush and creamy. 40%

Very unusual single grain whisky. Sweet enough to go really well with desserts. Warm, smooth and buttery. 43%

Pork broth enriched with lardo sea salt base. Thin-cut homemade noodles topped with roast pork belly, bamboo shoots, bean sprouts, spring onions, burnt garlic oil and seasoned egg

Chicken broth sea salt base. Classic homemade noodles topped with marinated briased chunky pork pieces, bamboo shoots, spring onions and seasoned egg

Chicken broth sea salt base. Classic homemade noodles topped with Eat the Bits pulled chilli chicken, mange tout, bamboo shoots, spring onions and seasoned egg

Japanese curry with steamed rice, topped with Japanese bread crumbed chicken thigh and vegetable katsu

Japanese curry with steamed rice, topped with Japanese bread crumbed king prawn and vegetable katsu

Japanese curry with steamed rice, topped with Japanese bread crumbed vegetable katsu

Konbu and shiitake broth spicy sesame base. Classic homemade noodles topped with plant-based soya mince, bok choy, kikurage and spring onions

Konbu and shiitake broth miso base. Classic homemade noodles topped with shiitake, enoki shimeji mushrooms, bok choy, mange tout and bamboo shoots. £0.50 from this dish will be donated to the Tonkotsu Foundation

Classic homemade noodles in ponzu dressing, topped with shimeji, shiitake enoki mushrooms, tomato, cucumber and pea shoots

Classic homemade noodles in ponzu dressing, topped with marinated pulled chicken, tomato, cucumber, pea shoots and seasoned egg

Made exclusively for us by our friends at Happy Endings. The Estate Dairy fresh milk ice cream and umeboshi plum jelly in a shortbread sandwich with sprinkles

Available Mon - Fri, 11.30am - 5.00pm, excl Bank Holiday

Includes your choice of bento box and drink. Available every day

Nikka Pure Malt Black Whisky, Cocchi Vermouth, Bitters

Grey Goose Vodka, Martini Extra Dry

Martin Miller's Westbourne Strength Gin, Martini Rosso, Campari

Nikka Whisky from the Barrel, Akashi-Tai Umeshu, Stone's Ginger Wine

Martin Miller's Dry Gin, Chase Elderflower Liqueur, Earl Grey Tea, Cardamom Bitters, Fever Tree Elderflower Tonic

El Jimador Blanco Tequila, La Penca Mezcal, Stone's Ginger Wine, Fever Tree Ginger Ale

Full of fruit, balanced oak, peat and toffee

Clean, fruity and nutty

Salty, peaty with a touch of Islay

Brewed for us by our friends at the Tsuji Brewery in Okayama. Rich, creamy and full bodied this matches perfectly with our Tonkotsu Ramen

Crisp, tight, apples and pears. Served cold

Luscious, sweet with plenty of acidity. Served over ice or at room temperature

Classic dry and refreshing Japanese Premium lager

Our very own beer brewed with our friends at 40ft Brewery in Dalston. This is lager brewed in the Viennese style, crisp and refreshing with just enough hoppy complexity to match up with our ramens

Light, crisp and smooth

The original London hop monster

More malt, more hops, more oomph

Belgian-style wheat beer. Flavoured with coriander, nutmeg and orange zest

Balanced hops and a hint of spice

Fruity with a hint of sake

Nutty with a nice balance of malt and hops

Medium-dry, complex yet refreshing. Made with Champagne yeast for a winey finish. Put it with pork. Sluup!

Grenache Blanc and Chardonnay. Zesty, floral and dry

Viognier and Chardonnay. Lush, rich and herbal

Pecorino. Full-bodied, nutty and clean

Grenache Noir and Merlot. Fresh, light and fruity

Tempranillo. Ripe, unoaked purity from the Rioja region

Pinot Noir. Delicate, soft and fruity

Cinsault, Syrah and Grenache. Red berries and dried flowers

Crisp and biscuity

Full-bodied, spicy, peppery and punchy. Great in a manhattan or a sour. 51.4%

Soft, rich and delicious. Try over ice with chicken kara-age. 40%

Balanced, clean and fruity. 40%

Clean, fruity and quite nutty. Great in a highball with a touch of sweet vermouth. 43%

Full of fruit, balanced oak, peat and toffee. 43%

Peat and malt with plenty of fruit. Makes a fine, smoky highball with a twist of fresh ginger. 43%

Too easy to drink. 43%

A limited edition of super nikka, available only in europe. 43%

Grain whisky produced mainly from corn using a coffey still. Sweet bourbon-like vanilla and corn notes. 45%

While most distilleries use their coffey stills to make grain whisky, nikka also uses the coffey still to distill malt whisky. Robust, oily, spicy and rich. Makes a superior old fashioned. 45%

A rare 8 year-old version of the nikka black blended whisky. 40%

Aged on average for around 10 years in a variety of different cask types, including some sherry wood for extra richness. 43%

Fruity and spicy, rounded with vanilla and chocolate. 43%

Cocoa, black pepper and sherry. 43%

A no age statement single malt produced by the yoichi distillery, the first distillery established by nikka in 1934. Fruit and peat. 43%

Peat, sherry and oak. Excellent with the seafood ramen. 45%. Not for sale but be nice and you might get one

Sweet, spicy and nutty, we are going to miss this whisky. 45%. Not for sale but be nice and you might get one

Sweet and elegant. 43%

Soft, clean, fruity and sweet. 45%

Smooth, sweet and rich. 45%

Sweet, fruity, and easy. 43%

Smooth, sweet and oaky. The whisky is partly matured in plum liqueur barrels. 43%

Sweet and rich. There are crisp notes of honey, resin and oak. 43%

Red berries, oak and vanilla. 43%

Smooth and soft with tropical fruit notes. 43%

Fantastically complex single cask. Stone fruit, vanilla, toasty oak. 48%

The slow maturation afforded by the massive 480 litre puncheon casks give this whisky an extra element of elegance. Dried coconut, honey, vanilla. 48%

Rich and oaky, citrus and sherry notes. A big beast. If you're feeling flash try this with the okonomiyaki. The salty plum and dried fruit flavours match up perfectly with the sticky, rich sauce. 43%

Smoky and herbaceous. Delicious in a highball with a couple of sprigs of mint. A lovely foil for the rich tonkotsu. 43%

Smooth, fruity and smoky. 43%

Malty, fruity with a subtle, faded smokiness. 43%

Magical, sherry cask-spicy richness from this long since closed distillery. Drink it while you can 'cause it ain't coming back. 48%. Not for sale but be nice and you might get one

A step up in complexity and intensity from its little brother. Loads of spice, varnish, earth and a big handful of raisins. The stuff of legends. You can add water but i wouldn't. 55%. Not for sale but be nice and you might get one

"Worldwide blended whisky" it says. Malt, honey, tobacco and hay. 46%

A bottling of whisky from chichibu and hanyu distilleries, finished in japanese oak. Nothing else quite like it. Bourbon-like initially, developing interesting wood and spice characters. 46%

Ichiro akuto is known as the enfant terrible of japanese whisky. He started the chichibu distillery in 2007 near the site of the long defunct hanyu distillery once owned by his grandfather. Known for innovative, young and idiosyncratic whiskies, akuto also holds old stock of hanyu, karuizawa and kawazaki to blend with his still extremely young malts. We suspect this delicious, fiery and yet fruity malt has more than a little hanyu but there's no way to know for sure. 46%

2015 version (only 5980 bottles available) or 2013 version. The peatiest whisky in the world, apparently. Young, brassy and absolutely soaked in peat and smoke. Tropical fruit and smoked meat. 53.5%

At five years this is positively ancient by chichibu standards. Hot on the nose but surprisingly forgiving on the palate. Coconut, baked banana, crème brulee. 54%

Aging (for a while) in a traditional port pipe gives this whisky the most remarkable colour, like a good provence rose. Fearsome on the nose but rather sweet and fruity on the palate. One for the adventurous. 54.5%

Rich and fruity with loads of caramel. Great stuff. 53.5%

Mars closed its doors (more on that later) shortly after releasing this fine, powerful, cask strength whisky. A little water can really help to tame this beast and bring out its delicate, sensitive side. Massive grunt without water, the banana, oak and orange still show through with some big cayenne pepper heat. 59%

A good news story for the japanese whisky revival: the shinshu distillery started up again and has released its first malt into a market desperate for new whiskies from japan. 'The revival' is lightly peated and surprisingly mature for its age. Honey, chocolate, toffee and orange. 58%

This blend combines malts from the shinshu distillery with malts from scotland. Wood, honey and hints of smoke. 43%

An example of naturalised japanese whisky. The producers import distilled spirit from scotland and canada then age it in a tunnel under a mountain. After a while it mysteriously becomes japanese. This expression is dominated by grain and suggests butterscotch and freshly cut grass. Bourbon fans take note. 43%

Good stuff this. Lemon, orange and grapefruit, green apples and a hint of smoke. 43%

Earthy and leafy with a touch of grandma's wardrobe. Plenty of wood and cereals on the nose. 43%

Easy-going, fruity blend with a hint of peat. 40%

Fujikai is produced at the monde shuzo distillery, a wine producer at the foot of mount fuji. This whisky is full of vanilla and apples notes, but also acetone and nail polish. 43%

Fragrant and tropical. 40%

Fragrant, young whisky from taiwan. Remarkably good for its age, taiwan's tropical climate lends a maturity that one really wouldn't expect. Like your mate who could get served at. 14.40%

Port cask finish, sweet and fruity. 40%

A single cask whisky with lots of punch. Loads of fruit balanced with woody spice. This isn't a great asian whisky, it's just great whisky. 57.8%

Sweet and spicy, caramel and orange. 46%

A sweet, spicy whisky with just a hint of underlying smoke. 46%

Quite delicate for the strength it's packing. A little sweet with armfuls of fruit and cream on the palate, and a hint of spice. Think strawberries and cream with a twist of black pepper and cumin. 57%

Beautifully integrated peat shows that someone down there in goa knows what they're about. Barley from the himalayas and peat from islay. Raisins, cedar, and willie nelson levels of smoke. 59.2%

Features barley from the himalayas and scotland. Dark chocolate, oak, citrus and gentle peat. Makes the world's greatest rob roy. 50%

An interesting experiment from the chaps at amrut, who shipped four bourbon barrels 5,000 miles from bangalore to the remote german island of helgoland to finish their maturation. A quixotic notion that we applaud. Caramel sweetness on the nose with hints of vanilla. The finish provides a nice balancing dose of bitter oak. 58.4%

Un-peated, single malt matured initially in a combination of new american oak and ex bourbon barrels, then transferred to port pipes and then back to ex bourbon casks. Confusing but delicious, at full cask strength. 62.1%

This single cask - single malt whisky was first matured in charred american virgin oak casks and then in the pedro ximenez sherry butt, filled in 2009. It was bottled in 2013 and the total maturation loss is 39%. Yes: 39%. Bottled at cask strength. 56.5%

A great all-rounder from kentucky. A vanilla and lavender nose, toffee and corn rich palate, and a spicy rye finish. 40%

Toasted nuts and oak on the nose. Sweet, rich and full bodied in the mouth with a big whack of rye spice to finish. 50%

Classic rye whisky. Caramel, fruit and spice. 45%

Lots going on here. Pepper, tobacco, honey, oranges and cinnamon. Makes the best manhattan. 50%

Great fruit character from this sadly defunct distillery on new zealand's south island. Quite tropical for a whisky this old but plenty of good, balancing wood characteristics. 55.4%

Finished in french oak barrels originally home to kiwi pinot noir. The whisky has borrowed plenty of red fruit from its predecessor. Lush and creamy. 40%

Very unusual single grain whisky. Sweet enough to go really well with desserts. Warm, smooth and buttery. 43%

Pork broth enriched with lardo & sea salt base. Thin-cut homemade noodles topped with roast pork belly, bamboo shoots, bean sprouts, spring onions, burnt garlic oil and seasoned egg

Chicken broth & sea salt base. Classic homemade noodles topped with marinated & briased chunky pork pieces, bamboo shoots, spring onions and seasoned egg

Chicken broth & sea salt base. Classic homemade noodles topped with Eat the Bits pulled chilli chicken, mange tout, bamboo shoots, spring onions and seasoned egg

Japanese curry with steamed rice, topped with Japanese bread crumbed chicken thigh and vegetable katsu

Japanese curry with steamed rice, topped with Japanese bread crumbed king prawn and vegetable katsu

Japanese curry with steamed rice, topped with Japanese bread crumbed vegetable katsu

Konbu and shiitake broth & spicy sesame base. Classic homemade noodles topped with plant-based soya mince, bok choy, kikurage and spring onions

Konbu and shiitake broth & miso base. Classic homemade noodles topped with shiitake, enoki & shimeji mushrooms, bok choy, mange tout and bamboo shoots. £0.50 from this dish will be donated to the Tonkotsu Foundation

Classic homemade noodles in ponzu dressing, topped with shimeji, shiitake & enoki mushrooms, tomato, cucumber and pea shoots

Classic homemade noodles in ponzu dressing, topped with marinated pulled chicken, tomato, cucumber, pea shoots and seasoned egg

Made exclusively for us by our friends at Happy Endings. The Estate Dairy fresh milk ice cream and umeboshi plum jelly in a shortbread sandwich with sprinkles

Available Mon - Fri, 11.30am - 5.00pm, excl Bank Holiday

Includes your choice of bento box and drink. Available every day

Nikka Pure Malt Black Whisky, Cocchi Vermouth, Bitters

Grey Goose Vodka, Martini Extra Dry

Martin Miller's Westbourne Strength Gin, Martini Rosso, Campari

Nikka Whisky from the Barrel, Akashi-Tai Umeshu, Stone's Ginger Wine

Martin Miller's Dry Gin, Chase Elderflower Liqueur, Earl Grey Tea, Cardamom Bitters, Fever Tree Elderflower Tonic

El Jimador Blanco Tequila, La Penca Mezcal, Stone's Ginger Wine, Fever Tree Ginger Ale

Full of fruit, balanced oak, peat and toffee

Clean, fruity and nutty

Salty, peaty with a touch of Islay

Brewed for us by our friends at the Tsuji Brewery in Okayama. Rich, creamy and full bodied this matches perfectly with our Tonkotsu Ramen

Crisp, tight, apples and pears. Served cold

Luscious, sweet with plenty of acidity. Served over ice or at room temperature

Classic dry and refreshing Japanese Premium lager

Our very own beer brewed with our friends at 40ft Brewery in Dalston. This is lager brewed in the Viennese style, crisp and refreshing with just enough hoppy complexity to match up with our ramens

Light, crisp and smooth

The original London hop monster

More malt, more hops, more oomph

Belgian-style wheat beer. Flavoured with coriander, nutmeg and orange zest

Balanced hops and a hint of spice

Fruity with a hint of sake

Nutty with a nice balance of malt and hops

Medium-dry, complex yet refreshing. Made with Champagne yeast for a winey finish. Put it with pork. Sluup!

Grenache Blanc and Chardonnay. Zesty, floral and dry

Viognier and Chardonnay. Lush, rich and herbal

Pecorino. Full-bodied, nutty and clean

Grenache Noir and Merlot. Fresh, light and fruity

Tempranillo. Ripe, unoaked purity from the Rioja region

Pinot Noir. Delicate, soft and fruity

Cinsault, Syrah and Grenache. Red berries and dried flowers

Crisp and biscuity

Full-bodied, spicy, peppery and punchy. Great in a manhattan or a sour. 51.4%

Soft, rich and delicious. Try over ice with chicken kara-age. 40%

Balanced, clean and fruity. 40%

Clean, fruity and quite nutty. Great in a highball with a touch of sweet vermouth. 43%

Full of fruit, balanced oak, peat and toffee. 43%

Peat and malt with plenty of fruit. Makes a fine, smoky highball with a twist of fresh ginger. 43%

Too easy to drink. 43%

A limited edition of super nikka, available only in europe. 43%

Grain whisky produced mainly from corn using a coffey still. Sweet bourbon-like vanilla and corn notes. 45%

While most distilleries use their coffey stills to make grain whisky, nikka also uses the coffey still to distill malt whisky. Robust, oily, spicy and rich. Makes a superior old fashioned. 45%

A rare 8 year-old version of the nikka black blended whisky. 40%

Aged on average for around 10 years in a variety of different cask types, including some sherry wood for extra richness. 43%

Fruity and spicy, rounded with vanilla and chocolate. 43%

Cocoa, black pepper and sherry. 43%

A no age statement single malt produced by the yoichi distillery, the first distillery established by nikka in 1934. Fruit and peat. 43%

Peat, sherry and oak. Excellent with the seafood ramen. 45%. Not for sale but be nice and you might get one

Sweet, spicy and nutty, we are going to miss this whisky. 45%. Not for sale but be nice and you might get one

Sweet and elegant. 43%

Soft, clean, fruity and sweet. 45%

Smooth, sweet and rich. 45%

Sweet, fruity, and easy. 43%

Smooth, sweet and oaky. The whisky is partly matured in plum liqueur barrels. 43%

Sweet and rich. There are crisp notes of honey, resin and oak. 43%

Red berries, oak and vanilla. 43%

Smooth and soft with tropical fruit notes. 43%

Fantastically complex single cask. Stone fruit, vanilla, toasty oak. 48%

The slow maturation afforded by the massive 480 litre puncheon casks give this whisky an extra element of elegance. Dried coconut, honey, vanilla. 48%

Rich and oaky, citrus and sherry notes. A big beast. If you're feeling flash try this with the okonomiyaki. The salty plum and dried fruit flavours match up perfectly with the sticky, rich sauce. 43%

Smoky and herbaceous. Delicious in a highball with a couple of sprigs of mint. A lovely foil for the rich tonkotsu. 43%

Smooth, fruity and smoky. 43%

Malty, fruity with a subtle, faded smokiness. 43%

Magical, sherry cask-spicy richness from this long since closed distillery. Drink it while you can 'cause it ain't coming back. 48%. Not for sale but be nice and you might get one

A step up in complexity and intensity from its little brother. Loads of spice, varnish, earth and a big handful of raisins. The stuff of legends. You can add water but i wouldn't. 55%. Not for sale but be nice and you might get one

"Worldwide blended whisky" it says. Malt, honey, tobacco and hay. 46%

A bottling of whisky from chichibu and hanyu distilleries, finished in japanese oak. Nothing else quite like it. Bourbon-like initially, developing interesting wood and spice characters. 46%

Ichiro akuto is known as the enfant terrible of japanese whisky. He started the chichibu distillery in 2007 near the site of the long defunct hanyu distillery once owned by his grandfather. Known for innovative, young and idiosyncratic whiskies, akuto also holds old stock of hanyu, karuizawa and kawazaki to blend with his still extremely young malts. We suspect this delicious, fiery and yet fruity malt has more than a little hanyu but there's no way to know for sure. 46%

2015 version (only 5980 bottles available) or 2013 version. The peatiest whisky in the world, apparently. Young, brassy and absolutely soaked in peat and smoke. Tropical fruit and smoked meat. 53.5%

At five years this is positively ancient by chichibu standards. Hot on the nose but surprisingly forgiving on the palate. Coconut, baked banana, crème brulee. 54%

Aging (for a while) in a traditional port pipe gives this whisky the most remarkable colour, like a good provence rose. Fearsome on the nose but rather sweet and fruity on the palate. One for the adventurous. 54.5%

Rich and fruity with loads of caramel. Great stuff. 53.5%

Mars closed its doors (more on that later) shortly after releasing this fine, powerful, cask strength whisky. A little water can really help to tame this beast and bring out its delicate, sensitive side. Massive grunt without water, the banana, oak and orange still show through with some big cayenne pepper heat. 59%

A good news story for the japanese whisky revival: the shinshu distillery started up again and has released its first malt into a market desperate for new whiskies from japan. 'The revival' is lightly peated and surprisingly mature for its age. Honey, chocolate, toffee and orange. 58%

This blend combines malts from the shinshu distillery with malts from scotland. Wood, honey and hints of smoke. 43%

An example of naturalised japanese whisky. The producers import distilled spirit from scotland and canada then age it in a tunnel under a mountain. After a while it mysteriously becomes japanese. This expression is dominated by grain and suggests butterscotch and freshly cut grass. Bourbon fans take note. 43%

Good stuff this. Lemon, orange and grapefruit, green apples and a hint of smoke. 43%

Earthy and leafy with a touch of grandma's wardrobe. Plenty of wood and cereals on the nose. 43%

Easy-going, fruity blend with a hint of peat. 40%

Fujikai is produced at the monde shuzo distillery, a wine producer at the foot of mount fuji. This whisky is full of vanilla and apples notes, but also acetone and nail polish. 43%

Fragrant and tropical. 40%

Fragrant, young whisky from taiwan. Remarkably good for its age, taiwan's tropical climate lends a maturity that one really wouldn't expect. Like your mate who could get served at. 14.40%

Port cask finish, sweet and fruity. 40%

A single cask whisky with lots of punch. Loads of fruit balanced with woody spice. This isn't a great asian whisky, it's just great whisky. 57.8%

Sweet and spicy, caramel and orange. 46%

A sweet, spicy whisky with just a hint of underlying smoke. 46%

Quite delicate for the strength it's packing. A little sweet with armfuls of fruit and cream on the palate, and a hint of spice. Think strawberries and cream with a twist of black pepper and cumin. 57%

Beautifully integrated peat shows that someone down there in goa knows what they're about. Barley from the himalayas and peat from islay. Raisins, cedar, and willie nelson levels of smoke. 59.2%

Features barley from the himalayas and scotland. Dark chocolate, oak, citrus and gentle peat. Makes the world's greatest rob roy. 50%

An interesting experiment from the chaps at amrut, who shipped four bourbon barrels 5,000 miles from bangalore to the remote german island of helgoland to finish their maturation. A quixotic notion that we applaud. Caramel sweetness on the nose with hints of vanilla. The finish provides a nice balancing dose of bitter oak. 58.4%

Un-peated, single malt matured initially in a combination of new american oak and ex bourbon barrels, then transferred to port pipes and then back to ex bourbon casks. Confusing but delicious, at full cask strength. 62.1%

This single cask - single malt whisky was first matured in charred american virgin oak casks and then in the pedro ximenez sherry butt, filled in 2009. It was bottled in 2013 and the total maturation loss is 39%. Yes: 39%. Bottled at cask strength. 56.5%

A great all-rounder from kentucky. A vanilla and lavender nose, toffee and corn rich palate, and a spicy rye finish. 40%

Toasted nuts and oak on the nose. Sweet, rich and full bodied in the mouth with a big whack of rye spice to finish. 50%

Classic rye whisky. Caramel, fruit and spice. 45%

Lots going on here. Pepper, tobacco, honey, oranges and cinnamon. Makes the best manhattan. 50%

Great fruit character from this sadly defunct distillery on new zealand's south island. Quite tropical for a whisky this old but plenty of good, balancing wood characteristics. 55.4%

Finished in french oak barrels originally home to kiwi pinot noir. The whisky has borrowed plenty of red fruit from its predecessor. Lush and creamy. 40%

Very unusual single grain whisky. Sweet enough to go really well with desserts. Warm, smooth and buttery. 43%