For most drinkers across Asia, the name CHOYA conjures a specific, comforting ritual: a heavy-bottomed rock glass, a sphere of ice, and a golden, amber liqueur infused with the gentle, sweet-tart depth of Japanese ume fruit. It is a flavor profile that has graced dining tables and retail shelves in Singapore since 1998.

Yet, as the global cocktail landscape matures toward artisanal heritage and ingredient-driven mixology, that classic serve on the rocks merely scratches the surface of what the versatile Japanese stone fruit can accomplish.

Enter The CHOYA Ginza BAR Singapore. Situated on the second floor of Millenia Walk, this sleek, jazz-infused sanctuary marks Singapore’s first dedicated CHOYA bar. Originating in Tokyo’s prestigious Ginza district in 2019 and expanding to Hong Kong in 2024, the newly opened Singapore venue represents the brand’s third global outpost and only its second location outside Japan.

Rather than functioning as a standard tasting room, the venue reimagines over a century of traditional brewing craft into a high-energy culinary and mixology destination. Here, Japanese ume steps out from the margins to take center stage across bespoke cocktails, curated flights, and a locally developed food menu that challenges everything you thought you knew about umeshu.

The Art of Kishu Ume: Pure Craftsmanship Without Compromise

To understand the cocktail philosophy at The CHOYA Ginza BAR, one must first look at the fruit itself. Unlike mass-market fruit liqueurs that rely heavily on artificial acidulants, colorings, or synthetic flavor enhancers, CHOYA’s brewing philosophy is rooted in purist Japanese agricultural discipline.

The foundation rests upon Japan-grown ume, predominantly the coveted, thick-fleshed Nanko ume harvested from the fertile soils of Wakayama’s Kishu region. Whole ume fruits are steeped with their seeds intact, aging patiently over months and years. This deliberate, slow maceration process coaxes delicate organic acids, natural fruit sugars, and almond-like aromas from the stone, yielding a nuanced elixir defined by a crisp, cleansing tartness.

At the Millenia Walk bar, this century-old brewing pedigree is celebrated across more than a dozen distinct editions of CHOYA. Enthusiasts can explore vertical tasting flights that juxtapose single-year vintages against aged reserves, sugar-cane-based formulations, and deeply decadent kokuto (black sugar) expressions.

From Ginza to Singapore: Contemporary Cocktail Innovation

Behind the marble bar counter, the mixology team dismantles the notion that umeshu belongs solely in highballs or dessert glasses. The drinks programme balances crisp, refreshing aperitifs with complex, spirit-forward reinterpretations of cocktail classics.

The Refreshing Preludes

For those arriving after a long day in the Central Business District, the signature TC Sonic provides a rejuvenating introduction. Blending CHOYA with a precise balance of soda and tonic water, the effervescence highlights the fruit’s bright acidity. The drink is finished with a whole, plump ume air-flown directly from Japan—a crisp edible garnish that delivers an authentic hit of flavor.

Equally striking is The CHOYA Martini, an ingenious nod to classic cocktail history. Substituting the traditional brine and green olive for a preserved Japanese ko-ume (baby plum), the drink weaves subtle floral sweetness into herbal vermouth and botanical spirit notes, proving that ume can anchor savory, sophisticated serves.

Bespoke Singapore Creations

Reflecting its local debut, the bar introduces original cocktails exclusive to the Singapore outpost:

• The Golden Rod: A cocktail showcasing the versatility of stone fruits. Combining CHOYA Single Year with robust rye whiskey, luscious CHOYA Nectar, and fresh mango juice, the drink layers warming cereal spice against round tropical fruit notes, bridged by the lingering tartness of ume.
• C4D (CHOYA Cookie Cheese Cake Drink): An inventive, liquid-dessert creation. This indulgent concoction blends CHOYA Kokuto Umeshu (crafted with dark Okinawan brown sugar) with herbal Tiffin liqueur, velvety cream, fresh milk, and crisp cocoa biscuit crumbs. It offers all the creamy decadence of a confection without cloying heaviness, balanced by the gentle bite of ume.

Ume on the Plate: An Artisanal Gastronomic Dialogue

Where The CHOYA Ginza BAR truly distinguishes itself from international peers is its locally developed culinary programme. The kitchen treats ume not merely as a decorative afterthought, but as an indispensable culinary acid and seasoning agent, employing its fruit sugars and tartness to balance rich meats, delicate seafood, and savory cheeses.

Savory Plates and Izakaya Reinterpretations

• Grilled Pork Jowl: Succulent, marbled cuts of pork jowl are char-grilled over high heat, lacquered in a sticky, savory-sweet ume yakiniku glaze. The unctuous fat of the pork is sliced through cleanly by an accompanying crisp slaw and a velvety ume-infused aioli.
• Grilled Chicken Skewers: Yakitori techniques meet European accents. Skewered chicken is basted in a rich ume sherry glaze, topped with toasted walnuts for crunch, and grounded by a nutty Spanish romesco sauce.
• 4-Cheese Lasagna: Comfort food with an avant-garde twist. Sheets of pasta are layered with ribbons of green and yellow zucchini, Japanese eggplant (nasu), rich tomato ragout, and melted cheeses—brought together by a silky ume béchamel that introduces a faint, refreshing tang to each rich forkful.

Curated Pairings: Bite and Sip Harmony

For diners who want the complete sensory experience, the bar has designed structured pairings that demonstrate how acidity and sweetness interact on the palate:

• Tropical Vibrancy: The rye-and-mango-forward Golden Rod is paired with the Hamachi Tropical Ceviche. Slices of pristine yellowtail kingfish are tossed with ripe diced mango, crunchy pickled mustard seeds, and a translucent CHOYA glaze. The acidity of the cocktail lifts the natural fats of the raw kingfish, while the mangoes in both dish and glass echo each other seamlessly.
• Liquid Confectionery: The decadent C4D cocktail is partnered with the B&W Cheesewich. Featuring smooth whipped mascarpone layered between dark cocoa crumbs, the dessert is accented with an ume-infused salted caramel and concentrated CHOYA gel, creating an interplay between savory cream, bitter chocolate, and fruity acidity.

Ambience and After-Hours Charm

Beyond the drinks and plates, the interior design of the Millenia Walk bar cultivates an intimate, relaxed escape from the midday bustle of Marina Centre. Bathed in amber tones reminiscent of maturing liqueur, the space is wrapped in rich woods, minimalist Japanese lines, and comfortable banquettes.

With smooth jazz soundtracking the room, the venue moves naturally from afternoon aperitivo hours to romantic date nights and convivial post-dinner nightcaps. For those abstaining from alcohol, an array of thoughtfully constructed non-alcoholic ume mocktails ensures that no guest is excluded from the experience.

Practical Information & Visiting Details

• Address: 9 Raffles Boulevard, #02-06 Millenia Walk, Singapore 039596
• Opening Hours:
  • Monday to Thursday: 4:00 PM – 11:00 PM
  • Friday to Saturday: 4:00 PM – 12:00 AM
  • Sunday: Closed
• Reservations & Private Events: Available directly through The CHOYA Ginza BAR Singapore official booking portal.

Planning a night out? Reservations can be made here. The bar is also available for private events and group celebrations, visit The CHOYA Ginza BAR Singapore’s website for more information.

The CHOYA Ginza BAR proves that true culinary heritage never stands still. By viewing its century-old brewing legacy through modern mixology and contemporary dining, this Ginza transplant provides Singapore with an exciting, multifaceted tribute to Japan’s beloved fruit.